Showing results (121-130 of 149) with videos related to
Sort By:
Pageof 15
BMC Bioinformatics|October 9, 2010
Bi-directional gene set enrichment and canonical correlation analysis identify key diet-sensitive pathways and biomarkers of metabolic syndromeMelissa J Morine, Jolene McMonagle, Sinead Toomey, et al.Journal of Animal Science|June 28, 2011
Vitamin E and polyunsaturated fatty acids in bovine muscle and the oxidative stability of beef from cattle receiving grass or concentrate-based rationsG Luciano, A P Moloney, A Priolo, et al.Journal of Medicinal Chemistry|July 18, 1997
A novel series of 2,5-substituted tryptamine derivatives as vascular 5HT1B/1D receptor antagonistsG P Moloney, A D Robertson, G R Martin, et al.Meat Science|November 9, 2011
Meat quality of steers finished on autumn grass, grass silage or concentrate-based dietsP French, E G O'Riordan, F J Monahan, et al.Public Health Nutrition|December 13, 2019
A modelling approach to investigate the impact of consumption of three different beef compositions on human dietary fat intakesYvonne M Lenighan, Anne P Nugent, Aidan P Moloney, et al.The Journal of Nutrition|October 23, 2009
A conjugated linoleic acid-enriched beef diet attenuates lipopolysaccharide-induced inflammation in mice in part through PPARgamma-mediated suppression of toll-like receptor 4Clare M Reynolds, Eve Draper, Brian Keogh, et al.BMC Genomics|September 23, 2016
The application of transcriptomic data in the authentication of beef derived from contrasting production systemsTorres Sweeney, Alex Lejeune, Aidan P Moloney, et al.Journal of Animal Science|April 1, 1993
Long-term effects of cimaterol in Friesian steers: II. Carcass composition and meat qualityF H Chikhou, A P Moloney, P Allen, et al.Journal of the Science of Food and Agriculture|September 13, 2019
Understanding consumer liking of beef using hierarchical cluster analysis and external preference mappingFui Shien Chong, Maurice G O'Sullivan, Joe P Kerry, et al.Food Research International (Ottawa, Ont.)|April 29, 2023
Comparing consumer liking of beef from three feeding systems using a combination of traditional and temporal liking sensory methodsL C Corcoran, P Schlich, A P Moloney, et al.Pageof 15