Assessment of method reliability and determination of reference intervals for rotational thromboelastometry in horses          下载免费PDF全文

Hannah K. Junge Dr. med. vet.  Simone K. Ringer Dr. med. vet.  PhD  DECVAA  Nathalie Mayer Dr. med. vet.  Colin C. Schwarzwald Prof. Dr. med. vet.  PhD  DACVIM  DECEIM 《Journal of Veterinary Emergency and Critical Care》2016,26(5):691-703

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The effects of storage at 4°C and 20°C on the hemograms of C57BL/6 mice and Wistar rats using the IDEXX ProCyte Dx and blood smear evaluations     

Catherine Layssol‐Lamour  Typhaine Lavabre  Jean‐Pierre Braun  Catherine Trumel  Nathalie Bourgs‐Abella 《Veterinary clinical pathology / American Society for Veterinary Clinical Pathology》2019,48(4):652-667

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Arthroscopic removal of osteochondral fragments in the dorsal pouch of the proximal intertarsal joint in 29 horses          下载免费PDF全文

Pablo Espinosa‐Mur DVM  ACVS  ECVS  Nathalie Coté DMV  DVSc  ACVS  Marc R. Desjardins DMV  DVSc  ACVS  ECVS 《Veterinary surgery : VS》2018,47(4):555-565

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Ultrasound anatomy of the normal stifle in the sheep     

Franoise Kayser  Fanny Hontoir  Peter Clegg  Nathalie Kirschvink  Alex Dugdale  Jean Michel Vandeweerd 《Anatomia, histologia, embryologia》2019,48(1):87-96

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Evaluation of a low‐dose desoxycorticosterone pivalate treatment protocol for long‐term management of dogs with primary hypoadrenocorticism     

Nadia S. Sieber‐Ruckstuhl  Claudia E. Reusch  Nathalie Hofer‐Inteeworn  Claudia Kuemmerle‐Fraune  Claudia Müller  Regina Hofmann‐Lehmann  Felicitas S. Boretti 《Journal of veterinary internal medicine / American College of Veterinary Internal Medicine》2019,33(3):1266-1271

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Influence of eggs on the aroma composition of a sponge cake and on the aroma release in model studies on flavored sponge cakes     

Pozo-Bayón MA  Ruíz-Rodríguez A  Pernin K  Cayot N 《Journal of agricultural and food chemistry》2007,55(4):1418-1426

The use of solvent-assisted flavor evaporation extraction (SAFE) and purge and trap in Tenax allowed the identification of more than 100 volatile compounds in a sponge cake (SC-e). Gas chromatography-olfactometry (GC-O) of the SAFE extracts of crumb and crust were achieved in order to determine the most potent odorants of SC-e. The change in the traditional dough formulation of SC-e in which eggs were substituted by baking powder (SC-b) as the leavening agent produced important changes in some key aroma compounds. The release curves of some aroma compounds-some of them generated during baking and others added in the dough-were followed by cumulative headspace analysis. In the flavored SC-b, the aroma release curves showed a plateau after 15 min of purge, while the release increased proportionally with the purge time in the flavored SC-e. In general, except for some of the aroma compounds with the highest log P values, the rate of release of most of the added and generated aroma compounds was significantly influenced by the changes in the cake formulation. The higher rates of release found for the aroma compounds in SC-b could contribute to explain its rapid exhaustion of aroma compounds in the purge and trap experiments and might lead to poorer sensorial characteristics of this cake during storage.  相似文献   

Effect of concentration and relative humidity on the transfer of alkan-2-ones through paper coated with wheat gluten     

Chalier P  Peyches-Bach A  Gastaldi E  Gontard N 《Journal of agricultural and food chemistry》2007,55(3):867-875

