Pullman, Washington, United States

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School of Mechanical and Materials Engineering
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School of Electrical Engineering and Computer Science
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College of Nursing
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    ABSTRACT: Pentalonia nigronervosa (sensu Hardy 1931) samples from banana and from Zingiberaceae and Araceae species exhibit fixed differences in DNA sequence in mitochondrial cytochrome oxidase subunit 1 ("DNA barcode") and in the nuclear gene elongation factor 1α, and have morphometric differences, including non-overlapping ranges in the length of the distal rostral segment. It is thus proposed that the name P. nigronervosa Coquerel be restricted to banana-feeding 'nigronervosa' specimens, and that the name Pentalonia caladii van der Goot be restored to full species status for specimens typically feeding on Zingiberaceae and Araceae.
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    ABSTRACT: Wine finish, the tastes and aromas that linger after swallowing wine, is a critical aspect of wine quality. The objective of this study was to use time-intensity (TI) methodology to determine whether the finish parameters of different flavors varied as a function of wine matrix composition. Trained panelists (n = 10) executed TI evaluations on three flavor compounds (2-phenylethanol (floral), 3-isobutyl-2-methoxypyrazine (bell pepper), and oak lactone (coconut)), heat, and astringency in wine adjusted to varying ethanol and tannin levels. Multivariate analysis of variance indicated that elevated ethanol increased duration and intensity of the finish for floral and coconut samples (p < 0.05). For floral and bell pepper, no significant differences were shown using canonical variates analysis (CVA); however, for coconut, the high ethanol samples were more associated with a higher finish intensity and longer duration of finish. Flavor interactions also affected finish duration, with coconut (oak lactone) finish duration shortened by 10.35 s in the presence of 2-phenylethanol. These results showed that the wine matrix affects red wine finish and can be used by winemakers to understand how different processing techniques that alter the ethanol and tannin content of their wines, may also be affecting the sensory qualities of the wine finish.
    Food Quality and Preference 12/2014; 38:65–74.
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    ABSTRACT: The Dodo bird hypothesis asserts that when bona fide treatments are compared they yield similar outcomes and is consistent with a common factors or contextual model of psychotherapy. Wampold et al. (1997) the most recent comprehensive meta-analysis to test the Dodo bird hypothesis, yielded consistent evidence of treatment equivalence. However, some of Wampold et al.’s analytic strategies, such as using multiple effect sizes from the same study and prioritizing long-term follow-up, may have obscured treatment differences. The current meta-analysis updated Wampold et al. by analyzing studies published in the subsequent 16 years (k = 51). Separate effect sizes were calculated for primary outcomes versus secondary outcomes, at termination and follow-up. Contrary to the Dodo bird hypothesis, there was evidence of treatment differences for primary outcomes at termination. Furthermore, cognitive-behavioral treatments may be incrementally more effective than alternative treatments for primary outcomes. Consistent with the Dodo bird hypothesis, there was little evidence of treatment differences for the secondary outcomes at termination and follow-up. There are small, statistically significant differences between bona-fide treatments when the specific targets of those treatments are assessed, but not when secondary outcomes are assessed, providing mixed support for both specific factors and contextual models of psychotherapy.
    Clinical Psychology Review 11/2014;


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International Journal of Hospitality Management 06/2009;
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