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The geomorphology of Ceres.

Science (New York, N.Y.)

Buczkowski DL, Schmidt BE, Williams DA, Mest SC, Scully JE, Ermakov AI, Preusker F, Schenk P, Otto KA, Hiesinger H, O'Brien D, Marchi S, Sizemore H, Hughson K, Chilton H, Bland M, Byrne S, Schorghofer N, Platz T, Jaumann R, Roatsch T, Sykes MV, Nathues A, De Sanctis MC, Raymond CA, Russell CT.
PMID: 27701088
Science. 2016 Sep 02;353(6303). doi: 10.1126/science.aaf4332. Epub 2016 Sep 01.

Analysis of Dawn spacecraft Framing Camera image data allows evaluation of the topography and geomorphology of features on the surface of Ceres. The dwarf planet is dominated by numerous craters, but other features are also common. Linear structures include...

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Buczkowski DL, Schmidt BE, Williams DA, et al. The geomorphology of Ceres. Science. 2016;353(6303)doi: 10.1126/science.aaf4332.
Buczkowski, D. L., Schmidt, B. E., Williams, D. A., Mest, S. C., Scully, J. E., Ermakov, A. I., Preusker, F., Schenk, P., Otto, K. A., Hiesinger, H., O'Brien, D., Marchi, S., Sizemore, H., Hughson, K., Chilton, H., Bland, M., Byrne, S., Schorghofer, N., Platz, T., Jaumann, R., Roatsch, T., Sykes, M. V., Nathues, A., De Sanctis, M. C., Raymond, C. A., & Russell, C. T. (2016). The geomorphology of Ceres. Science (New York, N.Y.), 353(6303), . https://doi.org/10.1126/science.aaf4332
Buczkowski, D L, et al. "The geomorphology of Ceres." Science (New York, N.Y.) vol. 353,6303 (2016). doi: https://doi.org/10.1126/science.aaf4332
Buczkowski DL, Schmidt BE, Williams DA, Mest SC, Scully JE, Ermakov AI, Preusker F, Schenk P, Otto KA, Hiesinger H, O'Brien D, Marchi S, Sizemore H, Hughson K, Chilton H, Bland M, Byrne S, Schorghofer N, Platz T, Jaumann R, Roatsch T, Sykes MV, Nathues A, De Sanctis MC, Raymond CA, Russell CT. The geomorphology of Ceres. Science. 2016 Sep 02;353(6303). doi: 10.1126/science.aaf4332. Epub 2016 Sep 01. PMID: 27701088.
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62nd International Congress of Meat Science and Technology.

Meat science

Visessanguan W.
PMID: 27453304
Meat Sci. 2016 Oct;120:1. doi: 10.1016/j.meatsci.2016.06.025.

No abstract available.

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Visessanguan W. 62nd International Congress of Meat Science and Technology. Meat Sci. 2016;120:1doi: 10.1016/j.meatsci.2016.06.025.
Visessanguan, W. (2016). 62nd International Congress of Meat Science and Technology. Meat science, 1201. https://doi.org/10.1016/j.meatsci.2016.06.025
Visessanguan, Wonnop. "62nd International Congress of Meat Science and Technology." Meat science vol. 120 (2016): 1. doi: https://doi.org/10.1016/j.meatsci.2016.06.025
Visessanguan W. 62nd International Congress of Meat Science and Technology. Meat Sci. 2016 Oct;120:1. doi: 10.1016/j.meatsci.2016.06.025. PMID: 27453304.
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WITHDRAWN: Comparison of high performance liquid chromatography and liquid chromatography/tandem mass spectrometry methods in the quantification and confirmation of ochratoxin A in pig tissue.

Meat science

Milićević D, Jurić V, Daković A, Jovanović M, Lakićević B, Stefanović S, Nikšić M.
PMID: 21071155
Meat Sci. 2010 Oct 27; doi: 10.1016/j.meatsci.2010.10.016. Epub 2010 Oct 27.

This article has been withdrawn at the request of the author(s) and/or editor. The Publisher apologizes for any inconvenience this may cause. The full Elsevier Policy on Article Withdrawal can be found at http://www.elsevier.com/locate/withdrawalpolicy.

