Zobrazeno 1 - 10
of 24
pro vyhledávání: '"D. J. Hagan"'
Autor:
Iwona Wojtasik-Kalinowska, Linda J. Farmer, Terence D. J. Hagan, Alan W. Gordon, Rod Polkinghorne, Grzegorz Pogorzelski, Agnieszka Wierzbicka, Andrzej Poltorak
Publikováno v:
Applied Sciences, Vol 14, Iss 11, p 4477 (2024)
The objective of this study is to determine the effect of two distinct cooking techniques, namely roasting and stewing, on the formation of volatile compounds in various beef muscles (Semimembranosus, Biceps femoris, and Rectus femoris) and how this
Externí odkaz:
https://doaj.org/article/12757395403444f7af962643a71ce3d3
Autor:
D. J. Devlin, F. S. Chong, A.P. Moloney, Alan Gordon, Terence D. J. Hagan, D. W. Sanderson, Linda J. Farmer, I.J. Tollerton, Lisa Methven, J. S. Speers, Joseph P. Kerry, Maurice G. O'Sullivan
Publikováno v:
Meat Science. 154:86-95
This study was commissioned to assess if there are regional differences in the acceptability of beef between consumers from Northern Ireland (NI), Republic of Ireland (ROI) and Great Britain (GB). Palatability traits were affected by socioeconomic an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b2160d136739f919a83846b2964884df
https://doi.org/10.1016/j.meatsci.2019.04.009
https://doi.org/10.1016/j.meatsci.2019.04.009
Autor:
Fui Shien Chong, Terence D. J. Hagan, Lisa Methven, Linda J. Farmer, Alan Gordon, Aidan P. Moloney, Maurice G. O'Sullivan, Joseph P. Kerry
Background\ud This study was conducted to assess if there are differences in consumer liking of beef. Samples were collected from different groups and analyses were conducted, including quantitative descriptive analysis, consumer panels and instrumen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::937a591545f8aecc88a8b93576702817
https://hdl.handle.net/10468/8561
https://hdl.handle.net/10468/8561
Autor:
Jerrad F. Legako, Travis G. O’Quinn, J.C. Brooks, M. F. Miller, Linda J. Farmer, T. D. J. Hagan, Rod Polkinghorne
Publikováno v:
Meat Science. 100:291-300
Proximate data, consumer palatability scores and volatile compounds were investigated for four beef muscles (Longissimus lumborum, Psoas major, Semimembranosus and Gluteus medius) and five USDA quality grades(Prime, Upper 2/3 Choice, Low Choice, Sele
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4a7071711de479a91821ddb7452c8efc
https://doi.org/10.1016/j.meatsci.2014.10.026
https://doi.org/10.1016/j.meatsci.2014.10.026
Autor:
Linda J. Farmer, Stuart L. James, Patricia Cabanillas-Galán, M. Cristina Lagunas, Mark Nieuwenhuyzen, Terence D. J. Hagan
Publikováno v:
Inorganic Chemistry. 47:9035-9041
The coordination of olefins to square-planar Pd(II) and Pt(II) complexes containing 2,9-dimethylphenanthroline ( L1) often involves a change of color associated with a change of geometry at the metal center. In order to obtain suitable colorimetric d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c02bcb37c20996d3b00759bda6be7bb3
https://doi.org/10.1021/ic800986t
https://doi.org/10.1021/ic800986t
Publikováno v:
Nonlinear Optics: Materials, Fundamentals and Applications.
We present initial work involving chemical-structure/nonlinear-optical (NLO) property relations for a set of fluorene derivatives. This is achievable using our femtosecond white-light continuum pump-probe nonlinear spectrometer which can rapidly char
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e6e9ded77602fe043acaafe785c652c8
https://doi.org/10.1364/nlo.2002.thc8
https://doi.org/10.1364/nlo.2002.thc8