Influence of Degree of Doneness on the Alpha-Gal Content of Striploins and its Relationship with Red Meat Allergy [PDF]
Objective: Alpha-Gal Syndrome (AGS) is an acquired sensitivity to galactose-alpha-1, 3-galactose (⍺-Gal) after exposure to a bite from the Lone Star Tick (Amblyomma americanum). Affected individuals can experience a range of symptoms from mild itching to
Looper, Jordan T. +5 more
core +1 more source
Edens: A 360 degree digital poem
, 2015 Edens is a 360 degree digital poem exploring the idea of the self in the ...
Bishton, J. +3 more
core
The implementation of 360-degree feedback for high school DECA officers [PDF]
, 2001 Plan BMarketing education has been noted for providing students with the knowledge, skills, and attitudes to become professional leaders in education and in business and industry. Student leadership is key to many organizations in education, communities,
Aderhold, Michelle N.
core
Effect of packaging type during postmortem aging and degree of doneness on pork chop sensory traits of loins selected to vary in color and marbling. [PDF]
J Anim Sci, 2018 Klehm BJ +4 more
europepmc +1 more source
Index Calculus in Class Groups of Plane Curves of Small Degree
, 2005 We present a novel index calculus algorithm for the discrete logarithm problem (DLP) in degree 0 class groups of curves over finite fields. A heuristic analysis of our algorithm indicates that asymptotically for varying q, "essentially all" ...
Claus Diem, Small Degree
core
50,000th Degree (S2_B14_F5_12)
, 2020 Guzzetta shakes hand of the recipient of the 50,000th degree awarded by the University of ...
University of Akron
core
Honorary Degree Awarding (S2_B22_F4_41)
, 2020 Men, including Dominic J. Guzzetta standing together in academic regalia after Dr.
University of Akron
core
Bidirectional Associations Between Steak Doneness and Wine Co-Digestion: Protein Oxidation, Digestibility, and Phenolic Bioaccessibility During In Vitro Gastrointestinal Digestion. [PDF]
FoodsLiu T +5 more
europepmc +1 more source
Influence of Different Cooking Methods on Fillet Steak Physicochemical Characteristics. [PDF]
Int J Environ Res Public Health, 2022 Borela VL +7 more
europepmc +1 more source
Degree of Doneness of Cooked Beef Longissimus Muscle Alters Lipid Bioaccessibility
This study investigated if changes in physical state due to sous-vide cooking significantly alter the lipemic response to food. Canadian AAA boneless beef strip loins containing the longissimus lumborum muscle (n=3) were randomly assigned to different degrees of doneness (DOD: raw/20, 50, 60, 70 and 80°C).
openaire +1 more source