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1.
The association amongst visual, hearing, and dual sensory loss with depression and anxiety over 6 years: The Tromsø Study.
Int J Geriatr Psychiatry
; 33(4): 598-605, 2018 04.
Artículo
en Inglés
| MEDLINE | ID: mdl-29193338
2.
Characteristics of endothelin receptors in the cerebral cortex and spinal cord of aged rats.
Neurobiol Aging
; 13(4): 513-9, 1992.
Artículo
en Inglés
| MEDLINE | ID: mdl-1324438
3.
Evaluation of quality changes in walnut kernels (Juglans regia L.) by Vis/NIR spectroscopy.
J Agric Food Chem
; 49(12): 5790-6, 2001 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-11743765
4.
Protection of dehydrated chicken meat by natural antioxidants as evaluated by electron spin resonance spectrometry.
J Agric Food Chem
; 48(11): 5548-56, 2000 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-11087517
5.
Cocaine hydrochloride in poly(L-lactide) microspheres potentiates effects on the locomotion of rats+.
Methods Find Exp Clin Pharmacol
; 17(9): 597-600, 1995 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-8786673
6.
Colour stability and lipid oxidation of fresh beef. Development of a response surface model for predicting the effects of temperature, storage time, and modified atmosphere composition.
Meat Sci
; 54(1): 49-57, 2000 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-22063711
7.
Photooxidation of oxymyoglobin. Wavelength dependence of quantum yields in relation to light discoloration of meat.
Meat Sci
; 19(4): 243-51, 1987.
Artículo
en Inglés
| MEDLINE | ID: mdl-22056045
8.
Colour and colour stability of hot processed frozen minced beef. Results from chemical model experiments tested under storage conditions.
Meat Sci
; 28(2): 87-97, 1990.
Artículo
en Inglés
| MEDLINE | ID: mdl-22055510
9.
Colour stability of minced beef. Ultraviolet barrier in packaging material reduces light-induced discoloration of frozen products during display.
Meat Sci
; 25(2): 155-9, 1989.
Artículo
en Inglés
| MEDLINE | ID: mdl-22056164
10.
Modified packaging as protection against photodegradation of the colour of pasteurized, sliced ham.
Meat Sci
; 28(1): 77-83, 1990.
Artículo
en Inglés
| MEDLINE | ID: mdl-22055440
11.
Effects of Dietary Rape Seed Oil, Copper(II) Sulphate and Vitamin E on Drip Loss, Colour and Lipid Oxidation of Chilled Pork Chops Packed in Atmospheric Air or in a High Oxygen Atmosphere.
Meat Sci
; 50(2): 211-21, 1998 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-22060955
12.
Oxidation in pre-cooked minced pork as influenced by chill storage of raw muscle.
Meat Sci
; 46(2): 191-7, 1997 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-22062042
13.
Influence of the oxidative quality of dietary oil on broiler meat storage stability.
Meat Sci
; 47(3-4): 211-22, 1997 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-22062734
14.
Influence of supranutritional vitamin E and copper on α-tocopherol deposition and susceptibility to lipid oxidation of porcine membranal fractions of M. Psoas major and M. Longissimus dorsi.
Meat Sci
; 54(4): 377-84, 2000 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-22060795
15.
Effect of residual oxygen on colour stability during chill storage of sliced, pasteurised ham packaged in modified atmosphere.
Meat Sci
; 54(4): 399-405, 2000 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-22060798
16.
Effects of chemical hurdles on microbiological and oxidative stability of a cooked cured emulsion type meat product.
Meat Sci
; 55(4): 483-91, 2000 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-22061582
17.
Warmed-over flavour in porcine meat - a combined spectroscopic, sensory and chemometric study.
Meat Sci
; 54(1): 83-95, 2000 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-22063716
18.
Effect of light and packaging conditions on the colour stability of sliced ham.
Meat Sci
; 22(4): 283-92, 1988.
Artículo
en Inglés
| MEDLINE | ID: mdl-22055412
19.
Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of pork.
Meat Sci
; 58(4): 347-57, 2001 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-22062424
20.
Sensory and chemical analysis of cooked porcine meat patties in relation to warmed-over flavour and pre-slaughter stress.
Meat Sci
; 59(3): 229-49, 2001 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-22062778