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Studies of how global environmental change is impacting marine organisms have long focused on physiological effects—for example, an oyster’s decreased ability to build or maintain a strong shell in an...
The 2018 STIM GRC will explore recent advances in understanding fundamental mechanisms, pathways and systems in microbial signal transduction. Focus will be placed on bacterial receptors and cognate i...
This study was conducted to evaluate the effect of dietary supplementation with rice bran, flax seed, or sunflower seed to finishing native Korean cattle (Hanwoo) on growth performances, carcass chara...
This study was performed to compare carcass traits, sensory characteristics, physiochemical composition, and contents of nucleotides, collagen, and free amino acids among quality grades (QG) and to un...
Significant SNPs associated with Warner-Bratzler (WB) shear force and sensory traits were confirmed for Hanwoo beef (Korean cattle). A Bonferroni-corrected genome-wide significant association (p<1.3×1...
Texture and ‘tenderness’ in particular, is an important sensory characteristic for consumers’ satisfaction of beef. Objective and detailed sensory measurements of beef texture have been needed for the...
We show that the entropy of the distribution of avalanche lifetimes in the Kinouchi-Copelli model always achieves a maximum jointly with the dynamic range. This is noteworthy and nontrivial because wh...
We show that the entropy of the distribution of avalanche lifetimes in the Kinouchi-Copelli model always achieves a maximum jointly with the dynamic range. This is noteworthy and nontrivial because wh...
Using a continuum Dirac theory, we study the density and spin response of zigzag edge erminated graphene ribbons subjected to edge potentials and Zeeman fields. Our analytical calculations of the den...
Buffalo meat patties with two fat levels, F1 (15% added fat) and F2 (5% added fat and 3% tapioca starch), were cooked in a pre-heated hot air oven (HO) at 175±2°C for 15 min, in a microwave oven (MO) ...
Water-cooked salted ducks were tray-packaged and stored under refrigeration (41C) in order to evaluate the quality changes during storage. pH, total volatile basic nitrogen (TVB-N), se...
An understanding of the effect of light on predator–prey interactions in aquatic systems requires the integration of sensory physiology, behavioral ecology, and spatial distributions of predator and p...
The halobacterial transducer of sensory rhodopsin II (HtrII) is a photosignal transducer associated with phototaxis in extreme halophiles. The HAMP domain, a linker domain in HtrII, is considered to p...
The effects of intramuscular fat on the sensory characteristics of M. longissimus dorsi in Japanese Black steers were investigated by a trained analytical panel (average 13.4 panelists). Five sets (10...

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