New constraints on micro-seismicity and stress state in the western part of the North Anatolian Fault Zone : Observations from a dense seismic array

Major funding was provided by the UK Natural Environment Research Council (NERC) under grant NE/I028017/1 and partially supported by Boğaziçi University Research Fund (BAP) under grant 6922. We would like to thank all the project members from the University of Leeds, Boğaziçi University, Kandilli Observatory, Aberdeen University and Sakarya University. I would also like to thank Prof. Ali Pinar and Dr. Kıvanç Kekovalı for their valuable comments. Some of the figures were generated by GMT software (Wessel and Smith, 1995).

New constraints on micro-seismicity and stress state in the western part of the North Anatolian Fault Zone : Observations from a dense seismic array

Major funding was provided by the UK Natural Environment Research Council (NERC) under grant NE/I028017/1 and partially supported by Boğaziçi University Research Fund (BAP) under grant 6922. We would like to thank all the project members from the University of Leeds, Boğaziçi University, Kandilli Observatory, Aberdeen University and Sakarya University. I would also like to thank Prof. Ali Pinar and Dr. Kıvanç Kekovalı for their valuable comments. Some of the figures were generated by GMT software (Wessel and Smith, 1995).

Decision aids for people considering taking part in clinical trials

Peer reviewed

NFAT5 genes are part of the osmotic regulatory system in Atlantic salmon (Salmo salar)

Acknowledgements This study was supported by a grant from the Biotechnology and Biological Sciences Research Council (BBSRC, BB/H008063/1), UK to DGH and SAM. Funding also came from Research Council Norway for project number 241016 for DGH and EJ. This work was carried out as part of a PhD thesis funded by the Marine Alliance of Science and Technology Scotland (MASTS).

Breads Fortified with Freeze-Dried Vegetables : Quality and Nutritional Attributes. Part II: Breads Not Containing Oil as an Ingredient

Acknowledgments: Funds for the study were provided by the Scottish Government's Rural and Environment Science and Analytical Services Division and conducted as part of the Scottish Government Strategic Research programme (Diet and Health Theme of the Food Land & People Programme). The authors are grateful to Phillip Morrice, Vivian Buchan, and Donna Henderson for helping with the nutritional analysis of the breads. The authors declare no conflicts of interest.