Zobrazeno 1 - 10 of 34 pro vyhledávání: '"N. R. Smit"'
1
Varying the temperature of the liquid used for high-pressure processing of prerigor pork: effects on fresh pork quality, myofibrillar protein solubility, and frankfurter textural properties
Autor: C. M. Souza, Dustin Dee Boler, John Killefer, J. E. Cannon, S.F. Holmer, D. L. Clark, N. R. Smit, J. W. Summerfield, L. W. Kutzler, F. K. McKeith
Publikováno v: Journal of food science. 77(1)
The objective was to evaluate high-pressure processing (HPP) with varying liquid (water) temperatures on pork quality and textural properties of frankfurters. HPP pressurization liquid temperatures were 15.5 °C (HPP Low) and 29.4 °C (HPP Med). Anal
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::26ea3b43094e36d08148c31d89f2ccbf
https://pubmed.ncbi.nlm.nih.gov/22260131
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2
The effects of high pressure processing on pork quality, palatability, and further processed products
Autor: John Killefer, D. L. Clark, C. M. Souza, N. R. Smit, L. W. Kutzler, J. W. Summerfield, J. E. Cannon, S.F. Holmer, F. K. McKeith, Dustin Dee Boler
Publikováno v: Meat science. 87(4)
The objective was to evaluate high pressure processing (HPP) on postmortem metabolism and pork quality. Six pigs were randomly selected immediately after slaughter. After splitting, one side was randomly designated for HPP of 215 MPa for 15 s with wa
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3b2f1af7b7f5b29ac8ae7a1fdf898812
https://pubmed.ncbi.nlm.nih.gov/21172731
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3
Akademický článek
Microbial Reprogramming in Obsessive–Compulsive Disorders: A Review of Gut–Brain Communication and Emerging Evidence.
Autor: Bendriss, Ghizlane1 (AUTHOR) ghb2002@qatar-med.cornell.edu, MacDonald, Ross1 (AUTHOR), McVeigh, Clare1 (AUTHOR)
Publikováno v: International Journal of Molecular Sciences. Aug2023, Vol. 24 Issue 15, p11978. 28p.
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4
Akademický článek
Metabolic Effects of Recombinant Human Growth Hormone Replacement Therapy on Juvenile Patients after Craniopharyngioma Resection.
Autor: Li, Shuying1,2 (AUTHOR), Wang, Xi1 (AUTHOR), Zhao, Yaling1 (AUTHOR), Nie, Min1 (AUTHOR), Ji, Wen1 (AUTHOR), Mao, Jiangfeng1 (AUTHOR), Wu, Xueyan1 (AUTHOR)
Publikováno v: International Journal of Endocrinology. 7/6/2022, p1-9. 9p.
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5
Akademický článek
Co-occurring Obsessive-Compulsive Disorder and Hoarding Disorder: A Review of the Current Literature.
Autor: Worden, Blaise L., Tolin, David F.
Publikováno v: Journal of Cognitive Psychotherapy; 2022, Vol. 36 Issue 4, p271-286, 16p
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6
Akademický článek
The prevalence of metabolic risk factors of atherosclerotic cardiovascular disease in Williams syndrome, Prader–Willi syndrome, and Down syndrome.
Autor: Nordstrøm, Marianne1,2 (AUTHOR) mal@frambu.no, Paus, Benedicte3,4 (AUTHOR), Retterstøl, Kjetil2,5 (AUTHOR), Kolset, Svein O.2 (AUTHOR)
Publikováno v: Journal of Intellectual & Developmental Disability. Sep2016, Vol. 41 Issue 3, p187-196. 10p.
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7
Akademický článek
Genetics of obsessive-compulsive disorder.
Autor: Mahjani, Behrang, Bey, Katharina, Boberg, Julia, Burton, Christie
Publikováno v: Psychological Medicine; Oct2021, Vol. 51 Issue 13, p2247-2259, 13p
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8
Akademický článek
Effect of Different Tumbling Marination Methods and Time on the Water Status and Protein Properties of Prepared Pork Chops.
Autor: Tian Gao1,2, Jiaolong Li1,2, Lin Zhang1,2, Yun Jiang3, Maowen Yin1,2, Yang Liu1,2, Feng Gao1,2 gaofeng0629@sina.com, Guanghong Zhou1,2
Publikováno v: Asian-Australasian Journal of Animal Sciences. Jul2015, Vol. 28 Issue 7, p1020-1027. 8p.
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9
Akademický článek
Genetic meta‐analysis of obsessive–compulsive disorder and self‐report compulsive symptoms.
Autor: Smit, Dirk J. A., Cath, Danielle, Zilhão, Nuno R., Ip, Hill F., Denys, Damiaan, Braber, Anouk, Geus, Eco J. C., Verweij, Karin J. H., Hottenga, Jouke‐Jan, Boomsma, Dorret I.
Publikováno v: American Journal of Medical Genetics. Part B: Neuropsychiatric Genetics; Jun2020, Vol. 183 Issue 4, p208-216, 9p
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10
Akademický článek
Effect of high pressure treatment on the color of fresh and processed meats: A review.
Autor: Bak, K. H., Bolumar, T., Karlsson, A. H., Lindahl, G., Orlien, V.
Publikováno v: Critical Reviews in Food Science & Nutrition; 2019, Vol. 59 Issue 2, p228-252, 25p
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