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B Holman

Showing results (161-170 of 231) with videos related to

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Meat Science|December 19, 2018
The effect of different temperature-time combinations when ageing beef: Sensory quality traits and microbial loadsAshleigh K Kilgannon, Benjamin W B Holman, A John Mawson, et al.
Circulation|April 1, 1978
Effect of nitroprusside on regional myocardial blood flow in coronary artery disease. Results in 25 patients and comparison with nitroglycerinT Mann, P F Cohn, L B Holman, et al.
Frontiers in Microbiology|May 6, 2017
The Type of Forage Substrate Preparation Included as Substrate in a RUSITEC System Affects the Ruminal Microbiota and Fermentation CharacteristicsAndrea C Duarte, Devin B Holman, Trevor W Alexander, et al.
Meat Science|July 1, 2019
Moisture content, fatty acid profile and oxidative traits of aged beef subjected to different temperature-time combinationsBenjamin W B Holman, Eric N Ponnampalam, Ashleigh K Kilgannon, et al.
Meat Science|April 2, 2015
A comparison of technical replicate (cuts) effect on lamb Warner-Bratzler shear force measurement precisionB W B Holman, T I R C Alvarenga, R J van de Ven, et al.
Microorganisms|December 23, 2023
Effect of Antimicrobial Use in Conventional Versus Natural Cattle Feedlots on the Microbiome and ResistomeCatrione Lee, Rahat Zaheer, Krysty Munns, et al.
Meat Science|June 1, 2020
Temperature-time combination effects on aged beef volatile profiles and their relationship to sensory attributesAshleigh K Kilgannon, Benjamin W B Holman, Damian C Frank, et al.
Meat Science|June 14, 2016
Relationship between colorimetric (instrumental) evaluation and consumer-defined beef colour acceptabilityBenjamin W B Holman, Yanwei Mao, Cassius E O Coombs, et al.
Scientific Reports|September 14, 2019
Microbial characterization and fermentative characteristics of crop maize ensiled with unsalable vegetablesKristian Hooker, Daniel L Forwood, Eleonora Caro, et al.
Meat Science|January 29, 2017
Using instrumental (CIE and reflectance) measures to predict consumers' acceptance of beef colourBenjamin W B Holman, Remy J van de Ven, Yanwei Mao, et al.
Pageof 24

Showing results (161-170 of 231) with videos related to

Sort By:
Pageof 24
Meat Science|December 19, 2018
The effect of different temperature-time combinations when ageing beef: Sensory quality traits and microbial loadsAshleigh K Kilgannon, Benjamin W B Holman, A John Mawson, et al.
Circulation|April 1, 1978
Effect of nitroprusside on regional myocardial blood flow in coronary artery disease. Results in 25 patients and comparison with nitroglycerinT Mann, P F Cohn, L B Holman, et al.
Frontiers in Microbiology|May 6, 2017
The Type of Forage Substrate Preparation Included as Substrate in a RUSITEC System Affects the Ruminal Microbiota and Fermentation CharacteristicsAndrea C Duarte, Devin B Holman, Trevor W Alexander, et al.
Meat Science|July 1, 2019
Moisture content, fatty acid profile and oxidative traits of aged beef subjected to different temperature-time combinationsBenjamin W B Holman, Eric N Ponnampalam, Ashleigh K Kilgannon, et al.
Meat Science|April 2, 2015
A comparison of technical replicate (cuts) effect on lamb Warner-Bratzler shear force measurement precisionB W B Holman, T I R C Alvarenga, R J van de Ven, et al.
Microorganisms|December 23, 2023
Effect of Antimicrobial Use in Conventional Versus Natural Cattle Feedlots on the Microbiome and ResistomeCatrione Lee, Rahat Zaheer, Krysty Munns, et al.
Meat Science|June 1, 2020
Temperature-time combination effects on aged beef volatile profiles and their relationship to sensory attributesAshleigh K Kilgannon, Benjamin W B Holman, Damian C Frank, et al.
Meat Science|June 14, 2016
Relationship between colorimetric (instrumental) evaluation and consumer-defined beef colour acceptabilityBenjamin W B Holman, Yanwei Mao, Cassius E O Coombs, et al.
Scientific Reports|September 14, 2019
Microbial characterization and fermentative characteristics of crop maize ensiled with unsalable vegetablesKristian Hooker, Daniel L Forwood, Eleonora Caro, et al.
Meat Science|January 29, 2017
Using instrumental (CIE and reflectance) measures to predict consumers' acceptance of beef colourBenjamin W B Holman, Remy J van de Ven, Yanwei Mao, et al.
Pageof 24