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1.
Characterization of eQTLs associated with androstenone by RNA sequencing in porcine testis.
Physiol Genomics
; 51(10): 488-499, 2019 10 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-31373884
2.
Consuming pork proteins at breakfast reduces the feeling of hunger before lunch.
Appetite
; 59(2): 201-3, 2012 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-22554612
3.
Comparison of glucose, glucose 6-phosphate, ribose, and mannose as flavour precursors in pork; the effect of monosaccharide addition on flavour generation.
Meat Sci
; 81(3): 419-25, 2009 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-22064277
4.
Flavour development in pork. Influence of flavour precursor concentrations in longissimus dorsi from pigs with different raw meat qualities.
Meat Sci
; 81(1): 255-62, 2009 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-22063992
5.
Eating quality of pork from pure breeds and DLY studied by focus group research and meat quality analyses.
Meat Sci
; 80(2): 304-14, 2008 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-22063335
6.
Flavour formation in pork semimembranosus: Combination of pan-temperature and raw meat quality.
Meat Sci
; 80(2): 249-58, 2008 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-22063329
7.
Chemical and sensory characterisation of pan-fried pork flavour: Interactions between raw meat quality, ageing and frying temperature.
Meat Sci
; 75(2): 229-42, 2007 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-22063654
8.
Meat flavour in pork and beef - From animal to meal.
Meat Sci
; 132: 112-117, 2017 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-28457663
9.
Distribution of skatole and androstenone in the pig carcass correlated to sensory characteristics.
Meat Sci
; 127: 51-56, 2017 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-28130984
10.
Which product characteristics are preferred by Chinese consumers when choosing pork? A conjoint analysis on perceived quality of selected pork attributes.
Food Sci Nutr
; 5(3): 770-775, 2017 05.
Artículo
en Inglés
| MEDLINE | ID: mdl-28572967
11.
Development of inosine monophosphate and its degradation products during aging of pork of different qualities in relation to basic taste and retronasal flavor perception of the meat.
J Agric Food Chem
; 54(20): 7769-77, 2006 Oct 04.
Artículo
en Inglés
| MEDLINE | ID: mdl-17002451
12.
Application of hydrolyzed proteins of animal origin in processed meat.
Food Sci Nutr
; 4(2): 290-7, 2016 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-27004118
13.
Antioxidant capacity of hydrolyzed porcine tissues.
Food Sci Nutr
; 2(3): 282-8, 2014 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-24936298
14.
Content of heterocyclic amines and polycyclic aromatic hydrocarbons in pork, beef and chicken barbecued at home by Danish consumers.
Meat Sci
; 93(1): 85-91, 2013 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-22910802
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