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A M Mullen

Showing results (1-10 of 23) with videos related to

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Meat Science|November 9, 2011
Effects of fat level, tapioca starch and whey protein on frankfurters formulated with 5% and 12% fatE Hughes, A M Mullen, D J Troy
Journal of Molecular and Cellular Cardiology|July 11, 2001
Phenotypic properties and characteristics of superoxide production by mouse coronary microvascular endothelial cellsJ M Li, A M Mullen, A M Shah
Meat Science|November 9, 2011
Determination of potential inherent variability when measuring beef qualityD J O'Neill, D J Troy, A M Mullen
American Journal of Hypertension|November 29, 2001
Plasma OLC is elevated in mild experimental uremia but is not associated with hypertensionS Harwood, A M Mullen, A C McMahon, et al.
Meat Science|June 1, 2010
Association of polymorphisms in candidate genes with colour, water-holding capacity, and composition traits in bovine M. longissimus and M. semimembranosusW Reardon, A M Mullen, T Sweeney, et al.
Biomaterials and Biosystems|February 24, 2023
Collagen type II: From biosynthesis to advanced biomaterials for cartilage engineeringZ Wu, S H Korntner, A M Mullen, et al.
Meat Science|November 9, 2011
Thermal stability of connective tissue from porcine musclesL Voutila, A M Mullen, M Ruusunen, et al.
Journal of Animal Science|September 16, 2008
Integrity of nuclear genomic deoxyribonucleic acid in cooked meat: Implications for food traceabilityO Aslan, R M Hamill, T Sweeney, et al.
Meat Science|November 9, 2011
Understanding meat quality through the application of genomic and proteomic approachesA M Mullen, P C Stapleton, D Corcoran, et al.
Meat Science|April 27, 2010
Association analysis of single nucleotide polymorphisms in DGAT1, TG and FABP4 genes and intramuscular fat in crossbred Bos taurus cattleL Pannier, A M Mullen, R M Hamill, et al.
Pageof 3

Showing results (1-10 of 23) with videos related to

Sort By:
Pageof 3
Meat Science|November 9, 2011
Effects of fat level, tapioca starch and whey protein on frankfurters formulated with 5% and 12% fatE Hughes, A M Mullen, D J Troy
Journal of Molecular and Cellular Cardiology|July 11, 2001
Phenotypic properties and characteristics of superoxide production by mouse coronary microvascular endothelial cellsJ M Li, A M Mullen, A M Shah
Meat Science|November 9, 2011
Determination of potential inherent variability when measuring beef qualityD J O'Neill, D J Troy, A M Mullen
American Journal of Hypertension|November 29, 2001
Plasma OLC is elevated in mild experimental uremia but is not associated with hypertensionS Harwood, A M Mullen, A C McMahon, et al.
Meat Science|June 1, 2010
Association of polymorphisms in candidate genes with colour, water-holding capacity, and composition traits in bovine M. longissimus and M. semimembranosusW Reardon, A M Mullen, T Sweeney, et al.
Biomaterials and Biosystems|February 24, 2023
Collagen type II: From biosynthesis to advanced biomaterials for cartilage engineeringZ Wu, S H Korntner, A M Mullen, et al.
Meat Science|November 9, 2011
Thermal stability of connective tissue from porcine musclesL Voutila, A M Mullen, M Ruusunen, et al.
Journal of Animal Science|September 16, 2008
Integrity of nuclear genomic deoxyribonucleic acid in cooked meat: Implications for food traceabilityO Aslan, R M Hamill, T Sweeney, et al.
Meat Science|November 9, 2011
Understanding meat quality through the application of genomic and proteomic approachesA M Mullen, P C Stapleton, D Corcoran, et al.
Meat Science|April 27, 2010
Association analysis of single nucleotide polymorphisms in DGAT1, TG and FABP4 genes and intramuscular fat in crossbred Bos taurus cattleL Pannier, A M Mullen, R M Hamill, et al.
Pageof 3