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Volatile Profile of Grilled Lamb as Affected by Castration and Age at Slaughter in Two Breeds

Journal of food science, 2018-10, Vol.83 (10), p.2466-2477

2018

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Post-slaughter changes in ATP metabolites, reducing and phosphorylated sugars in chicken meat

Meat science, 2013-05, Vol.94 (1), p.55-62

2013

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Current situation and future prospects for beef production in Europe - A review

Animal Bioscience, 2018, 31(7), , pp.1017-1035

2018

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Effect of finishing diet and duration on the sensory quality and volatile profile of lamb meat

Food research international, 2019-01, Vol.115, p.54-64

2019

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The Influence of Cooking Methods and Muscle on Beef Aroma Profile and Consumer Satisfaction: Insights from Volatile Compound Analysis

Applied sciences, 2024-06, Vol.14 (11), p.4477

2024

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Understanding consumer liking of beef using hierarchical cluster analysis and external preference mapping

Journal of the science of food and agriculture, 2020-01, Vol.100 (1), p.245-257

2020

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Validation of a Rapid Microwave‐Assisted Extraction Method and GC‐FID Quantification of Total Branched Chain Fatty Acids in Lamb Subcutaneous Adipose Tissue

Journal of food science, 2019-01, Vol.84 (1), p.80-85

2019

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Effects of dietary fat sources on the intramuscular and subcutaneous adipose tissue fatty acid composition, and consumer acceptability of lamb

Journal of the science of food and agriculture, 2020-03, Vol.100 (5), p.2176-2184

2020

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Precursors of Chicken Flavor. II. Identification of Key Flavor Precursors Using Sensory Methods

Journal of agricultural and food chemistry, 2005-08, Vol.53 (16), p.6455-6462

2005

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The nutritional value of meat should be considered when comparing the carbon footprint of lambs produced on different finishing diets

Frontiers in sustainable food systems, 2024-02, Vol.8

2024

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Comparison of consumer perception and acceptability for steaks cooked to different endpoints: Validation of photographic approach

Food chemistry, 2013-02, Vol.136 (3-4), p.1597-1602

2013

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Precursors of Chicken Flavor. I. Determination of Some Flavor Precursors in Chicken Muscle

Journal of agricultural and food chemistry, 2005-07, Vol.53 (15), p.6067-6072

2005

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Various Statistical Approaches to Assess and Predict Carcass and Meat Quality Traits

Foods, 2020-04, Vol.9 (4), p.525

2020

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“Let the Record Speak . . .”: The Power of the Medical Record

Journal for nurse practitioners, 2016-02, Vol.12 (2), p.88-94

2016

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Preliminary investigation of the application of Raman spectroscopy to the prediction of the sensory quality of beef silverside

Meat science, 2004-04, Vol.66 (4), p.903-913

2004

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Fatty acid composition of intramuscular fat and odour-active compounds of lamb commercialized in northern Spain

Meat science, 2018-05, Vol.139, p.231-238

2018

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Informed Consent: Ethical and Legal Considerations for Advanced Practice Nurses

Journal for nurse practitioners, 2017-02, Vol.13 (2), p.124-130

2017

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Contributions of tenderness, juiciness and flavor liking to overall liking of beef in Europe

Meat science, 2020-10, Vol.168, p.108190-108190, Article 108190

2020

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The Power of Parables in Critical Thinking

Teaching philosophy, 2018-09, Vol.41 (3), p.255-259

Farmer, Linda L.

2018

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Postcolumn Derivatization Method for Determination of Reducing and Phosphorylated Sugars in Chicken by High Performance Liquid Chromatography

Journal of agricultural and food chemistry, 2002-05, Vol.50 (10), p.2760-2766

2002

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Effect of Some Fat Replacers on the Release of Volatile Aroma Compounds from Low-Fat Meat Products

Journal of agricultural and food chemistry, 2000-08, Vol.48 (8), p.3476-3484

2000

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Sensory characteristics of farmed and wild Atlantic salmon

Aquaculture, 2000-07, Vol.187 (1), p.105-125

2000

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Identification of Major Volatile Odor Compounds in Frankfurters

Journal of agricultural and food chemistry, 1999-12, Vol.47 (12), p.5151-5160

1999

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European conformation and fat scores of bovine carcasses are not good indicators of marbling

Meat science, 2020-12, Vol.170 (1), p.108233-108233, Article 108233

2020

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Effect of castration and age at slaughter on sensory perception of lamb meat

Small ruminant research, 2017-12, Vol.157, p.65-74

2017

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Volatile Profile of Grilled Lamb as Affected by Castration and Age at Slaughter in Two Breeds

Post-slaughter changes in ATP metabolites, reducing and phosphorylated sugars in chicken meat

Current situation and future prospects for beef production in Europe - A review

Effect of finishing diet and duration on the sensory quality and volatile profile of lamb meat

The Influence of Cooking Methods and Muscle on Beef Aroma Profile and Consumer Satisfaction: Insights from Volatile Compound Analysis

Understanding consumer liking of beef using hierarchical cluster analysis and external preference mapping

Validation of a Rapid Microwave‐Assisted Extraction Method and GC‐FID Quantification of Total Branched Chain Fatty Acids in Lamb Subcutaneous Adipose Tissue

Effects of dietary fat sources on the intramuscular and subcutaneous adipose tissue fatty acid composition, and consumer acceptability of lamb

Precursors of Chicken Flavor. II. Identification of Key Flavor Precursors Using Sensory Methods

The nutritional value of meat should be considered when comparing the carbon footprint of lambs produced on different finishing diets

Comparison of consumer perception and acceptability for steaks cooked to different endpoints: Validation of photographic approach

Precursors of Chicken Flavor. I. Determination of Some Flavor Precursors in Chicken Muscle

Various Statistical Approaches to Assess and Predict Carcass and Meat Quality Traits

“Let the Record Speak . . .”: The Power of the Medical Record

Preliminary investigation of the application of Raman spectroscopy to the prediction of the sensory quality of beef silverside

Fatty acid composition of intramuscular fat and odour-active compounds of lamb commercialized in northern Spain

Informed Consent: Ethical and Legal Considerations for Advanced Practice Nurses

Contributions of tenderness, juiciness and flavor liking to overall liking of beef in Europe

The Power of Parables in Critical Thinking

Postcolumn Derivatization Method for Determination of Reducing and Phosphorylated Sugars in Chicken by High Performance Liquid Chromatography

Effect of Some Fat Replacers on the Release of Volatile Aroma Compounds from Low-Fat Meat Products

Sensory characteristics of farmed and wild Atlantic salmon

Identification of Major Volatile Odor Compounds in Frankfurters

European conformation and fat scores of bovine carcasses are not good indicators of marbling

Effect of castration and age at slaughter on sensory perception of lamb meat

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