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| anatomy and morphology (18) |
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| Comparison of spice-derived antioxidants and metal chelators on fresh beef color stability | | Meat science |
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| Evaluation of lipid oxidation in horse mackerel patties covered with borage-containing film during frozen storage | | Food chemistry |
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| Sensory acceptability of raw and extruded bovine rumen protein in processed meat products | | Meat science |
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| Concentration-dependent inhibition of Escherichia coli O157:H7 and heterocyclic amines in heated ground beef patties by apple and olive extracts, onion powder and clove bud oil | | Meat science |
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| behavior (5) |
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| Sensory acceptability of raw and extruded bovine rumen protein in processed meat products | | Meat science |
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| Development of a Hamburger Patty with Healthier Lipid Formulation and Study of its Nutritional, Sensory, and Stability Properties | | Food and bioprocess technology |
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| Best-worst scaling: An introduction and initial comparison with monadic rating for preference elicitation with food products | | Food quality and preference |
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| Quantitative risk assessment for Escherichia coli O157:H7 in frozen ground beef patties consumed by young children in French households | | International journal of food microbiology |
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| biochemistry (78) |
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| Beef quality attributes as affected by increasing the intramuscular levels of vitamin E and omega-3 fatty acids | | Meat science |
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| Genotypes, Exotoxin Gene Content, and Antimicrobial Resistance of Staphylococcus aureus Strains Recovered from Foods and Food Handlers | | Applied and environmental microbiology AEM. |
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| Effect of a brown seaweed (Laminaria digitata) extract containing laminarin and fucoidan on the quality and shelf-life of fresh and cooked minced pork patties | | Meat science |
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| Effects of lactate on ground lamb colour stability and mitochondria-mediated metmyoglobin reduction | | Food chemistry |
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| biological properties and phenomena (9) |
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| Genotypes, Exotoxin Gene Content, and Antimicrobial Resistance of Staphylococcus aureus Strains Recovered from Foods and Food Handlers | | Applied and environmental microbiology AEM. |
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| Analysis of antibiotic resistance patterns and detection of mecA gene in Staphylococcus aureus isolated from packaged hamburger | | Meat science |
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| Development and Validation of Two Competitive ELISAs for the Detection of Potentially Allergenic Lupine (Lupinus Species) in Food | | Food analytical methods |
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| Preserving pre-rigor meat functionality for beef patty production | | Meat science |
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| botany (12) |
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| Concentration-dependent inhibition of Escherichia coli O157:H7 and heterocyclic amines in heated ground beef patties by apple and olive extracts, onion powder and clove bud oil | | Meat science |
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| Use of rosemary (Rosmarinus officinalis L.) leaf for improving oxidative stability of microwaveâprecooked traditional Thai pork patty and its frozen storage trial | | International journal of food science and technology |
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| Suitability of the TBA method for assessing lipid oxidation in a meat system with added phenolic-rich materials | | Food chemistry |
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| Antimicrobial activity of soy edible films incorporated with thyme and oregano essential oils on fresh ground beef patties | | Meat science |
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| cell biology (3) |
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| Genotypes, Exotoxin Gene Content, and Antimicrobial Resistance of Staphylococcus aureus Strains Recovered from Foods and Food Handlers | | Applied and environmental microbiology AEM. |
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| Effects of lactate on ground lamb colour stability and mitochondria-mediated metmyoglobin reduction | | Food chemistry |
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| Functional properties of pre-rigor, pre-salted ground beef chilled with solid carbon dioxide | | Meat science |
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| genetics (7) |
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| Genotypes, Exotoxin Gene Content, and Antimicrobial Resistance of Staphylococcus aureus Strains Recovered from Foods and Food Handlers | | Applied and environmental microbiology AEM. |
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| A mixture-enthalpy fixed-grid model for temperature evolution and heterocyclic-amine formation in a frying beef patty | | Food research international |
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| Process optimization for chicken patties manufactured with a combination of spent hen and rabbit meat | | Journal of food quality |
