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Articles 1 - 3 of 3
Full-Text Articles in Food Microbiology
Hybridization Of Dna By Sequential Immobilization Of Oligonucleotides At The Air-Water Interface, Murali Sastry, Vidya Ramakrishnan, Mrunalini Pattarkine, Anand Gole, K. N. Ganesh
Hybridization Of Dna By Sequential Immobilization Of Oligonucleotides At The Air-Water Interface, Murali Sastry, Vidya Ramakrishnan, Mrunalini Pattarkine, Anand Gole, K. N. Ganesh
Faculty Works
The hybridization of DNA by sequential electrostatic and hydrogen-bonding immobilization of single-stranded complementary oligonucleotides at the air-water interface with cationic Langmuir monolayers is demonstrated. The complexation of the single-stranded DNA molecules with octadecylamine (ODA) Langmuir monolayers was followed in time by monitoring the pressure-area isotherms. A large (and slow) expansion of the ODA monolayer was observed during each stage of complexation in the following sequence: primary single-stranded DNA followed by complementary single-stranded DNA followed by the intercalator, ethidium bromide. Langmuir-Blodgett (LB) films of the ODA-DNA complex were formed on different substrates and characterized using quartz-crystal microgravimetry (QCM), Fourier transform infrared …
Integronlike Structures In Campylobacter Spp. Of Human And Animal Origin, Brigid Lucey, D. Crowley, P. Moloney, B. Cryan, M. Daly, F. O'Halloran, E. J. Threlfall, S. Fanning
Integronlike Structures In Campylobacter Spp. Of Human And Animal Origin, Brigid Lucey, D. Crowley, P. Moloney, B. Cryan, M. Daly, F. O'Halloran, E. J. Threlfall, S. Fanning
Department of Biological Sciences Publications
Resistance to antimicrobial agents used to treat severe Campylobacter spp. gastroenteritis is increasing worldwide. We assessed the antimicrobial resistance patterns of Campylobacter spp. isolates of human and animal origin. More than half (n = 32) were resistant to sulphonamide, a feature known to be associated with the presence of integrons. Analysis of these integrons will further our understanding of Campylobacter spp. epidemiology.
Prediction Of Rice Sensory Texture Attributes Using Spectral Stress Strain Analysis And Jack-Knife Model Optimization, Marura Lenjo, Jean-Francois Meullenet
Prediction Of Rice Sensory Texture Attributes Using Spectral Stress Strain Analysis And Jack-Knife Model Optimization, Marura Lenjo, Jean-Francois Meullenet
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
Sensory texture characteristics of cooked rice were predicted using an extrusion test and a novel multivariate analysis method. Eleven sensory texture characteristics were evaluated via a trained descriptive panel and predicted for force/deformation spectra with partial least squares regression. Only four sensory attributes—adhesion to lips (Rcal = 0.83), cohesion of bolus (Rcal = 0.78), cohesiveness (Rcal = 0.69), and hardness (Rcal = 0.72)—were successfully predicted from instrumental measurements.