ライフサイエンスコーパス: puffing

1 eavy smokers due to more frequent, intensive puffing.

2 reliable indices of heat load applied during puffing.

3 and pyrolysis regions of a cigarette during puffing.

4 ulating role in the regulation of chromosome puffing.

5 in wheats were used for extrusion and kernel puffing.

6 Puffing 25 microM of SP onto SGNs suppressed IK+ by 43 +

7 In both species, hyperpolarizing HCs by puffing a glutamate antagonist, 6,7-dinitro-quinoxaline-

8 ng in collision induced desorption of water (puffing), a process that occurs with significant probabi

9 ow that Eip78C-B is required for the maximal puffing activity of a subset of late puffs (63E and 82F)

10 ced E-to Z-isomerization of all-E-lutein and puffing also of all-E-zeaxanthin.

11 ettes was associated with acute compensatory puffing and the potential for increased exposure to toxi

12 strated programmable and reversible curling, puffing, and in-plane shrinkage behaviors by embedding t

13 the NO donor molsidomine (100-500 microM) or puffing aqueous NO onto primary glial cell cultures evok

14 ected ecdysone-responsive genes reveals that puffing at Eip74EF ceases within an hour or two of cohes

15 ENDS users were categorized by puffing behavior into low, medium, and high flow groups

16 outh of an e-cig user are dependent upon the puffing behavior of the user.

17 that e-cigarette users tend to change their puffing behaviors when using e-liquids with reduced nico

18 itive subjective effects ratings and intense puffing behaviors, suggesting higher abuse potential.

19 Blockade of LTP by puffing DL-aminophosphonovalerate (APV), an N-methyl-D-a

20 Immediately after puffing each solution, participants rated appeal and sen

21 thol-flavored nicotine elicited more intense puffing (eg, 25% [95% CI, 12%-40%] more total puffs for

22 rved ad libitum pattern of smoking, variable puffing frequency, a transdermal nicotine patch, or othe

23 Electrical stimulation or puffing GABA (gamma-amino butyric acid) receptor blocker

24 ated somata/dendrites; this was confirmed by puffing glycine onto these two regions in retinal slices

25 ficant positive effect on the pliability and puffing height of chapatti.

26 e it to analyze mutants in components of the puffing hierarchy.

27 nt study, we developed a novel compressional-puffing-hydrothermal extraction (CPHE) process which pri

28 stress-activated genes such as hsp70 undergo puffing in Drosophila larval salivary glands, a local lo

29 rimental results of the trace argon impurity puffing in the ohmic plasmas of Aditya-U tokamak perform

30 Additionally, deeper puffing (increased average puff duration and average puf

31 Puffing influenced starch in vitro digestibility, being

32 were evoked in bipolar and ganglion cells by puffing kainate into the IPL.

33 nts were evoked in RBCs in retinal slices by puffing kainate onto the inner plexiform layer.

34 Conversely, depolarizing HCs by puffing kainic acid (KA) into the outer plexiform layer

35 (eg, total session time, puffing time, total puffing number, interpuff interval, total inhaled volume

36 chemicals were delivered by the conventional puffing of stimulus on the antennae, the receptor respon

37 be detected in slices of the rodent MS/DB by puffing on acetylcholine (ACh).

38 pe II fibers was constructed by successively puffing onto OHCs along the cochlear spiral, up to 180 m

39 to maintain continuous nasal breathing while puffing out their cheek during image acquisition, preven

40 y an appearance of large vesicles around the puffing pipette.

41 pattern, observed in raw rice was altered by puffing process and led to the formation of B- and V-typ

42 the antioxidant properties was observed upon puffing process as compared to raw rice samples.

43 ence the present study demonstrates that the puffing process leads to the significant changes in the

44 this study was to investigate the effect of puffing process on the physical, antioxidant properties

45 sity of those peaks was decreased during the puffing process.

46 he product was used in a fixed or ad libitum puffing regimen.

47 Using puffing regimens modelled on puffing topography data fro

48 Differences in collection methods and puffing regimes likely contribute to the variability in

49 Here, we show that puffing rice can cause almost complete transformation of

50 ulated a model to explain the control of the puffing sequence on Drosophila polytene chromosomes init

51 sity significantly varied (P<0.05) among the puffing stages and was lowest in expanded rice.

52 th 5% nicotine concentration for 3 outcomes: puffing time (1.3 minutes [IQR, 0.3-9.4 minutes] vs 1.2

53 pography parameters (eg, total session time, puffing time, total puffing number, interpuff interval,

54 ignificantly due to extrusion (to 25.7%) and puffing (to 31.6%), compared to the content in the raw m

55 ignificantly due to extrusion (to 25.7%) and puffing (to 31.6%), compared to the content in the raw m

56 ds using a cold trap or impinger and various puffing topographies.

57 purpose was to examine the effect of model, puffing topography (voltage, air-flow, puff interval), a

58 show that product characteristics influence puffing topography and, therefore, the results obtained

59 Using puffing regimens modelled on puffing topography data from 19 experienced e-cigarette

60 We adapted a cigarette puffing topography device for use with e-cigarettes.

61 There were no significant differences across puffing topography measurements observed between smokers

62 We revealed puffing topography metrics as potential mediators of fir

63 The primary outcomes were puffing topography parameters (eg, total session time, p

64 sol generation system programmed to simulate puffing topography profiles collected from ENDS users.

65 We used puffing topography to measure directly product use.

66 Consumer puffing topography was measured for 60 vapers provided w

67 Understanding the factors that affect puffing topography will be important for standardising t

68 This study was undertaken to determine the puffing topography, mouth level exposure (MLE) and avera

69 UC(0-60) following both fixed and ad libitum puffing were significantly higher for e-liquids containi

70 new design incorporates venting to prevent "puffing" when the individual flow channels are opened.