Pesquisas alternativas:
meat compared » pet compared (Expandir a Pesquisa), fat compared (Expandir a Pesquisa), graft compared (Expandir a Pesquisa)
compared can » compared case (Expandir a Pesquisa), compared a (Expandir a Pesquisa), compared law (Expandir a Pesquisa)
can text » main text (Expandir a Pesquisa), can tell (Expandir a Pesquisa)
nad amp » nad adp (Expandir a Pesquisa), fad amp (Expandir a Pesquisa), nad atp (Expandir a Pesquisa)
amp can » amp camp (Expandir a Pesquisa)
meat compared » pet compared (Expandir a Pesquisa), fat compared (Expandir a Pesquisa), graft compared (Expandir a Pesquisa)
compared can » compared case (Expandir a Pesquisa), compared a (Expandir a Pesquisa), compared law (Expandir a Pesquisa)
can text » main text (Expandir a Pesquisa), can tell (Expandir a Pesquisa)
nad amp » nad adp (Expandir a Pesquisa), fad amp (Expandir a Pesquisa), nad atp (Expandir a Pesquisa)
amp can » amp camp (Expandir a Pesquisa)
1
Por Damaziak, Krzysztof, Stelmasiak, Adrian, Riedel, Julia, Zdanowska-Sąsiadek, Żaneta, Bucław, Mateusz, Gozdowski, Dariusz, Michalczuk, Monika
Publicado no PLoS One (2019)
“... meat from various poultry species was conducted by normal sighted and blind panelists aged from 18...”Publicado no PLoS One (2019)
Obter o texto integral
Obter o texto integral
Obter o texto integral
Artigo
2
Por Kantale, Rushikesh Ambadasrao, Kumar, Pavan, Mehta, Nitin, Chatli, Manish Kumar, Malav, Om Prakash, Kaur, Amanpreet, Wagh, Rajesh Vishwanath
Publicado no Food Sci Anim Resour (2019)
“...In the present study, comparative efficacy of natural as well as synthetic tenderizers...”Publicado no Food Sci Anim Resour (2019)
Obter o texto integral
Obter o texto integral
Obter o texto integral
Artigo
3
“... of vacuum-packaged (VP) meats after prolonged storage at chiller temperatures, and more so in recent studies...”
Obter o texto integral
Obter o texto integral
Obter o texto integral
Obter o texto integral
Obter o texto integral
Obter o texto integral
Artigo
4
Por Bianchi, Filippo, Dorsel, Claudia, Garnett, Emma, Aveyard, Paul, Jebb, Susan A
Publicado no Int J Behav Nutr Phys Act (2018)
“...BACKGROUND: Reducing meat consumption can help prevent non-communicable diseases and protect...”Publicado no Int J Behav Nutr Phys Act (2018)
Obter o texto integral
Obter o texto integral
Obter o texto integral
Artigo
5
“.... The development and marketing the functional foods can be, however, very challenging compared to the foods...”
Obter o texto integral
Obter o texto integral
Obter o texto integral
Obter o texto integral
Obter o texto integral
Obter o texto integral
Artigo
6
“..., and total mortality in the two cohorts and death rate ratio in the non-meat eaters compared with meat eaters...”
Obter o texto integral
Obter o texto integral
Obter o texto integral
Obter o texto integral
Artigo
7
“...NAD can serve as both a purine and a pyridine source for Salmonella typhimurium. Exogenous NAD...”
Obter o texto integral
Obter o texto integral
Obter o texto integral
Obter o texto integral
Artigo
8
Por Aslam, Muhammad L, Bastiaansen, John WM, Crooijmans, Richard PMA, Vereijken, Addie, Groenen, Martien AM
Publicado em 2011
“... largest contributor to the world's poultry meat production. Demand of turkey meat is increasing very...”Publicado em 2011
Obter o texto integral
Obter o texto integral
Obter o texto integral
Artigo
9
Por Hoffmann, Maria, Zhao, Shaohua, Pettengill, James, Luo, Yan, Monday, Steven R., Abbott, Jason, Ayers, Sherry L., Cinar, Hediye N., Muruvanda, Tim, Li, Cong, Allard, Marc W., Whichard, Jean, Meng, Jianghong, Brown, Eric W., McDermott, Patrick F.
