Results 251 to 260 of about 119,093 (354)

Modeling Color and Chemical Changes in Pork Loin During Controlled Roasting: Browning in Focus

open access: yesJournal of Food Process Engineering, Volume 49, Issue 1, January 2026.
Controlled roasting of pork loin revealed how crust formation and color evolution depend on temperature and moisture. Predictive models accurately captured browning, lipid oxidation, and Maillard reaction, offering insights for optimizing roasting conditions and improving product quality in meat processing.
Mariane Wolf   +5 more
wiley   +1 more source

Diffusion and physical constraints limit oxidative capacity, capillary supply and size of muscle fibres in mice and humans

open access: yesExperimental Physiology, Volume 111, Issue 1, Page 212-225, 1 January 2026.
Abstract It has been suggested that angiogenesis during skeletal muscle fibre hypertrophy allows escape from the ‘size constraint’, which is the inverse relationship between oxidative capacity and muscle fibre cross‐sectional area (FCSA). It is, however, not known whether there are any limitations to the combinations of FCSA, oxidative capacity and ...
Hans Degens   +7 more
wiley   +1 more source

The reactions of hydropersulfides (RSSH) with myoglobin

open access: hybrid, 2020
Lucı́a Álvarez   +8 more
openalex   +1 more source

Impact of Neuromuscular Electrical Stimulation on Biological Markers in Critically Ill Patients: A Systematic Review and Meta‐Analysis

open access: yesCritical Care Research and Practice, Volume 2026, Issue 1, 2026.
Purpose Neuromuscular electrical stimulation (NMES) has been increasingly used to preserve or restore neuromuscular function in critically ill patients. However, its effects on inflammatory biomarkers and its safety require to be fully elucidated.
Amanda de Oliveira Santos   +8 more
wiley   +1 more source

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