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| 1 | Overview and detectability of the genetic modifications in ornamental plants显示文摘The market of ornamental plants is extremely competitive,and for many species genetic engineering can be used to introduce original traits of high commercial interest.However,very few genetically modified(GM)ornamental varieties have reached the market so far.Indeed,the authorization process required for such plants has a strong impact on the profitability of the development of such products.Considering the numerous scientific studies using genetic modification on ornamental species of interest,a lot of transformed material has been produced,could be of commercial interest and could therefore be unintentionally released on the market.The unintentional use of GM petunia in breeding programs has indeed recently been observed.This review lists scientific publications using GM ornamental plants and tries to identify whether these plants could be detected by molecular biology tools commonly used by control laboratories. | Anne-Laure Boutigny Nicolas Dohin David Pornin Mathieu Rolland | 2020 | Horticulture Research2020，7，1： | 3 |
| 2 | Rethinking the use of radiation and chemotherapy after radical hysterectomy: a clinical–pathologic analysis of a Gynecologic Oncology Group/Southwest Oncology Group/Radiation Therapy Oncology Group trial显示文摘 | Bradley J. Monk Jianmin Wang Samuel Im Richard J. Stock William A. Peters P.Y. Liu Rolland J. Barrett Jonathan S. Berek Luis Souhami Perry W. Grigsby William Gordon David S. Alberts | 2004 | Gynecologic Oncology2004，，3： | 1 |
| 3 | A randomized, prospective, double-blinded evaluation of selective bowel decontamination in liver transplantation显示文摘 | Walter C. Hellinger Joseph D. Yao Salvador Alvarez Janis E. Blair John J. Cawley Carlos V. Paya Peter C. O’Brien James R. Spivey Rolland C. Dickson Denise M. Harnois David D. Douglas Christopher B. Hughes Justin H. Nguyen David C. Mulligan Jeffrey L. Stee | 2002 | Transplantation2002，，12： | 1 |
| 4 | Outcomes After Liver Transplant in Patients Aged 70 Years or Older Compared With Those Younger Than 60 Years显示文摘 | Javier F. Aduen Bangarulingam Sujay Rolland C. Dickson Michael G. Heckman Winston R. Hewitt Wolf H. Stapelfeldt Jeffrey L. Steers Denise M. Harnois David J. Kramer | 2009 | Mayo Clinic Proceedings2009，，11： | 1 |
| 5 | Improving beef hamburger quality and fatty acid profiles through dietary manipulation and exploitation of fat depot heterogeneity显示文摘Background:Hamburger is the most consumed beef product in North America,but lacks in nutritional appeal due to its high fat content and high proportion of saturated fatty acids(SFA).Objectives of the present study were to improve the FA profiles of hamburgers made with perirenal fat(PRF) and subcutaneous fat(SCF) when feeding steers different diets along with examining differences in sensory attributes and oxidative stability.Diets included a control diet containing 70:30 red clover silage:barley based concentrate,a diet containing sunflower-seed(SS)substituted for barley,and diets containing SS with 15%wheat dried distillers' grain with solubles(DDGS-15) or30%DDGS(DDGS-30).Hamburgers were made from triceps brachii and either PRF or SCF(80:20 w/w).Results:Perirenal fat versus SCF hamburgers FA had 14.3%more(P <0.05) 18:0,11.8%less cis(c)9-18:1(P <0.05),and 1.82%more total trans(f)-18:1 mainly in the form of t11-18:1.During sensory evaluation,PRF versus SCF hamburgers had greater(P <0.05) mouth coating,but the difference was less than one panel unit.Examining effects of steer diet within PRF hamburgers,feeding the SS compared to the control diet increased(P <0.05) t-18:1by 2.89%mainly in the form of t11-18:1,feeding DGGS-15 diet led to no further changes(P >0.05),but feeding DDGS-30 diet reduced the proportions of(P <0.05) of f-18:l chiefly t11-18:1.Feeding SS and DDGS diets had small but significant(P <0.05) effects on hamburger sensory attributes and oxidative stability.Conclusions:Feeding high-forage diets including SS and 15%DDGS,and taking advantage of the FA heterogeneity between fat depots offers an opportunity to differentially enhance beef hamburgers with 18:2n-6 biohydrogenation products(i.e.,t11-18:1) with potential human health benefits without compromising their sensory attributes and oxidative stability during retail display. | Cletos Mapiye Jennifer L Aalhus Payam Vahmani David C Rolland Timothy A McAllister Hushton C Block Bethany Uttaro Spencer D Proctor Michael E R Dugan | 2015 | Journal of Animal Science and Biotechnology2015，6，1： | 0 |
| 6 | Fortification of pork loins with docosahexaenoic acid(DHA) and its effect on flavour显示文摘Pork is traditionally low in docosahexanoic acid(DHA, C22:6n-3) and deficient in omega-3 fats for a balanced human diet. DHA as triglycerides was commercially prepared from the microalgae Schizochytrium and injected into fresh pork loins. Treatments of a mixed brine control(CON), 3.1% sunflower oil in mixed brine(SF) and a 3.1% DHA oil in mixed brine(DHA) were injected into pork loins at 10 mL/100 g and grilled at 205°C. After cooking, the CON and SF pork loins contained 0.03 to 0.05 mg DHA/g of pork and the DHA injected loins contained approximately1.46 mg DHA/g. This also changed the fatty acid profile of omega-6: omega-3 from, 5 to 1 in the CON pork, to a ratio of 1.7 to 1 in DHA pork. The appearance, odor, oxidation rates and sensory taste, as judged by a trained panel,determined the DHA injected meat to be, ‘slightly desirable' and gave lower ‘off flavour' scores, relative to the CON and SF injected pork. Pork can be fortified with DHA oil to 146 mg/100 g serving, which would meet half the recommended daily omega 3 fatty acid requirements for adult humans and would be desirable in taste. | William J Meadus Tyler D Turner Michael ER Dugan Jennifer L Aalhus Pascale Duff David Rolland Bethany Uttaro Lorna L Gibson | 2014 | Journal of Animal Science and Biotechnology2014，5，1： | 0 |
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