Zobrazeno 1 - 10
of 47
pro vyhledávání: '"G. C. Fletcher"'
Autor:
B. A. Nudel, G. C. Fletcher
Publikováno v:
International Journal of Quantum Chemistry. 7:619-627
Band calculations carried out for all fee and bcc transition metals by the Hubbard method show a strong linear dependence of their features on two characteristic energies of the method which are easily calculated from the muffin-tin potential used. A
Publikováno v:
Journal of Agricultural and Food Chemistry. 54:8480-8490
A method was developed for the analysis of salmon volatiles using solid-phase microextraction and gas chromatography-mass spectrometry. This method was used to monitor the volatiles of fresh king salmon (Oncorhynchus tshawytscha) stored in ambient ai
Autor:
Mason S, Lu Ls, Boyd Rs, P J Adam, A C Stamps, Graham Steers, K C Gatter, Leach Bi, Stockwin L, Francesco Pezzella, G C Fletcher, J A Loader, Jonathan Alexander Terrett, Adrian L. Harris
Publikováno v:
British Journal of Cancer
In order to identify potential markers of renal cancer, the plasma membrane protein content of renal cell carcinoma (RCC)-derived cell lines was annotated using a proteomics process. One unusual protein identified at high levels in A498 and 786-O cel
Publikováno v:
Journal of Aquatic Food Product Technology. 13:5-28
Researchers have evaluated the effect of modified atmosphere packaging (MAP) on the shelf life of fish products. However, there is little published basis for recommended gas mixtures. Most studies have examined the effects of empirical evidence of ga
Autor:
Virginia K. Corrigan, G. C. Fletcher, M. J. Leonard, Alistair Renfrew Jerrett, S. E. Black, G. Summers
Publikováno v:
Scopus-Elsevier
ResearcherID
ResearcherID
Laboratory-reared king salmon were harvested using CO 2 anesthetizing (CO 2 ) or by rested harvesting techniques using AQUI-S anesthetizing (AQUI-S). Fish were killed by spiking, and flesh portions were stored in air packs (0 °C) for 22 d, Headspace
Publikováno v:
European Journal of Anaesthesiology. 16:479-484
Publikováno v:
Journal of Food Protection. 61:1047-1051
In New Zealand the product most frequently implicated in cases of scombroid poisoning is hot-smoked kahawai (Arripis trutta). Using a Hafnia alvei strain, previously isolated from a portion of hot-smoked kahawai with a histamine level of 1,659.4 mg/k
Publikováno v:
Journal of Food Protection. 61:1064-1070
Smoked fish has been the most commonly implicated product in presumptive cases of scombroid poisoning in New Zealand. One hundred seven samples of smoked fish were purchased from Auckland retail markets between July 1995 and March 1996, and their his
Publikováno v:
Journal of Aquatic Food Product Technology. 3:13-24
A Survey was carried out on oysters and mussels collected from three different areas of New Zealand for the presence of Listeria monocytogenes and fecal coliforms. Three samples of oysters contained L. monocytogenes. Fifty-two samples of processed se
Publikováno v:
Scottish Medical Journal. 47:54-56
Objectives were to determine haemoglobin (Hb) levels present in patients and blood ordering habits of clinicians within Scottish Intensive Care Units (ICUs) on one typical day. A questionnaire survey (February 29 2000) was sent to all adult Scottish