7,499 research outputs found
Ernst Weiss
No full textDigital ImageThe Austrian author Ernst Weiss was born in 1882 in Brno. He died 1940 in Paris
Harvey Weiss Correspondence
No full textEntries include a typed letter from the Maine State Library to New York children\u27s book author Harvey Weiss introducing the Maine Author Collection and notice that a description of his book would appear in Maine Library Association Bulletin, a typed letter from Weiss on personal stationery presenting a copy of Twenty-Four And Stanley, and a typed letter from the Maine State Library concerning the irrepressible Stanley and on receipt of the book for the Maine Author collection
Malcolm E. and Ann E. Weiss Correspondence
No full textEntry is a typed letter of reply from math and science children\u27s book author Malcolm E. Weiss on his personal stationery concerning a request for a copy of his book 666 Jellybeans! All That? for the Maine Author Collection and additionally the attempt of Weiss to send a copy of a Young Math Series book Solomon Grundy, Born on Oneday from the publisher, a defense for an overdue book, and a list of books written by his wife, history and social studies children\u27s author Ann E. Weiss as well as a list of his own titles at this time
Improving food safety of sprouts and cold-smoked salmon by physical and biological preservation methods
No full textDie Lebensmittelmittelsicherheit von rohen, verzehrsfertigen Lebensmitteln ist von überragender Bedeutung was Lebensmittelherstellern, Verbrauchern sowie Lebensmittelwissenschaftlern bewusst ist. Um den Status der Lebensmittelsicherheit zu verbessern, ist die Dekontamination durch Waschen mit heissem Wasser ein wichtiger Prozessschritt; hinzu kann der Einsatz von Schutzkulturen als biologisch wirksames Agends vielversprechendes Verfahren kommen. In unserer Arbeit haben wir diese Strategien erfolgreich bei roh zu verzehrenden Keimlingen und Räucherlachs angewandt. Somit wurden die gesetzten Ziele erfolgreich ausgeführt und wesentliche wissenschaftliche Erkenntnisse beigetragen. Die Ergebnisse sind publiziert und werden nachfolgend in Form der veröffentlichten Zusammenfassungen beschrieben.
Thermische Behandlung von Saaten um den Status der Lebensmittelsicherheit zu verbessern: Alexander Weiss and Walter P. Hammes. 2003. Thermal seed treatment to improve the food safety status of sprouts. (Journal of Applied Botany. 77: 152-155)
Die Wirksamkeit der Hitzebehandlung zur Reduktion von Salmonellen und Escherichia coli O157:H? auf Luzerne-, Mungobohnen- und Rettichsaaten mit Anwendung bei der Erzeugung von Keimlingen: Weiss Alexander and Hammes, Walter P. 2005. Efficacy of heat treatment in the reduction of salmonellae and Escherichia coli O157:H? on alfalfa, mung bean and radish seeds used for sprout production. (Eur. Food Res. Tech. 211, 187-191)
Charakterisierung der Mikroflora von Keimlingen und ihr Potential für die Anwendung als Schutzkultur: Alexander Weiss, Christian Hertel, Silke Grothe, Diep Ha and Walter P. Hammes 2006. Characterization of the microbiota of sprouts and their potential for application as protective cultures. (Applied and Environmental Microbiology. Submitted for publication)
Milchsäurebakterien als Schutzkultur gegen Listeria spp. auf kalt geräuchertem Lachs: Weiss Alexander and Hammes, Walter P. 2006. Lactic acid bacteria as protective cultures against Listeria spp.on cold-smoked salmon. (Eur. Food Res. Tech. 222, 343-346)The safety of raw, ready-to-eat foods is of paramount importance and is in the focus of the food industry, consumers as well as food scientists. To improve the food safety status of the products, efficient decontamination as an important processing step and/or the use of protective microorganisms as biocontrol agents are promising approaches. In our work we successfully used these approaches for raw sprouts and cold-smoked salmon as examples for RTE foods. Therefore the set goals have been successfully performed and essential scientific knowledge has been contributed. The results have been published and are described in the following in form of the respective abstracts.
