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The structural basis of cooking loss in beef: Variations with temperature and ageing.

Food research international (Ottawa, Ont.)

Purslow PP, Oiseth S, Hughes J, Warner RD.
PMID: 28460973
Food Res Int. 2016 Nov;89:739-748. doi: 10.1016/j.foodres.2016.09.010. Epub 2016 Sep 29.

Meat loses fluid during cooking, resulting in textural changes and loss in cook yield. To understand the structural basis of cooking losses, this work used 10 bovine semitendinosus muscles and two ageing periods (1 vs 14days) to examine micro-...

X-ray and neutron reflectometry study of glow-discharge plasma polymer films.

Langmuir : the ACS journal of surfaces and colloids

Nelson A, Muir BW, Oldham J, Fong C, McLean KM, Hartley PG, Oiseth SK, James M.
PMID: 16378459
Langmuir. 2006 Jan 03;22(1):453-8. doi: 10.1021/la052196s.

Radio-frequency glow-discharge plasma polymer thin films of allylamine (AA) and hexamethyldisiloxane (HMDSO) were prepared on silicon wafers and analyzed by a combination of X-ray photoelectron spectroscopy (XPS), atomic force microscopy (AFM), X-ray reflectometry (XRR), and neutron reflectometry (NR). AFM...

Showing 1 to 2 of 2 entries