Results 111 to 120 of about 139,733 (225)

Pursuing patents for their own sake: How the investment discourse shapes patent quality and quantity

The Journal of World Intellectual Property, EarlyView.
Abstract Patent systems worldwide face criticisms over declining patent quality and increasing patent quantity. While most research focuses on strengthening examination rigour, this article turns attention to relatively underexplored patenting incentives.
Li Liu
wiley   +1 more source

MODELO DE PREDICCIÓN PROBABILÍSTICA DE DETERIORO EN JAMÓN DE CERDO COCIDO

Vitae
RESUMEN Antecedentes: el deterioro del jamón cocido es un proceso complejo que puede manifestarse por alteraciones de tipo microbiológico, fisicoquímico y sensorial, que hasta hoy han sido determinadas por metodologías tradicionales que incluyen largos
Jhoan Sebastián LONDOÑO-PARRA, Kenneth Roy CABRERA-TORRES, María Isabel GONZÁLEZ-HURTADO   +2 more
doaj   +1 more source

Bret/BRAT

Critical Quarterly, EarlyView.
Nicholas Smart
wiley   +1 more source

Functional memory of drought affects leaf chemical defenses and microbial interactions in aspen

New Phytologist, EarlyView.
Experimental design of the common garden study. Summary Drought is an important driver of tree mortality, but its long‐term impacts on trait expression remain poorly understood. Leaves are a key interface at which trees respond to abiotic stress, and foliar traits such as chemical defenses and microbial communities may play a role in determining post ...
Aubrey M. Hawks, Jaycie C. Fickle, Kelly L. Kerr, Dale L. Forrister, Allison M. Perkins, Efthymia Symeonidi, Madelyn Allen, Cannon Fehrenbach, Hsiao‐Nung Chen, Richard L. Lindroth, William R. L. Anderegg, Talia L. Karasov   +11 more
wiley   +1 more source

Microbiota de jamones de cerdo cocidos asociada al deterioro por abombamiento del empaque

Revista Mvz Cordoba, 2010
Objetivo. Caracterizar la diversidad microbiana y calidad microbiológica e higiénico sanitaria de diferentes marcas de jamones de cerdo cocidos abombados y no abombados comprados en varios supermercados de Bogotá D.C. Materiales y métodos.
Juliana Ossa, Adriana Coral, María Vanegas   +2 more
doaj   +1 more source

DIFFERENTIATION OF CURED COOKED HAMS BY PHYSICO‐CHEMICAL PROPERTIES AND CHEMOMETRICS

Journal of Food Quality, 2009
ABSTRACT Comparison of physico‐chemical and compositional traits was carried out on cooked hams. Deboned fresh pig thighs of three different origins were divided into three batches: 200 pig thighs from the Italian market, H1; 200 from The Netherlands, H2; and 200 from Denmark, H3.
V.M. Moretti, F. Bellagamba, M.A. Paleari, G. Beretta, BUSETTO, MARIA LETIZIA, F. Caprino   +5 more
openaire   +2 more sources

First Impressions at Work: A Meta‐Analytic Review

Personnel Psychology, EarlyView.
ABSTRACT First impressions are critical in shaping work‐related outcomes and social judgments in organizational contexts. However, research has generated conflicting findings and left unanswered questions about their dimensional structure, antecedents, consequences, and temporal stability.
Junhui Yang, Brian W. Swider, Bingjie Lu, Kaidi Wang, T. Brad Harris   +4 more
wiley   +1 more source

Reuterin, lactoperoxidase, lactoferrin and high hydrostatic pressure on the inactivation of food-borne pathogens in cooked ham

, 2015
The antimicrobial effect of high hydrostatic pressure (HHP) processing combined with reuterin, lactoperoxydase system (LPS) and lactoferrin (LF) on the survival of Listeria monocytogenes, Salmonella enterica subsp.
Medina, Margarita, Medina, Milagros, Montiel, R., Martín-Cabrejas, Izaskun, Montiel, Raquel, Martín Cabrejas, Izaskun   +5 more
core   +1 more source

Control of the Growth of <i>Listeria monocytogenes</i> in Cooked Ham through Combinations of Natural Ingredients. [PDF]

Foods, 2023
Nieto G, Peñalver R, Ortuño C, Hernández JD, Guillén I.   +4 more
europepmc   +1 more source

The ‘lactate paradox’ revisited after 35 years: In memoriam Paolo Cerretelli

Experimental Physiology, EarlyView.
Abstract Some decades ago significant scientific interest was raised by the concept of the ‘lactate paradox’ occurring during altitude acclimatization. In short, in acute hypoxia blood lactate− concentration ([La]b) is higher, compared to normoxia, at any given submaximal work rate, whereas peak [La]b at exhausting exercise is unchanged.
Bruno Grassi
wiley   +1 more source