Zobrazeno 1 - 10 of 17 pro vyhledávání: '"J. P. Hudspeth"'
1
New inhibitors of human renin that contain novel replacements at the P2 site
Autor: A M, Doherty, J S, Kaltenbronn, J P, Hudspeth, J T, Repine, W H, Roark, I, Sircar, F J, Tinney, C J, Connolly, J C, Hodges, M D, Taylor
Publikováno v: Journal of Medicinal Chemistry. 34:1258-1271
A series of renin inhibitors with novel modifications at the P 2 site has been prepared. Structure-activity relationships reveal that for a particular P 2 fragment the in vitro potency is highly dependent on the nature of the P 2 ' portion in additio
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6042b7e4ef3df80b4073efe2f2d2de6e
https://doi.org/10.1021/jm00108a004
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2
Renin inhibitors containing isosteric replacements of the amide bond connecting the P3 and P2 sites
Autor: J S, Kaltenbronn, J P, Hudspeth, E A, Lunney, B M, Michniewicz, E D, Nicolaides, J T, Repine, W H, RoarK, M A, Stier, F J, Tinney, P K, Woo
Publikováno v: Journal of Medicinal Chemistry. 33:838-845
Renin inhibitors having 13 different isosteres connecting the P3 and P2 positions have been prepared. Synthetic routes and in vitro activity exhibited by these compounds are discussed. The two most potent compounds, 47 and 48, contained the hydroxyet
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ca0c76d4b13f4db07d61b58fde4de970
https://doi.org/10.1021/jm00164a058
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3
Meat Yields from Hot Deboned Noneviscerated Broilers
Autor: F. H. Benoff, J. P. Hudspeth, J. L. Ayres, C. E. Lyon, D. Hamm, L. R. Minear
Publikováno v: Poultry Science. 63:497-501
A method for the rapid removal of meat from the defeathered, noneviscerated warm chicken carcass was developed. Initially, breast meat, skin, and wing from one side of the bird were stripped in one motion from the noneviscerated carcass. Then leg bon
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::94844b699fff8bc48eb39b5d73ada0fe
https://doi.org/10.3382/ps.0630497
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4
Effects of Hot or Cold Deboning on Functional Properties of Broiler Dark Meat and Quality of Sausage
Autor: J. L. Ayres, James E. Thomson, J. E. Marion, D. Hamm, J. P. Hudspeth, C. E. Lyon
Publikováno v: Poultry Science. 62:965-970
Broiler dark meat (thigh and drumstick) was removed from the carcasses by hand deboning. One group of carcasses was deboned within 1 hr postmortem without chilling (hot deboned). A second group was deboned 24 hr postmortem after standard commercial c
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::3a31436dc37eebad191d217b4f5d7003
https://doi.org/10.3382/ps.0620965
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6
Effects of Using Mechanically Deboned Meat from Broiler Breast Frames and Isolated Soy Protein on Objective and Sensory Characteristics of Poultry Rolls
Autor: J. P. Hudspeth, B. G. Lyon, C. E. Lyon
Publikováno v: Poultry Science. 60:584-590
Six poultry rolls were prepared to evaluate effect of mechanically deboned meat (MDM) from broiler frames (ribs and back) and isolated soy protein (ISP) on quality. MDM and hand-deboned broiler breast meat (HDBM) for each roll were mixed with appropr
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0a091c699e3b9d2fd8529d63ae9ec202
https://doi.org/10.3382/ps.0600584
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7
Quality of Broiler Thigh Meat Patties as Affected by the Addition of Giblets
Autor: J. P. Hudspeth, C. E. Lyon, J. E. Thomson, B. G. Lyon
Publikováno v: Poultry Science. 61:1976-1981
The quality and functional properties of poultry meat patties as affected by the incorporation of 10% broiler giblets were evaluated. The major meat component of the products was skinless broiler thigh meat. Four products were prepared: a control wit
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::96e408fea9e9632b2042d9eac27ce5d1
https://doi.org/10.3382/ps.0611976
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8
The Effects of Holding Time and Added Salt on pH and Functional Properties of Chicken Meat
Autor: C. E. Lyon, James E. Thomson, D. Hamm, J. P. Hudspeth
Publikováno v: Poultry Science. 63:1952-1957
The effects of salt addition and three postmortem holding times on the pH, water binding, and emulsifying capacities of broiler and hen breast and leg meat were determined. Broilers and hens were processed in a pilot plant; the skinless meat was stri
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4385b3238fd920f3b7a2955e2c992633
https://doi.org/10.3382/ps.0631952
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9
The Effect of Different Cutting Procedures on the Cooked Yield and Tenderness of Cut-Up Broiler Parts
Autor: J. P. Hudspeth, C. E. Lyon, B. G. Lyon
Publikováno v: Poultry Science. 52:1103-1111
Due to the variety of commercial cutting techniques and the size and shape of broiler parts, there is a need for a detailed evaluation of cooked meat yield and related qualities of these parts. Eight commercial cutting techniques, resulting in twenty
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8d1b6bcfb4baac38ee2510773e04f66c
https://doi.org/10.3382/ps.0521103
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10
Effect of Dietary Ascorbic Acid and Hesperidin on Capillary Fragility of Broilers
Autor: J. P. Hudspeth, K. N. May, L. Yaiko, R. L. DeGarde
Publikováno v: Poultry Science. 45:100-104
DISCOLORATIONS of poultry carcasses caused by bruises or hemorrhages continue to be a serious problem to the poultry processing industry. According to Crothers and Helbacks (1960), bruises and hemorrhages accounted for the greatest and fourth greates
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b72f85e1189dfb91cf0757d44ee45632
https://doi.org/10.3382/ps.0450100
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