Results 11 to 20 of about 125,755 (306)

Oxidative changes in cooled and cooked pale, soft, exudative (PSE) chicken meat

open access: yesFood Chemistry, 2022
The mechanisms involved in the development of oxidative changes in pale, soft, exudative (PSE) chicken meat during storage in the dark at 4 °C for 5 days and after cooking at 80 °C for 30 min, light exposure and reheating were explored in this study. The
Massimiliano Petracci   +1 more
exaly   +2 more sources

Post-stroke emotionalism (PSE): a qualitative longitudinal study exploring individuals’ experience with PSE [PDF]

open access: yesDisability and Rehabilitation, 2021
Post-stroke emotionalism (PSE) is a common consequence of stroke characterised by episodes of crying or laughing. There is only one published qualitative study exploring the experience of emotionalism to date. This study aimed to explore individual's experience of PSE and develop a theoretical client-derived framework to shape future psychological ...
Sophie Fitzgerald   +2 more
core   +7 more sources

Effects of sous-vide and searing treatments on cooked meat and organoleptic quality attributes in pork loins derived from PSE and normal conditions [PDF]

open access: yesFood Science of Animal Resources
This study investigated the effects of sous-vide (SV) alone and in combination with searing (SVS) on meat quality traits, visual attributes, and sensory characteristics of porcine longissimus dorsi muscles from reddish-pink, firm, and non-exudative (RFN)
Boin Lee, Seunghyun Lee, Young Min Choi
doaj   +2 more sources

TEA-PSE 3.0: Tencent-Ethereal-Audio-Lab Personalized Speech Enhancement System For ICASSP 2023 Dns-Challenge [PDF]

open access: yesIEEE International Conference on Acoustics, Speech, and Signal Processing, 2023
This paper introduces the Unbeatable Team’s submission to the ICASSP 2023 Deep Noise Suppression (DNS) Challenge. We expand our previous work, TEA-PSE, to its upgraded version – TEA-PSE 3.0.
Yukai Ju   +8 more
semanticscholar   +1 more source

PSE-Match: A Viewpoint-Free Place Recognition Method With Parallel Semantic Embedding [PDF]

open access: yesIEEE transactions on intelligent transportation systems (Print), 2021
Accurate localization on the autonomous driving cars is essential for autonomy and driving safety, especially for complex urban streets and search-and-rescue subterranean environments where high-accurate GPS is not available.
Peng Yin   +4 more
semanticscholar   +1 more source

Semantic Segmentation of Hyperspectral Remote Sensing Images Based on PSE-UNet Model

open access: yesItalian National Conference on Sensors, 2022
With the development of deep learning, the use of convolutional neural networks (CNN) to improve the land cover classification accuracy of hyperspectral remote sensing images (HSRSI) has become a research hotspot.
Jiajun Li   +3 more
semanticscholar   +1 more source

Broad-Spectrum Salmonella Phages PSE-D1 and PST-H1 Controls Salmonella in Foods

open access: yesViruses, 2022
Food contamination by Salmonella can lead to serious foodborne diseases that constantly threaten public health. Innovative and effective strategies are needed to control foodborne pathogenic contamination since the incidence of foodborne diseases has ...
Yajie Cao   +12 more
semanticscholar   +1 more source

Une approche cognitive co-constructiviste pour définir un service environnemental « bassin versant ». Cas de Tolongoina, Madagascar

open access: yesCahiers Agricultures, 2021
Lors du montage d’un dispositif de paiement pour service environnemental lié à l’eau (PSE-bassin versant), l’identification précise des services environnementaux en jeu est une étape à forte dimension cognitive, mais souvent laissée implicite.
Serpantié Georges   +4 more
doaj   +1 more source

Influence of preslaughter stress on poultry meat

open access: yesТеория и практика переработки мяса, 2022
In the present article the authors consider the importance of issue of the poultry meat quality. The increasing demand for poultry meat provides for the rapid growth of industrial stock of poultry, which contributes to appearance of meat with various ...
O. A. Kudryashova, L. S. Kudryashov
doaj   +1 more source

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