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Milićević D, Jurić V, Daković A, et al. WITHDRAWN: Comparison of high performance liquid chromatography and liquid chromatography/tandem mass spectrometry methods in the quantification and confirmation of ochratoxin A in pig tissue. Meat Sci. 2010;doi: 10.1016/j.meatsci.2010.10.016.
Milićević, D., Jurić, V., Daković, A., Jovanović, M., Lakićević, B., Stefanović, S., & Nikšić, M. (2010). WITHDRAWN: Comparison of high performance liquid chromatography and liquid chromatography/tandem mass spectrometry methods in the quantification and confirmation of ochratoxin A in pig tissue. Meat science, . https://doi.org/10.1016/j.meatsci.2010.10.016
Milićević, Dragan, et al. "WITHDRAWN: Comparison of high performance liquid chromatography and liquid chromatography/tandem mass spectrometry methods in the quantification and confirmation of ochratoxin A in pig tissue." Meat science vol. (2010). doi: https://doi.org/10.1016/j.meatsci.2010.10.016
Milićević D, Jurić V, Daković A, Jovanović M, Lakićević B, Stefanović S, Nikšić M. WITHDRAWN: Comparison of high performance liquid chromatography and liquid chromatography/tandem mass spectrometry methods in the quantification and confirmation of ochratoxin A in pig tissue. Meat Sci. 2010 Oct 27; doi: 10.1016/j.meatsci.2010.10.016. Epub 2010 Oct 27. PMID: 21071155.
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Virtual dissection of pig carcasses.

Meat science

Vester-Christensen M, Erbou SG, Hansen MF, Olsen EV, Christensen LB, Hviid M, Ersbøll BK, Larsen R.
PMID: 20416568
Meat Sci. 2009 Apr;81(4):699-704. doi: 10.1016/j.meatsci.2008.11.015. Epub 2008 Nov 27.

This paper proposes the use of computed tomography (CT) as a reference method for estimating the lean meat percentage (LMP) of pig carcasses. The current reference is manual dissection which has a limited accuracy due to variability between butchers....

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Vester-Christensen M, Erbou SG, Hansen MF, et al. Virtual dissection of pig carcasses. Meat Sci. 2008;81(4):699-704doi: 10.1016/j.meatsci.2008.11.015.
Vester-Christensen, M., Erbou, S. G., Hansen, M. F., Olsen, E. V., Christensen, L. B., Hviid, M., Ersbøll, B. K., & Larsen, R. (2009). Virtual dissection of pig carcasses. Meat science, 81(4), 699-704. https://doi.org/10.1016/j.meatsci.2008.11.015
Vester-Christensen, Martin, et al. "Virtual dissection of pig carcasses." Meat science vol. 81,4 (2009): 699-704. doi: https://doi.org/10.1016/j.meatsci.2008.11.015
Vester-Christensen M, Erbou SG, Hansen MF, Olsen EV, Christensen LB, Hviid M, Ersbøll BK, Larsen R. Virtual dissection of pig carcasses. Meat Sci. 2009 Apr;81(4):699-704. doi: 10.1016/j.meatsci.2008.11.015. Epub 2008 Nov 27. PMID: 20416568.
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Carcass fatty acid mapping.

Meat science

Turk SN, Smith SB.
PMID: 20416574
Meat Sci. 2009 Apr;81(4):658-63. doi: 10.1016/j.meatsci.2008.11.005. Epub 2008 Nov 13.

We hypothesized that subcutaneous (s.c.) adipose tissue would differ in monounsaturated (MUFA) and saturated fatty acid (SFA) composition among different depots throughout a beef carcass. To test this, 50 carcasses from a variety of breed types and backgrounds were...

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Turk SN, Smith SB. Carcass fatty acid mapping. Meat Sci. 2008;81(4):658-63doi: 10.1016/j.meatsci.2008.11.005.
Turk, S. N., & Smith, S. B. (2009). Carcass fatty acid mapping. Meat science, 81(4), 658-63. https://doi.org/10.1016/j.meatsci.2008.11.005
Turk, S N, and Smith, S B. "Carcass fatty acid mapping." Meat science vol. 81,4 (2009): 658-63. doi: https://doi.org/10.1016/j.meatsci.2008.11.005
Turk SN, Smith SB. Carcass fatty acid mapping. Meat Sci. 2009 Apr;81(4):658-63. doi: 10.1016/j.meatsci.2008.11.005. Epub 2008 Nov 13. PMID: 20416574.
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The triacylglycerol preparation of conjugated linoleic acid reduces lipid oxidation in irradiated, cooked ground beef patties.

