Results 121 to 130 of about 590 (165)

Impact of Steam Processing on the Physicochemical Properties and Flavor Profile of <i>Takifugu flavidus</i>: A Comprehensive Quality Evaluation. [PDF]

Foods
Liu Z, Chen X, Chen B, Qu Y, Tang H, Wu R, Qiao K, Su Y, Pan N, Chen T, Shi W, Liu Z.   +11 more
europepmc   +1 more source

A comparison of fatty acid percentages and mass, sensory attributes, and volatile aroma compounds for segregating beef quality grades. [PDF]

J Anim Sci
Kerth CR, Gang G, Miller RK, Smith SB.
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

Evaluation of Eating Quality in Japonica Rice: A Multi-Trait Analysis of Starch Properties, Protein Content and Taste Value. [PDF]

Foods
Li Y, Li M, Chang J, Gu K, Yu J, Zhang X, Bao J.   +6 more
europepmc   +1 more source

Marbling Matters: Lean and Fatty Red Meat Show Opposing Associations with Brain Structural Indices. [PDF]

Nutrients
Klinedinst BS, Dawson AL, DelCasale M, Venkateswaran A, Willette AA.   +4 more
europepmc   +1 more source

Effects of Extrusion on Protein Textures of Hydrolysed Rice and Pea Isolates. [PDF]

Foods
Muñoz MM, Garrido MD, Peñaranda I.
europepmc   +1 more source

Developing a risk management framework to improve public health outcomes by enumerating and serotyping <i>Salmonella</i> in ground turkey. [PDF]

Epidemiol Infect
Sampedro F, Garcés-Vega F, Strickland AJ, Hedberg CW.   +3 more
europepmc   +1 more source