Search Results - "HIRD, Heather"

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  1. 1

    Development of a Microsatellite-Based Method for the Differentiation of European Wild Boar (Sus scrofa scrofa) from Domestic Pig Breeds (Sus scrofa domestica) in Food by Conyers, Christine M, Allnutt, Theodore R, Hird, Heather J, Kaye, Joy, Chisholm, James

    Published in Journal of agricultural and food chemistry (04-04-2012)
    “…Twenty microsatellites (simple sequence repeats, SSR) were used to discriminate wild boar from domestic pig and to identify mixtures of the two. Reference…”
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    Journal Article
  2. 2

    Species identification in food products using the bioMerieux FoodExpert-ID® system by Chisholm, James, Conyers, Christine M, Hird, Heather

    Published in European food research & technology (01-11-2008)
    “…Animal feeds and meat mixtures were analysed using the bioMerieux FoodExpert-ID® system. The system utilises a reverse dot technique on a DNA microarray to…”
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  3. 3
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    Interactive effects of pesticide exposure and pathogen infection on bee health - a critical analysis by Collison, Elizabeth, Hird, Heather, Cresswell, James, Tyler, Charles

    “…ABSTRACT Bees are fundamentally important for pollination services and declines in populations could have significant economic and environmental implications…”
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  5. 5

    Effects of neonicotinoid exposure on molecular and physiological indicators of honey bee immunocompetence by Collison, Elizabeth J., Hird, Heather, Tyler, Charles R., Cresswell, James E.

    Published in Apidologie (01-04-2018)
    “…Bee declines have been associated with various stressors including pesticides and pathogens. We separately exposed immune-challenged adult worker honey bees (…”
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  6. 6

    detection of commercial duck species in food using a single probe-multiple species-specific primer real-time PCR assay by Hird, H, Chisholm, J, Brown, J

    Published in European food research & technology (01-08-2005)
    “…A real-time PCR assay for the simultaneous detection of Mallard and Muscovy duck is described. Species-specific primers were designed for Mallard or Muscovy…”
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  7. 7

    The Development of Species-specific Real-time PCR Assays for the Detection of Pheasant and Quail in Food by Chisholm, James, Sánchez, Ana, Brown, Joy, Hird, Heather

    Published in Food analytical methods (01-09-2008)
    “…The development of species-specific real-time PCR assays for the detection of pheasant and quail in commercial food products are reported. Real-time PCR primer…”
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  8. 8

    Detection of an activating c-kit mutation by real-time PCR in patients with anaphylaxis by Lawley, Wendy, Hird, Heather, Mallinder, Philip, McKenna, Sue, Hargadon, Beverley, Murray, Alistair, Bradding, Peter

    “…A well-characterised gain-of-function point mutation within exon 17 of the c-kit proto-oncogene known as Asp816Val is present in patients with mastocytosis…”
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  9. 9

    Identification of peanut and hazelnut allergens by native two-dimensional gel electrophoresis by Hird, Heather, Pumphrey, Richard, Wilson, Philip, Sunderland, Joanne, Reece, Paul

    Published in Electrophoresis (01-07-2000)
    “…A procedure for the native two‐dimensional electrophoresis of peanut and hazelnut proteins is described. Proteins were solubilised after acetone treatment…”
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    Identification of Agrobacterium spp. present within Brassica napus seed by TaqMan PCR: Implications for GM screening procedures by WELLER, Simon A, SIMPKINS, Sean A, STEAD, David E, KURDZIEL, Andrew, HIRD, Heather, WEEKES, Rebecca J

    Published in Archives of microbiology (01-11-2002)
    “…A fluorogenic probe (fliG-P), designed within a chromosomal DNA sequence, was used in a TaqMan PCR assay to identify Agrobacterium spp. The TaqMan assay…”
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  12. 12

    Protein kinase Cα-dependent phosphorylation of Golgi proteins by Radau, Boris, Otto, Albrecht, Müller, Eva-Christina, Westermann, Peter

    Published in Electrophoresis (01-07-2000)
    “…Golgi‐enriched membranes were phosphorylated in order to understand the mechanism for protein kinase C (PKC) regulation of exocytic vesicle formation at the…”
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