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您的检索式：作者名="Steven Laird"
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| 1 | Antagonists to Human and Mouse Vascular Endothelial Growth Factor Receptor 2 Generated by Directed Protein Evolution In Vitro显示文摘 | Elena V. Getmanova Yan Chen Laird Bloom Jochem Gokemeijer Steven Shamah Veena Warikoo Jack Wang Vincent Ling Lin Sun | 2006 | Chemistry & Biology2006，，5： | 1 |
| 2 | Mapping the future of supply chain management: A delphi Study 显示文摘 | Melnyk Steven A Lummus Rhonda R Vokurka Robert J Burns Laird J Sandor Joe | 2009 | International Journal of Production Research2009，，16： | 1 |
| 3 | Sampling duration and freezing temperature influence the analysed gastric inositol phosphate composition of pigs fed diets with different levels of phytase显示文摘This experiment was conducted to determine the effects of time and freezing temperature during sampling on gastric phytate(myo-inositol [MYO] hexakisphosphate [InsP6]), lower inositol phosphates(InsP2-5) and MYO concentrations in pigs fed diets containing different levels of phytase. Forty pigs were fed 1 of 4 wheat-barley diets on an ad libitum basis for 28 d. The diets comprised a nutritionally adequate positive control(PC), a similar diet but with Ca and P reduced by 1.6 and 1.24 g/kg, respectively(NC), and the NC supplemented with 500(NC + 500) or 2,000(NC + 2000) FTU phytase/kg. At the end of the experiment, chyme were collected from the stomach, thoroughly mixed and 2 subsamples(30 mL) were frozen immediately: one snap-frozen at-79 ℃ and the other at-20 0 C. The remaining chyme were left to sit at room temperature(20 ℃) and further subsamples were collected and frozen as above at 5,10 and15 min from the point of mixing. There were linear reductions in gastric InsP6 concentration over time during sampling(P < 0.001), irrespective of diet or freezing temperature. Moreover, InsP6 concentration was influenced by a diet × freezing temperature interaction(P < 0.05), with less InsP6 measured in chyme frozen at-20 ℃ than at-79 ℃;however,this difference was greater in the control diets than the phytase supplemented diets. Freezing chyme at-79 ℃ recovered more ∑InsP2-5 + MYO than freezing at-20 ℃ in pigs fed phytase supplemented diets;however, this difference was not apparent in the diets without phytase(diet × freezing temperature, P < 0.01), It can be concluded that significant phytate hydrolysis occurs in the gastric chyme of pigs during sampling and processing, irrespective of supplementary phytase activity. Therefore, to minimise post-slaughter phytate degradation and changes in the gastric inositol phosphate profile, chyme should be snap-frozen immediately after collection. | Steven Laird Imke Kühn Michael R.Bedford Hayley Whitfield Helen M.Miller | 2019 | Animal Nutrition2019，，2： | 0 |
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