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Results: 1-11 |
Results: 11
Dry-aging effects on palatability of beef longissimus muscle
Authors: Campbell, RE Hunt, MC Levis, P Chambers, E
Citation: Re. Campbell et al., Dry-aging effects on palatability of beef longissimus muscle, J FOOD SCI, 66(2), 2001, pp. 196-199
Effects of postexsanguination vascular infusion of cattle with a solution of saccharides, sodium chloride, phosphates, and vitamins C, E, or C+E on meat display-color stability
Authors: Yancey, EJ Hunt, MC Dikeman, ME Addis, PB Katsanidis, E
Citation: Ej. Yancey et al., Effects of postexsanguination vascular infusion of cattle with a solution of saccharides, sodium chloride, phosphates, and vitamins C, E, or C+E on meat display-color stability, J ANIM SCI, 79(10), 2001, pp. 2619-2626
The write way
Authors: Hunt, MC
Citation: Mc. Hunt, The write way, CHEM ENG PR, 96(9), 2000, pp. 10-10
Tenderness and collagen composition of beef semitendinosus roasts cooked by conventional convective cooking and modeled, multi-stage, convective cooking
Authors: Powell, TH Dikeman, ME Hunt, MC
Citation: Th. Powell et al., Tenderness and collagen composition of beef semitendinosus roasts cooked by conventional convective cooking and modeled, multi-stage, convective cooking, MEAT SCI, 55(4), 2000, pp. 421-425
Enzymatic assay to determine collagen thermal denaturation and solubilization
Authors: Powell, TH Hunt, MC Dikeman, ME
Citation: Th. Powell et al., Enzymatic assay to determine collagen thermal denaturation and solubilization, MEAT SCI, 54(4), 2000, pp. 307-311
Involvement of the peroxisome proliferator-activated receptor alpha in regulating long-chain acyl-CoA thioesterases
Authors: Hunt, MC Lindquist, PJG Peters, JM Gonzalez, FJ Diczfalusy, U Alexson, SEH
Citation: Mc. Hunt et al., Involvement of the peroxisome proliferator-activated receptor alpha in regulating long-chain acyl-CoA thioesterases, J LIPID RES, 41(5), 2000, pp. 814-823
Factors affecting premature browning during cooking of store-purchased ground beef
Authors: Killinger, KM Hunt, MC Campbell, RE Kropf, DH
Citation: Km. Killinger et al., Factors affecting premature browning during cooking of store-purchased ground beef, J FOOD SCI, 65(4), 2000, pp. 585-587
The peroxisome proliferator-activated receptor alpha (PPAR alpha) regulates bile acid biosynthesis
Authors: Hunt, MC Yang, YZ Eggertsen, G Carneheim, CM Gafvels, M Einarsson, C Alexson, SEH
Citation: Mc. Hunt et al., The peroxisome proliferator-activated receptor alpha (PPAR alpha) regulates bile acid biosynthesis, J BIOL CHEM, 275(37), 2000, pp. 28947-28953
Lipid regulation of gene expression
Authors: Hunt, MC Alexson, SEH
Citation: Mc. Hunt et Seh. Alexson, Lipid regulation of gene expression, BIOCH SOC T, 27(4), 1999, pp. 378-382
Color and heat denaturation of myoglobin forms in ground beef
Authors: Hunt, MC Sorheim, O Slinde, E
Citation: Mc. Hunt et al., Color and heat denaturation of myoglobin forms in ground beef, J FOOD SCI, 64(5), 1999, pp. 847-851
Peroxisome proliferator-induced long chain acyl-CoA thioesterases comprisea highly conserved novel multi-gene family involved in lipid metabolism
Authors: Hunt, MC Nousiainen, SEB Huttunen, MK Orii, KE Svensson, LT Alexson, SEH
Citation: Mc. Hunt et al., Peroxisome proliferator-induced long chain acyl-CoA thioesterases comprisea highly conserved novel multi-gene family involved in lipid metabolism, J BIOL CHEM, 274(48), 1999, pp. 34317-34326
Risultati: 1-11 |