Zobrazeno 1 - 10 of 34 pro vyhledávání: '"L, Bason"'
1
Applying the solotone inverse method to estimate thermophysical properties of bonds and to locate internal boundaries, including regions of porosity
Autor: G. L. Bason
Publikováno v: Inverse Problems in Science and Engineering. 29:278-304
In previous work the author presented a novel method whereby relative values of the specific heat capacity and thermal conductivity of a composite rod may be accurately estimated by analyzing oscil...
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::910fa41c80729d3665f8eeef2e5e1d48
https://doi.org/10.1080/17415977.2020.1790553
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2
Inverse method identification of thermophysical properties based on solotone effect analysis for discontinuous Sturm–Liouville systems
Autor: G. L. Bason
Publikováno v: Inverse Problems in Science and Engineering. 27:1718-1739
We consider one-dimensional Sturm–Liouville systems where conditions for the existence of oscillatory terms within the distribution of the eigenvalues have been established. This so-called solotone...
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::06c9d5cb95197f92a8f15effa4a316c8
https://doi.org/10.1080/17415977.2018.1553967
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4
AACCI Approved Methods Technical Committee Report: Collaborative Study on a Method for Determining the Gelatinization Temperature of Milled Rice Flour Using the Rapid Visco Analyser
Autor: J. M. C. Dang, M. L. Bason
Publikováno v: Cereal Foods World. 59:31-34
Gelatinization temperature (GT) is commonly measured to assess the cooking and processing quality of rice. Traditional methods of estimating the GT of rice using the amylograph and differential scanning calorimetry (DSC) are time-consuming and, in th
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0c6de16c8112107ca0fae9d33d0dd097
https://doi.org/10.1094/cfw-59-1-0031
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5
AACCI Approved Methods Technical Committee Report: Collaborative Study on a Method for Determining the Mixing Properties of Dough Using High-Energy Mixing
Autor: M. L. Bason, J. M. C. Dang
Publikováno v: Cereal Foods World. 58:199-204
Traditional flour mixing-quality tests were introduced during the early 20th century to suit the flours and processing conditions prevalent at the time. As a result, these tests do not emulate the high rates of mechanical energy addition now commonly
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2c06070386a58d3ba0f07e1f9172851e
https://doi.org/10.1094/cfw-58-4-0199
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6
Abstract C90: Working to double pancreatic cancer survival by 2020
Autor: Maurice L. Bason
Publikováno v: Cancer Epidemiology, Biomarkers & Prevention. 25:C90-C90
The Pancreatic Cancer Action Network is the national organization creating hope in a comprehensive way through research, patient support, community outreach and advocacy for a cure. The organization is leading the way to increase survival for people
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::319735c48acb606073c1e34aa94fdf2c
https://doi.org/10.1158/1538-7755.disp15-c90
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7
Can You Mix Hot Dough?
Autor: Rodney I. Booth, Mark L. Bason, Jenny M.C. Dang, Corinne Charrié
Dough mixing characteristics, such as water absorption, development time, and stability, are important measurements in the food and baking industries. Several instruments have been used to study the mixing characteristics of doughs at low temperature
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::42b560ce232f697ad7446177f7d516b8
https://doi.org/10.1016/b978-1-891127-61-8.50036-4
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8
Mutation analysis of Jagged1 (JAG1) in Alagille syndrome patients
Autor: R P, Colliton, L, Bason, F M, Lu, D A, Piccoli, I D, Krantz, N B, Spinner
Publikováno v: Human mutation. 17(2)
Alagille syndrome (AGS) is an autosomal dominant disorder caused by mutations in Jagged1 (JAG1), a ligand in the evolutionarily conserved Notch signaling pathway. Previous studies have demonstrated that a wide spectrum of JAG1 mutations result in AGS
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::77fa77a37201401d2df520ea202ccddd
https://pubmed.ncbi.nlm.nih.gov/11180599
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9
Somatic and germ line mosaicism and mutation origin for a mutation in the L1 gene in a family with X-linked hydrocephalus
Autor: J S, Du, L, Bason, H, Woffendin, E, Zackai, S, Kenwrick
Publikováno v: American journal of medical genetics. 75(2)
X-linked hydrocephalus is caused by mutations in the gene for neural cell adhesion molecule L1 (L1CAM). In this report, we describe identification of a mutation in an isolated case of hydrocephalus with adducted thumbs. Tracing the origin of the muta
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::65015125452db97f0c99a971e75015d9
https://pubmed.ncbi.nlm.nih.gov/9450886
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10
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