Results 261 to 270 of about 372,016 (296)

Enhancing Solid Oxide Fuel Cells Development through Bayesian Active Learning

Advanced Energy Materials, EarlyView.
This article presents an active learning approach using Bayesian optimization to calibrate the multiphase‐field model parameters for simulating the aging of Ni‐GDC anodes in SOFCs. By integrating experimental data and navigating through complex parameter spaces, it enhances predictive accuracy and provides insights into microstructural evolution ...
R. K. Jeela, G. Tosato, M. Ahmad, M. Wieler, A. Koeppe, B. Nestler, D. Schneider   +6 more
wiley   +1 more source

RNA-Seq and WGCNA Identify Key Regulatory Modules and Genes Associated with Water-Holding Capacity and Tenderness in Sheep. [PDF]

Animals (Basel)
Zhao L, Li F, Zhang X, Tian H, Ma Z, Yang X, Zhang Q, Pu M, Cao P, Zhang D, Zhang Y, Zhao Y, Cheng J, Xu Q, Xu D, Li X, Wang W.   +16 more
europepmc   +1 more source

Effect of Dietary Addition of Blueberry (<i>Vaccinium corymbosum</i>) Powder on Fattening Performance, Meat Quality, Oxidative Stability and Storage Quality in Japanese Quails (<i>Coturnix coturnix japonica</i>). [PDF]

Animals (Basel)
Naimati S, Doğan SC, Asghar MU, Sajid QUA.   +3 more
europepmc   +1 more source

Economic Performance and Meat Quality Traits of Extensively Reared Beef Cattle in Greece. [PDF]

Animals (Basel)
Papanikolopoulou V, Dokou S, Tsitsos A, Priskas S, Vouraki S, Argyriadou A, Arsenos G.   +6 more
europepmc   +1 more source

Influence of Dietary Alpha-Tocopheryl Acetate (Vitamin E) and Animal Fat on the Chemical Composition, Fatty Acid Profile, Lipid Stability and Sensory Traits of Fresh and Stored Hamburgers from Rabbit Meat. [PDF]

Animals (Basel)
Palumbo B, Cossu ME, Dalle Zotte A.
europepmc   +1 more source

Effects of Rumen-Protected Methionine on Meat Quality, Fatty Acid Composition, Volatile Flavor Compounds and Transcriptomics of <i>Longissimus lumborum</i> of Yak (<i>Bos grunniens</i>). [PDF]

Foods
Wu X, Zuo Z, Li J, Fu J, Zhong J, Wang H, Shi H, Huang Y, Wang H.   +8 more
europepmc   +1 more source

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Meat and Meat Products

2001
The article contains sections titled: 1. Definitions 2. History 3. Composition of Meat 4. Meat Production and Slaughtering 5. Fresh Meat Processing 6. Processing Techniques 6.1. Chilling of Meat 6.2. Freezing of Meat 6.3. Heating of Meat and Meat Products 6.4. Salting and Curing 6.5. Use of Additives 6.6.
I. Wolinsky, V. Stavrinos, S. A. Georgakis, A. L. Matalas, A. Zampelas   +4 more
openaire   +4 more sources

Meat and Meat Products

2019
Meat is an important foodstuff, both from a nutritional and economic standpoint, available under a wide variety of raw and processed variants, including cooked, dry-cured, fermented, and smoked products. This chapter outlines the microbial diversity of meat and different meat products.
Despoina Angeliki Stavropoulou, Wim Geeraerts, Luc De Vuyst, Frédéric Leroy   +3 more
openaire   +2 more sources