Results 121 to 130 of about 167,453,576 (163)

Temperature and state-dependent electrical conductivity of soft biological tissue at hyperthermic temperatures. [PDF]

Int J Hyperthermia
Ran J, Ostoja-Starzewski M.
europepmc   +1 more source

Food Emotional Perception and Eating Willingness Under Different Lighting Colors: A Preliminary Study Based on Consumer Facial Expression Analysis. [PDF]

Foods
Shu Y, Gao H, Wang Y, Wei Y.
europepmc   +1 more source

Sensory Evaluation of High-Marbling Beef Cuts by Australian and Middle Eastern Consumers. [PDF]

Food Sci Anim Resour
Nguyen DV, Polkinghorne R, McGilchrist P.   +2 more
europepmc   +1 more source

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

The Role of Food Structure on Fatty Acid Bioaccessibility: A Decade of TIM-1 Simulated Digestion Studies in Review. [PDF]

Mol Nutr Food Res
Rogers MA, Wright AJ.
europepmc   +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

Breed-Driven Textural, Structural, and Mechanical Differentiation of Longissimus thoracis Muscle in Bos indicus and Bos taurus Cattle Across Raw and Cooked States. [PDF]

J Texture Stud
Shahrai NN, Yusop SM, Ali MM, Ueda S.
europepmc   +1 more source