Search Results - "Rice, A E"

An HPV-E6/E7 immunotherapy plus PD-1 checkpoint inhibition results in tumor regression and reduction in PD-L1 expression by Rice, A E, Latchman, Y E, Balint, J P, Lee, J H, Gabitzsch, E S, Jones, F R

“…We have investigated if immunotherapy against human papilloma virus (HPV) using a viral gene delivery platform to immunize against HPV 16 genes E6 and E7 (Ad5…”
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Transition State Analysis and Requirement of Asp-262 General Acid/Base Catalyst for Full Activation of Dual-Specificity Phosphatase MKP3 by Extracellular Regulated Kinase by Rigas, Johanna D, Hoff, Richard H, Rice, Adrian E, Hengge, Alvan C, Denu, John M

“…Dual-specificity phosphatase MKP3 down-regulates mitogenic signaling through dephosphorylation of extracellular regulated kinase (ERK). Unlike a simple…”
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A multi-laboratory evaluation of a common in vitro pepsin digestion assay protocol used in assessing the safety of novel proteins by Thomas, K., Aalbers, M., Bannon, G.A., Bartels, M., Dearman, R.J., Esdaile, D.J., Fu, T.J., Glatt, C.M., Hadfield, N., Hatzos, C., Hefle, S.L., Heylings, J.R., Goodman, R.E., Henry, B., Herouet, C., Holsapple, M., Ladics, G.S., Landry, T.D., MacIntosh, S.C., Rice, E.A., Privalle, L.S., Steiner, H.Y., Teshima, R., van Ree, R., Woolhiser, M., Zawodny, J.

“…Rationale. Evaluation of the potential allergenicity of proteins derived from genetically modified foods has involved a weight of evidence approach that…”
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Structures of Mycobacterium tuberculosis DosR and DosR–DNA Complex Involved in Gene Activation during Adaptation to Hypoxic Latency by Wisedchaisri, Goragot, Wu, Meiting, Rice, Adrian E., Roberts, David M., Sherman, David R., Hol, Wim G.J.

“…On encountering low oxygen conditions, DosR activates the transcription of 47 genes, promoting long-term survival of Mycobacterium tuberculosis in a…”
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Bioinformatic methods for allergenicity assessment using a comprehensive allergen database by Hileman, Ronald E, Silvanovich, Andre, Goodman, Richard E, Rice, Elena A, Holleschak, Gyula, Astwood, James D, Hefle, Susan L

“…A principal aim of the safety assessment of genetically modified crops is to prevent the introduction of known or clinically cross-reactive allergens. Current…”
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The Crystal Structure of the Periplasmic Domain of the Type II Secretion System Protein EpsM From Vibrio cholerae: The Simplest Version of the Ferredoxin Fold by Abendroth, Jan, Rice, Adrian E, McLuskey, Karen, Bagdasarian, Michael, Hol, Wim G.J

“…The terminal branch of the general secretion pathway (Gsp or type II secretion system) is used by several pathogenic bacteria for the secretion of their…”
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Mechanistic Basis for Catalytic Activation of Mitogen-activated Protein Kinase Phosphatase 3 by Extracellular Signal-regulated Kinase by Fjeld, Clark C., Rice, Adrian E., Kim, Youngjoo, Gee, Kyle R., Denu, John M.

“…The dual specificity mitogen-activated protein kinase phosphatase MKP3 has been shown to down-regulate mitogenic signaling through dephosphorylation of…”
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Consumer Sensory Evaluation of Beef Top Sirloin Cap Steaks from Four USDA Quality Grades by Harr, K. M., Olson, B. A., Rice, E. A., Jones, C. K., O’Quinn, T. G.

“…ObjectivesThe objective of this study was to evaluate the influence of quality grade on the palatability of beef top sirloin cap (biceps femoris)…”
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Consumer Sensory Evaluation of Beef Top Sirloin Cap Steaks from Four USDA Quality Grades by Harr, K. M., Olson, B. A., Rice, E. A., Jones, C. K., O’Quinn, T. G.

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Effect of Degree of Doneness, Quality Grade, and Time on Objective Color Readings from Longissimus Lumborum Steaks Cooked to 6 Degrees of Doneness by Prill, L. L., O’Quinn, T. G., Boyle, E. A., Houser, T. A., Vipham, J. L., Rice, E. A., Olson, B. A., Drey, L. N., Gonzalez, J. M.

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Trained Sensory Panel Evaluation of 5 Beef Strip Loin Quality Treatments Cooked to S6x Degrees of Doneness by Drey, L. N., Prill, L. L., Olson, B. A., Rice, E. A., Gonzalez, J. M., Vipham, J. L., Houser, T. A., Boyle, E. A., O’Quinn, T. G.

