Detalles de la búsqueda
1.
Clinical significance of vitamin D in idiopathic normal pressure hydrocephalus.
Acta Neurochir (Wien);
163(7): 1969-1977, 2021 07.
Artículo
en Inglés
| MEDLINE | ID: mdl-33881606
2.
Beneficial Effects of Traditional Seasonings on Quality Characteristics of Fermented Sausages.
Asian-Australas J Anim Sci;
29(8): 1173-80, 2016 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-26954136
3.
Cholesterol-lowering and lipid oxidation reduction potentials of traditional seasonings in Salchichon dry-fermented sausages.
J Food Sci Technol;
53(8): 3364-3373, 2016 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-27784931
4.
Investigation of Physicochemical and Sensory Quality Differences in Pork Belly and Shoulder Butt Cuts with Different Quality Grades.
Food Sci Anim Resour;
41(2): 224-236, 2021 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-33987545
5.
Effect of Cadherin-11 Expression on the Prognosis of a Newly Diagnosed Primary Glioblastoma.
Brain Tumor Res Treat;
9(2): 63-69, 2021 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-34725986
6.
Back-fat thickness as a primary index reflecting the yield and overall acceptance of pork meat.
Anim Sci J;
92(1): e13515, 2021.
Artículo
en Inglés
| MEDLINE | ID: mdl-33522042
7.
Meat quality characteristics of pork bellies in relation to fat level.
Anim Biosci;
34(10): 1663-1673, 2021 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-33561922
8.
Relationship between body size traits and carcass traits with primal cuts yields in Hanwoo steers.
Anim Biosci;
34(1): 127-133, 2021 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-32819065
9.
Effect of Indocyanine Green and Infrared Diode Laser to Streptococcus mutans Biofilms.
Photobiomodul Photomed Laser Surg;
38(10): 646-652, 2020 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-32758054
10.
Comparison of Storage Stability, Volatile Compounds and Sensory Properties between Coarsely-and Finely-Marbled 1+ Grade Hanwoo Beef Loins.
Food Sci Anim Resour;
40(4): 497-511, 2020 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-32734259
11.
Comparison of Tastes-Related Components and Eating Quality between Hanwoo Steer and Cow Longissimus thoracis Muscles.
Food Sci Anim Resour;
40(6): 908-923, 2020 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-33305276
12.
Metabolomics Analysis of the Beef Samples with Different Meat Qualities and Tastes.
Food Sci Anim Resour;
40(6): 924-937, 2020 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-33305277
13.
Nuclear magnetic resonance-based metabolomics analysis and characteristics of beef in different fattening periods.
J Anim Sci Technol;
62(3): 321-333, 2020 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-32568257
14.
Effect of various polishing burs on surface roughness and bacterial adhesion in pediatric zirconia crowns.
Dent Mater J;
38(2): 311-316, 2019 Mar 31.
Artículo
en Inglés
| MEDLINE | ID: mdl-30814454
15.
Effect of Photodynamic Therapy on Multispecies Biofilms, Including Streptococcus mutans, Lactobacillus casei, and Candida albicans.
Photobiomodul Photomed Laser Surg;
37(5): 282-287, 2019 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-31084564
16.
Live weights at slaughter significantly affect the meat quality and flavor components of pork meat.
Anim Sci J;
90(5): 667-679, 2019 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-30815949
17.
The fates of microbial populations on pig carcasses during slaughtering process, on retail cuts after slaughter, and intervention efficiency of lactic acid spraying.
Int J Food Microbiol;
294: 10-17, 2019 Apr 02.
Artículo
en Inglés
| MEDLINE | ID: mdl-30711888
18.
The effects of pre-and post-slaughter spray application with organic acids on microbial population reductions on beef carcasses.
Meat Sci;
137: 16-23, 2018 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-29149625
19.
Lactobacillus plantarum (KACC 92189) as a Potential Probiotic Starter Culture for Quality Improvement of Fermented Sausages.
Korean J Food Sci Anim Resour;
38(1): 189-202, 2018 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-29725237
20.
Comparison of Drying Yield, Meat Quality, Oxidation Stability and Sensory Properties of Bone-in Shell Loin Cut by Different Dry-aging Conditions.
Korean J Food Sci Anim Resour;
38(6): 1131-1143, 2018 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-30675105