Results 71 to 80 of about 738,063 (344)

Causal factors concerning the texture of French fries manufactured at industrial scale

open access: yesCurrent Research in Food Science
In this paper, we review the physical/chemical phenomena, contributing to the final texture of French fries, as occurs in the whole industrial production chain of frozen par-fried fries.
R.G.M. van der Sman, Esther Schenk
doaj   +1 more source

Is Lamb Promotion Working? [PDF]

open access: yes
This objective of this study is to determine whether the advertising and promotion dollars collected and spent by the American Lamb Board on lamb promotion since the inception of the Lamb Checkoff Program have effectively increased lamb consumption in ...
Capps, Oral, Jr., Williams, Gary W.
core   +1 more source

Detecting Lamb waves with broad-band acousto-ultrasonic signals in composite structures [PDF]

open access: yes, 1992
Lamb waves can be produced and detected in ceramic matrix composites (CMC) and metal matrix composites (MMC) plates using the acousto-ultrasonic configuration employing broadband transducers.
Kautz, Harold E.
core   +2 more sources

Effects of Lycium barbarum Residue Substituting Dietary Maize on Fecal Microbiota and Growth Performance of Crossbred Simmental Cattle

open access: yesAnimal Research and One Health, EarlyView.
The bioactive substances we extracted from Lycium barbarum residue (LBR) have a typical polysaccharide structure. When 1.80% LBR was used to replace maize in the diet, the average daily gain of rossbred Simmental was significantly increased, and anti‐inflammatory ability was improved. In addition, LBR improved the fecal microbial composition, increased
Kun Cai   +10 more
wiley   +1 more source

The effect of maternal nutrition during mid- to late- pregnancy on ewe and lamb behaviour and the association with lamb survival : a thesis presented in partial fulfilment of the requirements for the degree of Doctor of Philosophy in Animal Science at Massey University, Palmerston North, New Zealand [PDF]

open access: yes, 2015
Lambing percentage in New Zealand has increased by almost 30% in the last 20 years. This increase is associated with a greater percentage of twin- and triplet-born lambs which have lower survival rates than singletons.
Grönqvist, Gabriella Veronica
core  

Lamb Shift of Laser-Dressed Atomic States [PDF]

open access: yes, 2003
We discuss radiative corrections to an atomic two-level system subject to an intense driving laser field. It is shown that the Lamb shift of the laser-dressed states, which are the natural state basis of the combined atom-laser system, cannot be ...
C. Cohen-Tannoudji   +12 more
core   +3 more sources

Growth Performance, Carcass Characteristics, and Blood Metabolites of Lambs Supplemented with a Polyherbal Mixture [PDF]

open access: gold, 2021
José Felipe Orzuna‐Orzuna   +5 more
openalex   +1 more source

Genomic Structural Variations Provide Insights Into Litter Size and Teat Number Traits in Hu Sheep

open access: yesAnimal Research and One Health, EarlyView.
Here, we conducted whole genome sequencing on 300 Hu sheep with an average depth of 16.51X. Two candidate genes associated with litter size and teat number traits were identified, namely MAST2 and AFDN. ABSTRACT Litter size and the teat number are important economic indicators in sheep production.
Xin Xiang   +3 more
wiley   +1 more source

A chromosome-level genome assembly of tropical purple sea urchin Heliocidaris crassispina

open access: yesScientific Data
Heliocidaris crassispina is a tropical sea urchin that holds both ecological and economic value and serves as an ideal experimental animal. This study first employed a combination of PacBio HiFi and Hi-C sequencing data to present a high-quality ...
Yang Liu   +10 more
doaj   +1 more source

Two-loop self-energy contribution to the Lamb shift in H-like ions

open access: yes, 2004
The two-loop self-energy correction is evaluated to all orders in Z\alpha for the ground-state Lamb shift of H-like ions with Z >= 10, where Z is the nuclear charge number and \alpha is the fine structure constant.
Indelicato, P.   +2 more
core   +2 more sources

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