Zobrazeno 1 - 10
of 64
pro vyhledávání: '"Linda J. Farmer"'
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:
Linda J. Farmer, Nigel P. Brunton, Vasiliki Gkarane, Frank J. Monahan, Rufielyn S. Gravador, Sabine M. Harrison
Publikováno v:
Journal of Food Science. 84:80-85
A rapid microwave-assisted extraction and derivatization of three branched chain fatty acids (BCFA): 4-methyloctanoic acid (MOA), 4-ethyloctanoic acid (EOA) and 4-methylnonanoic acid (MNA) from subcutaneous adipose tissue (SAT) of lamb was developed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b1aa8a3f168c7aea4e63fd6949f28f49
https://doi.org/10.1111/1750-3841.14410
https://doi.org/10.1111/1750-3841.14410
Autor:
Jean-François Hocquette, Linda J. Farmer, Marie Chavent, Alexandre Conanec, Sghaier Chriki, Jérôme Saracco, Marie-Pierre Ellies-Oury
Publikováno v:
Foods, Vol 9, Iss 525, p 525 (2020)
Foods
Foods, MDPI, 2020, 9 (4), pp.525. ⟨10.3390/foods9040525⟩
Foods, 2020, 9 (4), pp.525. ⟨10.3390/foods9040525⟩
Volume 9
Issue 4
Foods
Foods, MDPI, 2020, 9 (4), pp.525. ⟨10.3390/foods9040525⟩
Foods, 2020, 9 (4), pp.525. ⟨10.3390/foods9040525⟩
Volume 9
Issue 4
The beef industry is organized around different stakeholders, each with their own expectations, sometimes antagonistic. This article first outlines these differing perspectives. Then, various optimization models that might integrate all these expecta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f045da73b822d37091fc8f08da1dc7d2
https://www.mdpi.com/2304-8158/9/4/525
https://www.mdpi.com/2304-8158/9/4/525
Autor:
Jingjing Liu, Jean-François Hocquette, Sghaier Chriki, Declan J. Troy, Grzegorz Pogorzelski, Marie-Pierre Ellies-Oury, I. Legrand, Linda J. Farmer, Jerzy Wierzbicki, Rod Polkinghorne
Publikováno v:
Meat Science
Meat Science, Elsevier, 2020, 170 (1), pp.108233. ⟨10.1016/j.meatsci.2020.108233⟩
Meat Science, Elsevier, 2020, 170 (1), pp.108233. ⟨10.1016/j.meatsci.2020.108233⟩
International audience; Marbling is one of the primary carcass attributes utilized in most beef grading systems for eating quality evaluation. In Europe, the current beef grading system is the EUROP grid, which is focused on carcass commercial value
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::449beb863702f4ed830d82da757c895b
https://pubmed.ncbi.nlm.nih.gov/32688221
https://pubmed.ncbi.nlm.nih.gov/32688221
Autor:
Michael G. Diskin, Aidan P. Moloney, Vasiliki Gkarane, Nigel P. Brunton, Paul Allen, Noel A. Claffey, Rufielyn S. Gravador, Alan G. Fahey, Linda J. Farmer, Frank J. Monahan
Publikováno v:
Small Ruminant Research. 168:94-100
peer-reviewed Fatty acids (g/100 g total fatty acids) in M. longissimus thoracis et lumborum (LTL) and total branched chain fatty acids (μg/g fat) in subcutaneous adipose tissue (SAT) of rams and castrates from Scottish Blackface (SB) or Texel × Sc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3c7d345ef698f06767135bc7fcccebe2
https://doi.org/10.1016/j.smallrumres.2018.09.018
https://doi.org/10.1016/j.smallrumres.2018.09.018
Autor:
Vasiliki Gkarane, Linda J. Farmer, Alan G. Fahey, Sabine M. Harrison, Aidan P. Moloney, Nigel P. Brunton, Michael G. Diskin, Paul Allen, Noel A. Claffey, Frank J. Monahan, Rufielyn S. Gravador
Publikováno v:
Journal of Food Science. 83:2466-2477
The aim of this study was to assess the effect of castration and slaughter age on the volatile profile of cooked meat from Scottish Blackface (SB) and Texel × Scottish Blackface (T × SB) lambs. M. longissimus thoracis et lumborum was sampled at sla
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3668545b86ce83950baf5b62756d7a54
https://doi.org/10.1111/1750-3841.14337
https://doi.org/10.1111/1750-3841.14337
Autor:
Linda J. Farmer, Ann Lundy
Publikováno v:
The Journal for Nurse Practitioners. 13:124-130
The ethical principles of self-determination and autonomy govern the practice of informed consent. A patient's right to shared decision-making and assent prior to invasive procedures, therapeutic interventions, and research projects is protected by l
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::46dafdbea9f3095540ff6a3711db8a20
https://doi.org/10.1016/j.nurpra.2016.08.011
https://doi.org/10.1016/j.nurpra.2016.08.011
Autor:
Alan Gordon, E.L.C. Tolland, J. Tollerton, Bruce W. Moss, Linda J. Farmer, N.F.S. Gault, D.J. Devlin
Publikováno v:
Advances in Animal Biosciences. 8:s2-s5
The most important factors known to influence the eating quality of beef are well established and include both pre- and post-slaughter events with many of the determinants interacting with each other. A substantial programme of work has been conducte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a9098d89e9111fd3da54ffdb2a72b49e
https://doi.org/10.1017/s2040470017001583
https://doi.org/10.1017/s2040470017001583
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
