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Perceptions on Specialist Palliative Care Involvement During and After Cardiopulmonary Resuscitation: A Qualitative Study

Critical care explorations, 2024-04, Vol.6 (4), p.e1077-e1077

2024

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MEMS IMU for AHRS applications

2008 IEEE/ION Position, Location and Navigation Symposium, 2008, p.225-231

2008

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Cooked yields, color, tenderness, and sensory traits of beef roasts cooked in an oven with steam generation versus a commercial convection oven to different endpoint temperatures

Meat science, 2012-10, Vol.92 (2), p.97-106

2012

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Prognostic value of baseline absolute lymphocyte concentration and neutrophil/lymphocyte ratio in dogs with newly diagnosed multi‐centric lymphoma

Veterinary & comparative oncology, 2015-12, Vol.13 (4), p.337-347

2015

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Internal premature browning in cooked steaks from enhanced beef round muscles packaged in high-oxygen and ultra-low oxygen modified atmospheres

Journal of food science, 2004-03, Vol.69 (2), p.fct142-fct146

2004

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Fibroblast growth factor-23 (FGF-23) bei COPD-Patienten – ein neuer und wertvoller Biomarker?

Pneumologie (Stuttgart, Germany), 2018-03, Vol.72 (S 01), p.S85-S85

2018

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Interrelationships between descriptive texture profile sensory panel and descriptive attribute sensory panel evaluations of beef Longissimus and Semitendinosus muscles

Meat science, 2000-04, Vol.54 (4), p.325-332

2000

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Endpoint temperature, internal cooked color, and expressible juice color relationships in ground beef patties

Journal of food science, 1994-05, Vol.59 (3), p.465-470

1994

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Chemical, physical, and sensory characterization of ground beef containing 5 to 30 percent fat

Journal of food science, 1992, Vol.57 (1), p.25-29

1992

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Interrelationships among evaluations of beef longissimus and semitendinosus muscle tenderness by Warner-Bratzler shear force, a descriptive-texture profile sensory panel, and a descriptive attribute sensory panel

Journal of animal science, 1999-04, Vol.77 (4), p.865

1999

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SENSORY ANALYSIS OF IRRADIATED GROUND BEEF PATTIES AND WHOLE MUSCLE BEEF

Journal of sensory studies, 1997-07, Vol.12 (2), p.105-126

1997

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Freezing Improves Instrumental Tenderness of Strip Steaks Purchased at Retail Grocery Stores

Kansas Agricultural Experiment Station Research Reports, 2016-01, Vol.2 (1)

2016

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Premium Choice Steaks Purchased from Grocery Outlets Are Generally More Tender Throughout the Year than Lower Quality Grade Steaks

Kansas Agricultural Experiment Station Research Reports, 2016-01, Vol.2 (1)

2016

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Aging time affects color stability and sensory properties of ground beef patties adjusted to a Similar Fat Composition by Combining Subprimals from the Chuck Roll and Knuckle (2014)

Kansas Agricultural Experiment Station Research Reports, 2014-01 (1), p.90-94

2014

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Subprimal type and quality grade affect fatty acid composition and cooked firmness of ground beef patties (2014)

Kansas Agricultural Experiment Station Research Reports, 2014-01 (1), p.95-98

2014

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CHEMICAL PROPERTIES OF GROUND BEEF PATTIES EXHIBITING NORMAL AND PREMATURE BROWN INTERNAL COOKED COLOR

