Results 231 to 240 of about 2,041,501 (353)

Effect of calcium chloride injection and freezing prior to wet aging on the meat quality of cull cows

open access: yesJournal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND In Brazil, the slaughter of female cattle, particularly older animals, has increased substantially. However, meat from this category presents limitations in terms of quality, mainly because of its toughness resulting from a high concentration of cross‐links between collagen fibers.
Juliano CC Belmonte   +7 more
wiley   +1 more source

Skeletodental morphology [PDF]

open access: yes, 2013
Janis, Christine M.   +2 more
core   +1 more source

Upcycling orange by‐product: phenolic bioaccessibility and technological features of jelly candies enriched with hydroalcoholic and enzymatic extracts

open access: yesJournal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Phenolic extracts are recognized for their health‐promoting properties, although some physicochemical characteristics limit their food applications. The present study aimed to valorize orange juice by‐products through enzymatic and hydroalcoholic extraction to obtain flavonoid ingredients and to evaluate their application in pectin ...
Bárbara Morandi Lepaus   +7 more
wiley   +1 more source

Types of Pain in Multiple System Atrophy

open access: yesMovement Disorders, EarlyView.
Abstract Background Pain affects up to 87% of people with multiple system atrophy (MSA), but it remains unclear which types of pain contribute most to the overall burden. Objective To estimate the frequency of different types of pain in MSA individuals.
Nicole Campese   +19 more
wiley   +1 more source

Knowledge and Awareness of Orthodontic Malocclusions and Optimal Treatment Timing Among Primary School Teachers in Andhra Pradesh. [PDF]

open access: yesCureus
Dokku A   +7 more
europepmc   +1 more source

[Periodontal findings in mixed dentition].

open access: yesFogorvosi szemle, 1978
I, Gera   +3 more
openaire   +1 more source

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