Results 51 to 60 of about 1,128,056 (280)
Antioxidants, 2016 The objective of this study was to determine the effect of tannic acid (TA) on the oxidative stability and the quality characteristics of ground chicken breast meat. Five treatments including (1) control (none added), (2) 2.5 ppm TA, (3) 5 ppm TA, (4) 10
Marwan Al-Hijazeen +3 more
doaj +1 more source
The Washing Method Effect on the Palatability Evaluatoin of Cooked Rice [PDF]
, 1988 P(論文)In order to examine the washing method effect on the palatability evaluation of cooked rice, we washed three kinds of rice using four different methods. We then cooked the rice.
NEMOTO, SEIKO +23 more
core
Advanced Science, EarlyView.This study integrates single‐cell multi‐omics, spatial transcriptomics, and cross‐species comparative analyses to systematically characterize the cellular composition and differentiation trajectories of goat mammary epithelial cells, along with the gene regulatory networks and intercellular communication mechanisms governing these trajectories, thereby
Xiaoru Yan +12 more
wiley +1 more source
Advanced Science, EarlyView.Whole‐blood biomimetic engineering transforms liquid metal nanoparticles into a tripartite immunotherapeutic platform that orchestrates regulatory T‐cell depletion, photothermal‐induced immunogenic cell death, and activation of the stimulator of interferon genes pathway.
Nina Sang, Eijiro Miyako
wiley +1 more source
, 2009 [30] p.Las Munsell Soil Color Charts constituyen un método para evaluar el tipo de suelo presente en una zona determinada. El libro está diseñado de manera que permite a los usuarios evaluar el color del suelo en terreno de manera rápida y sencilla.
core +1 more source
Nutritional, physical, and flavour properties of cooked marinated meat products
Food Science of Animal Products, 2023 Protein, fat, shear force, color, and chewiness were the primary factors to evaluate the characteristics of cooked marinated meat products. Overall contents of protein and fat of cooked marinated meat products in black pigs (144.0 g/100 g) were higher ...
Haitang Wang +10 more
doaj +1 more source
Advanced Science, EarlyView.ABSTRACT Platinum‐based chemotherapy resistance remains a major obstacle in gastric cancer (GC) treatment. Through integrated transcriptomic profiling of cisplatin‐resistant xenografts and pharmacogenomic interrogation of the NCI‐60 dataset, we identified Prohibitin‐2 (PHB2) as a previously unrecognized determinant of chemoresistance.
Liang Xu +10 more
wiley +1 more source
Journal of Food Protection, 1996 Four studies were performed to document the variability in cooking properties of beef patties when considerable control was exerted on several cooking procedures. Two replications of beef patties produced from the same facility, to the same fat content (10%), and with similar raw materials were panfried to internal temperatures of 68, 71 or 74°C.
Martha Neale, Liu, Bradford W, Berry
openaire +2 more sources
Spectra of Pigments Responsible for Pink Color in Pork Roasts Cooked to 65 or 82° C
, 1993 Undenatured oxymyoglobin and deoxymyoglobin were the pigments responsible for pink color in pork roasts cooked to 65°C. Roasts cooked to 82°C had gray internal color after cooking, but panelists noted development of pink internal color after refrigerated
D.P. CORNFORTH +3 more
core +1 more source
Advanced Science, EarlyView.KFO‐Atlas reveals how real‐world aromas are organized as structured mixtures rather than individual molecules. Building on these principles, KFO‐Gen, a generative AI framework, designs perceptually valid aroma formulations and reconstructs meat‐like aromas exclusively from plant‐derived odorants, providing a foundation for mixture‐level studies and AI ...
Jingzhi Zhang +5 more
wiley +1 more source