Zobrazeno 1 - 10
of 108
pro vyhledávání: '"Kate Wiggin"'
Autor:
Weyers, Stefan
Publikováno v:
Journal for Human Rights / Zeitschrift für Menschenrechte; 2022, Vol. 16 Issue 1, p28-48, 21p
Autor:
Judith Krzynowek, Kate Wiggin
Publikováno v:
Journal of AOAC INTERNATIONAL. 66:118-122
A modification of the AOAC official method for generic identification of cooked and frozen crabmeat was investigated in an experiment in which the cooked meats of a variety of shellfish were identified. The modification, substituting agarose for poly
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::314ee8fa4f0200bc2225230e24c6ad10
https://doi.org/10.1093/jaoac/66.1.118
https://doi.org/10.1093/jaoac/66.1.118
Autor:
Judith Krzynowek, A F Laterza, J Choromanski, R Morrison, N Kariel, N F Haard, M G Allsup, B W Little, S Stiles, Kate Wiggin, Ronald C Lundstrom, P H Odense, A M Martin, J Pike, S A Braddon, C Annand, K Carter, L Wittingham, G P O’ Leary
Publikováno v:
Journal of AOAC INTERNATIONAL. 64:670-673
Ten collaborators were required to focus the ureaextracted proteins from 14 crabmeat samples. Six of the samples were knowns and were labeled as to their species. Eight samples were unidentified as to species and were labeled with letters. The 8 unkn
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::634289dd6d71aaa3193472c13ca5b18c
https://doi.org/10.1093/jaoac/64.3.670
https://doi.org/10.1093/jaoac/64.3.670
Publikováno v:
Journal of Food Science. 49:1182-1185
Minced fish flesh, as well as the intact fillet, from three species of the Gadidae family were analyzed for proximate composition, cholesterol, and calcium content. Minced fish meat produced from commercially scaled whiting had elevated levels of cal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::68f4b600cf68bf40a180fd9ebd1b6803
https://doi.org/10.1111/j.1365-2621.1984.tb10423.x
https://doi.org/10.1111/j.1365-2621.1984.tb10423.x
Autor:
Judith Krzynowek, A F Laterza, T Lin, I M Mackie, B E Tuhkunen, P H Odense, B W Little, S A Braddon, I M Moodie, R Morrison, W Laird, Ronald C Lundstrom, S Stiles, Kate Wiggin, C R Barmore, B Caffrey, G P O’ Leary, M C Annand
Publikováno v:
Journal of AOAC INTERNATIONAL. 66:123-127
A method for fish species identification by agarose gel isoelectric focusing was collaboratively studied to determine if unknown samples could be identified by comparison of the unknown protein pattern with a photograph of protein patterns from authe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::167deb291c6612e2987faac39793a3cb
https://doi.org/10.1093/jaoac/66.1.123
https://doi.org/10.1093/jaoac/66.1.123
Autor:
Judith Krzynowek, Kate Wiggin
Publikováno v:
Journal of AOAC INTERNATIONAL. 62:630-636
Thin layer polyacrylamide gel isoelectric focusing (TLIEF) is described for characterizing the species-specific, heat-denatured proteins of 8 species of crab: red (Geryon quinquedens), rock (Cancer irroratus), Jonah (Cancer borealis), blue (Callinect
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::88297553053a97f3744859a8fa737ed7
https://doi.org/10.1093/jaoac/62.3.630
https://doi.org/10.1093/jaoac/62.3.630
Publikováno v:
Comparative biochemistry and physiology. B, Comparative biochemistry. 74(2)
1. 1. Fatty acid and sterol composition were determined on parent stock (120 mm) surf clams and their offspring grown to 60 mm size in a natural environment in Rhode Island and in a flow-through raceway system in Connecticut to determine size and/or
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::503d3e3426550313061898b859072a88
https://pubmed.ncbi.nlm.nih.gov/6831864
https://pubmed.ncbi.nlm.nih.gov/6831864
Publikováno v:
Lipids. 20(2)
Codakia orbicularis may obtain nutrients from chemoautolithotrophic bacteria. The chemical composition of the C. orbicularis was investigated because of this unusual source of nutrition, and because it is a human food source in the Caribbean. The lip
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0f94f9a460a8ea8ff37f1fc6b8b23f8f
https://pubmed.ncbi.nlm.nih.gov/3982234
https://pubmed.ncbi.nlm.nih.gov/3982234
Publikováno v:
Journal of Food Science. 47:1025-1026
Three species of crab, deep-sea red crab, Geryon quinquedens, rock crab, Cancer irroratus, and Jonah crab, Cancer borealis, were examined for sterol and fatty acid content in the cooked muscle. Cholesterol was the major sterol in all three species. T
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::631eddc866133dcc37658621f5c3bcfd
https://doi.org/10.1111/j.1365-2621.1982.tb12775.x
https://doi.org/10.1111/j.1365-2621.1982.tb12775.x
Autor:
Judith Krzynowek, Kate Wiggin
Publikováno v:
Journal of Food Science. 44:1644-1645
Proximate composition of blue mussels Mytilus edulis collected in Duxbury Bay, Duxbury, MA, was determined monthly on fresh mussels and after frozen storage. There was seasonal variation in proximate composition. This seasonal variation in the blue m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::da2083bebd9cffb1c1f665caac0bf02c
https://doi.org/10.1111/j.1365-2621.1979.tb09106.x
https://doi.org/10.1111/j.1365-2621.1979.tb09106.x