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Sökning: WFRF:(Ruth P) > (2000-2004)

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1.
  • Hillier, Ladeana W, et al. (författare)
  • Sequence and comparative analysis of the chicken genome provide unique perspectives on vertebrate evolution
  • 2004
  • Ingår i: Nature. - 0028-0836 .- 1476-4687. ; 432:7018, s. 695-716
  • Tidskriftsartikel (refereegranskat)abstract
    • We present here a draft genome sequence of the red jungle fowl, Gallus gallus. Because the chicken is a modern descendant of the dinosaurs and the first non-mammalian amniote to have its genome sequenced, the draft sequence of its genome--composed of approximately one billion base pairs of sequence and an estimated 20,000-23,000 genes--provides a new perspective on vertebrate genome evolution, while also improving the annotation of mammalian genomes. For example, the evolutionary distance between chicken and human provides high specificity in detecting functional elements, both non-coding and coding. Notably, many conserved non-coding sequences are far from genes and cannot be assigned to defined functional classes. In coding regions the evolutionary dynamics of protein domains and orthologous groups illustrate processes that distinguish the lineages leading to birds and mammals. The distinctive properties of avian microchromosomes, together with the inferred patterns of conserved synteny, provide additional insights into vertebrate chromosome architecture.
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2.
  • Hansson, A., et al. (författare)
  • The influence of gel strength on aroma release from pectin gels in a model mouth and in vivo, monitored with proton-transfer-reaction mass spectrometry
  • 2003
  • Ingår i: Journal of Agricultural and Food Chemistry. - : American Chemical Society (ACS). - 0021-8561 .- 1520-5118. ; 51:16, s. 4732-4740
  • Tidskriftsartikel (refereegranskat)abstract
    • The course of events from taking a food into the mouth to the perception of the food's flavor involves many steps, from dilution with saliva, mastication, and transportation of the compounds to the olfactory epithelium to transformation into signals that go to the brain. In addition, there are also the effects of the food's structure and properties. In this study, a proton-transfer-reaction mass spectrometer (PTR-MS) was used to investigate how four pectin-containing systems with different structures and strengths affected the release of aroma compounds in a model mouth and in the nose of an assessor. Both the model mouth and the in-nose measurements showed that the strength and structure of pectin-containing systems are important with regard to the quantity of aroma compounds that are released. Mastication and saliva were also shown to have a large influence on how much of the aroma compound is released from the mouth to the nose.
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