LIVIVO - The Search Portal for Life Sciences

zur deutschen Oberfläche wechseln
Advanced search

Search results

Result 1 - 10 of total 102

Search options

  1. Article ; Online: Application of a balloon-type pressure sensor in texture evaluation of tongue-crushable foods.

    Kohyama, Kaoru

    Journal of texture studies

    2022  Volume 53, Issue 3, Page(s) 357–365

    Abstract: A relationship has recently been suggested to exist between tongue pressure measured using balloon-type sensors and the tongue-crushable food range of individuals. This study was conducted to investigate the applicability of a balloon-type pressure ... ...

    Abstract A relationship has recently been suggested to exist between tongue pressure measured using balloon-type sensors and the tongue-crushable food range of individuals. This study was conducted to investigate the applicability of a balloon-type pressure sensor for texture evaluation of tongue-crushable soft foods. Six gellan gum gels were used as a soft food model. The fracture force and strain of gels were controlled at two and three levels by changing the gum concentration and acyl-group content, respectively. The pressure sensor was inserted between a food sample and texture analyzer probe, and pressure values during compression of gels were measured. During the compression test, both the food and tongue-pressure sensor were deformed, eventually leading to fracture of food gels. Using the tongue-pressure sensor, the food gels fractured at lower force because of the shape of the sensor but showed longer displacement as the sensor deformed compared to without the sensor. Gels with low-fracture force in the conventional test without the sensor exhibited lower fracture force, work, gradient, and true stress than those with high-fracture force in the sensor test. Displacement, clearance, or distance from the bottom plate, and true stress at fracture were appropriate parameters for expressing the fracture characteristics. Both the true fracture stress and fracture pressure in the sensor test decreased with the fracture strain of gels in a conventional test. These results suggest that by using a larger balloon and faster sampling, the sensor can be used to determine the fracture behavior of tongue-crushable foods.
    MeSH term(s) Food ; Gels ; Humans ; Mechanical Phenomena ; Pressure ; Tongue
    Chemical Substances Gels
    Language English
    Publishing date 2022-04-09
    Publishing country England
    Document type Journal Article ; Research Support, Non-U.S. Gov't
    ZDB-ID 242507-5
    ISSN 1745-4603 ; 0022-4901
    ISSN (online) 1745-4603
    ISSN 0022-4901
    DOI 10.1111/jtxs.12677
    Database MEDical Literature Analysis and Retrieval System OnLINE

    Full text online

    More links

    Kategorien

    In stock of ZB MED Bonn / Germany

    Z 7672: Show issues

    Order via subito

    This service is chargeable due to the Delivery terms set by subito. Orders including an article and supplementary material will be classified as separate orders. In these cases, fees will be demanded for each order.

    Inter-library loan at ZB MED

    Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

  2. Article: Application of a balloon‐type pressure sensor in texture evaluation of tongue‐crushable foods

    Kohyama, Kaoru

    Journal of texture studies. 2022 June, v. 53, no. 3

    2022  

    Abstract: A relationship has recently been suggested to exist between tongue pressure measured using balloon‐type sensors and the tongue‐crushable food range of individuals. This study was conducted to investigate the applicability of a balloon‐type pressure ... ...

    Abstract A relationship has recently been suggested to exist between tongue pressure measured using balloon‐type sensors and the tongue‐crushable food range of individuals. This study was conducted to investigate the applicability of a balloon‐type pressure sensor for texture evaluation of tongue‐crushable soft foods. Six gellan gum gels were used as a soft food model. The fracture force and strain of gels were controlled at two and three levels by changing the gum concentration and acyl‐group content, respectively. The pressure sensor was inserted between a food sample and texture analyzer probe, and pressure values during compression of gels were measured. During the compression test, both the food and tongue‐pressure sensor were deformed, eventually leading to fracture of food gels. Using the tongue‐pressure sensor, the food gels fractured at lower force because of the shape of the sensor but showed longer displacement as the sensor deformed compared to without the sensor. Gels with low‐fracture force in the conventional test without the sensor exhibited lower fracture force, work, gradient, and true stress than those with high‐fracture force in the sensor test. Displacement, clearance, or distance from the bottom plate, and true stress at fracture were appropriate parameters for expressing the fracture characteristics. Both the true fracture stress and fracture pressure in the sensor test decreased with the fracture strain of gels in a conventional test. These results suggest that by using a larger balloon and faster sampling, the sensor can be used to determine the fracture behavior of tongue‐crushable foods.
    Keywords gellan gum ; mechanical stress ; model food systems ; texture ; tongue
    Language English
    Dates of publication 2022-06
    Size p. 357-365.
    Publishing place John Wiley & Sons, Inc.
    Document type Article
    Note JOURNAL ARTICLE
    ZDB-ID 242507-5
    ISSN 1745-4603 ; 0022-4901
    ISSN (online) 1745-4603
    ISSN 0022-4901
    DOI 10.1111/jtxs.12677
    Database NAL-Catalogue (AGRICOLA)

