Results 51 to 60 of about 2,459 (174)
ChemBioChem, Volume 27, Issue 7, 14 April 2026.Isolation and characterisation of endogenously labelled extracellular vesicles (EVs) from donor cells are timelapse imaged using intensity and lifetime microscopies to capture EV contact with filopodia and the plasma membrane (PM) of acceptor cells. Accumulation of EVs within and around filipodia could be observed and following passage through the PM ...
Eden Booth +3 more
wiley +1 more source
St. Louis consumers' eating preferences for beef loin steaks [PDF]
, 1958 Substantial portions of this bulletin are taken from a manuscript by Elmer R. Kiehl, 'Consumer evaluation of the product evaluation of the product characteristics of beef, being submitted as a Ph. D. thesis to Harvard University--P.
Kiehl, Elmer R. (Elmer Rudolph)
core
Food Science &Nutrition, Volume 14, Issue 4, April 2026.The central paradox of thermal processing of foods. (A) The application of heat (e.g., frying, baking, grilling) to food initiates complex chemical reactions, most notably the Maillard reaction and thermal degradation of protein, lipids, and carbohydrate. (B) These reactions create a desirable sensory experience characterized by enticing aromas, golden‐
Joachim Dotto Matondo +1 more
wiley +1 more source
Meat intake, cooking-related mutagens and risk of colorectal adenoma in a sigmoidoscopy-based case-control study [PDF]
, 2017 Reported habits of red meat consumption, particularly red meat that has been cooked to the degree termed ‘well-done', is a positive risk factor for colorectal cancer.
Cortessis, Victoria K. +5 more
core
Journal of Computer Assisted Learning, Volume 42, Issue 2, April 2026.ABSTRACT Background Web‐based 360° virtual laboratory environments, also known as virtual laboratories, have become increasingly popular in laboratory education due to improved learning experiences, flexibility, accessibility and scalability. Objectives This study investigated how a web‐based 360° virtual laboratory impacts students' cognitive load ...
Samuel Girmay +8 more
wiley +1 more source
The Effect of continued testing upon consumer evaluation of beef loin steaks [PDF]
, 1958 The bulletin is a report on Department of Agricultural Economics Research Project 86, 'Meat Preferences,' Animal Husbandry Project 5, and Home Economics Project 109--P.
Rhodes, V. James
core
Consumer acceptance and sensory profiling of reengineered kitoza products [PDF]
, 2015 Kitoza refers to a traditional way of preparing beef and pork in Madagascar. However, in order to improve some drawbacks previous identified, the product was submitted to a reengineering process.
Costa, Ana I.A. +12 more
core +3 more sources
Zeitschrift für anorganische und allgemeine Chemie, Volume 652, Issue 4, 17 March 2026.Ferrocene‐based N‐heterocyclic tetrylenes [Fe{(η5‐C5H4)NBTrip2}2E](E = GePb; Trip = C6H2‐2,4,6‐iPr3)exhibit long EN and short BN bonds, in agreement with increased electrophilicity due to the ‐M effect of the N‐substituents, whose stericdemand prevents coordination of 4‐(dimethylamino)pyridine (DMAP) to theplumbylene PbII atom, but allows the ...
Sneha Mullassery +3 more
wiley +1 more source
Consumer attitudes towards food safety risks associated with meat processing [PDF]
A focus group study with 37 residents of Manhattan, Kansas, was conducted to examine consumers’ risk perceptions of foodborne illnesses from beef.
Schroeter, Christiane
core
Consumer attitudes towards food safety risks associated with meat processing [PDF]
, 2001 A focus group study with 37 residents of Manhattan, Kansas, was conducted to examine consumers risk perceptions of foodborne illnesses from beef.
Schroeter, Christiane
core +2 more sources