BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

132 related articles for article (PubMed ID: 25460126)

  • 1. Lambmeat colour values (HunterLab CIE and reflectance) are influenced by aperture size (5 mm v. 25 mm).
    Holman BW; Ponnampalam EN; van de Ven RJ; Kerr MG; Hopkins DL
    Meat Sci; 2015 Feb; 100():202-8. PubMed ID: 25460126
    [TBL] [Abstract][Full Text] [Related]  

  • 2. The importance of chill rate when characterising colour change of lamb meat during retail display.
    Jacob RH; Thomson KL
    Meat Sci; 2012 Feb; 90(2):478-84. PubMed ID: 21985893
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Factors affecting the colour of lamb meat from the longissimus muscle during display: the influence of muscle weight and muscle oxidative capacity.
    Calnan HB; Jacob RH; Pethick DW; Gardner GE
    Meat Sci; 2014 Feb; 96(2 Pt B):1049-57. PubMed ID: 24080243
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Relationship between consumer ranking of lamb colour and objective measures of colour.
    Khliji S; van de Ven R; Lamb TA; Lanza M; Hopkins DL
    Meat Sci; 2010 Jun; 85(2):224-9. PubMed ID: 20374889
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Selenium supplementation and increased muscle glutathione concentration do not improve the color stability of lamb meat.
    Jose CG; Jacob RH; Gardner GE; Pethick DW; Liu SM
    J Agric Food Chem; 2010 Jun; 58(12):7389-93. PubMed ID: 20491438
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Examination of the effect of ageing and temperature at rigor on colour stability of lamb meat.
    Hopkins DL; Lamb TA; Kerr MJ; van de Ven RJ; Ponnampalam EN
    Meat Sci; 2013 Oct; 95(2):311-6. PubMed ID: 23747623
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Retail colour stability of lamb meat is influenced by breed type, muscle, packaging and iron concentration.
    Warner RD; Kearney G; Hopkins DL; Jacob RH
    Meat Sci; 2017 Jul; 129():28-37. PubMed ID: 28235693
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Genetic variation in colour stability traits of lamb cuts under two packaging systems.
    Mortimer SI; Jacob RH; Kearney G; Hopkins DL; Warner RD
    Meat Sci; 2019 Nov; 157():107870. PubMed ID: 31252375
    [TBL] [Abstract][Full Text] [Related]  

  • 9. A comparison of the Nix Colour Sensor Pro™ and HunterLab MiniScan™ colorimetric instruments when assessing aged beef colour stability over 72 h display.
    Holman BWB; Hopkins DL
    Meat Sci; 2019 Jan; 147():162-165. PubMed ID: 30253262
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Skin reflectance-spectra and colour-value dependency on measuring-head aperture area in ordinary reflectance spectrophotometry and tristimulus colourimetry.
    Takiwaki H; Miyaoka Y; Skrebova N; Kohno H; Arase S
    Skin Res Technol; 2002 May; 8(2):94-7. PubMed ID: 12060473
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Relative contributions of animal and muscle effects to variation in beef lean color stability.
    King DA; Shackelford SD; Wheeler TL
    J Anim Sci; 2011 May; 89(5):1434-51. PubMed ID: 21183708
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Interaction of diet and long ageing period on lipid oxidation and colour stability of lamb meat.
    Ponnampalam EN; Plozza T; Kerr MG; Linden N; Mitchell M; Bekhit AEA; Jacobs JL; Hopkins DL
    Meat Sci; 2017 Jul; 129():43-49. PubMed ID: 28249178
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Relationship between colorimetric (instrumental) evaluation and consumer-defined beef colour acceptability.
    Holman BWB; Mao Y; Coombs CEO; van de Ven RJ; Hopkins DL
    Meat Sci; 2016 Nov; 121():104-106. PubMed ID: 27294520
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Phenotypic characterisation of colour stability of lamb meat.
    Jacob RH; D'Antuono MF; Gilmour AR; Warner RD
    Meat Sci; 2014 Feb; 96(2 Pt B):1040-8. PubMed ID: 23415827
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Nix Pro Color Sensor provides comparable color measurements to HunterLab colorimeter for fresh beef.
    Schelkopf CS; Rice EA; Swenson JK; Hess AM; Geornaras I; Belk KE; Nair MN
    J Food Sci Technol; 2021 Sep; 58(9):3661-3665. PubMed ID: 34366483
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Vitamin E concentration in alpaca meat and its impact on oxidative traits during retail display.
    Smith MA; Nelson CL; Biffin TE; Bush RD; Hall EJS; Hopkins DL
    Meat Sci; 2019 May; 151():18-23. PubMed ID: 30682659
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Meat Color Stability of Ovine Muscles Is Related to Glycolytic Dehydrogenase Activities.
    Xin J; Li Z; Li X; Li M; Li G; Rao W; Zhang D
    J Food Sci; 2018 Oct; 83(10):2432-2438. PubMed ID: 30300467
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Using instrumental (CIE and reflectance) measures to predict consumers' acceptance of beef colour.
    Holman BW; van de Ven RJ; Mao Y; Coombs CE; Hopkins DL
    Meat Sci; 2017 May; 127():57-62. PubMed ID: 28130985
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Alpha-tocopherol concentrations and case life of lamb muscle as influenced by concentrate or pasture finishing.
    Turner KE; McClure KE; Weiss WP; Borton RJ; Foster JG
    J Anim Sci; 2002 Oct; 80(10):2513-21. PubMed ID: 12413072
    [TBL] [Abstract][Full Text] [Related]  

  • 20. The effects of the myostatin g+6723G>A mutation on carcass and meat quality of lamb.
    Hope M; Haynes F; Oddy H; Koohmaraie M; Al-Owaimer A; Geesink G
    Meat Sci; 2013 Sep; 95(1):118-22. PubMed ID: 23680643
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.