    Full text online

    More links

    Kategorien

    In stock of ZB MED Bonn / Germany

    Z 7672: Show issues

    Order via subito

    This service is chargeable due to the Delivery terms set by subito. Orders including an article and supplementary material will be classified as separate orders. In these cases, fees will be demanded for each order.

    Inter-library loan at ZB MED

    Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

  3. Article ; Online: Compression test of soft gellan gels using a soft machine equipped with a transparent artificial tongue.

    Kohyama, Kaoru

    Journal of texture studies

    2020  Volume 51, Issue 4, Page(s) 612–621

    Abstract: A soft machine system (texture analyzer equipped with an artificial tongue) was developed to analyze the occurrence of fractures in soft food gels compressed between the tongue and hard palate. Artificial tongues were newly designed with a modulus ... ...

    Abstract A soft machine system (texture analyzer equipped with an artificial tongue) was developed to analyze the occurrence of fractures in soft food gels compressed between the tongue and hard palate. Artificial tongues were newly designed with a modulus similar to that of a somewhat tense human tongue, using transparent urethane gels. A model of soft foods that are easy or difficult to crush with the tongue was prepared using gellan gums at different concentrations. A piece of gellan gum gel was uniaxially compressed on an artificial tongue with the flat probe of a texture analyzer. The food gel and artificial tongue were deformed, leading to the fracturing of food gels alone. During compression-induced fracture, the softer food gels exhibited a lower force, lower displacement, and lower true stress than the harder gels on all artificial tongues. The fracture probability of gellan gels was lower for the combination of harder food gels and softer artificial tongues, as softer materials can deform to a larger extent. Fracture displacement of food gels was increased as the modulus of the artificial tongue decreased; however, the fracture force did not differ significantly. These results suggest that an artificial tongue with elastic modulus values similar to those of the actual human tongue is suitable for determining the fracture behavior of foods during compression between the tongue and hard palate.
    MeSH term(s) Elastic Modulus ; Gels/chemistry ; Humans ; Polysaccharides, Bacterial/chemistry ; Pressure ; Tongue
    Chemical Substances Gels ; Polysaccharides, Bacterial ; gellan gum (7593U09I4D)
    Language English
    Publishing date 2020-03-04
    Publishing country England
    Document type Journal Article ; Research Support, Non-U.S. Gov't
    ZDB-ID 242507-5
    ISSN 1745-4603 ; 0022-4901
    ISSN (online) 1745-4603
    ISSN 0022-4901
    DOI 10.1111/jtxs.12515
    Database MEDical Literature Analysis and Retrieval System OnLINE

    Full text online

    More links

    Kategorien

    In stock of ZB MED Bonn / Germany

    Z 7672: Show issues

    Order via subito

    This service is chargeable due to the Delivery terms set by subito. Orders including an article and supplementary material will be classified as separate orders. In these cases, fees will be demanded for each order.

    Inter-library loan at ZB MED

    Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

  4. Article ; Online: Supporting young researchers in food texture studies.

    Kohyama, Kaoru

    Journal of texture studies

    2018  Volume 49, Issue 2, Page(s) 150–159

    Abstract: I learned about food texture by reading many articles in the Journal of Texture Studies (JTS) and Prof. Bourne's textbook Food Texture and Viscosity, Concept and Measurement. I present here his great contributions as both the Editor-in-Chief of JTS and ... ...

