570 research outputs found
Assessment of the Finlay Journal Scientific Production According to the Web of Science
No full textFoundation: bibliometry allows to analize the scientific production of a country, institution or particular author. The best journals worldwide do bibliometric studies to determine if they are competitive with their pairs in a thematic knowledge area. Objective: to evaluate the scientific production of the Finlay Journal in the period 2015-2017. Method: a bibliometric study was realized in which he production analyzed is done during the years 2015 to 2017, the information was extracted up to January 7th 2018, data base from the Web of Science was used. The 144 articles examined were imported to a data base elaborated, with this purpose, using Excel Microsoft. The variables considered were: year of the publication, author’s production, institutions, countries, topics, languages, average quotes per publication and number of authors per article. In addition indicators h, g and e were used. The results were presented in tables in order to be able to evaluate the scientific production of the journal. Results: topics related with internal medicine predominated, the most productive author was Miguel Serra Valdés, also the most prolific institution was the Gustavo Aldereguía Lima University Hospital, Cuba is the country with the highest contribution of articles. Conclusion: the Finlay Journal has progressively been consolidating its quality and impact in the competitive environment within the Web of Science
Learning disabilities : barriers to choice in residential services.
No full textA recent study has revealed the extent of the obstacles to choice and control in residential settings for people with learning disabilities. In the first part of this article the first two authors highlight the key messages for practice. In the second part of the article the Social Care Institute for Excellence provides an overview of other research and resources on residential services and learning disabilities
Ozonation as an alternative to chlorination for soft wheat flours
No full textHigh ratio cakes made from ozonated flour attained volumes and other quality characteristics comparable to those from chlorinated flours at 36 min ozonation time. Ozone thus appears to be a viable and more environmentally acceptable alternative to chlorine. Extraction of lipids from flour caused deterioration of cake quality which was not restored by ozonation indicating that lipids were involved in the improving effects of ozonation. Oxidation by ozone led to higher molecular weights of polymeric proteins
Interview_guide
No full textThis is the interview guide for the qualitative investigation for Amy Finlay's PhD
sj-jpg-6-whe-10.1177_17455057231184507 – Supplemental material for Time-out for well-being: A mixed methods evaluation of attitudes and likelihood to engage in different types of online emotional well-being programmes in the perinatal period
No full textSupplemental material, sj-jpg-6-whe-10.1177_17455057231184507 for Time-out for well-being: A mixed methods evaluation of attitudes and likelihood to engage in different types of online emotional well-being programmes in the perinatal period by Jacqueline A Davis, Amy L Finlay-Jones, Natasha Bear, Susan L Prescott, Desiree T Silva and Jeneva L Ohan in Women’s Health</p
sj-jpg-1-whe-10.1177_17455057231184507 – Supplemental material for Time-out for well-being: A mixed methods evaluation of attitudes and likelihood to engage in different types of online emotional well-being programmes in the perinatal period
No full textSupplemental material, sj-jpg-1-whe-10.1177_17455057231184507 for Time-out for well-being: A mixed methods evaluation of attitudes and likelihood to engage in different types of online emotional well-being programmes in the perinatal period by Jacqueline A Davis, Amy L Finlay-Jones, Natasha Bear, Susan L Prescott, Desiree T Silva and Jeneva L Ohan in Women’s Health</p
sj-jpg-10-whe-10.1177_17455057231184507 – Supplemental material for Time-out for well-being: A mixed methods evaluation of attitudes and likelihood to engage in different types of online emotional well-being programmes in the perinatal period
No full textSupplemental material, sj-jpg-10-whe-10.1177_17455057231184507 for Time-out for well-being: A mixed methods evaluation of attitudes and likelihood to engage in different types of online emotional well-being programmes in the perinatal period by Jacqueline A Davis, Amy L Finlay-Jones, Natasha Bear, Susan L Prescott, Desiree T Silva and Jeneva L Ohan in Women’s Health</p
sj-jpg-12-whe-10.1177_17455057231184507 – Supplemental material for Time-out for well-being: A mixed methods evaluation of attitudes and likelihood to engage in different types of online emotional well-being programmes in the perinatal period
No full textSupplemental material, sj-jpg-12-whe-10.1177_17455057231184507 for Time-out for well-being: A mixed methods evaluation of attitudes and likelihood to engage in different types of online emotional well-being programmes in the perinatal period by Jacqueline A Davis, Amy L Finlay-Jones, Natasha Bear, Susan L Prescott, Desiree T Silva and Jeneva L Ohan in Women’s Health</p
Developmental and environmental effects on the assembly of glutenin polymers and the impact on grain quality of wheat
No full textWheat kernel development can be divided into three phases i.e. cell division, cell enlargement and dehydration. Accumulation of gluten proteins continues till the end of the cell enlargement phase. During the dehydration phase, post-translational polymerization of the glutenin subunits occurs to form very large glutenin polymers. Assembly of the glutenin polymers has been monitored by increase in the unextractable polymeric protein. Lines possessing HMW-GS related to dough strength (e.g. 5+10) started accumulating large polymers several days earlier than lines with HMW-GS related to dough weakness (e.g. 2+12) and maintained their higher amounts till maturity. This may be explained by faster polymerization resulting from a higher concentration of cysteine residues in the x-type HMW-GS.
Sulphur deficiency leads to an increase in the ratio of HMW- to LMW-GS, causing a shift in the MWD to higher MWs, resulting in bucky dough properties. High temperature during grain development appears to shift the MWD to lower MWs with corresponding lowering of dough strength but the presence of strength-associated HMW-GS appears to confer greater tolerance to heat stress. Since sulphur deficiency and higher global temperatures may be expected to increase in the future, some suggestions how breeders may use strategies to counter these effects are put forward
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