Zobrazeno 1 - 10
of 1 262
pro vyhledávání: '"Lloyd, E. P."'
Autor:
Lloyd E. Russell, Mehmet Fişek, Zidan Yang, Lynn Pei Tan, Adam M. Packer, Henry W. P. Dalgleish, Selmaan N. Chettih, Christopher D. Harvey, Michael Häusser
Publikováno v:
Nature Communications, Vol 15, Iss 1, Pp 1-17 (2024)
Abstract The mechanistic link between neural circuit activity and behavior remains unclear. While manipulating cortical activity can bias certain behaviors and elicit artificial percepts, some tasks can still be solved when cortex is silenced or remo
Externí odkaz:
https://doaj.org/article/ca27b4df371a45e3bb6867dc53ffe26f
Autor:
Prafulla Salunke, Lloyd E. Metzger
Publikováno v:
Foods, Vol 13, Iss 17, p 2720 (2024)
In dairy-based imitation mozzarella cheese (IMC) formulations, intact casein is critical and imparts IMC with a firm and elastic, stringy, melted texture. Rennet casein (RCN) is the desired ingredient to provide intact casein in IMC and is preferred
Externí odkaz:
https://doaj.org/article/aec011353aaa403d9dd6b95d796796e6
Autor:
Lanny T. DiFranza, Emily Daniel, Geo Serban, Steven M. Thomas, Dominick Santoriello, Lloyd E. Ratner, Vivette D. D’Agati, Elena-Rodica Vasilescu, Syed Ali Husain, Ibrahim Batal
Publikováno v:
Frontiers in Medicine, Vol 11 (2024)
Although a few registry-based studies have shown associations between receiving kidney allografts from Black donors and shorter allograft survival, detailed, large, single-center studies accounting for common confounding factors are lacking. Furtherm
Externí odkaz:
https://doaj.org/article/c8529f89d0eb4b5697e9c2556636a8a2
Publikováno v:
Dairy, Vol 4, Iss 3, Pp 462-481 (2023)
Dairy proteins are potential and multipurpose ingredients used to prepare various food products. It exhibits many beneficial functionalities and bioactivities in the processing of food products. All the functionalities of different dairy proteins dep
Externí odkaz:
https://doaj.org/article/b57fe3a3b2454bbd9dfe980c286abcc9
Autor:
Ahmed R. A. Hammam, Lloyd E. Metzger
Publikováno v:
Food Science & Nutrition, Vol 11, Iss 8, Pp 4616-4624 (2023)
Abstract The objectives of this study were to develop a process to produce acid curd from micellar casein concentrate (MCC) using starter cultures and to manufacture imitation Mozzarella cheese (IMC) using a combination of acid curd and MCC that woul
Externí odkaz:
https://doaj.org/article/aeee35f0c4314979a39aa1cc9c6cb160
Autor:
Kitamura, N., Wimmer, K., Shimizu, N., Bader, V. M., Bancroft, C., Barofsky, D., Baugher, T., Bazin, D., Berryman, J. S., Bildstein, V., Gade, A., Lunderberg, N. Imai T. Kröll C. Langer J. Lloyd E., Redpath, G. Perdikakis F. Recchia T., Saenz, S., Smalley, D., Stroberg, S. R., Tostevin, J. A., Tsunoda, N., Utsuno, Y., Weisshaar, D., Westerberg, A.
Background: In the "island of inversion", ground states of neutron-rich $sd$-shell nuclei exhibit strong admixtures of intruder configurations from the $fp$ shell. The nucleus $^{30}$Mg, located at the boundary of the island of inversion, serves as a
Externí odkaz:
http://arxiv.org/abs/2010.06252
Autor:
Brocken, Thomas, van der Heijden, G. Wessel, Kostitsyna, Irina, Lo-Wong, Lloyd E., Surtel, Remco J. A.
In the problem of multi-robot motion planning, a group of robots, placed in a polygonal domain with obstacles, must be moved from their starting positions to a set of target positions. We consider the specific case of unlabeled disc robots of two dif
Externí odkaz:
http://arxiv.org/abs/2004.12144
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Prafulla Salunke, Lloyd E. Metzger
Publikováno v:
Food Materials Research, Vol 3, Iss 1, Pp 1-10 (2023)
Milk protein concentrate (MPC) is used as an ingredient in processed cheese product (PCP) formulations. However, its use can result in texture defects such as a soft body and restricted melting characteristics. The use of micellar casein concentrate
Externí odkaz:
https://doaj.org/article/f3cc8d277ba54e8babe636b99e88f112