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Ruth Hamill

Showing results (1-10 of 9) with videos related to

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Talanta|May 7, 2024
Modelling and numerical methods for identifying low-level adulteration in ground beef using near-infrared hyperspectral imaging (NIR-HSI)Wenyang Jia, Alessandro Ferragina, Ruth Hamill, et al.
Proteomics|March 5, 2013
2D DIGE proteomic analysis of early post mortem muscle exudate highlights the importance of the stress response for improved water-holding capacity of fresh pork meatAlessio Di Luca, Giuliano Elia, Ruth Hamill, et al.
Methods in Molecular Biology (Clifton, N.J.)|October 12, 2017
DIGE Analysis of Animal TissuesAlessio Di Luca, Ruth Hamill, Anne Maria Mullen, et al.
Methods in Molecular Biology (Clifton, N.J.)|November 15, 2022
DIGE Analysis of Animal TissuesAlessio Di Luca, Ruth Hamill, Anne Maria Mullen, et al.
Food Chemistry|December 24, 2013
Effect of cooking and in vitro digestion on the stability of co-enzyme Q10 in processed meat productsBrian D Tobin, Maurice G O'Sullivan, Ruth Hamill, et al.
Meat Science|March 4, 2014
European consumer attitudes on the associated health benefits of neutraceutical-containing processed meats using Co-enzyme Q10 as a sample functional ingredientBrian D Tobin, Maurice G O'Sullivan, Ruth Hamill, et al.
Advances in Food and Nutrition Research|March 22, 2021
Dry-aging of beef as a tool to improve meat quality. Impact of processing conditions on the technical and organoleptic meat propertiesSara Álvarez, Anne Maria Mullen, Ruth Hamill, et al.
Comprehensive Reviews in Food Science and Food Safety|October 3, 2021
Drying dynamics of meat highlighting areas of relevance to dry-aging of beefSara Álvarez, Carlos Álvarez, Ruth Hamill, et al.
Foods (Basel, Switzerland)|January 7, 2021
Understanding the Determination of Meat Quality Using Biochemical Characteristics of the Muscle: Stress at Slaughter and Other Missing KeysE M Claudia Terlouw, Brigitte Picard, Véronique Deiss, et al.
Pageof 1

Showing results (1-10 of 9) with videos related to

Sort By:
Pageof 1
Talanta|May 7, 2024
Modelling and numerical methods for identifying low-level adulteration in ground beef using near-infrared hyperspectral imaging (NIR-HSI)Wenyang Jia, Alessandro Ferragina, Ruth Hamill, et al.
Proteomics|March 5, 2013
2D DIGE proteomic analysis of early post mortem muscle exudate highlights the importance of the stress response for improved water-holding capacity of fresh pork meatAlessio Di Luca, Giuliano Elia, Ruth Hamill, et al.
Methods in Molecular Biology (Clifton, N.J.)|October 12, 2017
DIGE Analysis of Animal TissuesAlessio Di Luca, Ruth Hamill, Anne Maria Mullen, et al.
Methods in Molecular Biology (Clifton, N.J.)|November 15, 2022
DIGE Analysis of Animal TissuesAlessio Di Luca, Ruth Hamill, Anne Maria Mullen, et al.
Food Chemistry|December 24, 2013
Effect of cooking and in vitro digestion on the stability of co-enzyme Q10 in processed meat productsBrian D Tobin, Maurice G O'Sullivan, Ruth Hamill, et al.
Meat Science|March 4, 2014
European consumer attitudes on the associated health benefits of neutraceutical-containing processed meats using Co-enzyme Q10 as a sample functional ingredientBrian D Tobin, Maurice G O'Sullivan, Ruth Hamill, et al.
Advances in Food and Nutrition Research|March 22, 2021
Dry-aging of beef as a tool to improve meat quality. Impact of processing conditions on the technical and organoleptic meat propertiesSara Álvarez, Anne Maria Mullen, Ruth Hamill, et al.
Comprehensive Reviews in Food Science and Food Safety|October 3, 2021
Drying dynamics of meat highlighting areas of relevance to dry-aging of beefSara Álvarez, Carlos Álvarez, Ruth Hamill, et al.
Foods (Basel, Switzerland)|January 7, 2021
Understanding the Determination of Meat Quality Using Biochemical Characteristics of the Muscle: Stress at Slaughter and Other Missing KeysE M Claudia Terlouw, Brigitte Picard, Véronique Deiss, et al.
Pageof 1