Search Results - "BANKS, M. J"

Hypertension in rheumatoid arthritis by Panoulas, V. F., Metsios, G. S., Pace, A. V., John, H., Treharne, G. J., Banks, M. J., Kitas, G. D.

“…RA associates with an increased burden of cardiovascular disease, which is at least partially attributed to classical risk factors such as hypertension (HT)…”
Get full text

Excess recurrent cardiac events in rheumatoid arthritis patients with acute coronary syndrome by Douglas, K M J, Pace, A V, Treharne, G J, Saratzis, A, Nightingale, P, Erb, N, Banks, M J, Kitas, G D

“…Background: Cardiovascular mortality is increased in rheumatoid arthritis. Possible reasons include an increased incidence of ischaemic heart disease or worse…”
Get full text

Glutamate dehydrogenase activity in lactobacilli and the use of glutamate dehydrogenase-producing adjunct Lactobacillus spp. cultures in the manufacture of cheddar cheese by Williams, A.G, Withers, S.E, Brechany, E.Y, Banks, J.M

“…The study was undertaken to investigate the occurrence of glutamate dehydrogenase activity in different species of lactobacilli, and to determine, in a series…”
Get full text

Catabolism of amino acids by lactic acid bacteria isolated from Cheddar cheese by Williams, A.G, Noble, J, Banks, J.M

“…Fifty five percent of 152 lactic acid bacteria (LAB) isolated from 9 mature Cheddar cheeses were able to catabolise protein hydrolysates and individual amino…”
Get full text

Risk assessment for coronary heart disease in rheumatoid arthritis and osteoarthritis by Erb, N, Pace, AV, Douglas, KMJ, Banks, MJ, Kitas, GD

“…Background: The risk of coronary heart disease (CHD) is increased in rheumatoid arthritis (RA). The reasons for this remain unknown, but traditional risk…”
Get full text

Cardiovascular disease and psychological morbidity among rheumatoid arthritis patients by Treharne, G. J., Hale, E. D., Lyons, A. C., Booth, D. A., Banks, M. J., Erb, N., Douglas, K. M., Mitton, D. L., Kitas, G. D.

“…Objectives. To examine whether patients with rheumatoid arthritis (RA) with co-morbid cardiovascular disease (CVD) have different psychological morbidity (and…”
Get full text

Factors affecting the activity of enzymes involved in peptide and amino acid catabolism in non-starter lactic acid bacteria isolated from Cheddar cheese by Williams, A.G, Noble, J, Tammam, J, Lloyd, D, Banks, J.M

“…Peptidolytic and aminotransferase enzymes involved in amino acid release and catabolism were formed constitutively by cheese lactobacilli. Activities in…”
Get full text

Influence of ripening temperature on the volatiles profile and flavour of Cheddar cheese made from raw or pasteurised milk by Rehman, Shakeel-Ur, Banks, J.M, Brechany, E.Y, Muir, D.D, McSweeney, P.L.H, Fox, P.F

“…Cheddar cheeses were made from raw (R1, R8) or pasteurised (P1, P8) milk and ripened at 1°C (P1, R1) or 8°C (P8, R8). Volatile compounds were extracted from 6…”
Get full text

Effect of ripening temperature on the growth and significance of non-starter lactic acid bacteria in Cheddar cheese made from raw or pasteurised milk by Rehman, Shakeel-Ur, Banks, J.M., McSweeney, P.L.H., Fox, P.F.

“…Two cheese-making trials were conducted, each involving four cheeses, two made from raw milk (R1, R8) and two from pasteurised milk (P1, P8), and ripened at…”
Get full text

Increased levels of antibodies to cytokeratin 18 in patients with rheumatoid arthritis and ischaemic heart disease by Mattey, D L, Dawes, P T, Nixon, N B, Goh, L, Banks, M J, Kitas, G D

“…Objective: To determine whether raised levels of antibodies to CK18 in patients with RA are associated with ischaemic heart disease (IHD). Methods: IgA, IgG,…”
Get full text

Plasmonic Band-Pass Microfilters for LWIR Absorption Spectroscopy by Banks, J. M., Flammer, P. D., Furtak, T. E., Hollingsworth, R. E., Collins, R. T.

“…Absorption spectroscopy in the long wave infrared provides an effective method for identification of various hazardous chemicals. We present a theoretical…”
Get full text

Ripening of Cheddar cheese made from blends of raw and pasteurised milk by Rehman, Shakeel-Ur, McSweeney, P.L.H., Banks, J.M., Brechany, E.Y., Muir, D.D., Fox, P.F.

“…Cheddar cheeses were made from pasteurised milk (P), raw milk (R) or pasteurised milk to which 10 (PR10), 5 (PR5) or 1 (PR1) % of raw milk had been added…”
Get full text

Hybrid plasmon/dielectric waveguide for integrated silicon-on-insulator optical elements by Flammer, P D, Banks, J M, Furtak, T E, Durfee, C G, Hollingsworth, R E, Collins, R T

“…VLSI compatible optical waveguides on silicon are currently of particular interest in order to integrate optical elements onto silicon chips, and for possible…”
Get full text

effect of alpha-ketoglutaric acid on amino acid utilization by nonstarter Lactobacillus spp. isolated from Cheddar cheese by Williams, A.G, Noble, J, Banks, J.M

“…Aims:  To examine the effect of α‐ketoglutaric acid (α‐KG) on the utilization and catabolism of amino acids by strains of nonstarter lactobacilli isolated from…”
Get full text

Energy sources of non-starter lactic acid bacteria isolated from Cheddar cheese by Williams, Alan G, Withers, Susan E, Banks, Jean M

“…The range of carbon sources available in cheese curd during maturation that could be used as energy and growth substrates by 60 cultures of non-starter lactic…”
Get full text

Enzymes involved in flavour formation by bacteria isolated from the smear population of surface-ripened cheese by Williams, A.G, Beattie, S.H, Banks, J.M

“…Twenty‐five bacterial isolates recovered from the surface population of smear‐ripened cheese were assigned phenotypically as Brevibacterium spp.,…”
Get full text

Hypertension is not a disease of the left arm : a difficult diagnosis of hypertension in Takayasu's arteritis by BANKS, M. J, ERB, N, GEORGE, P, PACE, A, KITAS, G. D

“…Hypertension and its cause may be missed by failure to measure blood pressure in both arms. We report a case of Takayasu's arteritis where diagnostic confusion…”
Get full text

A comparison of the flavour and texture of Cheddar cheese of factory or farmhouse origin by Muir, D.Donald, Banks, Jean M., Hunter, E.Anthony

“…Diversity in the flavour and texture of Cheddar cheese was studied in 34 samples of factory or farmhouse origin. Sensory profiles were measured using an…”
Get full text

Sensory properties of cheddar cheese: Effect of starter type and adjunct by Muir, D.D., Banks, J.M., Hunter, E.A.

“…The effect of commercially available types of starter and starter adjunct on the sensory properties of Cheddar cheese has been studied during controlled…”
Get full text

Lifetime Reproductive Success of Females of the Damselfly Coenagrion puella by Banks, Michael J., Thompson, David J.

“…(1) Two inter-related studies are described, concerned with lifetime clutch production and determination of clutch size in the damselfly Coenagrion puella. The…”
Get full text