Meat science

Chae SH, Keeton JT, Miller RK, Johnson D, Maxim J, Smith SB.
PMID: 20416576
Meat Sci. 2009 Apr;81(4):647-52. doi: 10.1016/j.meatsci.2008.11.003. Epub 2008 Nov 12.

It is proposed that conjugated linoleic acid (CLA) would depress the lipid oxidation caused by irradiation of cooked, aerobically stored ground beef patties. The free fatty acid (FFA-CLA) and triacylglycerol (TAG-CLA) preparations of CLA were added at 0%, 1%,...

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Chae SH, Keeton JT, Miller RK, et al. The triacylglycerol preparation of conjugated linoleic acid reduces lipid oxidation in irradiated, cooked ground beef patties. Meat Sci. 2008;81(4):647-52doi: 10.1016/j.meatsci.2008.11.003.
Chae, S. H., Keeton, J. T., Miller, R. K., Johnson, D., Maxim, J., & Smith, S. B. (2009). The triacylglycerol preparation of conjugated linoleic acid reduces lipid oxidation in irradiated, cooked ground beef patties. Meat science, 81(4), 647-52. https://doi.org/10.1016/j.meatsci.2008.11.003
Chae, S H, et al. "The triacylglycerol preparation of conjugated linoleic acid reduces lipid oxidation in irradiated, cooked ground beef patties." Meat science vol. 81,4 (2009): 647-52. doi: https://doi.org/10.1016/j.meatsci.2008.11.003
Chae SH, Keeton JT, Miller RK, Johnson D, Maxim J, Smith SB. The triacylglycerol preparation of conjugated linoleic acid reduces lipid oxidation in irradiated, cooked ground beef patties. Meat Sci. 2009 Apr;81(4):647-52. doi: 10.1016/j.meatsci.2008.11.003. Epub 2008 Nov 12. PMID: 20416576.
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Subcutaneous and intramuscular lipid traits as tools for classifying Iberian pigs as a function of their feeding background.

Meat science

Pérez-Palacios T, Ruiz J, Tejeda JF, Antequera T.
PMID: 20416579
Meat Sci. 2009 Apr;81(4):632-40. doi: 10.1016/j.meatsci.2008.10.022. Epub 2008 Nov 08.

The present work was aimed to study the feasibility of classifying Iberian pigs fattened with two different diets, acorns and grass (AG) and oleic acid enriched concentrate (HO), by means of comparing the fatty acid profile and the content...

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Pérez-Palacios T, Ruiz J, Tejeda JF, et al. Subcutaneous and intramuscular lipid traits as tools for classifying Iberian pigs as a function of their feeding background. Meat Sci. 2008;81(4):632-40doi: 10.1016/j.meatsci.2008.10.022.
Pérez-Palacios, T., Ruiz, J., Tejeda, J. F., & Antequera, T. (2009). Subcutaneous and intramuscular lipid traits as tools for classifying Iberian pigs as a function of their feeding background. Meat science, 81(4), 632-40. https://doi.org/10.1016/j.meatsci.2008.10.022
Pérez-Palacios, Trinidad, et al. "Subcutaneous and intramuscular lipid traits as tools for classifying Iberian pigs as a function of their feeding background." Meat science vol. 81,4 (2009): 632-40. doi: https://doi.org/10.1016/j.meatsci.2008.10.022
Pérez-Palacios T, Ruiz J, Tejeda JF, Antequera T. Subcutaneous and intramuscular lipid traits as tools for classifying Iberian pigs as a function of their feeding background. Meat Sci. 2009 Apr;81(4):632-40. doi: 10.1016/j.meatsci.2008.10.022. Epub 2008 Nov 08. PMID: 20416579.
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Effects of potassium lactate, sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on physical, chemical, and sensory properties of ground beef patties.

Meat science

Quilo SA, Pohlman FW, Brown AH, Crandall PG, Dias-Morse PN, Baublits RT, Aparicio JL.
PMID: 20416605
Meat Sci. 2009 May;82(1):44-52. doi: 10.1016/j.meatsci.2008.12.002. Epub 2008 Dec 13.