    Abstract I learned about food texture by reading many articles in the Journal of Texture Studies (JTS) and Prof. Bourne's textbook Food Texture and Viscosity, Concept and Measurement. I present here his great contributions as both the Editor-in-Chief of JTS and as the author of a superior textbook in the cultivation of future food texture researchers. Prof. Bourne has provided significant guidance to those in the industry using his textbook to suggest appropriate approaches to measure, evaluate, and alter the textures of agro-products and processed foods. I began my career in food rheology, learned the physiological techniques necessary for measuring mastication, and developed relationships with good sensory scientists along the way. I am happy to offer advice to agriculture and food scientists, researchers, and engineers in the food industry regarding food texture. I would like to be a follower of Prof. Bourne and support young food texture scientists in the 21st century.
    Practical applications: Food texture studies conducted during the last century are beginning to evolve. Based on previous publications in the Journal of Texture Studies, I believe that several areas can be further examined in this century. First, methods to evaluate the textures of heterogeneous materials, such as fruits and vegetables, require improvements. Second, the monitoring of rapid changes in food texture during oral processing should be considered during the design of food products. Third, a new instrumental method that mimics the movement and breakdown of soft foods by the tongue is being developed. The optimization of food processing to reduce the loss of agro-products and production of high-quality foods both require more attention according to the Sustainable Development Goals adopted by the United Nations in 2015.
    MeSH term(s) Biomechanical Phenomena ; Food Technology ; Humans ; Rheology
    Language English
    Publishing date 2018-02-25
    Publishing country England
    Document type Journal Article ; Review
    ZDB-ID 242507-5
    ISSN 1745-4603 ; 0022-4901
    ISSN (online) 1745-4603
    ISSN 0022-4901
    DOI 10.1111/jtxs.12322
    Database MEDical Literature Analysis and Retrieval System OnLINE

    Full text online

    More links

    Kategorien

    In stock of ZB MED Bonn / Germany

    Z 7672: Show issues

    Order via subito

    This service is chargeable due to the Delivery terms set by subito. Orders including an article and supplementary material will be classified as separate orders. In these cases, fees will be demanded for each order.

    Inter-library loan at ZB MED

    Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

  5. Article: Compression test of soft gellan gels using a soft machine equipped with a transparent artificial tongue

    Kohyama, Kaoru

    Journal of texture studies. 2020 Aug., v. 51, no. 4

    2020  

    Abstract: A soft machine system (texture analyzer equipped with an artificial tongue) was developed to analyze the occurrence of fractures in soft food gels compressed between the tongue and hard palate. Artificial tongues were newly designed with a modulus ... ...

    Abstract A soft machine system (texture analyzer equipped with an artificial tongue) was developed to analyze the occurrence of fractures in soft food gels compressed between the tongue and hard palate. Artificial tongues were newly designed with a modulus similar to that of a somewhat tense human tongue, using transparent urethane gels. A model of soft foods that are easy or difficult to crush with the tongue was prepared using gellan gums at different concentrations. A piece of gellan gum gel was uniaxially compressed on an artificial tongue with the flat probe of a texture analyzer. The food gel and artificial tongue were deformed, leading to the fracturing of food gels alone. During compression‐induced fracture, the softer food gels exhibited a lower force, lower displacement, and lower true stress than the harder gels on all artificial tongues. The fracture probability of gellan gels was lower for the combination of harder food gels and softer artificial tongues, as softer materials can deform to a larger extent. Fracture displacement of food gels was increased as the modulus of the artificial tongue decreased; however, the fracture force did not differ significantly. These results suggest that an artificial tongue with elastic modulus values similar to those of the actual human tongue is suitable for determining the fracture behavior of foods during compression between the tongue and hard palate.
    Keywords electronic tongue ; gellan gum ; gels ; humans ; models ; modulus of elasticity ; palate ; probability ; texture ; tongue ; urethane
    Language English
    Dates of publication 2020-08
    Size p. 612-621.
    Publishing place John Wiley & Sons, Inc.
    Document type Article
    Note NAL-AP-2-clean ; JOURNAL ARTICLE
    ZDB-ID 242507-5
    ISSN 1745-4603 ; 0022-4901
    ISSN (online) 1745-4603
    ISSN 0022-4901
    DOI 10.1111/jtxs.12515
    Database NAL-Catalogue (AGRICOLA)

    Full text online

    More links

    Kategorien

    In stock of ZB MED Bonn / Germany

    Z 7672: Show issues

    Order via subito

    This service is chargeable due to the Delivery terms set by subito. Orders including an article and supplementary material will be classified as separate orders. In these cases, fees will be demanded for each order.

    Inter-library loan at ZB MED

    Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

  6. Article: Supporting young researchers in food texture studies

    Kohyama, Kaoru

    Journal of texture studies. 2018 Apr., v. 49, no. 2

    2018  

    Abstract: I learned about food texture by reading many articles in the Journal of Texture Studies (JTS) and Prof. Bourne's textbook Food Texture and Viscosity, Concept and Measurement. I present here his great contributions as both the Editor‐in‐Chief of JTS and ... ...