Journal of muscle foods, 1996-08, Vol.7 (3), p.303-314

1996

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COLOR AND OXIDATIVE PROPERTIES OF IRRADIATED GROUND BEEF PATTIES

Journal of muscle foods, 1997-12, Vol.8 (4), p.445-464

1997

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COLOR AND OXIDATIVE PROPERTIES OF IRRADIATED WHOLE MUSCLE BEEF

Journal of muscle foods, 1997-12, Vol.8 (4), p.427-443

1997

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COLOR AND OXIDATIVE PROPERTIES OF IRRADIATED WHOLE MUSCLE BEEF 1

Journal of muscle foods, 1997-12, Vol.8 (4), p.427-443

1997

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COLOR AND OXIDATIVE PROPERTIES OF IRRADIATED GROUND BEEF PATTIES1

Journal of muscle foods, 1997-12, Vol.8 (4), p.445-464

1997

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COLOR AND OXIDATIVE PROPERTIES OF IRRADIATED GROUND BEEF PATTIES 1

Journal of muscle foods, 1997-12, Vol.8 (4), p.445-464

1997

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COLOR AND OXIDATIVE PROPERTIES OF IRRADIATED WHOLE MUSCLE BEEF1

Journal of muscle foods, 1997-12, Vol.8 (4), p.427-443

1997

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Flavor and aroma of low-dose irradiated, boneless, pork chops (1995)

Kansas Agricultural Experiment Station Research Reports, 1995-01 (10), p.131-134

1995

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Display life and related traits of low-dose irradiated, boneless, pork chops (1995)

Kansas Agricultural Experiment Station Research Reports, 1995-01 (10), p.135-138

1995

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Consumer acceptance of low-dose irradiated, boneless, pork chops (1995)

Kansas Agricultural Experiment Station Research Reports, 1995-01 (10), p.129-130

1995

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Perceptions on Specialist Palliative Care Involvement During and After Cardiopulmonary Resuscitation: A Qualitative Study

MEMS IMU for AHRS applications

Cooked yields, color, tenderness, and sensory traits of beef roasts cooked in an oven with steam generation versus a commercial convection oven to different endpoint temperatures

Prognostic value of baseline absolute lymphocyte concentration and neutrophil/lymphocyte ratio in dogs with newly diagnosed multi‐centric lymphoma

Internal premature browning in cooked steaks from enhanced beef round muscles packaged in high-oxygen and ultra-low oxygen modified atmospheres

Fibroblast growth factor-23 (FGF-23) bei COPD-Patienten – ein neuer und wertvoller Biomarker?

Interrelationships between descriptive texture profile sensory panel and descriptive attribute sensory panel evaluations of beef Longissimus and Semitendinosus muscles

Endpoint temperature, internal cooked color, and expressible juice color relationships in ground beef patties

Chemical, physical, and sensory characterization of ground beef containing 5 to 30 percent fat

Interrelationships among evaluations of beef longissimus and semitendinosus muscle tenderness by Warner-Bratzler shear force, a descriptive-texture profile sensory panel, and a descriptive attribute sensory panel

SENSORY ANALYSIS OF IRRADIATED GROUND BEEF PATTIES AND WHOLE MUSCLE BEEF

Freezing Improves Instrumental Tenderness of Strip Steaks Purchased at Retail Grocery Stores

Premium Choice Steaks Purchased from Grocery Outlets Are Generally More Tender Throughout the Year than Lower Quality Grade Steaks

Aging time affects color stability and sensory properties of ground beef patties adjusted to a Similar Fat Composition by Combining Subprimals from the Chuck Roll and Knuckle (2014)

Subprimal type and quality grade affect fatty acid composition and cooked firmness of ground beef patties (2014)

CHEMICAL PROPERTIES OF GROUND BEEF PATTIES EXHIBITING NORMAL AND PREMATURE BROWN INTERNAL COOKED COLOR

COLOR AND OXIDATIVE PROPERTIES OF IRRADIATED GROUND BEEF PATTIES

COLOR AND OXIDATIVE PROPERTIES OF IRRADIATED WHOLE MUSCLE BEEF

COLOR AND OXIDATIVE PROPERTIES OF IRRADIATED WHOLE MUSCLE BEEF 1

COLOR AND OXIDATIVE PROPERTIES OF IRRADIATED GROUND BEEF PATTIES1

COLOR AND OXIDATIVE PROPERTIES OF IRRADIATED GROUND BEEF PATTIES 1

COLOR AND OXIDATIVE PROPERTIES OF IRRADIATED WHOLE MUSCLE BEEF1

Flavor and aroma of low-dose irradiated, boneless, pork chops (1995)

Display life and related traits of low-dose irradiated, boneless, pork chops (1995)

Consumer acceptance of low-dose irradiated, boneless, pork chops (1995)

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