Beef trimmings were treated with 3% potassium lactate (KL), 4% sodium metasilicate (NMS), 0.02% peroxyacetic acid (PAA) or 0.1% acidified sodium chlorite (ASC) or left untreated (CON). Beef trimmings were ground, pattied, and sampled for 7 days. Under simulated...

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Quilo SA, Pohlman FW, Brown AH, et al. Effects of potassium lactate, sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on physical, chemical, and sensory properties of ground beef patties. Meat Sci. 2008;82(1):44-52doi: 10.1016/j.meatsci.2008.12.002.
Quilo, S. A., Pohlman, F. W., Brown, A. H., Crandall, P. G., Dias-Morse, P. N., Baublits, R. T., & Aparicio, J. L. (2009). Effects of potassium lactate, sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on physical, chemical, and sensory properties of ground beef patties. Meat science, 82(1), 44-52. https://doi.org/10.1016/j.meatsci.2008.12.002
Quilo, S A, et al. "Effects of potassium lactate, sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on physical, chemical, and sensory properties of ground beef patties." Meat science vol. 82,1 (2009): 44-52. doi: https://doi.org/10.1016/j.meatsci.2008.12.002
Quilo SA, Pohlman FW, Brown AH, Crandall PG, Dias-Morse PN, Baublits RT, Aparicio JL. Effects of potassium lactate, sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on physical, chemical, and sensory properties of ground beef patties. Meat Sci. 2009 May;82(1):44-52. doi: 10.1016/j.meatsci.2008.12.002. Epub 2008 Dec 13. PMID: 20416605.
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Evidence for expression of IIb myosin heavy chain isoform in some skeletal muscles of Blonde d'Aquitaine bulls.

Meat science

Picard B, Cassar-Malek I.
PMID: 20416608
Meat Sci. 2009 May;82(1):30-6. doi: 10.1016/j.meatsci.2008.11.022. Epub 2008 Dec 16.

In cattle, expression of the IIb myosin heavy chain (MyHC) isoform has been demonstrated only in extraocular muscles. In this study, we demonstrated for the first time its expression in the Semitendinosus and Longissimus thoracis muscles of a French...

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Picard B, Cassar-Malek I. Evidence for expression of IIb myosin heavy chain isoform in some skeletal muscles of Blonde d'Aquitaine bulls. Meat Sci. 2008;82(1):30-6doi: 10.1016/j.meatsci.2008.11.022.
Picard, B., & Cassar-Malek, I. (2009). Evidence for expression of IIb myosin heavy chain isoform in some skeletal muscles of Blonde d'Aquitaine bulls. Meat science, 82(1), 30-6. https://doi.org/10.1016/j.meatsci.2008.11.022
Picard, Brigitte, and Cassar-Malek, Isabelle. "Evidence for expression of IIb myosin heavy chain isoform in some skeletal muscles of Blonde d'Aquitaine bulls." Meat science vol. 82,1 (2009): 30-6. doi: https://doi.org/10.1016/j.meatsci.2008.11.022
Picard B, Cassar-Malek I. Evidence for expression of IIb myosin heavy chain isoform in some skeletal muscles of Blonde d'Aquitaine bulls. Meat Sci. 2009 May;82(1):30-6. doi: 10.1016/j.meatsci.2008.11.022. Epub 2008 Dec 16. PMID: 20416608.
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Blood in the respiratory tract during slaughter with and without stunning in cattle.

Meat science

Gregory NG, Wenzlawowicz Mv, Holleben Kv.
PMID: 20416612
Meat Sci. 2009 May;82(1):13-6. doi: 10.1016/j.meatsci.2008.11.021. Epub 2008 Dec 10.

Bovine respiratory tracts were examined for blood following shechita without stunning, halal slaughter without stunning, and captive bolt stunning with sticking. In all three methods the cattle were in the upright (standing) position at the start of bleeding. Those...

