Zobrazeno 1 - 10
of 43
pro vyhledávání: '"Tom Brenner"'
Publikováno v:
Rice Science, Vol 23, Iss 6, Pp 339-344 (2016)
Paddy rice samples were parboiled by soaking at 65 °C for 180 min and steaming at 96 °C for 2–10 min, and then dried to achieve the final moisture content of 11% ± 1%. The degree of starch gelatinization (DSG) and several quality attributes (hea
Externí odkaz:
https://doaj.org/article/673fc268d9c847d5abb76a94abdf02f3
Autor:
Tom Brenner, Karen Brenner
Accessible guide on how to use the positive, person-centred, creativity-based Montessori method to reconnect with people with dementia emotionally and spiritually. Includes an explanation of the philosophy of the method, clearly-written steps to impl
Autor:
Tom Brenner
Graph neural networks were used to model protein isoelectric points. Predictions contained markedly fewer outliers (predicted with errors > 0.5 pH units) compared to tools published in the literature, despite slightly higher root-mean-squared errors.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e444ac2b1111cb5e5a3160a3afd24132
https://doi.org/10.26434/chemrxiv-2022-3vq76
https://doi.org/10.26434/chemrxiv-2022-3vq76
Autor:
Shingo Matsukawa, William S. Price, Johnny Chen, Timothy Stait-Gardner, Gang Zheng, Tom Brenner
Publikováno v:
Journal of Magnetic Resonance. 288:100-108
A new family of binomial-like inversion sequences, named jump-and-return sandwiches (JRS), has been developed by inserting a binomial-like sequence into a standard jump-and-return sequence, discovered through use of a stochastic Genetic Algorithm opt
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7ec884b50a35c4cdd6c6e734c3727ec4
https://doi.org/10.1016/j.jmr.2018.01.008
https://doi.org/10.1016/j.jmr.2018.01.008
Autor:
Marju Robal, Kalle Truus, Shingo Matsukawa, Tom Brenner, Brian Rudolph, Rando Tuvikene, Hiroo Ogawa
Publikováno v:
Food Hydrocolloids. 63:656-667
Highly pure monocationic forms of κ-, ι-, λ-carrageenans and furcellaran were prepared with the aid of successive dialysis and ion exchange steps. Two approaches were used to obtain the samples: direct exchange of the galactan-bound cations with t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c819aa8b7297d0d2ec04957fd7d31b5a
https://doi.org/10.1016/j.foodhyd.2016.09.032
https://doi.org/10.1016/j.foodhyd.2016.09.032
Autor:
Tom Brenner, Rando Tuvikene, Yiping Cao, Yapeng Fang, Masahiro Rikukawa, William S. Price, Shingo Matsukawa
Publikováno v:
The European Physical Journal E. 42
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::75f0f0ce7f6081f1dad1a1e05eb771e2
https://doi.org/10.1140/epje/i2019-11860-5
https://doi.org/10.1140/epje/i2019-11860-5
Autor:
Yukihiro Michiwaki, Yoko Nitta, Katsuyoshi Nishinari, Yapeng Fang, Hatsue Moritaka, Makoto Takemasa, Marta Tomczyńska-Mleko, Tom Brenner, Stanisław Mleko, Miki Yoshimura, Lei Su, Madoka Hirashima
Publikováno v:
Journal of Texture Studies. 47:284-312
It is necessary to control the rheological properties of bolus to prevent aspiration. To know the risk of aspiration for each person with difficulty in mastication and swallowing, it will be effective to use a test fluid which enables doctors to judg
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::975922317791102d31aafd42cd31c6b3
https://doi.org/10.1111/jtxs.12201
https://doi.org/10.1111/jtxs.12201
Publikováno v:
Food Hydrocolloids. 55:81-88
Rheological and thermal properties of mixed kappa carrageenan (KC) and iota-carrageenan (IC) were investigated. KC/IC mixtures showed two-step gelation behavior, with each step coinciding with that observed in one of the two carrageenans. The migrati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5c0ecce1cde57ee002f29d34b312a50e
https://doi.org/10.1016/j.foodhyd.2015.11.004
https://doi.org/10.1016/j.foodhyd.2015.11.004
Autor:
Hiroo Ogawa, Shingo Matsukawa, Tom Brenner, Faith Bernadette A. Descallar, Nobuki Ando, Ayaka Shinsho, Yun Zhou, Yuri Tashiro
Publikováno v:
Food Hydrocolloids. 109:105997
The gelation of native gellan gum was investigated. Native gellan was found to dissolve in water at 90 °C as a polydisperse mixture of aggregates with an average aggregate number of ≈10. Extensive heating (>10 h) at 90 °C broke down the aggregate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a8bb623062c43a2a85c3cbaac97604df
https://doi.org/10.1016/j.foodhyd.2020.105997
https://doi.org/10.1016/j.foodhyd.2020.105997
Autor:
Tom Brenner, Masahiro Rikukawa, William S. Price, Shingo Matsukawa, Rando Tuvikene, Yapeng Fang, Yiping Cao
Publikováno v:
The European physical journal. E, Soft matter. 42(5)
With reference to eq. (5) in the original article, the authors have neglected to specify the description of some terms in the text. They correct the mistake in the present erratum.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5218b40b7c3f427b27094dac982668c8
https://pubmed.ncbi.nlm.nih.gov/31324998
https://pubmed.ncbi.nlm.nih.gov/31324998