Results 71 to 80 of about 2,101,056 (318)
Characterization of craft beer through flavour component analysis by GC-MS and multivariate statistical tools [PDF]
, 2018 Beer is a rather popular drink and represents the most widely consumed alcoholic beverage in the world.The present research aims at characterizing the flavour profile of lager pilsner, the category of low fermentation beers most common in Europe.
Boccacci Mariani Maurizio +2 more
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FEBS Open Bio, EarlyView.This study addressed how a senior research thesis is perceived by undergraduate students. It assessed students' perception of research skills, epistemological beliefs, and career goals in Biochemistry (science) and BDC (science‐business) students. Completing a thesis improved confidence in research skills, resilience, scientific identity, closed gender‐
Celeste Suart +4 more
wiley +1 more source
Addition of Garlic or Onion before Irradiation on Lipid Oxidation, Volatiles and Sensory Characteristics of Cooked Ground Beef [PDF]
, 2012 Addition of 0.5% onion was effective in reducing lipid oxidation in irradiated cooked ground beef after 7 d storage. Addition of garlic or onion greatly increased the amounts of sulfur volatiles from cooked ground beef.
Ahn, Dong +4 more
core +2 more sources
FEBS Open Bio, EarlyView.What factors make for an effective digital learning tool in Higher Education? This systematic review identifies elements of a digital tool that published examples reveal to be features of an engaging and impactful digital tool. A systematic literature search yielded 25 research papers for analysis.
Akmal Arzeman +4 more
wiley +1 more source
Effects of various salt purity levels on lipid oxidation and sensory characteristics of ground turkey and pork [PDF]
, 2011 Salt use in meat products is changing. Consumers desire sea salt which may also contain trace metals and the government is demanding a reduction in sodium.
Bess, Kelsey N.
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Aging and Cancer, EarlyView.This study underscores the significant influence of frailty and vitality on the subjective health experience of older cancer survivors with acceptance and control emerging as salient mediators. These findings affirm the conceptual and empirical robustness of the model highlighting its potential utility in shaping future interventions for older cancer ...
Damien S. E. Broekharst +4 more
wiley +1 more source
Influence of sodium chloride on wine yeast fermentation performance [PDF]
, 2010 This paper concerns research into the influence of salt (sodium chloride) on growth, viability and fermentation performance in a winemaking strain of the yeast, Saccharomyces cerevisiae.
Gioulioti, Anna +5 more
core +3 more sources
Aging and Cancer, EarlyView.ABSTRACT As global populations age, cancer is increasingly becoming a leading cause of morbidity and mortality among older adults, particularly in low‐ and middle‐income countries (LMICs). Despite accounting for the majority of new cancer cases and deaths, older individuals remain underrepresented in cancer research, clinical guidelines, and health ...
Ibrahim Bidemi Abdullateef +2 more
wiley +1 more source
The presence of undesirable mould species on the surface of dry sausages [PDF]
Zbornik Matice Srpske za Prirodne Nauke, 2008 Transition from manufacture to the industrial way of meat production and processing, as well as contemporary concept of food quality and safety, have led to the application of starter cultures.
Vesković-Moračanin Slavica M. +3 more
doaj +1 more source