    Abstract I learned about food texture by reading many articles in the Journal of Texture Studies (JTS) and Prof. Bourne's textbook Food Texture and Viscosity, Concept and Measurement. I present here his great contributions as both the Editor‐in‐Chief of JTS and as the author of a superior textbook in the cultivation of future food texture researchers. Prof. Bourne has provided significant guidance to those in the industry using his textbook to suggest appropriate approaches to measure, evaluate, and alter the textures of agro‐products and processed foods. I began my career in food rheology, learned the physiological techniques necessary for measuring mastication, and developed relationships with good sensory scientists along the way. I am happy to offer advice to agriculture and food scientists, researchers, and engineers in the food industry regarding food texture. I would like to be a follower of Prof. Bourne and support young food texture scientists in the 21st century. PRACTICAL APPLICATIONS: Food texture studies conducted during the last century are beginning to evolve. Based on previous publications in the Journal of Texture Studies, I believe that several areas can be further examined in this century. First, methods to evaluate the textures of heterogeneous materials, such as fruits and vegetables, require improvements. Second, the monitoring of rapid changes in food texture during oral processing should be considered during the design of food products. Third, a new instrumental method that mimics the movement and breakdown of soft foods by the tongue is being developed. The optimization of food processing to reduce the loss of agro‐products and production of high‐quality foods both require more attention according to the Sustainable Development Goals adopted by the United Nations in 2015.
    Keywords United Nations ; engineers ; food industry ; food processing ; fruits ; mastication ; monitoring ; processed foods ; researchers ; rheology ; scientists ; sustainable development ; texture ; tongue ; vegetables ; viscosity
    Language English
    Dates of publication 2018-04
    Size p. 150-159.
    Publishing place John Wiley & Sons, Ltd
    Document type Article
    Note REVIEW
    ZDB-ID 242507-5
    ISSN 1745-4603 ; 0022-4901
    ISSN (online) 1745-4603
    ISSN 0022-4901
    DOI 10.1111/jtxs.12322
    Database NAL-Catalogue (AGRICOLA)

    Full text online

    More links

    Kategorien

    In stock of ZB MED Bonn / Germany

    Z 7672: Show issues

    Order via subito

    This service is chargeable due to the Delivery terms set by subito. Orders including an article and supplementary material will be classified as separate orders. In these cases, fees will be demanded for each order.

    Inter-library loan at ZB MED

    Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

  7. Article ; Online: Effect of texture preference on food texture perception: Exploring the role of matching food texture and preference.

    Kamei, Mio / Nishibe, Misaki / Araki, Risa / Kohyama, Kaoru / Kusakabe, Yuko

    Appetite

    2023  Volume 192, Page(s) 107078

    Abstract: This study aimed to investigate the influence of smooth texture preference on smoothness perception. An online questionnaire (Study 1, n = 464) and a sensory evaluation test (Study 2, n = 65) were administered to Japanese elderly participants (65-74 ... ...

    Abstract This study aimed to investigate the influence of smooth texture preference on smoothness perception. An online questionnaire (Study 1, n = 464) and a sensory evaluation test (Study 2, n = 65) were administered to Japanese elderly participants (65-74 years), with common Japanese confectionery (Daifuku) as test foods. Through the online questionnaire, four distinct texture preference groups were formed based on the factors of preference for smoothness and firmness of the inner bean paste layer. Analysis of the food preference scale for imbalanced diet (FPSID) revealed that smooth-texture likers were more likely to be picky eaters than firm-texture likers. Furthermore, high (HiSm) and low smoothness preference groups (LoSm) were selected for the food sensory evaluation test to compare perceived textures (smoothness and firmness). Only the HiSm group exhibited a positive association between perceived smoothness and overall texture liking, perceiving smoothness significantly more intense than the LoSm group in situations where overall texture liking was high. This finding indicates that smooth texture preference does not act independently but rather interacts with food texture matching to affect perception. Our findings suggest that when food texture aligns with individuals' preferences, it elicits hedonic emotions and dynamically enhances food texture perception. This preference-involved perceptual process may contribute to the development of more explicit texture preferences.
    MeSH term(s) Humans ; Aged ; Taste ; Food ; Food Preferences/psychology ; Diet ; Touch Perception
    Language English
    Publishing date 2023-10-28
    Publishing country England
    Document type Journal Article ; Research Support, Non-U.S. Gov't
    ZDB-ID 1461347-5
    ISSN 1095-8304 ; 0195-6663
    ISSN (online) 1095-8304
    ISSN 0195-6663
    DOI 10.1016/j.appet.2023.107078
    Database MEDical Literature Analysis and Retrieval System OnLINE

    Full text online

    More links

    Kategorien

    Order via subito

    This service is chargeable due to the Delivery terms set by subito. Orders including an article and supplementary material will be classified as separate orders. In these cases, fees will be demanded for each order.