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Gregory NG, Wenzlawowicz Mv, Holleben Kv. Blood in the respiratory tract during slaughter with and without stunning in cattle. Meat Sci. 2008;82(1):13-6doi: 10.1016/j.meatsci.2008.11.021.
Gregory, N. G., Wenzlawowicz, M. v., & Holleben, K. v. (2009). Blood in the respiratory tract during slaughter with and without stunning in cattle. Meat science, 82(1), 13-6. https://doi.org/10.1016/j.meatsci.2008.11.021
Gregory, N G, et al. "Blood in the respiratory tract during slaughter with and without stunning in cattle." Meat science vol. 82,1 (2009): 13-6. doi: https://doi.org/10.1016/j.meatsci.2008.11.021
Gregory NG, Wenzlawowicz Mv, Holleben Kv. Blood in the respiratory tract during slaughter with and without stunning in cattle. Meat Sci. 2009 May;82(1):13-6. doi: 10.1016/j.meatsci.2008.11.021. Epub 2008 Dec 10. PMID: 20416612.
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On-line application of visible and near infrared reflectance spectroscopy to predict chemical-physical and sensory characteristics of beef quality.

Meat science

Prieto N, Ross DW, Navajas EA, Nute GR, Richardson RI, Hyslop JJ, Simm G, Roehe R.
PMID: 20416617
Meat Sci. 2009 Sep;83(1):96-103. doi: 10.1016/j.meatsci.2009.04.005. Epub 2009 Apr 12.

The aim of this study was to assess the on-line implementation of visible and near infrared reflectance (Vis-NIR) spectroscopy as an early predictor of beef quality traits, by direct application of a fibre-optic probe to the muscle immediately after...

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Prieto N, Ross DW, Navajas EA, et al. On-line application of visible and near infrared reflectance spectroscopy to predict chemical-physical and sensory characteristics of beef quality. Meat Sci. 2009;83(1):96-103doi: 10.1016/j.meatsci.2009.04.005.
Prieto, N., Ross, D. W., Navajas, E. A., Nute, G. R., Richardson, R. I., Hyslop, J. J., Simm, G., & Roehe, R. (2009). On-line application of visible and near infrared reflectance spectroscopy to predict chemical-physical and sensory characteristics of beef quality. Meat science, 83(1), 96-103. https://doi.org/10.1016/j.meatsci.2009.04.005
Prieto, N, et al. "On-line application of visible and near infrared reflectance spectroscopy to predict chemical-physical and sensory characteristics of beef quality." Meat science vol. 83,1 (2009): 96-103. doi: https://doi.org/10.1016/j.meatsci.2009.04.005
Prieto N, Ross DW, Navajas EA, Nute GR, Richardson RI, Hyslop JJ, Simm G, Roehe R. On-line application of visible and near infrared reflectance spectroscopy to predict chemical-physical and sensory characteristics of beef quality. Meat Sci. 2009 Sep;83(1):96-103. doi: 10.1016/j.meatsci.2009.04.005. Epub 2009 Apr 12. PMID: 20416617.
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Comparison of various wavelet texture features to predict beef palatability.

Meat science

Jackman P, Sun DW, Allen P.
PMID: 20416619
Meat Sci. 2009 Sep;83(1):82-7. doi: 10.1016/j.meatsci.2009.04.003. Epub 2009 Apr 09.

The wavelet transform can be used to characterise the surface texture of beef images in a more efficient manner than classical algorithms such as co-occurrence and run lengths. Features extracted from wavelet decompositions have been used to develop predictive...

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Jackman P, Sun DW, Allen P. Comparison of various wavelet texture features to predict beef palatability. Meat Sci. 2009;83(1):82-7doi: 10.1016/j.meatsci.2009.04.003.
Jackman, P., Sun, D. W., & Allen, P. (2009). Comparison of various wavelet texture features to predict beef palatability. Meat science, 83(1), 82-7. https://doi.org/10.1016/j.meatsci.2009.04.003
Jackman, Patrick, et al. "Comparison of various wavelet texture features to predict beef palatability." Meat science vol. 83,1 (2009): 82-7. doi: https://doi.org/10.1016/j.meatsci.2009.04.003
Jackman P, Sun DW, Allen P. Comparison of various wavelet texture features to predict beef palatability. Meat Sci. 2009 Sep;83(1):82-7. doi: 10.1016/j.meatsci.2009.04.003. Epub 2009 Apr 09. PMID: 20416619.
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Showing 1 to 12 of 4448 entries