Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Eric M. England"'
Autor:
Chandler D. Stafford, Mackenzie J. Taylor, David S. Dang, Eric M. England, Daren P. Cornforth, Xin Dai, Sulaiman K. Matarneh
Publikováno v:
Foods, Vol 11, Iss 14, p 2091 (2022)
The objective of this study was to compare the Color Muse Spectro 1 sensor to the HunterLab MiniScan XE Plus spectrophotometer for evaluating beef color. Color coordinates (lightness (L*), redness (a*), yellowness (b*), chroma (C*), and hue (h*)), my
Externí odkaz:
https://doaj.org/article/80cff3d57cc4487ea933f1691d2fcebb
Autor:
Hao Shi, Alexander Munk, Thomas S. Nielsen, Morgan R. Daughtry, Louise Larsson, Shize Li, Kasper F. Høyer, Hannah W. Geisler, Karolina Sulek, Rasmus Kjøbsted, Taylor Fisher, Marianne M. Andersen, Zhengxing Shen, Ulrik K. Hansen, Eric M. England, Zhiyong Cheng, Kurt Højlund, Jørgen F.P. Wojtaszewski, Xiaoyong Yang, Matthew W. Hulver, Richard F. Helm, Jonas T. Treebak, David E. Gerrard
Publikováno v:
Molecular Metabolism, Vol 11, Iss , Pp 160-177 (2018)
Objective: Given that cellular O-GlcNAcylation levels are thought to be real-time measures of cellular nutrient status and dysregulated O-GlcNAc signaling is associated with insulin resistance, we evaluated the role of O-GlcNAc transferase (OGT), the
Externí odkaz:
https://doaj.org/article/261b3cbf836f43468337bc9950698585
Autor:
Caroline E. Miller, Daniel L. Clark, Eric M. England, Michelle N. LeMaster, Morgan K. Foster, Surinder S. Chauhan
Publikováno v:
Meat and Muscle Biology, Vol 3, Iss 1 (2019)
Meat from oxidative skeletal muscle has a higher postmortem ultimate pH, which was originally thought to be a result from decreased antemortem glycogen stores. Therefore, we hypothesized that excess glycogen may not resolve the high ultimate pH of me
Externí odkaz:
https://doaj.org/article/657fd3543ecf417e9d9a080db1589e02
Autor:
Xin Dai, Mackenzie J. Taylor, Jared F. Buhler, Eric M. England, Sulaiman K. Matarneh, David S. Dang, Jordan E. Shippen, Chandler D. Stafford
Publikováno v:
LWT. 147:111648
Our objective was to evaluate the efficacy of Color Muse and Nix Pro 2 colorimeters in measuring food color. To that end, measured color coordinates (L*, a*, b*, C*, and h*) of vegetables, fruits, cheeses, and meats by Color Muse and Nix Pro 2 were c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::77db5bdf152680c31a2767d9aca32e01
https://doi.org/10.1016/j.lwt.2021.111648
https://doi.org/10.1016/j.lwt.2021.111648
Autor:
Dong U. Ahn, Donato Andueza, Lopa Basu, Marie-Christine Champomier-Vergès, Marilena E. Dasenaki, Eric M. England, Cameron Faustman, Xi Feng, Mónica Flores, Luca Fontanesi, Kerri B. Gehring, David E. Gerrard, Jean-François Hocquette, David L. Hopkins, Joe P. Kerry, Alexandra Lianou, Clemente López-Bote, Sulaiman K. Matarneh, Mark McGee, Aubrey F. Mendonça, Rhonda K. Miller, Aidan P. Moloney, Benoît-Pierre Mourot, Jacques Mourot, George-John E. Nychas, Herbert W. Ockerman, Efstathios Z. Panagou, Peter P. Purslow, Jeffrey W. Savell, Tracy L. Scheffler, Surendranath P. Suman, Nikolaos S. Thomaidis, Fidel Toldrá, Andrey A. Tyuftin, Robyn D. Warner, Jeffrey D. Wood, Youling L. Xiong, Monique Zagorec
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e68799c000d26aa1f9a87e825f7633ce
https://doi.org/10.1016/b978-0-08-100694-8.01002-5
https://doi.org/10.1016/b978-0-08-100694-8.01002-5
