Meat Flavor

Known as: MEAT 
A characteristic of a medicinal product, specifying that its most predominant agreeable savor detected by the unified sensation of taste and… (More)
National Institutes of Health

Topic mentions per year

Topic mentions per year

1999-2017
02419992017

Papers overview

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2017
2017
Cancer cachexia (CC) is a progressive metabolic syndrome that is marked by severe body weight loss. Metabolic disarrangement of… (More)
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2017
2017
BACKGROUND Training is a core component in the implementation of empirically supported treatments, especially in the case of… (More)
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2017
2017
The meat-like reactions of l-cysteine and d-(+)-xylose with or without glycine were investigated. LC-MS was used to… (More)
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2017
2017
To explore initial Maillard reaction pathways and mechanisms for maximal formation of meaty flavors in heated cysteine-xylose… (More)
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Review
2015
Review
2015
Flavor is the sensory impression sensed by taste and smell buds and is a leading factor determining the meat quality and… (More)
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2012
2012
Bearing in mind that cancer cachexia is associated with chronic systemic inflammation and that endurance training has been… (More)
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Review
2010
Review
2010
BACKGROUND AND PURPOSE Middle ear adenomatous tumors (MEAT) are rare tumors which can be begin or malignant and can present a… (More)
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Review
2008
Review
2008
This literature review focuses on meat tenderness and flavor, which are most important in determining meat quality, but… (More)
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2007
2007
High quality food composition data and corresponding databanks represent essential resources of elementary value for many… (More)
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1999
1999
A primary adenomatous tumor of the middle ear was examined by light microscopy, ultrastructural and immunohistochemical… (More)
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