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| Analysis of antibiotic resistance patterns and detection of mecA gene in Staphylococcus aureus isolated from packaged hamburger | | Meat science |
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| immunology (2) |
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| Development and Validation of Two Competitive ELISAs for the Detection of Potentially Allergenic Lupine (Lupinus Species) in Food | | Food analytical methods |
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| Validation and comparison of a sandwich ELISA, two competitive ELISAs and a real-time PCR method for the detection of lupine in food | | Food chemistry |
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| microbiology (21) |
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| Comparison of spice-derived antioxidants and metal chelators on fresh beef color stability | | Meat science |
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| Combination of bioprotective cultures with EDTA to reduce Escherichia coli O157:H7 in frozen ground-beef patties | | Food control |
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| A mixture-enthalpy fixed-grid model for temperature evolution and heterocyclic-amine formation in a frying beef patty | | Food research international |
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| Antimicrobial activity of soy edible films incorporated with thyme and oregano essential oils on fresh ground beef patties | | Meat science |
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| nutrition (23) |
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| Beef quality attributes as affected by increasing the intramuscular levels of vitamin E and omega-3 fatty acids | | Meat science |
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| Evaluation of transglutaminase and caseinate for a novel formulation of beef patties enriched in healthier lipid and dietary fiber | | Lebensmittel-Wissenschaft |
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| Sensory acceptability of raw and extruded bovine rumen protein in processed meat products | | Meat science |
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| Process optimization for chicken patties manufactured with a combination of spent hen and rabbit meat | | Journal of food quality |
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| all 23 items... |
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| organisms (33) |
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| Beef quality attributes as affected by increasing the intramuscular levels of vitamin E and omega-3 fatty acids | | Meat science |
|
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| Effect of a brown seaweed (Laminaria digitata) extract containing laminarin and fucoidan on the quality and shelf-life of fresh and cooked minced pork patties | | Meat science |
|
(Click to View)
| Effects of lactate on ground lamb colour stability and mitochondria-mediated metmyoglobin reduction | | Food chemistry |
|
(Click to View)
| Evaluation of lipid oxidation in horse mackerel patties covered with borage-containing film during frozen storage | | Food chemistry |
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| all 33 items... |
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| physiology (12) |
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| Genotypes, Exotoxin Gene Content, and Antimicrobial Resistance of Staphylococcus aureus Strains Recovered from Foods and Food Handlers | | Applied and environmental microbiology AEM. |
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| Effects of lactate on ground lamb colour stability and mitochondria-mediated metmyoglobin reduction | | Food chemistry |
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| Bioproduction of mushroom mycelium of Agaricus bisporus by commercial submerged fermentation for the production of meat analogue | | Journal of the science of food and agriculture |
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| The effect of basic taste solutions and selected vegetable accompaniments on the sensory properties of pork | | Journal of sensory studies |
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| all 12 items... |
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| psychology (5) |
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| Sensory acceptability of raw and extruded bovine rumen protein in processed meat products | | Meat science |
|
(Click to View)
| Development of a Hamburger Patty with Healthier Lipid Formulation and Study of its Nutritional, Sensory, and Stability Properties | | Food and bioprocess technology |
|
(Click to View)
| Best-worst scaling: An introduction and initial comparison with monadic rating for preference elicitation with food products | | Food quality and preference |
|
(Click to View)
| Quantitative risk assessment for Escherichia coli O157:H7 in frozen ground beef patties consumed by young children in French households | | International journal of food microbiology |
|
| all 5 items... |
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| zoology (20) |
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| Comparison of spice-derived antioxidants and metal chelators on fresh beef color stability | | Meat science |
|
(Click to View)
| Genotypes, Exotoxin Gene Content, and Antimicrobial Resistance of Staphylococcus aureus Strains Recovered from Foods and Food Handlers | | Applied and environmental microbiology AEM. |
|
(Click to View)
| Evaluation of lipid oxidation in horse mackerel patties covered with borage-containing film during frozen storage | | Food chemistry |
|
(Click to View)
| Sensory acceptability of raw and extruded bovine rumen protein in processed meat products | | Meat science |
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| all 20 items... |
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