Publicado em 2014
“... genetic information for the isolates, WGS can identify SNP targets that can be utilized...”Publicado em 2014
Obter o texto integral
Obter o texto integral
Obter o texto integral
Artigo
10
“... adenine nucleotides and to adenosine itself can be explained by the rate-limiting hydrolysis of NAD to AMP...”
Obter o texto integral
Obter o texto integral
Obter o texto integral
Obter o texto integral
Artigo
11
Por Le Leu, Richard K., Winter, Jean M., Christophersen, Claus T., Young, Graeme P., Humphreys, Karen J., Hu, Ying, Gratz, Silvia W., Miller, Rosalind B., Topping, David L., Bird, Anthony R., Conlon, Michael A.
Publicado no Br J Nutr (2015)
“...Epidemiological studies have identified increased colorectal cancer (CRC) risk with high red meat...”Publicado no Br J Nutr (2015)
Obter o texto integral
Obter o texto integral
Obter o texto integral
Artigo
12
Por Abo Ghanima, Mahmoud M., El-Edel, Mohamed A., Ashour, Elwy A., Abd El-Hack, Mohamed E., Othman, Sarah I., Alwaili, Maha A., Allam, Ahmed A., Khafaga, Asmaa F., Abd El-Aziz, Ayman H.
Publicado no Animals (Basel) (2020)
“... on growth performance traits, carcass characteristics, meat quality criteria, immunity, and oxidative stress...”Publicado no Animals (Basel) (2020)
Obter o texto integral
Obter o texto integral
Obter o texto integral
Artigo
13
“...-based diets presents an opportunity for the world to re-evaluate how meat can be sustainably produced...”
Obter o texto integral
Obter o texto integral
Obter o texto integral
Obter o texto integral
Obter o texto integral
Obter o texto integral
Artigo
14
“... is that understanding of the meat paradox can be significantly broadened with the use of philosophical takes on akrasia...”
Obter o texto integral
Obter o texto integral
Obter o texto integral
Obter o texto integral
Obter o texto integral
Obter o texto integral
Artigo
15
“... and aroma compounds. The reaction of cysteine and sugar can lead to characteristic meat flavour specially...”
Obter o texto integral
Obter o texto integral
Obter o texto integral
Obter o texto integral
Obter o texto integral
Obter o texto integral
Artigo
16
Por Imm, Bue-Young, Kim, Chung Hwan, Imm, Jee-Young
Publicado no Korean J Food Sci Anim Resour (2014)
“... of the meat patties was investigated. Compared to the control patties, pork-loin Tteokgalbi with 10% pork...”Publicado no Korean J Food Sci Anim Resour (2014)
Obter o texto integral
Obter o texto integral
Obter o texto integral
Artigo
17
Por Burckhardt, Rachel M., VanDrisse, Chelsey M., Tucker, Alex C., Escalante-Semerena, Jorge C.
Publicado no Mol Microbiol (2019)
“...In nature, organic acids are a commonly used source of carbon and energy. Many bacteria use AMP...”Publicado no Mol Microbiol (2019)
Obter o texto integral
Obter o texto integral
Obter o texto integral
Artigo
18
Por Karunanayaka, Deshani S., Jayasena, Dinesh D., Jo, Cheorun
Publicado no J Anim Sci Technol (2016)
“... meat in a commercial meat processing plant and to find out its consequences on meat quality traits...”Publicado no J Anim Sci Technol (2016)
Obter o texto integral
Obter o texto integral
Obter o texto integral
Artigo
19
Por Orellana, Nicole, Sánchez, Elizabeth, Benavente, Diego, Prieto, Pablo, Enrione, Javier, Acevedo, Cristian A.
Publicado no Foods (2020)
“... that a microstructured edible film can be used for the production of in vitro meat....”Publicado no Foods (2020)
Obter o texto integral
Obter o texto integral
Obter o texto integral
Artigo
20
Por Johnson, E S
Publicado em 1994
“...OBJECTIVES--The aim was to study the risk of dying from cancer among workers in the meat department...”Publicado em 1994
Obter o texto integral
Obter o texto integral
Artigo