Results 51 to 60 of about 167,453,576 (163)
Effects of quality grade, aging period, blade tenderization, and degree of doneness on tenderness of strip loin [PDF]
, 2000 We used 162 strip loins to determine the influence of different quality grades, aging periods, blade tenderization passes, and degree of doneness on thawing and cooking loss and Warner-Bratzler shear force (WBS, tenderness).
Unruh, John A. +7 more
core +1 more source
Chemistry &Biodiversity, Volume 23, Issue 9, September 2026.QSAR‐based analysis of flavonoids to identify structural determinants of anticancer activity and prioritize promising candidates. ABSTRACT Flavonoids are structurally diverse polyphenolic compounds widely distributed in fruits, vegetables, grains, and beverages, with considerable potential as anticancer agents.
Mukta Gupta +4 more
wiley +1 more source
Recipes for Determining Doneness in Poultry Do Not Provide Appropriate Information Based on US Government Guidelines [PDF]
, 2018 Research has shown that consumers use unsafe food handling practices when preparing poultry, which can increase the risk of foodborne illness such as salmonellosis or campylobacteriosis.
Sandria Godwin +5 more
core +2 more sources
International Journal of Cancer, Volume 159, Issue 5, Page 1176-1187, 1 September 2026.Limited evidence links processed meat intake and non‐cardia gastric cancer, while esophageal adenocarcinoma is increasing in Western countries, where diets are typically high in red and processed meats. Using data from over 450,000 participants from a large prospective study, the authors examined meat consumption and the risk of gastric and esophageal ...
Catalina Bonet +25 more
wiley +1 more source
Attending With Feeling: The Normative Structure of Emotional Attention
Philosophy and Phenomenological Research, Volume 113, Issue 2, Page 262-273, September 2026.ABSTRACT In assessing an emotional episode, we can ask whether the intentional object of the emotion is that which the subject ought to be paying attending to. If the intentional object is not that which the subject should be paying attention to, what should be the target of normative assessment?
Juliette Vazard
wiley +1 more source
Advanced Science, Volume 13, Issue 44, 7 August 2026.A weakly solvating fluorinated cosolvent (1200ET) enables precise solvation‐power regulation in Li–S batteries, decoupling interfacial stabilization from sulfur redox kinetics. This approach suppresses polysulfide dissolution while preserving reaction kinetics, leading to a stable Li metal interface and high‐energy multilayer pouch cells, revealing a ...
Huidong Dai +9 more
wiley +1 more source
eFood, Volume 7, Issue 4, August 2026.Non‐enzymatic browning in foods is a dynamic reaction network integrating Maillard chemistry, caramelization, lipid oxidation, and ascorbic acid degradation. Processing technologies and matrix factors govern pathways, balancing desirable sensory attributes with harmful compounds.
Djilali Benabdelmoumene +7 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 8, August 2026.The effects of fermentation with and without nitrite on the physicochemical properties, lipid oxidation, volatile compounds, sensory characteristics, and overall quality of ready‐to‐eat sucuk döner kebabs were evaluated, demonstrating that fermentation, particularly without nitrite, improved oxidative stability and sensory quality. ABSTRACT The present
Ayşe Sinan +3 more
wiley +1 more source
Influence of Cook Method and Degree of Doneness on Beef Flavor Attributes in Round Steaks
Meat and Muscle Biology, 2019 ObjectivesIt has been well established that cooking method, marbling level, and cooked internal temperature endpoint affect beef flavor, the most important driver of consumer acceptance. However, beef cuts respond differently to cooking method and cooked internal temperature endpoint based on their inherent chemical characteristics.Materials and ...
P. N. Smith +5 more
openaire +1 more source
Geopolitics and global strategy: Making money under anarchy
Global Strategy Journal, Volume 16, Issue 3, Page 259-286, August 2026.Abstract Research Summary Multinational firms conduct cross‐border trade and investment in a world of anarchy, where nation‐states must secure their survival in the absence of a world government. We develop a geopolitical‐economic order (GEO) framework to argue that the extent of geopolitical competition incentivizes states to create one of two types ...
Daniel J. Blake +2 more
wiley +1 more source