Results 161 to 170 of about 118,702 (305)

Comparison of volatile compounds in Grifola frondosa under different cooking methods using HS-SPME-GC-MS and HS-GC-IMS. [PDF]

Food Chem X
Liu Z, Zhao J, Cheng Z, Zhang X, Pan M, Pang B, Zhang R, Wei P, Cheng X, Wang Y, Sun Y, Xu L.   +11 more
europepmc   +1 more source

Body donor programs in Australia and New Zealand: Current status and future opportunities

Anatomical Sciences Education, Volume 18, Issue 3, Page 301-328, March 2025.
Abstract Body donation is critical to anatomy study in Australia and New Zealand. Annually, more than 10,000 students, anatomists, researchers, and clinicians access tissue donated by local consented donors through university‐based body donation programs. However, little research has been published about their operations.
Rebekah A. Jenkin, Kevin A. Keay
wiley   +1 more source

Effects of Different Cooking Methods (Pan-Frying, Sous-Vide, Boiling, and Deep Frying) on Mineral Composition and In Vitro Bioaccessibility of Beef, Lamb, and Chicken Livers. [PDF]

Food Sci Nutr
Aksoy AS, Bekiroglu H, Arici M, Sagdic O.   +3 more
europepmc   +1 more source

Impacts of body donor non‐anonymization on students' educational and humanistic development: A systematic review

Anatomical Sciences Education, EarlyView.
Abstract A recent trend in healthcare education has been the increasing emphasis on the development of humanism and empathy in students. Within anatomy education, some institutions have implemented curricular innovations such as donor non‐anonymization to facilitate this development.
Rodrigo Muscogliati, Eduardo Muscogliati, Weronika Nocun, Kat A. Sanders, Lauren Clunie, Paul J. McKeegan   +5 more
wiley   +1 more source

Sous-Vide Technique as an Alternative to Traditional Cooking Methods for the Technological Quality of Marinated Chicken at Industrial Scale. [PDF]

J Food Sci
Muraro K, Cansian RL, Backes GT, Valduga E.   +3 more
europepmc   +1 more source

Mechanisms of cooking methods on flavor formation of Tibetan pork. [PDF]

Food Chem X, 2023
Cheng L, Li X, Tian Y, Wang Q, Li X, An F, Luo Z, Shang P, Liu Z, Huang Q.   +9 more
europepmc   +1 more source

The human foundations of anatomy at The University of Sydney: One hundred and one years of body procurement

Anatomical Sciences Education, EarlyView.
Abstract Body procurement at The University of Sydney has a long history. Anatomy legislation (1881 Anatomy Act) modeled on the British Anatomy Act 1832 legalized procurement of unclaimed bodies from public institutions for anatomical dissection at licensed Schools of Anatomy, effectively conferring the University of Sydney an exclusive license until ...
Rebekah A. Jenkin, Kevin A. Keay
wiley   +1 more source

Proteomic analysis of the eating quality of humped cattle beef from Rikaze cattle under various cooking methods. [PDF]

Food Chem X
Zheng H, Zhao X, Li J, Wang P, Li S, Li L, Liu Z.   +6 more
europepmc   +1 more source

Exploring 3D anatomy: A free online course supporting novice learner inquiry and spatial conceptualization

Anatomical Sciences Education, EarlyView.
Abstract Application of three‐dimensional anatomical knowledge is essential for patient examination, diagnosis, and treatment and is crucial in the training of medical and healthcare students. Moreover, critical observation and spatial awareness are vital for learner understanding of three‐dimensional anatomical structures and relationships.
Jiayi Zhang, Moksh Sachdeva, Calum McCaig, Eleanor Gordon, Leonard Shapiro, Iain D. Keenan   +5 more
wiley   +1 more source

Dietary Patterns, Cooking Methods, and Their Association with Prediabetes Risk Markers in Romanian University Students: A Cross-Sectional Analysis. [PDF]

Nutrients
Piroș T, Lupusoru R, Moleriu LC, Muntean C, Moleriu RD, Cîmpian DM, Cincu MG, Strete EG, Timofte AG, Marin RC.   +9 more
europepmc   +1 more source