1,721,192 research outputs found
Improving food safety of sprouts and cold-smoked salmon by physical and biological preservation methods
Full text linkDie 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
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
Going Beyond Counting First Authors in Author Co-citation Analysis
Full text linkThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Extraversion predicts longer survival in gorillas: an 18-year longitudinal study
Full text linkPersonality 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
Variations on the Author
Full text link“Variations on the Author” discusses two of Eduardo Coutinho’s recent films (Um Dia na Vida, from 2010, and Últimas Conversas, posthumously released in 2015) and their contribution to the general question of documentary authorship. The director’s filmography is characterized by a consistent yet self-effacing form of authorial self-inscription: Coutinho often features as an interviewer that rather than express opinions propels discourses; an interviewer that is good at listening. This mode of self-inscription characterizes him as an author who is not expressive but who is nonetheless markedly present on the screen. In Um Dia na Vida, however, Coutinho is completely absent form the image, while Últimas Conversas, on the contrary, includes a confessional prologue that moves the director from the margins to the center of his films. This article examines the ways in which these works stand out in the filmography of a director who offers new insights into the notion of cinematic authorship
Appropriate Similarity Measures for Author Cocitation Analysis
Full text linkWe provide a number of new insights into the methodological discussion about author cocitation analysis. We first argue that the use of the Pearson correlation for measuring the similarity between authors’ cocitation profiles is not very satisfactory. We then discuss what kind of similarity measures may be used as an alternative to the Pearson correlation. We consider three similarity measures in particular. One is the well-known cosine. The other two similarity measures have not been used before in the bibliometric literature. Finally, we show by means of an example that our findings have a high practical relevance.information science;Pearson correlation;cosine;similarity measure;author cocitation analysis
Dispelling the Myths Behind First-author Citation Counts
Full text linkWe conducted a full-scale evaluative citation analysis study of scholars in the XML research field to explore just how different from each other author rankings resulting from different citation counting methods actually are, and to demonstrate the capability of emerging data and tools on the Web in supporting more realistic citation counting methods. Our results contest some common arguments for the continued
use of first-author citation counts in the evaluation of scholars, such as high correlations between author rankings by first-author citation counts and other citation
counting methods, and high costs of using more realistic citation counting methods that are not well-supported by the ISI databases. It is argued that increasingly available digital full text research papers make it possible for citation analysis studies to go beyond what the ISI databases have directly supported and to employ more
sophisticated methods
koamabayili/VECTRON-author-checklist: VECTRON author checklist
No full textWe have done our best to complete the author checklist relating to the use of animals in the hut study. Note that the objective for the hut study was to evaluate the IRS treatment applications for residual efficacy against Anopheles mosquitoes, including the local An. coluzzii mosquito population. Cows were only used to attract mosquitoes into the huts and no tests were carried out directly on the cows. The author checklist is intended for use with studies where experiments are carried out on animals, which is why we have had such difficulty in completing this for the hut study, as many of the questions do not relate to how the cows were used
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