Thermal seed treatment to improve the food safety status of sprouts: Alexander Weiss and Walter P. Hammes. 2003. Thermal seed treatment to improve the food safety status of sprouts. (Journal of Applied Botany. 77: 152-155)
Efficacy of heat treatment in the reduction of salmonellae and Escherichia coli O157:H? on alfalfa, mung bean and radish seeds used for sprout production:
Weiss Alexander and Hammes, Walter P. 2005. Efficacy of heat treatment in the reduction of salmonellae and Escherichia coli O157:H? on alfalfa, mung bean and radish seeds used for sprout production. (Eur. Food Res. Tech. 211, 187-191)
Characterization of the microbiota of sprouts and their potential for application as protective cultures: Alexander Weiss, Christian Hertel, Silke Grothe, Diep Ha and Walter P. Hammes 2006. Characterization of the microbiota of sprouts and their potential for application as protective cultures. (Applied and Environmental Microbiology. Submitted for publication)
Lactic acid bacteria as protective cultures against Listeria spp.on cold-smoked salmon: Weiss Alexander and Hammes, Walter P. 2006. Lactic acid bacteria as protective cultures against Listeria spp.on cold-smoked salmon. (Eur. Food Res. Tech. 222, 343-346
Extraversion predicts longer survival in gorillas: an 18-year longitudinal study
No full textPersonality plays an important role in determining human health and risk of earlier death. However, the mechanisms underlying those associations remain unknown. We moved away from testing hypotheses rooted in the activities of modern humans, by testing whether these associations are ancestral and one side of a trade-off between fitness costs and benefits. We examined personality predictors of survival in 283 captive western lowland gorillas (Gorilla gorilla gorilla) followed for 18 years. We found that of four gorilla personality dimensions-dominance, extraversion, neuroticism and agreeableness-extraversion was associated with longer survival. This effect could not be explained by demographic information or husbandry practices. These findings suggest that understanding how extraversion and other personality domains influence longevity requires investigating the evolutionary bases of this association in nonhuman primates and other species.</p
Verbesserung der Lebensmittelsicherheit von Keimlingen und Räucherlachs durch physikalische und biologische Konservierungsmethoden
No full textThe safety of raw, ready-to-eat foods is of paramount importance and is in the focus of the food industry, consumers as well as food scientists. To improve the food safety status of the products, efficient decontamination as an important processing step and/or the use of protective microorganisms as biocontrol agents are promising approaches. In our work we successfully used these approaches for raw sprouts and cold-smoked salmon as examples for RTE foods. Therefore the set goals have been successfully performed and essential scientific knowledge has been contributed. The results have been published and are described in the following in form of the respective abstracts.
Thermal seed treatment to improve the food safety status of sprouts: Alexander Weiss and Walter P. Hammes. 2003. Thermal seed treatment to improve the food safety status of sprouts. (Journal of Applied Botany. 77: 152-155)
Efficacy of heat treatment in the reduction of salmonellae and Escherichia coli O157:H? on alfalfa, mung bean and radish seeds used for sprout production:
Weiss Alexander and Hammes, Walter P. 2005. Efficacy of heat treatment in the reduction of salmonellae and Escherichia coli O157:H? on alfalfa, mung bean and radish seeds used for sprout production. (Eur. Food Res. Tech. 211, 187-191)
Characterization of the microbiota of sprouts and their potential for application as protective cultures: Alexander Weiss, Christian Hertel, Silke Grothe, Diep Ha and Walter P. Hammes 2006. Characterization of the microbiota of sprouts and their potential for application as protective cultures. (Applied and Environmental Microbiology. Submitted for publication)
Lactic acid bacteria as protective cultures against Listeria spp.on cold-smoked salmon: Weiss Alexander and Hammes, Walter P. 2006. Lactic acid bacteria as protective cultures against Listeria spp.on cold-smoked salmon. (Eur. Food Res. Tech. 222, 343-346)Die Lebensmittelmittelsicherheit von rohen, verzehrsfertigen Lebensmitteln ist von überragender Bedeutung was Lebensmittelherstellern, Verbrauchern sowie Lebensmittelwissenschaftlern bewusst ist. Um den Status der Lebensmittelsicherheit zu verbessern, ist die Dekontamination durch Waschen mit heissem Wasser ein wichtiger Prozessschritt; hinzu kann der Einsatz von Schutzkulturen als biologisch wirksames Agends vielversprechendes Verfahren kommen. In unserer Arbeit haben wir diese Strategien erfolgreich bei roh zu verzehrenden Keimlingen und Räucherlachs angewandt. Somit wurden die gesetzten Ziele erfolgreich ausgeführt und wesentliche wissenschaftliche Erkenntnisse beigetragen. Die Ergebnisse sind publiziert und werden nachfolgend in Form der veröffentlichten Zusammenfassungen beschrieben.
