Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Kristen Griffin"'
Autor:
Tom Coenye, Merja Ahonen, Skip Anderson, Miguel Cámara, Parvathi Chundi, Matthew Fields, Ines Foidl, Etienne Z. Gnimpieba, Kristen Griffin, Jamie Hinks, Anup R. Loka, Carol Lushbough, Cait MacPhee, Natasha Nater, Rasmita Raval, Jo Slater-Jefferies, Pauline Teo, Sandra Wilks, Maria Yung, Jeremy S. Webb
Publikováno v:
Biofilm, Vol 8, Iss , Pp 100210- (2024)
Priority question exercises are increasingly used to frame and set future research, innovation and development agendas. They can provide an important bridge between the discoveries, data and outputs generated by researchers, and the information requi
Externí odkaz:
https://doaj.org/article/0b18089ed6a242b99e90f01db0a799d2
Autor:
Miruthula Tamil Selvan, Sachithra Gunasekara, Ping Xiao, Kristen Griffin, Shannon R. Cowan, Sai Narayanan, Akhilesh Ramachandran, Darren E. Hagen, Jerry W. Ritchey, Jennifer M. Rudd, Craig A. Miller
Publikováno v:
Viruses, Vol 14, Iss 6, p 1207 (2022)
Continued emergence of SARS-CoV-2 variants highlights the critical need for adaptable and translational animal models for acute COVID-19. Limitations to current animal models for SARS CoV-2 (e.g., transgenic mice, non-human primates, ferrets) include
Externí odkaz:
https://doaj.org/article/74a7d4dd9925429abd50049cf401bae1
Electricity generation assets need to withstand climatological hazards all along their operating period. With the ongoing climate change, high temperature extremes are expected to increase, therefore, climate change needs to be accounted for in the e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::45ec7647bcb7aa5a1f72c02eb55d845a
https://doi.org/10.5194/egusphere-egu23-5005
https://doi.org/10.5194/egusphere-egu23-5005
Autor:
Youngmin Yoon, Jamie Chen, Michael Lipschutz, Patricia Gumbley, Miguel Rodriguez, Kristen Griffin
Publikováno v:
2021 IEEE 66th Holm Conference on Electrical Contacts (HLM).
Since emulsions are thermodynamically unstable systems, which tend to separate into two immiscible liquids, hydrocolloids are considered the most important group of ingredients used to stabilize and protect flavors in beverage emulsions. Gum arabic a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6e3db52dcc4139f39f8be08a4dca0d1a
https://doi.org/10.1016/b978-0-12-816685-7.00013-6
https://doi.org/10.1016/b978-0-12-816685-7.00013-6
Autor:
C. Anandharamakrishnan, T.R. Ayora-Talavera, Emmanuel Bajyana Songa, Uttam C. Banerjee, Rama Bhadekar, Jinal Bhola, Carlos Ariel Cardona Alzate, Ömer Utku Çopur, Erika Tayse da Cruz Almeida, Jossana Pereira de Sousa Guedes, Evandro Leite de Souza, V. Devi Rajeswari, Bhavya Kavitha Dwarapureddi, E. Gastélum-Martínez, Gargi Ghoshal, Kristen Griffin, Bige İncedayi, Aprajeeta Jha, V.N. Kalpana, Manoj Kumar Karnena, Prabhjot Kaur, Navneet Kaur, Hanna Khouryieh, Mara Krempel, A. López-Malo, A.C. Lorenzo-Leal, François Lyumugabe, E. Mani-López, J.A. Moses, Carlos Eduardo Orrego Alzate, Sebastián Ospina-Corral, Azime Özkan-Karabacak, N.A. Pacheco-López, Pinki Pal, E. Palou, Jay Prakash Pandey, Pushap Raj, M.O. Ramírez-Sucre, M.A. Ríos-Corripio, I.M. Rodríguez-Buenfil, M.A. Sánchez-Contreras, Gautam Sen, Filipa V.M. Silva, Amanpreet Singh, Narinder Singh, Sanelle van Wyk, Saritha Vara
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1ea7a85f93345be05097ed1ccdc348c7
https://doi.org/10.1016/b978-0-12-816685-7.09989-4
https://doi.org/10.1016/b978-0-12-816685-7.09989-4
Autor:
Hanna Khouryieh, Kristen Griffin
Publikováno v:
Journal of Food Engineering. 277:109893
The purpose of this research was to investigate the impact of electrostatic interactions on the stability of multilayered fish oil-in-water (O/W) emulsions stabilized by whey protein isolate (WPI)-xanthan (XG)-locust bean gum (LBG) complexes. Emulsio
Publikováno v:
Food chemistry. 239
The impact of pH on the physicochemical properties of 10% menhaden oil-in-water (O/W) emulsions containing 2% whey protein isolate (WPI) and 0.1% xanthan (XG)-locust bean gum (LBG) mixtures was investigated. The O/W emulsions containing 0.1% XG-LBG m