These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

251 related articles for article (PubMed ID: 26771143)

  • 1. Intensive vs. free-range organic beef. A preference study through consumer liking and conjoint analysis.
    García-Torres S; López-Gajardo A; Mesías FJ
    Meat Sci; 2016 Apr; 114():114-120. PubMed ID: 26771143
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Fatty acid profiles, meat quality, and sensory attributes of organic versus conventional dairy beef steers.
    Bjorklund EA; Heins BJ; Dicostanzo A; Chester-Jones H
    J Dairy Sci; 2014 Mar; 97(3):1828-34. PubMed ID: 24472126
    [TBL] [Abstract][Full Text] [Related]  

  • 3. The effect of information on beef husbandry systems on consumers' preferences and willingness to pay.
    Risius A; Hamm U
    Meat Sci; 2017 Feb; 124():9-14. PubMed ID: 27792916
    [TBL] [Abstract][Full Text] [Related]  

  • 4. The influence of taste in willingness-to-pay valuations of sirloin steaks from postextraction algal residue-fed cattle.
    Johnson MD; Miller RK; Morrill JC; Anderson DP; Wickersham TA; Sawyer JE; Richardson JW; Palma MA
    J Anim Sci; 2016 Jul; 94(7):3072-83. PubMed ID: 27482694
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Development of a beef flavor lexicon and its application to compare the flavor profile and consumer acceptance of rib steaks from grass- or grain-fed cattle.
    Maughan C; Tansawat R; Cornforth D; Ward R; Martini S
    Meat Sci; 2012 Jan; 90(1):116-21. PubMed ID: 21703775
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Spanish, French and British consumers' acceptability of Uruguayan beef, and consumers' beef choice associated with country of origin, finishing diet and meat price.
    Realini CE; Font i Furnols M; Sañudo C; Montossi F; Oliver MA; Guerrero L
    Meat Sci; 2013 Sep; 95(1):14-21. PubMed ID: 23644048
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Beef from Calves Finished with a Diet Based on Concentrate Rich in Agro-Industrial By-Products: Acceptability and Quality Label Preferences in Spanish Meat Consumers.
    Angón E; Requena F; Caballero-Villalobos J; Cantarero-Aparicio M; Martínez-Marín AL; Perea JM
    Animals (Basel); 2021 Dec; 12(1):. PubMed ID: 35011112
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Cross-Cultural Consumer Acceptability and Purchase Intent of Forage-Finished Rib-Eye Steaks.
    Torrico DD; Wardy W; Pujols KD; Carabante KM; Jirangrat W; Scaglia G; Janes ME; Prinyawiwatkul W
    J Food Sci; 2015 Oct; 80(10):S2287-95. PubMed ID: 26408954
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Comparing consumer liking of beef from three feeding systems using a combination of traditional and temporal liking sensory methods.
    Corcoran LC; Schlich P; Moloney AP; O'Riordan E; K M; Botinestean C; Gallagher E; O' Sullivan MG; Crofton EC
    Food Res Int; 2023 Jun; 168():112747. PubMed ID: 37120201
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Beef quality labels: A combination of sensory acceptance test, stated willingness to pay, and choice-based conjoint analysis.
    Meyerding SGH; Gentz M; Altmann B; Meier-Dinkel L
    Appetite; 2018 Aug; 127():324-333. PubMed ID: 29792892
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Untrained consumer assessment of the eating quality of European beef: 2. Demographic factors have only minor effects on consumer scores and willingness to pay.
    Bonny SPF; Gardner GE; Pethick DW; Allen P; Legrand I; Wierzbicki J; Farmer LJ; Polkinghorne RJ; Hocquette JF
    Animal; 2017 Aug; 11(8):1399-1411. PubMed ID: 28190414
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Consumer sensory acceptance and value of domestic, Canadian, and Australian grass-fed beef steaks.
    Sitz BM; Calkins CR; Feuz DM; Umberger WJ; Eskridge KM
    J Anim Sci; 2005 Dec; 83(12):2863-8. PubMed ID: 16282625
    [TBL] [Abstract][Full Text] [Related]  

  • 13. The colour and sensory characteristics of longissimus muscle from beef cattle that grazed grass or consumed concentrates prior to slaughter.
    Moloney AP; O' Riordan EG; Monahan FJ; Richardson RI
    J Sci Food Agric; 2022 Jan; 102(1):113-120. PubMed ID: 34060106
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Consumer Sensory Comparisons Among Beef, Horse, Elk, and Bison Using Preferred Attributes Elicitation and Check-All-That-Apply Methods.
    Popoola IO; Bruce HL; McMullen LM; Wismer WV
    J Food Sci; 2019 Oct; 84(10):3009-3017. PubMed ID: 31509247
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Sensory quality of beef from different finishing diets.
    Resconi VC; Campo MM; Font i Furnols M; Montossi F; Sañudo C
    Meat Sci; 2010 Nov; 86(3):865-9. PubMed ID: 20696533
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Consumer Acceptance, Emotional Response, and Purchase Intent of Rib-Eye Steaks from Grass-Fed Steers, and Effects of Health Benefit Information on Consumer Perception.
    Carabante KM; Ardoin R; Scaglia G; Malekian F; Khachaturyan M; Janes ME; Prinyawiwatkul W
    J Food Sci; 2018 Oct; 83(10):2560-2570. PubMed ID: 30184253
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Classification and characterization of Japanese consumers' beef preferences by external preference mapping.
    Sasaki K; Ooi M; Nagura N; Motoyama M; Narita T; Oe M; Nakajima I; Hagi T; Ojima K; Kobayashi M; Nomura M; Muroya S; Hayashi T; Akama K; Fujikawa A; Hokiyama H; Kobayashi K; Nishimura T
    J Sci Food Agric; 2017 Aug; 97(10):3453-3462. PubMed ID: 28071797
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Vitamin E and polyunsaturated fatty acids in bovine muscle and the oxidative stability of beef from cattle receiving grass or concentrate-based rations.
    Luciano G; Moloney AP; Priolo A; Röhrle FT; Vasta V; Biondi L; López-Andrés P; Grasso S; Monahan FJ
    J Anim Sci; 2011 Nov; 89(11):3759-68. PubMed ID: 21705637
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Understanding consumer liking of beef using hierarchical cluster analysis and external preference mapping.
    Chong FS; O'Sullivan MG; Kerry JP; Moloney AP; Methven L; Gordon AW; Hagan TD; Farmer LJ
    J Sci Food Agric; 2020 Jan; 100(1):245-257. PubMed ID: 31512244
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Identifying consumer preferences for specific beef flavor characteristics in relation to cattle production and postmortem processing parameters.
    O'Quinn TG; Woerner DR; Engle TE; Chapman PL; Legako JF; Brooks JC; Belk KE; Tatum JD
    Meat Sci; 2016 Feb; 112():90-102. PubMed ID: 26560806
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 13.