  8. Article: Fracture phenomena of soft gellan gum gels during compression with artificial tongues

    Kohyama, Kaoru / Ishihara, Sayaka / Nakauma, Makoto / Funami, Takahiro

    Food hydrocolloids. 2021 Mar., v. 112

    2021  

    Abstract: The objective of this study was to clarify the effects of mechanical properties of soft food gels on breakability with the human tongue. Models of nursing care foods were prepared using mixtures of high- and low-acylated-gellan gums to achieve high or ... ...

    Abstract The objective of this study was to clarify the effects of mechanical properties of soft food gels on breakability with the human tongue. Models of nursing care foods were prepared using mixtures of high- and low-acylated-gellan gums to achieve high or low fracture deformation. Mixtures with different concentrations were set to prepare gels with high or low fracture force. Several model tongues with moduli and relative sizes-to-food similar to those of the human tongue were also prepared using transparent urethane gels. A compression test was conducted using a soft machine equipped with an artificial tongue coupled to a conventional texture analyzer to simulate fracture phenomena of soft food gels between the tongue and hard palate. The food gel and artificial tongue were both deformed, with the former being pushed into the latter. Gellan gels with higher fracture force exhibited greater force and work until the fracture observed was similar to that in a conventional test. Highly deformable gels were resistant to fracture with the softer artificial tongue as greater displacement in the combination of gel and artificial tongue was observed prior to being fractured during compression. The gels were encumbered by the surrounding soft artificial tongue. The food gels having high deformation ratio at fracture in the conventional test were difficult to fracture with the soft machine. The results suggest that fracture deformation of food gels alone is a more important factor for gel fracture during compression between the tongue and hard palate.
    Keywords deformation ; electronic tongue ; gellan gum ; gels ; humans ; hydrocolloids ; palate ; texture ; tongue ; urethane
    Language English
    Dates of publication 2021-03
    Publishing place Elsevier Ltd
    Document type Article
    Note NAL-AP-2-clean
    ZDB-ID 742742-6
    ISSN 1873-7137 ; 0268-005X
    ISSN (online) 1873-7137
    ISSN 0268-005X
    DOI 10.1016/j.foodhyd.2020.106283
    Database NAL-Catalogue (AGRICOLA)

    Full text online

    More links

    Kategorien

    In stock of ZB MED Bonn / Germany

    Z 4414: Show issues

    Order via subito

    This service is chargeable due to the Delivery terms set by subito. Orders including an article and supplementary material will be classified as separate orders. In these cases, fees will be demanded for each order.

    Inter-library loan at ZB MED

    Your chosen title can be delivered directly to ZB MED Cologne location if you are registered as a user at ZB MED Cologne.

  9. Article ; Online: Fluctuations in serum steroid hormone concentrations and body mass during growth and sexual maturation in captive northern fur seals (Callorhinus ursinus).

    Kohyama, Kaoru / Inoshima, Yasuo / Kiyota, Masashi

    The Journal of veterinary medical science

    2021  Volume 84, Issue 1, Page(s) 171–180

    Abstract: Northern fur seals (Callorhinus ursinus) have a distinct life history pattern comprising annual terrestrial breeding and oceanic migration, and the physiological changes associated with these patterns are of particular interest for understanding their ... ...

