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Word: hocked (lookup in dictionary) (lookup stats)
Dates: during 2000-2009
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Usage:

According to the study’s principal investigator, Harvard Medical School Professor Hanno R. Hock, such a discovery is “the holy grail of bone marrow transplant therapy...

Author: By Niha S Jain, CONTRIBUTING WRITER | Title: Stem Cell Find May Alter Field | 12/11/2008 | See Source »

While researchers said they are uncertain about the significance of this new finding, Hock suggested the slower stem cell division could be a biological mechanism to preserve the integrity of the cells. Since genetic mutations accumulate as cells divide, slower division could reduce the rate of mutation, he said...

Author: By Niha S Jain, CONTRIBUTING WRITER | Title: Stem Cell Find May Alter Field | 12/11/2008 | See Source »

...lend, a tapped out U.S. consumer, and business now retrenching - and laying people off - all are a formula for possible deflation. What's so wrong with declining prices? For one thing, it makes the real cost of paying off debt that much higher - and for American consumers in hock to the tune of $14 trillion, anything that makes that debt burden more onerous is anything but helpful. (Read "10 Things to Do With Your Money Right...

Author: /time Magazine | Title: The Rising Threat of Deflation | 11/6/2008 | See Source »

...Likewise: Seven hundred billion to avert the collapse of the world economy and a new Great Depression? Sure. Seven hundred billion to avert a recession? People are reasonably going to doubt that. Economies have recessions; you don't necessarily go into hock and restructure the economy every time that happens...

Author: /time Magazine | Title: Is the Media to Blame for the Bailout Bust? | 9/30/2008 | See Source »

...town's environs: an average of 120 tons is factory-canned there every day. Luckily, at his lively restaurant Au Petit Gazouillis, Alain van Ees Beeck has been cooking Castelnaudary cassoulet from scratch for nearly 20 years. With peppery Montagne Noire sausage, creamy Lauragais beans - slow-cooked with ham hock for a rich, smoky taste - and the farm-raised duck confit famous in Castelnaudary, Van Ees Beeck can boast an authenticity no mass-produced cassoulet can match...

Author: /time Magazine | Title: Cassoulet: Savory Taken Seriously | 12/20/2007 | See Source »

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