Zobrazeno 1 - 10
of 26
pro vyhledávání: '"M.H Lau"'
Autor:
Paul W. Frankland, Daniel L. Schacter, Jocelyn M.H. Lau, Alexander D. Jacob, Sheena A. Josselyn, Asim J. Rashid
Publikováno v:
Neurobiol Learn Mem
Memory is a constructive, not reproductive, process that is prone to errors. Errors in memory, though, may originate from normally adaptive memory processes. At the extreme of memory distortion is falsely “remembering” an event that did not occur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a88575a901b31c9e2f9126cf40cd31d0
https://pubmed.ncbi.nlm.nih.gov/32745601
https://pubmed.ncbi.nlm.nih.gov/32745601
Autor:
Jung Hoon Jung, Asim J. Rashid, G. Andrew Woolley, Sheena A. Josselyn, Brandon J. Walters, Paul W. Frankland, Albert Park, Sungmo Park, Alexander D. Jacob, Jocelyn M.H. Lau
Publikováno v:
Neuropsychopharmacology
The internal representation of an experience is thought to be encoded by long-lasting physical changes to the brain (“engrams”) . Previously, we and others showed within the lateral amygdala (LA), a region critical for auditory conditioned fear,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1c04fd27b1da4fde5c066bf090ba6e27
https://pubmed.ncbi.nlm.nih.gov/31837649
https://pubmed.ncbi.nlm.nih.gov/31837649
Publikováno v:
Innovative Food Science & Emerging Technologies. 6:125-133
Model salad dressing inoculated with Lactobacillus plantarum 8014 was subjected to pulsed electric fields (PEF)-only processing and PEF followed by a mild heat treatment. More than 7 log inactivation was achieved by using PEF-only processing at 34 kV
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::179902e3c0c388f59e0d1fe7d883fa0b
https://doi.org/10.1016/j.ifset.2005.01.001
https://doi.org/10.1016/j.ifset.2005.01.001
Publikováno v:
Journal of Food Engineering. 64:111-118
Determining the cold-spot in packaged foods is a critical step to ensure commercial sterility of the processed products in developing novel thermal processes. In dielectric heating (i.e. heating with microwave and radio frequency energy), the cold-sp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9779ca6cae10bafb16d28cbb23f823d0
https://doi.org/10.1016/j.jfoodeng.2003.09.019
https://doi.org/10.1016/j.jfoodeng.2003.09.019
Autor:
Juming Tang, M.H Lau
Publikováno v:
Journal of Food Engineering. 51:283-290
Asparagus spears are sensitive to thermal treatments. Lengthy pasteurization at elevated temperatures may cause severe thermal degradation. In this research we explored the application of short-time microwave pasteurization for pickled asparagus in g
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::43b59d239cbf017c120fedc7c3324096
https://doi.org/10.1016/s0260-8774(01)00069-3
https://doi.org/10.1016/s0260-8774(01)00069-3
Autor:
Ricky Y.K. Man, Lily K.F. Ting, Susan Fan, Maggie M.H. Lau, Yaw L. Siow, Yee H. Chung, Karmin O
Publikováno v:
Molecular and Cellular Biochemistry. 225:129-134
Epidemiological studies have revealed that postmenopausal estrogen replacement therapy results in a marked reduction in the risk for cardiovascular diseases. In the present study, we evaluated plasma lipoprotein profile as well as homocysteine levels
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::daa04786b5f61e7f5d9b83beb8241058
https://doi.org/10.1023/a:1017405507246
https://doi.org/10.1023/a:1017405507246
Publikováno v:
Food Research International. 34:879-886
Gelation properties of gellan/gelatin mixed solutions were studied using dynamic viscoelastic testing at eight different ratios of gellan (1.6–0.2% w/v) to gelatin (0–1.4% w/v) and seven different calcium levels (0–30 mM). The gelation temperat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7719805e876595af36c192eace03bb30
https://doi.org/10.1016/s0963-9969(01)00112-0
https://doi.org/10.1016/s0963-9969(01)00112-0
Publikováno v:
Food Research International. 33:665-671
The effect of gellan (1.6–0.2%) to gelatin (0–1.4%) ratio and calcium ion concentration (0–30 mM) on the textural properties and turbidity of gellan/gelatin mixed gels was examined using instrumental Texture Profile Analysis (TPA) and spectroph
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8c51355e90602240b619c9ecd83cf431
https://doi.org/10.1016/s0963-9969(00)00111-3
https://doi.org/10.1016/s0963-9969(00)00111-3
Publikováno v:
Journal of Food Engineering. 45:231-236
The textural and green color degradation of asparagus were determined after heat treatments at temperatures between 70∞C and 98∞C for selected time intervals. Maximum shear stress required to cut through green asparagus and the hue angle of the s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8909936bf7ba68b3c6c062f7694ebcc7
https://doi.org/10.1016/s0260-8774(00)00069-8
https://doi.org/10.1016/s0260-8774(00)00069-8
Autor:
Evan J. Turek, M.H Lau
Publikováno v:
High Pressure Processing of Foods
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::efb4c3485aa86ccf13ca09d555721490
https://doi.org/10.1002/9780470376409.ch9
https://doi.org/10.1002/9780470376409.ch9
