Reactions used in the Platelet-Plasma model. by Manash S. Chatterjee (240613)

“…</b> Beals <i>et al.</i><a href="http://www.ploscompbiol.org/article/info:doi/10.1371/journal.pcbi.1000950#pcbi.1000950-Beals1" target="_blank">[66]</a> report that the K_d for bovine IX binding to lipid surface at optimum [Ca^{2 +}] decreases from 4.9 to 1.7 µM as % PS increases from 20 to 50. …”

Characterization of the sexual development of deletion mutants for spore-enriched proteins. by Mingwei Huang (788799)

“…Panels show the periphery of a spot of a cross on V8 plate for 24h at 25°C. …”

Temperature dramatically modulates the expression of the pigmentation gene <i>tan</i> in posterior abdominal epidermes of females. by Jean-Michel Gibert (68707)

“…(B) Quantification of pigmentation gene expression in posterior abdomen epidermes (segments A5, A6 and A7) from female <i>w</i>^<i>1118</i> pharates (left) and young <i>w</i>^<i>1118</i> adult females (right) grown at 18°C or 29°C (pools of 50 epidermes for pharates and 30 epidermes for adults, n = 3, error bars: standard deviations; gene expression at 18°C has been normalized on gene expression at 29°C). …”

Cancer cell specific effect of the SB-based gene delivery system with the hTERT promoter on cell viability. by In-Sun Hong (284033)

“…<p>Cell viability was assessed using the MTT with or without transfection of the SB system (pT.hTp.HSV-tk.Con with active helper plasmid) following administration of 10, 30, or 50 µg/mL GCV at 3 day post-transfection. GCV alone had negligible effect on effect on the cell viability (A), whereas transfection of the SB system (pT.hTp.HSV-tk.Con with active helper plasmid) following administration of GCV significantly decreased the cancer cell viability in a dose-dependent manner (B). …”

Effects of ligand stimulation and targeted therapeutics on IGF1R and IR expression and phosphorylation. by Jurriaan Brouwer-Visser (578686)

“…Measured by RT-qPCR (n = 5 independent experiments each done in triplicate) IR-A and IR-B mRNA levels in HEY-T30 are significantly decreased when compared to HEY, while similar levels are observed when comparing A2780-T15 to A2780. …”

Table_3_Effect of Calcium and Manganese Supplementation on Heat Resistance of Spores of Bacillus Species Associated With Food Poisoning, Spoilage, and Fermentation.DOCX by Martti Tapani Sinnelä (11545690)

“…<p>Bacterial spores often survive thermal processing used in the food industry, while heat treatment leads not only to a decrease in the nutritional and organoleptic properties of foods, but also to a delay in fermentation of fermented foods. …”

Table_4_Effect of Calcium and Manganese Supplementation on Heat Resistance of Spores of Bacillus Species Associated With Food Poisoning, Spoilage, and Fermentation.DOCX by Martti Tapani Sinnelä (11545690)

“…<p>Bacterial spores often survive thermal processing used in the food industry, while heat treatment leads not only to a decrease in the nutritional and organoleptic properties of foods, but also to a delay in fermentation of fermented foods. …”

Image_8_Effect of Calcium and Manganese Supplementation on Heat Resistance of Spores of Bacillus Species Associated With Food Poisoning, Spoilage, and Fermentation.TIF by Martti Tapani Sinnelä (11545690)

“…<p>Bacterial spores often survive thermal processing used in the food industry, while heat treatment leads not only to a decrease in the nutritional and organoleptic properties of foods, but also to a delay in fermentation of fermented foods. …”

Image_1_Effect of Calcium and Manganese Supplementation on Heat Resistance of Spores of Bacillus Species Associated With Food Poisoning, Spoilage, and Fermentation.TIF by Martti Tapani Sinnelä (11545690)

“…<p>Bacterial spores often survive thermal processing used in the food industry, while heat treatment leads not only to a decrease in the nutritional and organoleptic properties of foods, but also to a delay in fermentation of fermented foods. …”

Image_4_Effect of Calcium and Manganese Supplementation on Heat Resistance of Spores of Bacillus Species Associated With Food Poisoning, Spoilage, and Fermentation.TIF by Martti Tapani Sinnelä (11545690)

