Results 31 to 40 of about 380,752 (346)

Trade patterns facilitating highly pathogenic avian influenza virus dissemination in the free-grazing layer duck system in Vietnam [PDF]

open access: yes, 2018
Highly pathogenic avian influenza (HPAI) viruses continue to threaten smallholder poultry producers in several South‐east Asian countries, including Vietnam.
Amonsin   +30 more
core   +4 more sources

Therapeutic Innovations: Tyrosine Kinase Inhibitors in Cancer

open access: yesVeterinary Sciences, 2016
Conventional cytotoxic chemotherapy involving DNA-interacting agents and indiscriminate cell death is no longer the future of cancer management. While chemotherapy is not likely to completely disappear from the armamentarium; the use of targeted ...
Nikolaos Dervisis, Shawna Klahn
doaj   +1 more source

Aereo and Internet Television: A Call to Save the Dukes (A La Carte) [PDF]

open access: yes, 2014
If it looks like a duck, swims like a duck, and quacks like a duck, it is probably a duck. The most recent U.S. Supreme Court decision regarding the Copyright Act employed this “duck test” when determining that Aereo, an Internet content-streaming ...
Patel, Pooja
core   +2 more sources

Study Of Oxidation Processes In Duck Meat With Application Of Rosemary And Grape Seed Extracts [PDF]

open access: yes, 2017
The substantiation of the expedience of using antioxidants of a natural origin to decelerate oxidation processes in different meat products is an urgent direction of these studies.
Bozhko, N. (Nataliia)   +4 more
core   +2 more sources

Morphology and Genetic Diversity of Mitochondrial Dna D-loop Region Using Pcr-rflp Analysis in Magelang Duck and Other Native Duck [PDF]

open access: yes, 2013
The aim of this study was to investigate the different of plumage colors on morphological diversityof Magelang duck and genetic diversity using PCR-RFLP mtDNA D-loop region analysis of Magelangduck and four others native duck population (Tegal, Mojosari,
Hartatik, T. (T)   +3 more
core   +5 more sources

Optimal Placement and Sizing of Battery Energy Storage System Considering the Duck Curve Phenomenon

open access: yesIEEE Access, 2020
This paper suggests a method to place and size the battery energy storage system (BESS) optimally to minimise total system losses in a distribution system. Subsequently, the duck curve phenomenon is taken into consideration while determining the location
L. A. Wong   +3 more
semanticscholar   +1 more source

Antioxidant effects of black garlic powder on spent duck meat nugget quality during storage

open access: yes, 2021
Spent ducks are female ducks that are no longer productive and have an average age of more than two years. Spent duck meat characteristic is tough, dark in color, pungent odor, high fat (3.84-8.47%), and high protein content 16.96-20.4% (Damayanti, 2006;
Tiara Uji Lishianawati   +2 more
semanticscholar   +1 more source

Nonessential Role for the NLRP1 Inflammasome Complex in a Murine Model of Traumatic Brain Injury

open access: yesMediators of Inflammation, 2016
Traumatic brain injury (TBI) elicits the immediate production of proinflammatory cytokines which participate in regulating the immune response. While the mechanisms of adaptive immunity in secondary injury are well characterized, the role of the innate ...
Thomas Brickler   +7 more
doaj   +1 more source

Truncation of the NS1 protein converts a low pathogenic avian influenza virus into a strong interferon inducer in duck cells [PDF]

open access: yes, 2010
The NS1 protein of influenza A viruses is known as a nonessential virulence factor inhibiting type I interferon (IFN) production in mammals and in chicken cells. Whether NS1 inhibits the induction of type I IFNs in duck cells is currently unknown.
Guérin, Jean-Luc   +3 more
core   +1 more source

Physiochemical properties of reduced-fat duck meat emulsion systems: effects of preemulsification with vegetable oils and duck skin

open access: yesPoultry Science, 2021
The effects of commercial vegetable oils and duck skin on quality characteristics of a reduced-fat duck meat emulsion were examined. The cooking loss, emulsion stability, and hardness were lower for emulsions preemulsified with vegetable oils and duck ...
Tae-Kyung Kim   +6 more
doaj   +1 more source

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