Results 101 to 110 of about 115,222 (120)

Screening of specific quantitative peptides of beef by LC–MS/MS coupled with OPLS-DA

Food Chemistry, 2022
Yingying Zhang, Yingying Li, Wenping Guo
exaly  

Reducing greenhouse gas emissions of New Zealand beef through better integration of dairy and beef production

Agricultural Systems, 2021
Imke J.M. de Boer, Stewart Ledgard, Ben van Selm   +2 more
exaly  

Effect of static magnetic field extended supercooling preservation on beef quality

Food Chemistry, 2022
Wenqiang Guan, Xinyi Han, Hengxun Lin
exaly  

Review: An overview of beef production from pasture and feedlot globally, as demand for beef and the need for sustainable practices increase

Animal, 2021
Paul Greenwood
exaly  

Effect of information on consumers’ sensory evaluation of beef, plant-based and hybrid beef burgers

Food Quality and Preference, 2022
Simona Grasso, Rachel Smith, Agnese Rondoni   +2 more
exaly  

Mass spectrometry-based untargeted metabolomics approach for differentiation of beef of different geographic origins

Food Chemistry, 2021
Ka-Yi Man, Chi On Chan, Francesco Capozzi   +2 more
exaly  

Environmental consequences of different beef production systems in the EU

Journal of Cleaner Production, 2010
John E. Hermansen, Thu Lan T Nguyen
exaly  

European consumers and beef safety: Perceptions, expectations and uncertainty reduction strategies

Food Control, 2010
Klaus G Grunert, Marcia Barcellos, Wim Verbeke   +2 more
exaly  

Prevalence, molecular identification and antimicrobial resistance profile of serovars isolated from retail beef products in Mansoura, Egypt

Food Control, 2014
Tomohiro Tamura, Mahmoud Ahmed Mohammed, Khalid Ibrahim Sallam   +2 more
exaly  

The effect of different cooking processes on stable C, N, and H isotopic compositions of beef

Food Chemistry, 2015
Yimin Wei, Guoquan Zhang, Boli Guo
exaly