Search results for "CHEE"
showing 10 items of 332 documents
Transbuccal tablets of carbamazepine: formulation, release and absorption pattern.
2006
Tranbsuccal drug administration is an attractive method, as it has several advantages especially with respect to peroral delivery. Here we report: i) the aptitude of carbamazepine (CBZ) to penetrate porcine buccal mucosa and reconstituted human oral (RHO) epithelium; ii) three different tablet formulations for transbuccal administration; iii) the drug release rate from tablets. CBZ permeation through the buccal mucosa was investigated by using two different bi-compartmental open models: Franz cells for porcine buccal mucosa and Transwell diffusion cells system for RHO epithelium. Results, expressed as drug flux (Js) and permeability coefficients (Kp), indicated that CBZ well penetrates the …
The Double-Door Tongue Flap for Total Cheek Muscosa Defects
1988
Lining of total cheek mucosa defects can be accomplished by opening the tongue along its lateral border and preparing two myomucosa flaps that can be swung upward and downward like a double door to be sutured into the defect. The tongue is released 3 weeks later in a second-stage operation. The operation is quick and easy compared with other methods to achieve lining for such defects. Tongue function is not impaired after healing of the second-stage operation.
Rap-imago rap-artisti Cheekin lyriikoissa
2014
Rap-musiikki on noussut muutaman viimeksi kuluneen vuoden aikana hyvin suosituksi Suomessa. Yksi suosituimmista ja tunnetuimmista rap-artisteista on artistinimeä Cheek käyttävä Jare Tiihonen. Cheek on julkaissut musiikkia yli kymmenen vuoden ajan ja hänen tuotantonsa on pääosin suomenkielistä. Cheekin tekstejä on jonkin verran tarkasteltu kielitieteellisissä tutkimuksissa, muttei imagonrakentamisen näkökulmasta. Yleisesti ottaen suomirapia on tutkittu toistaiseksi vähän. Tutkimuksessani tarkastelin Cheekin lyriikoissaan rakentamaa imagoa. Tutkimuskysymysteni pohjalta selvitin, minkälaisin kielellisin keinoin Cheek rakentaa imagoaan, minkälainen tämä rakentuva imago on ja kuinka kielen keino…
"Kaikki haluu olla kingei mut kuka kruunataan" : the linguistic features of English in the Finnish rap artist Cheek's lyrics
2017
Englannin kielen rooli ja vaikutus on suuri useilla eri elämänalueilla tämän päivän Suomessa. Englantia käytetään laajasti esimerkiksi yritysten yhteisenä kielenä sekä median eri osa-alueilla. Englantia pidetään yleisesti modernina ja helposti lähestyttävänä kielenä, jonka osaaminen katsotaan nykyään ennemmin vaatimukseksi kuin lisäeduksi. Cheek on suurta suosiota saavuttanut suomalainen rap-artisti. Cheekin suosio näkyy niin myytyjen levyjen määrässä kuin erilaisten musiikintoistopalveluiden kuten Spotifyn kuuntelutilastoissa. Tämän lisäksi hän on esiintynyt kahdesti loppuunmyydyllä Olympiastadionilla sekä julkaissut omaelämäkerran. Vaikka Cheekin pääasiallinen esiintymiskieli on suomi, kä…
Microbial diversity of traditional Sicilian cheeses
2017
In the last years, the microbial characterisation of traditional Sicilian cheeses, such as Caciocavallo Palermitano, Protected Designation of Origin (PDO) Pecorino Siciliano and PDO Vastedda della valle del Belìce have been the object of different studies conducted by our research group. To this purpose, the aim of the present study was to describe the microbial population of traditional Sicilian cheeses.
A Multivariate Approach to Study the Bacterial Diversity Associated to the Wooden Shelves Used for Aging Traditional Sicilian Cheeses.
2022
The present study was carried to correlate the microbial diversity of the biofilms developed on the wooden boards used for aging traditional Sicilian cheeses with cheese typology. To this end, the microbial diversity of the shelves in contact with the cheeses PDO Pecorino Siciliano, PDO Piacentinu Ennese, and TAP Caciocavallo Palermitano, during ripening, was evaluated by a multivariate statistical approach. The shelf biofilms of this study were previously analyzed for their microbial composition, but no correlation between biodiversity and cheese type was investigated. Canonical discriminant analysis confirmed a cheese typology effect on the microbial loads of the wooden shelves investigat…
Isolation of oligopeptides from the water-soluble extract of goat cheese and their identification by mass spectrometry
2001
A procedure for the separation and identification of small peptides from the water-soluble fraction of a goat cheese was developed. The water-soluble extract was ultrafiltered (1000 Da membrane cutoff), and peptides were isolated by sequential chromatography: size exclusion chromatography (HPLC-grade water), anion exchange chromatography (phosphate buffer gradient), and semipreparative reverse-phase high-performance liquid chromatography (water/acetonitrile gradient). The fractions obtained were analyzed by combined mass spectrometry methods including electrospray ionization, liquid secondary ionization, and tandem mass spectrometry to identify and to confirm the sequences of 28 tri- to oct…
Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses
2018
This Brief evaluates the consequences of protein modifications in cheeses, with special emphasis on mozzarella cheeses. It explains the influence of biogenic amines on food quality and safety. As certain biogenic amines display a toxic potential to humans, considerable research has been undertaken in recent years to evaluate their presence in fermented foods, such as cheeses. This Brief summarizes how the presence of amines is influenced by different factors such as cheese variety, seasoning and microflora. The authors compare typical profiles of different products, e.g. ripe vs. unripe cheeses, focusing also on the different types of mozzarella cheeses. The Brief also introduces several an…
Perception of non-processed semi-hard cheese aroma
2012
Perception of the aroma of food products depends on several factors, involving both the. chemical composition of food and human neurophysiology. The perception of food flavour,. including cheese often relies on the perception of several aroma compounds in mixture in. balanced proportions. The existence of perceptual interactions among aroma compounds in. mixtures and also the release of aroma compounds from the food product are the main factors. that influence the global perceived aroma of food. Hence, the objective of this PhD study was. to investigate the mixture of aroma compounds representing the aroma of semi-hard cheese by. taking into account perceptual interactions among odorants an…
Production of sulfur flavors by ten strains of Geotrichum candidum
1999
ABSTRACT Ten strains of Geotrichum candidum were studied on a liquid cheese model medium for the production of sulfur compounds which contribute to the aroma of cheeses. The volatile components produced by each cultured strain were extracted by dynamic headspace extractions, separated and quantified by gas chromatography (GC), and identified by GC-mass spectrometry. It was shown that four strains of this microorganism produced significant quantities of S -methyl thioacetate, S -methyl thiopropionate, S -methyl thiobutanoate, S -methyl thio iso butanoate, S -methyl thio iso valerate, and S -methyl thiohexanoate. This is the first example of the production of these compounds by a fungus. In a…