BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

584 related articles for article (PubMed ID: 31234027)

  • 21. Consumer preferences for beef with improved nutrient profile1.
    Flowers S; McFadden BR; Carr CC; Mateescu RG
    J Anim Sci; 2019 Dec; 97(12):4699-4709. PubMed ID: 31628839
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Regional, socioeconomic and behavioural- impacts on consumer acceptability of beef in Northern Ireland, Republic of Ireland and Great Britain.
    Chong FS; Farmer LJ; Hagan TDJ; Speers JS; Sanderson DW; Devlin DJ; Tollerton IJ; Gordon AW; Methven L; Moloney AP; Kerry JP; O'Sullivan MG
    Meat Sci; 2019 Aug; 154():86-95. PubMed ID: 31022586
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Beef customer satisfaction: cooking method and degree of doneness effects on the top sirloin steak.
    Savell JW; Lorenzen CL; Neely TR; Miller RK; Tatum JD; Wise JW; Taylor JF; Buyck MJ; Reagan JO
    J Anim Sci; 1999 Mar; 77(3):645-52. PubMed ID: 10229360
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Consumer visual preference and value for beef steaks differing in marbling level and color.
    Killinger KM; Calkins CR; Umberger WJ; Feuz DM; Eskridge KM
    J Anim Sci; 2004 Nov; 82(11):3288-93. PubMed ID: 15542475
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Beef customer satisfaction: factors affecting consumer evaluations of clod steaks.
    Goodson KJ; Morgan WW; Reagan JO; Gwartney BL; Courington SM; Wise JW; Savell JW
    J Anim Sci; 2002 Feb; 80(2):401-8. PubMed ID: 11881929
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Research on the Irrational Behavior of Consumers' Safe Consumption and Its Influencing Factors.
    Wang J; Shen M; Gao Z
    Int J Environ Res Public Health; 2018 Dec; 15(12):. PubMed ID: 30563258
    [TBL] [Abstract][Full Text] [Related]  

  • 27. 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]  

  • 28. Consumers' perception and purchase behaviour of meat in China.
    Kantono K; Hamid N; Ma Q; Chadha D; Oey I
    Meat Sci; 2021 Sep; 179():108548. PubMed ID: 33993070
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Beef meat preferences of consumers from Northwest Italy: Analysis of choice attributes.
    Merlino VM; Borra D; Girgenti V; Dal Vecchio A; Massaglia S
    Meat Sci; 2018 Sep; 143():119-128. PubMed ID: 29738962
    [TBL] [Abstract][Full Text] [Related]  

  • 30. U. S. consumer perceptions of U. S. and Canadian beef quality grades.
    Tedford JL; Rodas-González A; Garmyn AJ; Brooks JC; Johnson BJ; Starkey JD; Clark GO; Derington AJ; Collins JA; Miller MF
    J Anim Sci; 2014 Aug; 92(8):3685-92. PubMed ID: 24802035
    [TBL] [Abstract][Full Text] [Related]  

  • 31. 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]  

  • 32. Analysis of the factors creating consumer attributes of roasted beef steaks.
    Guzek D; Głąbska D; Gutkowska K; Wierzbicki J; Woźniak A; Wierzbicka A
    Anim Sci J; 2015 Mar; 86(3):333-9. PubMed ID: 25292290
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Consumer assessment of beef tenderloin steaks from various USDA quality grades at 3 degrees of doneness.
    O'Quinn TG; Brooks JC; Miller MF
    J Food Sci; 2015 Feb; 80(2):S444-9. PubMed ID: 25597832
    [TBL] [Abstract][Full Text] [Related]  

  • 34. One technology does not fit all: profiling consumers of tender and tenderised beef steaks.
    Almli VL; Van Wezemael L; Verbeke W; Ueland Ø
    Meat Sci; 2013 Mar; 93(3):361-70. PubMed ID: 23273438
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Consumer Preferences for Traceable Food with Different Functions of Safety Information Attributes: Evidence from a Menu-Based Choice Experiment in China.
    Hou B; Hou J; Wu L
    Int J Environ Res Public Health; 2019 Dec; 17(1):. PubMed ID: 31878189
    [TBL] [Abstract][Full Text] [Related]  

  • 36. European Consumers' Willingness to Pay for Red Meat Labelling Attributes.
    Cubero Dudinskaya E; Naspetti S; Arsenos G; Caramelle-Holtz E; Latvala T; Martin-Collado D; Orsini S; Ozturk E; Zanoli R
    Animals (Basel); 2021 Feb; 11(2):. PubMed ID: 33672549
    [TBL] [Abstract][Full Text] [Related]  

  • 37. If you build it, will they eat it? Consumer preferences for plant-based and cultured meat burgers.
    Slade P
    Appetite; 2018 Jun; 125():428-437. PubMed ID: 29501683
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Consumers' Preferences and Willingness to Pay for Fish Products with Health and Environmental Labels: Evidence from Five European Countries.
    Menozzi D; Nguyen TT; Sogari G; Taskov D; Lucas S; Castro-Rial JLS; Mora C
    Nutrients; 2020 Aug; 12(9):. PubMed ID: 32878105
    [TBL] [Abstract][Full Text] [Related]  

  • 39. The Impact of the Food Labeling and Other Factors on Consumer Preferences Using Discrete Choice Modeling-The Example of Traditional Pork Sausage.
    Czine P; Török Á; Pető K; Horváth P; Balogh P
    Nutrients; 2020 Jun; 12(6):. PubMed ID: 32545561
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Sensory characteristics and cross-cultural consumer acceptability of Bulgogi (Korean traditional barbecued beef).
    Hong JH; Yoon EK; Chung SJ; Chung L; Cha SM; O'Mahony M; Vickers Z; Kim KO
    J Food Sci; 2011; 76(5):S306-13. PubMed ID: 22417445
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 30.