Results 71 to 80 of about 192,317 (301)
Advanced Materials Interfaces, EarlyView.Imide substitution with bulky 2,6‐isopropylphenyl groups induces perylene diimide to self‐assemble on Ag(111) into a monolayer with two coexisting adsorption heights. Molecules closer to the substrate gain metallic character due to charge transfer from the metal, while farther ones remain decoupled and semiconducting.
Giacomo Agnesod +12 more
wiley +1 more source
Italian Journal of Food Safety, 2019 The aim of this study was to evaluate the effects of a long ageing period on the microbiological, rheological and physicalchemical characteristics of bovine beef. For the trial n.
Giorgio Smaldone +6 more
doaj +1 more source
U.S. Consumers' Willingness to Pay for Flavor and Tenderness in Steaks as Determined with an Experimental Auction [PDF]
In a study of beef quality, consumers tasted steak samples and participated in an experimental auction to determine their willingness to pay. Steaks differed in marbling, tenderness, country of origin, and aging method.
Umberger, Wendy J. +3 more
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Advanced Optical Materials, EarlyView.Tailored amine substitution in fluorene and dibenzothiophene derivatives enables systematic control of excited‐state properties and triplet population. Combined photophysical studies, TD‐DFT calculations and time‐resolved EPR reveal how charge‐transfer character, sulfur‐induced spin–orbit coupling and triplet manifold engineering cooperate to promote ...
Francesco Ruighi +10 more
wiley +1 more source
Effect of α-tocopherol tissue levels on beef quality
Animal, 2011 To evaluate meat quality of beef with different α-tocopherol tissue levels, 55 feedlot steers were fed a barley-based finisher diet with four vitamin E supplementation levels (0, 350, 700 and 1400 IU dl-α-tocopheryl acetate/animal per day) for 120 days ...
R.T. Nassu +5 more
doaj +1 more source
Experimental Evidence of Risk Aversion in Consumer Markets: The Case of Beef Tenderness [PDF]
Consistency of quality is important for brand loyalty and market share in consumer markets. Among consumers of beef, tenderness is the primary quality attribute. We use an experimental auction market to investigate how inconsistency in tenderness affects
Rickertsen, Kyrre +2 more
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Addressing the Beef Tenderness Problem [PDF]
, 1997 We\u27ve all heard time and again the importance of beef tenderness to customer satisfaction. Research continually supports this concept. In the Beef Customer Satisfaction report from the National Cattlemen\u27s Beef Association, tenderness was highly ...
Calkins, Chris R.
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Advanced Robotics Research, EarlyView.This article introduces a soft wearable eyelid sling device incorporating a hydraulic soft artificial muscle (SAM) for achieving complete closure of an eyelid. The SAM is driven by a cam mechanism that provides a displacement profile closely matched with those of a healthy eyelid.
Patrick Pruscino +7 more
wiley +1 more source
Ciência Rural, 2002 É bem conhecido o fato de que o encurtamento pelo frio pode influenciar negativamente a textura da carne. Por isso, a determinação do grau de contração do tecido muscular é um recurso analítico de grande importância quando se estuda a otimização dos ...
Riana Jordão Barrozo Heinemann +3 more
doaj +1 more source
Valuing Fed Cattle Using Slice Shear Force Measurements [PDF]
Marketing fed cattle using grid pricing has become a popluar way to sell cattle. One of the most important beef characteristics, according to consumers, is beef tenderness. USDA quality grades are poor predictors of meat tenderness.
Riley, John Michael +2 more
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