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Peter P Purslow

Showing results (21-30 of 28) with videos related to

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Comprehensive Reviews in Food Science and Food Safety|December 15, 2020
Meat color is determined not only by chromatic heme pigments but also by the physical structure and achromatic light scattering properties of the muscleJoanne M Hughes, Frank M Clarke, Peter P Purslow, et al.
Meat Science|September 13, 2019
Variations in meat colour due to factors other than myoglobin chemistry; a synthesis of recent findings (invited review)Peter P Purslow, Robyn D Warner, Frank M Clarke, et al.
Meat Science|November 27, 2021
Changes in collagen properties and cathepsin activity of beef M. semitendinosus by the application of ultrasound during post-mortem agingLin Wang, Jingjun Li, Shuang Teng, et al.
Scientific Data|July 25, 2018
Age-related dataset on the mechanical properties and collagen fibril structure of tendons from a murine modelKheng Lim Goh, David F Holmes, Yin Hui Lu, et al.
Journal of Agricultural and Food Chemistry|December 24, 2010
Vitamins E and C may increase collagen turnover by intramuscular fibroblasts. Potential for improved meat qualityAnangelina C Archile-Contreras, Ming C Cha, Ira B Mandell, et al.
The Journal of Nutrition|January 7, 2003
Increasing the cooking temperature of meat does not affect nonheme iron absorption from a phytate-rich meal in womenSussi B Baech, Marianne Hansen, Klaus Bukhave, et al.
The American Journal of Clinical Nutrition|December 25, 2002
Nonheme-iron absorption from a phytate-rich meal is increased by the addition of small amounts of pork meatSussi B Baech, Marianne Hansen, Klaus Bukhave, et al.
Meat Science|October 1, 2020
Molecular signatures of beef tenderness: Underlying mechanisms based on integromics of protein biomarkers from multi-platform proteomics studiesMohammed Gagaoua, E M Claudia Terlouw, Anne Maria Mullen, et al.
Pageof 3

Showing results (21-30 of 28) with videos related to

Sort By:
Pageof 3
You have reached the last page of results.This site can display upto 28 results.
Comprehensive Reviews in Food Science and Food Safety|December 15, 2020
Meat color is determined not only by chromatic heme pigments but also by the physical structure and achromatic light scattering properties of the muscleJoanne M Hughes, Frank M Clarke, Peter P Purslow, et al.
Meat Science|September 13, 2019
Variations in meat colour due to factors other than myoglobin chemistry; a synthesis of recent findings (invited review)Peter P Purslow, Robyn D Warner, Frank M Clarke, et al.
Meat Science|November 27, 2021
Changes in collagen properties and cathepsin activity of beef M. semitendinosus by the application of ultrasound during post-mortem agingLin Wang, Jingjun Li, Shuang Teng, et al.
Scientific Data|July 25, 2018
Age-related dataset on the mechanical properties and collagen fibril structure of tendons from a murine modelKheng Lim Goh, David F Holmes, Yin Hui Lu, et al.
Journal of Agricultural and Food Chemistry|December 24, 2010
Vitamins E and C may increase collagen turnover by intramuscular fibroblasts. Potential for improved meat qualityAnangelina C Archile-Contreras, Ming C Cha, Ira B Mandell, et al.
The Journal of Nutrition|January 7, 2003
Increasing the cooking temperature of meat does not affect nonheme iron absorption from a phytate-rich meal in womenSussi B Baech, Marianne Hansen, Klaus Bukhave, et al.
The American Journal of Clinical Nutrition|December 25, 2002
Nonheme-iron absorption from a phytate-rich meal is increased by the addition of small amounts of pork meatSussi B Baech, Marianne Hansen, Klaus Bukhave, et al.
Meat Science|October 1, 2020
Molecular signatures of beef tenderness: Underlying mechanisms based on integromics of protein biomarkers from multi-platform proteomics studiesMohammed Gagaoua, E M Claudia Terlouw, Anne Maria Mullen, et al.
Pageof 3