“…<p>Bacterial spores often survive thermal processing used in the food industry, while heat treatment leads not only to a decrease in the nutritional and organoleptic properties of foods, but also to a delay in fermentation of fermented foods. …”

Table_2_Effect of Calcium and Manganese Supplementation on Heat Resistance of Spores of Bacillus Species Associated With Food Poisoning, Spoilage, and Fermentation.DOCX by Martti Tapani Sinnelä (11545690)

“…<p>Bacterial spores often survive thermal processing used in the food industry, while heat treatment leads not only to a decrease in the nutritional and organoleptic properties of foods, but also to a delay in fermentation of fermented foods. …”

Image_3_Effect of Calcium and Manganese Supplementation on Heat Resistance of Spores of Bacillus Species Associated With Food Poisoning, Spoilage, and Fermentation.TIF by Martti Tapani Sinnelä (11545690)

“…<p>Bacterial spores often survive thermal processing used in the food industry, while heat treatment leads not only to a decrease in the nutritional and organoleptic properties of foods, but also to a delay in fermentation of fermented foods. …”

Supplementary Material for: The reduced gray matter volume and functional connectivity of the cerebellum in T2DM with high insulin resistance by Zhang H.-Y. (17671335)

“…Introduction: Insulin resistance is widely thought to be a critical feature in type 2 diabetes mellitus (T2DM), and there is significant evidence indicating a higher abundance of insulin receptors in the human cerebellum than cerebrum. …”

Table_1_Effect of Calcium and Manganese Supplementation on Heat Resistance of Spores of Bacillus Species Associated With Food Poisoning, Spoilage, and Fermentation.DOCX by Martti Tapani Sinnelä (11545690)

“…<p>Bacterial spores often survive thermal processing used in the food industry, while heat treatment leads not only to a decrease in the nutritional and organoleptic properties of foods, but also to a delay in fermentation of fermented foods. …”

Image_7_Effect of Calcium and Manganese Supplementation on Heat Resistance of Spores of Bacillus Species Associated With Food Poisoning, Spoilage, and Fermentation.TIF by Martti Tapani Sinnelä (11545690)

“…<p>Bacterial spores often survive thermal processing used in the food industry, while heat treatment leads not only to a decrease in the nutritional and organoleptic properties of foods, but also to a delay in fermentation of fermented foods. …”

Image_2_Effect of Calcium and Manganese Supplementation on Heat Resistance of Spores of Bacillus Species Associated With Food Poisoning, Spoilage, and Fermentation.TIF by Martti Tapani Sinnelä (11545690)

“…<p>Bacterial spores often survive thermal processing used in the food industry, while heat treatment leads not only to a decrease in the nutritional and organoleptic properties of foods, but also to a delay in fermentation of fermented foods. …”

Image_5_Effect of Calcium and Manganese Supplementation on Heat Resistance of Spores of Bacillus Species Associated With Food Poisoning, Spoilage, and Fermentation.TIF by Martti Tapani Sinnelä (11545690)

“…<p>Bacterial spores often survive thermal processing used in the food industry, while heat treatment leads not only to a decrease in the nutritional and organoleptic properties of foods, but also to a delay in fermentation of fermented foods. …”

Effects of various inhibitors of Ca²⁺ entry on DA-actin distribution. by Toshiyuki Mizui (513144)

“…<p>Neurons (21 DIV) were incubated in normal medium containing 50 µM APV (A), 20 mM EGTA (B), 20 µM nifedipine (C), or 1 µM thapsigargin (D) for 30 min. …”

Effect of Pol I transcription blocks and transcription rate on SNORD44 and its sdRNA and long form. by Baoyan Bai (388372)

“…<p>(<i>A, B</i>) HeLa cells were treated with Actinomycin D (Act D, 50 ng/ml) and incubated for 3 hours. …”

Image_6_Effect of Calcium and Manganese Supplementation on Heat Resistance of Spores of Bacillus Species Associated With Food Poisoning, Spoilage, and Fermentation.TIF by Martti Tapani Sinnelä (11545690)

“…<p>Bacterial spores often survive thermal processing used in the food industry, while heat treatment leads not only to a decrease in the nutritional and organoleptic properties of foods, but also to a delay in fermentation of fermented foods. …”