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  • 2000-2004  (2)
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Material
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  • 1
    Electronic Resource
    Electronic Resource
    A case of CD56+ cutaneous aleukaemic granulocytic sarcoma with myelodysplastic syndrome (2000)
    Oxford, UK : Blackwell Publishing Ltd
    British journal of dermatology 143 (2000), S. 0 
    Details
    ISSN: 1365-2133
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Medicine
    Notes: We describe a 70-year-old man with cutaneous granulocytic sarcoma who presented with numerous cutaneous nodules but without any leukaemic involvement of the peripheral blood. The tumour cells were positive for lysozyme, peroxidase, CD11a, CD11c, CD33 and HLA-DR, and weakly positive for CD4 and CD14, suggesting granulocytic differentiation. The bone marrow at admission showed dysplasia of the erythrocytic and granulocytic lineage and complex chromosomal abnormalities in association with an increase in monocytes. The patient was diagnosed as having granulocytic sarcoma of monocytic lineage with concomitant myelodysplastic syndrome. In this case, tumour cells also expressed the neural cell adhesion molecule (CD56), which has been suggested as a possible risk factor for developing granulocytic sarcoma in acute myelogenous leukaemia.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2133.2000.03714.x
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    Paper (German National Licenses)
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  • 2
    Electronic Resource
    Electronic Resource
    Observation of the Structure, Moisture Distribution, and Oil Distribution in the Coating of Tempura by NMR Micro Imaging (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : The 3-layered fine structure of the coating of the Japanese oil-fried battered food, tempura, was observed by nuclear magnetic resonance micro imaging. The porosity of the intermediate layer was correlated to the moisture content of the batter. Chemical shift imaging, which gave moisture distribution and oil distribution images, revealed the changes in the coating after cooking. The oil was detected to a depth of only 1 mm in the outer layer immediately after frying, and its distribution slightly expanded in the surface layer with time after frying. Water quickly transferred from bean curd (tofu) as 1 ingredient, to the coating along the porous network wall within 25 min after frying.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb07014.x
    Library Location Call Number Volume/Issue/Year Availability
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    Paper (German National Licenses)
    Fulltext
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