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Evaluation of the Insurance Theory Using Objective Measurements of Tenderness, Juiciness, and Proximate Composition of Beef Strip Steaks by Drey, L. N., Prill, L. L., Olson, B. A., Rice, E. A., Gonzalez, J. M., Vipham, J. L., Houser, T. A., Boyle, E. A., O’Quinn, T. G.

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The Effect of Increased Pork Hot Carcass Weights and Varying Chop Thicknesses on Consumer Visual Appearance and Purchase Intent Ratings of Top Loin Chops by Rice, E. A., Lerner, A. B., Price, H. E., Woodworth, J. C., Gonzalez, J. M., Tokach, M. D., DeRouchey, J. M., Dritz, S. S., Goodband, R. D., Shackelford, S. D., King, D. A., Wheeler, T. L., Dilger, A. C., Boler, D. D., O’Quinn, T. G.

“…ObjectivesThe objective of this study was to evaluate the effect of increased pork hot carcass weights on consumer visual acceptability and purchase intent…”
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The Effect of Increased Pork Hot Carcass Weights on Loin Quality and Palatability by Rice, E. A., Lerner, A. B., Price, H. E., Woodworth, J. C., Gonzalez, J. M., Tokach, M. D., DeRouchey, J. M., Dritz, S. S., Goodband, R. D., Shackelford, S. D., King, D. A., Wheeler, T. L., Dilger, A. C., Boler, D. D., O’Quinn, T. G.

“…ObjectivesThe objective of this study was to evaluate the effects of pork hot carcass weight on loin quality and palatability of top loin chops.Materials and…”
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Characterizing Pork Quality of Carcasses with an Average Weight of 119 Kg by Price, H., Lerner, A. B., Rice, E. A., Lowell, J. E., Harsh, B. N., Barkley, K. E., Honegger, L. T., Richardson, E., Woodworth, J. C., Tokach, M. D., Dritz, S. S., Goodband, R. D., DeRouchey, J. M., O’Quinn, T. G., Allerson, M. W., Fields, B., King, D. A., Wheeler, T. L., Shackelford, S. D., Dilger, A. C., Boler, D. D.

“…ObjectivesBetween 1995 and 2018, average hot carcass weight of U.S. pork carcasses increased from 82 kg to 96 kg, which is an increase of approximately 17%. At…”
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The Effect of Increased Pork Hot Carcass Weights and Varying Chop Thicknesses on Consumer Visual Appearance and Purchase Intent Ratings of Top Loin Chops by Rice, E. A., Lerner, A. B., Price, H. E., Woodworth, J. C., Gonzalez, J. M., Tokach, M. D., DeRouchey, J. M., Dritz, S. S., Goodband, R. D., Shackelford, S. D., King, D. A., Wheeler, T. L., Dilger, A. C., Boler, D. D., O’Quinn, T. G.

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The Effect of Increased Pork Hot Carcass Weights on Loin Quality and Palatability by Rice, E. A., Lerner, A. B., Price, H. E., Woodworth, J. C., Gonzalez, J. M., Tokach, M. D., DeRouchey, J. M., Dritz, S. S., Goodband, R. D., Shackelford, S. D., King, D. A., Wheeler, T. L., Dilger, A. C., Boler, D. D., O’Quinn, T. G.

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Characterizing Pork Quality of Carcasses with an Average Weight of 119 Kg by Price, H., Lerner, A. B., Rice, E. A., Lowell, J. E., Harsh, B. N., Barkley, K. E., Honegger, L. T., Richardson, E., Woodworth, J. C., Tokach, M. D., Dritz, S. S., Goodband, R. D., DeRouchey, J. M., O’Quinn, T. G., Allerson, M. W., Fields, B., King, D. A., Wheeler, T. L., Shackelford, S. D., Dilger, A. C., Boler, D. D.

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Crystal Structures, Metal Activation, and DNA-Binding Properties of Two-Domain IdeR from Mycobacterium tuberculosis by Wisedchaisri, Goragot, Chou, C. James, Wu, Meiting, Roach, Claudia, Rice, Adrian E, Holmes, Randall K, Beeson, Craig, Hol, Wim G. J

“…The iron-dependent regulator IdeR is a key transcriptional regulator of iron uptake in Mycobacterium tuberculosis. In order to increase our insight into the…”
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Technique of long term cranial electrode implantation in Macaca mulatta by Sawyer, D C, Rice, E A, Koegel, E

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