Results 111 to 120 of about 167,453,576 (163)

Synthetic materials trained tactile sensing enables quantitative perception of Young's modulus and Poisson's ratio. [PDF]

Nat Commun
Xie J, Liu X, Wang Y, Yang Y, Gu M, Ma X, Zheng L, Lu Y, Gu JH, Chen J, Mao G, Ge J.   +11 more
europepmc   +1 more source

Dynamic Change of Quality During the Stuffed Bun Steamed Process. [PDF]

Foods
Bai M, Pan H, Li S, Zheng W, Zhang D, Liu H, Yang L, Zhu D.   +7 more
europepmc   +1 more source

Consumer Evaluation of Beef Strip Loins of 3 Quality Grades Cooked To Multiple Degrees of Doneness

Meat and Muscle Biology, 2017
K. V. Mckillip, A. K. Wilfong, J. M. Gonzalez, T. A. Houser, E. A. Boyle, J. A. Unruh, T. G. O’Quinn   +6 more
openaire   +1 more source

Quality and Consumer Acceptability of Organ-Enhanced Ground Beef Patties. [PDF]

Foods
Douglas SL, Murillo-Contreras XM, Bennett RA, Armaly AL, Cho S, Mulvaney DR, Rodning SP, Ball JJ, Sawyer JT.   +8 more
europepmc   +1 more source

Numerical investigation of coupled heat-mass transfer and expansion in wheat starch-gluten systems during microwave processing: Role of power and initial moisture. [PDF]

Curr Res Food Sci
Wu Y, Yang H, Tao Y, Yan B, Hu J, Zhang N, Zhang Y, Wang K, Zhao J, Chen W, Fan D.   +10 more
europepmc   +1 more source

The Influence of Rate of Cooking, Cooking Temperature, and Degree of Doneness on Volatile Compounds Related with Flavor and Tenderness

Meat and Muscle Biology, 2018
S. Mallick, D. Woerner, M. F. Miller, J. F. Legako   +3 more
openaire   +1 more source

Processed meat in the diet: general nutritional profile-protein quality and micronutrients. [PDF]

Anim Front
Schilling MW, Smith SW, Apalowo OE, Comey R, Wang S, Dinh T.   +5 more
europepmc   +1 more source

Nontargeted Metabolomics to Understand the Impact of Modified Atmospheric Packaging on Metabolite Profiles of Cooked Normal-pH and Atypical Dark-Cutting Beef. [PDF]

Metabolites
Harr KM, Jewell N, Mafi GG, Pfeiffer MM, Ramanathan R.   +4 more
europepmc   +1 more source

Comparative effects of beef heart, liver, and kidney inclusion on quality characteristics and consumer acceptability of ground beef patties. [PDF]

Transl Anim Sci
Douglas SL, Mulvaney DR, Ball JJ, Rodning SP, Cho S, Sawyer JT.   +5 more
europepmc   +1 more source