Elevated blood harmane (1-methyl-9H-pyrido[3,4-b]indole) concentrations in essential tremor [PDF]
, 2008 Essential tremor (ET) is a widespread late-life neurological disease. Genetic and environmental factors likely play an etiological role. Harmane (1-methyl-9H-pyrido[3,4-b]indole) is a potent tremor-producing neurotoxin.
Factor-Litvak, Pam +6 more
core +2 more sources
CONSUMER PREFERENCE FOR DOMESTIC VERSUS INTERNATIONAL BEEF STEAKS [PDF]
Demand and Price Analysis,
Calkins, Chris R. +3 more
core +1 more source
Effect Of Cooking Methods And Conditions On Heterocyclic Amines Content In Satay And Roasted Marinated Chicken [PDF]
, 2009 The objectives of this study were to determine the effect of cooking method on HAs concentration of chicken and beef satay and the effect of marinating and different cooking conditions on HAs concentration of roasted chicken.
Mohd Mukhtar, Mohd Safzan
core
Development and Change, Volume 57, Issue 2, Page 377-406, March 2026.ABSTRACT Over the past decade, industrial policy has had a resurgence across Africa as countries pursue catch‐up development, partly inspired by East Asia's state‐led transformation. With increased attention in the discussion given to learning by doing and learning by emulation at the government level, policy learning has invariably been advocated with
Jing Zhang
wiley +1 more source
Plant Biotechnology Journal, Volume 24, Issue 3, Page 1322-1343, March 2026.ABSTRACT Lipid droplets (LDs) serve as the primary storage site for neutral lipids in plant cells, with growing evidence supporting many additional biological roles, such as in lipid homeostasis, signalling, trafficking, inflammatory responses and inter‐organelle communication.
Abdulsamie Hanano +2 more
wiley +1 more source
Taste and Visual Influences on Hispanic Consumers' Preferences and Willingness-to-Pay for Pasture-Fed Beef [PDF]
Experimental Economics methods are used to determine Hispanic consumers’ sensory acceptance of pasture-fed beef and evaluate visual and taste influences on their overall preferences and willingness-to-pay (WTP).
Luo, Jie +3 more
core +1 more source
Visual preferences for grades of retail beef cuts : a study conducted in metropolitan St. Louis, 1954 [PDF]
, 1955 This bulletin reports on Department of Agricultural Economics Research Project 96, 'Meat Preferences', Animal Husbandry Project 5, and Home Economics Project 109--P. [2].Digitized 2007 AES.Includes bibliographical references (page 67)
Brady, D. E. (Daniel Ellsworth) +2 more
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Plant Biotechnology Journal, Volume 24, Issue 3, Page 1697-1711, March 2026.ABSTRACT Rice cooking and eating quality (CEQ), a core agronomic trait tied to consumer preference and market value, is regulated by endosperm starch, protein, and lipid metabolism; this review synthesizes advances in its molecular mechanisms, focusing on genetic determinants and regulatory networks of storage substances.
Guangming Lou +11 more
wiley +1 more source
Sensory Evaluations of USDA Select Strip Loin Steaks Enhanced with Sodium and Potassium Phosphates and USDA Choice Strip Loin Steaks for Comparable Palatability Factors [PDF]
, 2011 The cyclic nature of the beef industry is dependent on the supply and demand transaction initiated by consumers’ acceptability of quality meat products.
Reynolds, Lindsey
core +1 more source
Sensory Evaluation of Enhanced Beef Strip Loin Steaks Cooked to 3 Degrees of Doneness
Meat and Muscle Biology, 2017 The objective of this study was to evaluate the impact of marbling level in combination with enhancement on beef palatability when strip loin steaks were cooked to 3 degrees of doneness. Consumer and trained sensory panelists evaluated strip steak palatability traits of 3 USDA quality grades: Prime, Low Choice, and Low Select.
Kassandra V. McKillip +6 more
openaire +2 more sources