The transport properties of two methyl ketones, 2-heptanone and 2-nonanone, through a paper coated with a wheat gluten (WG) solution were studied as a function of aroma compound concentration differential and relative humidity. Whatever the conditions, coating improved the aroma barrier properties of the paper. Whereas permeability of 2-nonanone through WG coated paper was not affected by the concentration differential, a high concentration of 2-heptanone induced a permeability increase, which can be explained by a slight plasticization effect of this compound. The moisture content of the films markedly affected the barrier properties depending on the aroma compound. For 2-heptanone, the most polar compound, the increase of permeability with relative humidity was related to the increase of diffusivity and solubility coefficient of this compound. With 2-nonanone, permeability and diffusivity coefficients strongly decreased with the increase of moisture content. This decrease could be linked to the hindrance in diffusivity of the less polar compound induced by the presence of water molecules. The different behavior in permeation properties seems to be related to the hydrophobic nature of the aroma compound. At intermediate and high humidity levels, coated papers are found to have better aroma barrier properties than LDPE films.  相似文献   

Protein-peptide interactions in mixtures of whey peptides and whey proteins     

Creusot N  Gruppen H 《Journal of agricultural and food chemistry》2007,55(6):2474-2481

The effects of several conditions on the amounts and compositions of aggregates formed in mixtures of whey protein hydrolysate, made with Bacillus licheniformis protease, and whey protein isolate were investigated using response surface methodology. Next, the peptides present in the aggregates were separated from the intact protein and identified with liquid chromatography-mass spectrometry. Increasing both temperature and ionic strength increased the amounts of both intact protein and peptides in the aggregates. There was an optimal amount of added intact WPI that could aggregate with peptides, yielding a maximal amount of aggregated material in which the peptide/protein molar ratio was around 6. Under all conditions applied, the same peptides were observed in the protein-peptide aggregates formed. The dominant peptides were beta-lg AB [f1-45], beta-lg AB [f90-108], and alpha-la [f50-113]. It was hypothesized that peptides could form a kind of glue network that can include beta-lactoglobulin via hydrophobic interactions at the hydrophobic binding sites at the surface of the protein.  相似文献   

New neurons follow the flow of cerebrospinal fluid in the adult brain   总被引：1，自引：0，他引：1  

Sawamoto K  Wichterle H  Gonzalez-Perez O  Cholfin JA  Yamada M  Spassky N  Murcia NS  Garcia-Verdugo JM  Marin O  Rubenstein JL  Tessier-Lavigne M  Okano H  Alvarez-Buylla A 《Science (New York, N.Y.)》2006,311(5761):629-632

In the adult brain, neuroblasts born in the subventricular zone migrate from the walls of the lateral ventricles to the olfactory bulb. How do these cells orient over such a long distance and through complex territories? Here we show that neuroblast migration parallels cerebrospinal fluid (CSF) flow. Beating of ependymal cilia is required for normal CSF flow, concentration gradient formation of CSF guidance molecules, and directional migration of neuroblasts. Results suggest that polarized epithelial cells contribute important vectorial information for guidance of young, migrating neurons.  相似文献   

Flavored yogurt complex viscosity influences real-time aroma release in the mouth and sensory properties     

Saint-Eve A  Martin N  Guillemin H  Sémon E  Guichard E  Souchon I 《Journal of agricultural and food chemistry》2006,54(20):7794-7803

The influence of flavored yogurt texture on aroma perception and in-nose aroma release measured by atmospheric pressure chemical ionization mass spectrometry analysis was investigated. The study was carried out on six yogurts varied by protein composition and mechanical treatment. For the same matrix composition, the complex viscosity of yogurts influenced in-nose release and perception. After swallowing, aroma release and intensity of olfactory perception were stronger in low-viscosity yogurts than in high-viscosity yogurts. Moreover, the protein composition influenced aroma release only when yogurts exhibited wide variations of complex viscosity and consequently texture. In mouth, aroma release and perception were influenced more by yogurt mechanical treatment than by protein composition. On the basis of mass transfer analysis, the main physical mechanism which could explain the difference in aroma release would be the surface exchange area developed in the mouth and in the throat.  相似文献