Search
Skip to Search Results- 800Biological Sciences, Department of
- 795Biological Sciences, Department of/Journal Articles (Biological Sciences)
- 430Nursing, Faculty of
- 381Agricultural, Food and Nutritional Science, Department of
- 381Agricultural, Food and Nutritional Science, Department of/Journal Articles (Agricultural, Food and Nutritional Science)
- 322University of Alberta Libraries Licensed Resources
-
2003-01-01
Miller, S., Rumble, C., Bolton, B., Voigt, K.
The Ok Tedi copper and gold mine is owned and operated by Ok Tedi Mining Limited (OTML) and is located in the Star Mountains of the Western Province of Papua New Guinea. Waste materials (both sulfidic and carbonate materials) from mining operations, comprising 55 Mt of waste rock and 31 Mt of...
-
Development of an Orthogonal Protection Strategy for the Synthesis of Mycobacterial Arabinomannan Fragments
Download2015-10-28
Mycobacterium tuberculosis, the organism that causes tuberculosis (TB), has a carbohydrate-rich cell wall structure that possesses a number of immunogenic antigens. Circulating antibodies that recognize these glycans are present in patients infected by mycobacteria; detection of these antibodies...
-
Development of carcass cuts, organs, body tissue and chemical body composition during growth of pigs
Download2006
Landgraf, S., Roehe, R., Plastow, G. S., Kalm, E., Looft, H., Susenbeth, A., Knap, P. W.
A serial slaughter trial was carried out to examine the developmental change of physical and chemical body composition in pigs highly selected for lean content. A total of 48 pigs (17 females and 31 castrated males) were serially slaughtered and chemically analysed. Eight pigs were slaughtered at...
-
Development of gluten-free breads started with chia and flaxseed sourdoughs fermented by selected lactic acid bacteria
Download2020-05-01
Maidana, Stefania Dentice, Finch, Susan, Garro, Marisa, Savoy, Graciela, Gänzle, Michael G., Vignolo, Graciela
Gluten-free baked goods are a challenge for biotechnologists and nutritionists because their low baking characteristics. Lactic acid bacteria (LAB) were identified and characterized from chia flour and spontaneously fermented sourdough. Based on techno-functional and safety properties, Weissella...
-
2003
Pulles, W., Rose, P., Coetser, L., Heath, R.
A sustained eight-year major research effort has been undertaken in South Africa to develop integrated passive water treatment systems for the sustainable removal of sulfates, while simultaneously addressing the removal of metals and acidity. The research effort addressed the problem both at a...
-
Development of ruminal and fecal microbiomes are affected by weaning but not weaning strategy in dairy calves
Download2016
Khafipour, Ehsan, Steele, Michael A., Meale, Sarah J., Plaizier, Jan C., Li, Shucong, Derakhshani, Hooman, Azevedo, Paula
The nature of weaning, considered the most stressful and significant transition experienced by dairy calves, influences the ability of a calf to adapt to the dramatic dietary shift, and thus, can influence the severity of production losses through the weaning transition. However, the effects of...
-
Developmental Basis of an Anatomical Novelty: Heteroarthrocarpy in Cakile lanceolata and Erucaria erucarioides (Brassicaceae)
Download2006
Donohue, K., Tisdale, T.E., Kramer, E.M., Hall, J.C.
To understand the developmental basis of a novel anatomical feature, we present a comparative developmental study of an ecologically significant novelty in fruit morphology. Most members of the tribe Brassiceae have heteroarthrocarpic fruits, in contrast to the unsegmented fruits of many...
-
2017-10-01
Sharma, Yashdeep, Chakraborty, J.N.
Increasing concerns over the environment have lead the world to think eco-friendly. To accomplish eco-friendliness, sustainable development is being preferred by manufacturing plants around the globe. Many conventional processes are being banned by different countries and improvements are...