    Abstract Northern fur seals (Callorhinus ursinus) have a distinct life history pattern comprising annual terrestrial breeding and oceanic migration, and the physiological changes associated with these patterns are of particular interest for understanding their environmental adaptations. However, owing to their oceanic distribution, limited information is available on the reproductive physiology of wild individuals during the immature stage and the winter migration period. This study aimed to determine the relationships among the seasonal hormone profiles, body growth, age, and pregnancy using monthly serum samples collected over 3-5 years from two male and two female captive individuals during pubescence and sexual maturation. Small increases in the serum testosterone signaled puberty in males aged 3 and 4 years. Thereafter, males showed considerable increases in testosterone during breeding seasons, indicating sexual maturity. Immature female serum progesterone was maintained at low levels, but after pubescence, females showed an increase in serum progesterone in August, the month next to the peak of delivery, followed by a decrease. In non-pregnant females, progesterone did not increase significantly until the next breeding season, but in pregnant females, they increased again from February to March and then gradually decreased. Immature males increased body mass constantly and reached puberty when their body mass exceeded 20 kg, and they showed seasonal weight fluctuations after puberty. These results provide fundamental information for determining sexual maturity and pregnancy in this species based on sex steroid hormones and body mass measurements.
    MeSH term(s) Animals ; Female ; Fur Seals ; Male ; Pregnancy ; Progesterone ; Seasons ; Sexual Maturation ; Testosterone
    Chemical Substances Testosterone (3XMK78S47O) ; Progesterone (4G7DS2Q64Y)
    Language English
    Publishing date 2021-12-03
    Publishing country Japan
    Document type Journal Article
    ZDB-ID 1071753-5
    ISSN 1347-7439 ; 0916-7250
    ISSN (online) 1347-7439
    ISSN 0916-7250
    DOI 10.1292/jvms.21-0330
    Database MEDical Literature Analysis and Retrieval System OnLINE

    More links

    Kategorien

    In stock of ZB MED Cologne/Königswinter

    Zs.B 579: Show issues Location:
    Je nach Verfügbarkeit (siehe Angabe bei Bestand)
    bis Jg. 2021: Bestellungen von Artikeln über das Online-Bestellformular
    ab Jg. 2022: Lesesaal (EG)

    Order via subito

    This service is chargeable due to the Delivery terms set by subito. Orders including an article and supplementary material will be classified as separate orders. In these cases, fees will be demanded for each order.

  10. Article ; Online: Longitudinal study of northern fur seal (Callorhinus ursinus) hematology.

    Kohyama, Kaoru / Kiyota, Masashi / Inoshima, Yasuo

    The Journal of veterinary medical science

    2021  Volume 83, Issue 7, Page(s) 1128–1137

    Abstract: Although the causes have not been specified yet, wild populations of northern fur seals (Callorhinus ursinus) have been decreasing, which is why conservation techniques such as captive breeding and health maintenance should be established. Hematological ... ...

    Abstract Although the causes have not been specified yet, wild populations of northern fur seals (Callorhinus ursinus) have been decreasing, which is why conservation techniques such as captive breeding and health maintenance should be established. Hematological parameters can be used to maintain the health status of northern fur seals kept in captivity for artificial reproduction and public education. Year-round fluctuations of blood parameters have not been examined for northern fur seals due to the difficulties in obtaining serial blood samples from wild animals during the oceanic migration period from late autumn to spring. In this study, blood samples were collected from four captive northern fur seals and analyzed monthly for more than three years to clarify the seasonal fluctuation patterns in 14 hematological parameters. Many hematological parameters seemed to be seasonal patterns: summer-autumn and winter-spring; leukocyte-related parameters were higher in summer and autumn than in winter and spring; erythrocyte-related parameters were lower in summer and autumn than in winter and spring. Significant seasonal differences in nine of the 14 parameters were observed using a generalized linear mixed model (GLMM) analysis. These results have improved our understanding of the seasonal patterns of hematological characteristics in the northern fur seal and can contribute to the health care of protected or captive northern fur seals.
    MeSH term(s) Animals ; Animals, Wild ; Erythrocyte Indices/veterinary ; Fur Seals ; Hematology ; Longitudinal Studies
    Language English
    Publishing date 2021-06-07
    Publishing country Japan
    Document type Journal Article
    ZDB-ID 1071753-5
    ISSN 1347-7439 ; 0916-7250
    ISSN (online) 1347-7439
    ISSN 0916-7250
    DOI 10.1292/jvms.20-0645
    Database MEDical Literature Analysis and Retrieval System OnLINE

    More links

    Kategorien

    In stock of ZB MED Cologne/Königswinter

    Zs.B 579: Show issues Location:
    Je nach Verfügbarkeit (siehe Angabe bei Bestand)
    bis Jg. 2021: Bestellungen von Artikeln über das Online-Bestellformular
    ab Jg. 2022: Lesesaal (EG)

    Order via subito

    This service is chargeable due to the Delivery terms set by subito. Orders including an article and supplementary material will be classified as separate orders. In these cases, fees will be demanded for each order.

To top