Search Results - "Hazard, A."

Genetic parameters of feeding behaviour traits in ducks bred for foie gras production by Chapuis, H., Lagüe, M., Bonnefont, CMD, David, I., Bernadet, M.-D., Hazard, A., Gilbert, H.

“…•Defining sustainable selection criteria for foie gras production is a complex task.•Feeding behavioural traits are heritable in the parental populations of…”
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Loss of starch synthase IIIa changes starch molecular structure and granule morphology in grains of hexaploid bread wheat by Fahy, Brendan, Gonzalez, Oscar, Savva, George M., Ahn-Jarvis, Jennifer H., Warren, Frederick J., Dunn, Jack, Lovegrove, Alison, Hazard, Brittany A.

“…Starch synthase III plays a key role in starch biosynthesis and is highly expressed in developing wheat grains. To understand the contribution of SSIII to…”
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Lack of evidence for allopurinol for the prevention of a first gout attack in asymptomatic hyperuricemia: a systematic review by Hazard, A., Bourrion, B., Dechaine, F., Fournier, L., François, M.

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Piglets vocally express the anticipation of pseudo-social contexts in their grunts by Villain, A. S., Hazard, A., Danglot, M., Guérin, C., Boissy, A., Tallet, C.

“…Emotions not only arise in reaction to an event but also while anticipating it, making this context a means of accessing the emotional value of events. Before…”
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Factors Associated with Alzheimer’s Disease: An Overview of Reviews by Rochoy, Michaël, Rivas, V., Chazard, E., Decarpentry, E., Saudemont, G., Hazard, P.-A., Puisieux, F., Gautier, S., Bordet, R.

“…Alzheimer’s disease (AD) is a frequent pathology, with a poor prognosis, for which no curative treatment is available in 2018. AD prevention is an important…”
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Naftidrofuryl in arterial obstructive disease: A systematic revue of the literature by Bourrion, B, Hazard, A, Baltazard, H, Sebbag, P, Fournier, L, François, M

“…Arterial obstructive disease is a disease affecting 11 % of the general population. This prevalence is constantly increasing. Nafronyl is still prescribed…”
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Mining the A.E. Watkins Wheat Landrace Collection for Variation in Starch Digestibility Using a New High-Throughput Assay by Zafeiriou, Petros, Savva, George M, Ahn-Jarvis, Jennifer H, Warren, Frederick J, Pasquariello, Marianna, Griffiths, Simon, Seung, David, Hazard, Brittany A

“…Breeding for less digestible starch in wheat can improve the health impact of bread and other wheat foods. The application of forward genetic approaches has…”
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Effect of high-amylose starch branching enzyme II wheat mutants on starch digestibility in bread, product quality, postprandial satiety and glycaemic response by Corrado, Marina, Ahn-Jarvis, Jennifer H, Fahy, Brendan, Savva, George M, Edwards, Cathrina H, Hazard, Brittany A

“…High-amylose ( ) mutant wheat has potential to be low-glycaemic compared to conventional wheat; however, the effects of bread made from wheat flour on…”
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The dental management of adult patients with haemophilia and other congenital bleeding disorders by Brewer, A. K., Roebuck, E. M., Donachie, M., Hazard, A., Gordon, K., Fung, D., Clarkson, J.

“…The management of adult dental patients with congenital bleeding disorders has caused a considerable number of problems to the dental profession [1]. There is…”
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The kinetic cycle of cardiac troponin C: Calcium binding and dissociation at site II trigger slow conformational rearrangements by Hazard, Andrea L., Kohout, Susy C., Stricker, Nicole L., Putkey, John A., Falke, Joseph J.

“…The goal of this study is to characterize the kinetic mechanism of Ca2+ activation and inactivation of cardiac troponin C (cTnC), the Ca2+ signaling protein…”
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Molecular tuning of ion binding to calcium signaling proteins by Falke, J J, Drake, S K, Hazard, A L, Peersen, O B

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Defective energy coupling in delta-subunit mutants of Escherichia coli F1F0-ATP synthase by HAZARD, A. L, SENIOR, A. E

“…Membrane vesicles from 13 strains carrying mutations in the C-terminal region of the delta-subunit of Escherichia coli F1F0-ATP synthase were characterized in…”
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Mutagenesis of subunit delta from Escherichia coli F1F0-ATP synthase by HAZARD, A. L, SENIOR, A. E

“…In Escherichia coli, the F1 sector of the F1F0-ATP synthase is connected to the membrane-embedded F0 sector by a narrow stalk, thought to be formed by subunits…”
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Twelve Caesars: images of power from the ancient world to the modern by Hazard, A Maggie

“…by Mary Beard, Princeton & Oxford, Princeton University Press, 2021, xi + 396 pp., $24.95 (paperback), ISBN: 978-0-691-22587-6…”
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Transfixed by prehistory: an inquiry into modern art and time by Hazard, A Maggie

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Naftidrofuryl dans l’artériopathie oblitérante des membres inférieurs : une revue systématique de la littérature by Bourrion, B., Hazard, A., Baltazard, H., Sebbag, P., Fournier, L., François, M.

“…L’artériopathie oblitérante des membres inférieurs est une localisation de la maladie athéromateuse affectant 11 % de la population générale. Cette prévalence…”
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Starch characteristics and baking quality of chilled ready-to-eat sandwich bread made with starch branching enzyme II mutant wheat flour by Corrado, Marina, Koev, Todor T., Savva, George M., Khimyak, Yaroslav Z., Hazard, Brittany A.

“…Suitability of high-amylose starch branching enzyme II (sbeII) flour for industrial processing of wheat convenience foods (i.e., ready-to-eat chilled sandwich…”
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Mechanisms of Mouse Mast Cell Activation and Inactivation for IgE-Mediated Histamine Release by Siraganian, Reuben P, Hazard, Kimberley A

“…The IgE-mediated histamine release from mouse mast cells requires Ca++, is optimal at 37 degrees C, and is enhanced by phosphatidylserine. The rate of release…”
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Improved purification for thermophilic F1F0 ATP synthase using n-dodecyl beta-D-maltoside by Hazard, Andrea, Montemagno, Carlo

“…Here we report a fast, simple purification for thermophilic F1F0 ATP synthase (TF1F0) that utilizes a cocktail of stabilizing reagents and the detergent…”
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Impact of storage on starch digestibility and texture of a high-amylose wheat bread by Corrado, M., Zafeiriou, P., Ahn-Jarvis, J.H., Savva, G.M., Edwards, C.H., Hazard, B.A.

“…Staling is a complex process that determines the shelf-life of baked products like bread. Breads made using high-amylose flour may elicit a lower glycaemic…”
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