Thermische Behandlung von Saaten um den Status der Lebensmittelsicherheit zu verbessern: Alexander Weiss and Walter P. Hammes. 2003. Thermal seed treatment to improve the food safety status of sprouts. (Journal of Applied Botany. 77: 152-155)
Die Wirksamkeit der Hitzebehandlung zur Reduktion von Salmonellen und Escherichia coli O157:H? auf Luzerne-, Mungobohnen- und Rettichsaaten mit Anwendung bei der Erzeugung von Keimlingen: Weiss Alexander and Hammes, Walter P. 2005. Efficacy of heat treatment in the reduction of salmonellae and Escherichia coli O157:H? on alfalfa, mung bean and radish seeds used for sprout production. (Eur. Food Res. Tech. 211, 187-191)
Charakterisierung der Mikroflora von Keimlingen und ihr Potential für die Anwendung als Schutzkultur: Alexander Weiss, Christian Hertel, Silke Grothe, Diep Ha and Walter P. Hammes 2006. Characterization of the microbiota of sprouts and their potential for application as protective cultures. (Applied and Environmental Microbiology. Submitted for publication)
Milchsäurebakterien als Schutzkultur gegen Listeria spp. auf kalt geräuchertem Lachs: Weiss Alexander and Hammes, Walter P. 2006. Lactic acid bacteria as protective cultures against Listeria spp.on cold-smoked salmon. (Eur. Food Res. Tech. 222, 343-346
Namanereis cavernicola Solis-Weiss & Espinasa
No full textNamanereis cavernicola (Solís-Weiss & Espinasa) Lycastilla cavernicola Solís-Weiss & Espinasa, 1991 Ecology: FW Distribution: NA, NT Habitat: SB Comments: This species is currently only known from a single locality near the border of the Nearctic and Neotropical realms; perhaps a synonym of Lycastoides alticola Johnson. Additional references: Glasby (1999)Published as part of Glasby, Christopher J., Timm, Tarmo, Muir, Alexander I. & Gil, João, 2009, Catalogue of non-marine Polychaeta (Annelida) of the World, pp. 1-52 in Zootaxa 2070 on page 12, DOI: 10.5281/zenodo.18708
Rhesus macaques (Macaca mulatta) as living fossils of hominoid personality and subjective well-being.
No full textDifferential psychologists rightly identified evolutionary theory as a unifying framework for
explaining the origins and persistence of individual differences in a wide array of human
psychological characteristics. Psychological diversity occurs on multiple levels, including between
species, populations, generations, and individuals. Each level reveals the outcome of
evolutionary processes at different temporal scales. I embrace a range of methods and results
from quantitative and population genetics, developmental evolution, and phylogenetically grounded
comparative psychology to explore how personality evolves in humans and nonhuman
primates. At the level of species, I compared personality structure derived from
rater assessments for four species of macaques and found a consistent, core set of personality
dimensions (Dominance, Confidence, and Friendliness) describing these species. At the
population level, I studied the relationship in humans between fertility/longevity trade-offs
and the average personality of a country and found that Neuroticism and Agreeableness
exhibit adaptively plasticity to life-history conditions. At the level of families, I estimated
the quantitative genetic structure of personality in orang-utans and found that, like humans,
a large portion of the phenotypic variance was explained by non-additive genetic effects. I
examined between generation changes in personality by testing whether personality traits
in humans are genetically correlated with fitness and found that in modern environments
personality evolves very slowly. Finally, I translated current conceptual models of biological
reactivity and stress response into mathematical models of developmental evolution and
determined that evolution would select highly resilient phenotypes but that variation could
be maintained by skew in the distribution of underlying genetic factors. From these results
I broadly conclude that primate personality structure is generally conserved among species,
mean personality levels change only very slowly between human generations, and that this
evolution results in a genetic basis of personality that is characterized by epistasis. The evolution
of individual differences has much to gain from the rigorous application of evolutionary
methodology
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