Testing different devices to assess the meat tenderness: preliminary results
Sign Up to like & getrecommendations! Published in 2021 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-020-04941-1
Abstract: Meat tenderness is one of the principal attribute associated with consumer preferences. This study describes tenderness measurements at three final endpoint cooking temperatures (51, 61 and 71 °C) using a mechanical Warner–Bratzler (WBSF) as the standard… read more here.
Keywords: different devices; testing different; assess meat; devices assess ... See more keywords
Prevalence of Contact Allergy to Propolis—Testing With Different Propolis Patch Test Materials
Sign Up to like & getrecommendations! Published in 2025 at "Contact Dermatitis"
DOI: 10.1111/cod.14773
Abstract: Propolis is a sticky substance produced by honeybees from plant resins collected from locally growing vegetation. Its chemical composition varies depending on the plant species visited by the bees. Contact dermatitis is commonly reported following… read more here.
Keywords: different propolis; testing different; allergy propolis; prevalence contact ... See more keywords
Testing Some Different Implementations of Heat Convection and Radiation in the Leapfrog-Hopscotch Algorithm
Sign Up to like & getrecommendations! Published in 2022 at "Algorithms"
DOI: 10.3390/a15110400
Abstract: Based on many previous experiments, the most efficient explicit and stable numerical method to solve heat conduction problems is the leapfrog-hopscotch scheme. In our last paper, we made a successful attempt to solve the nonlinear… read more here.
Keywords: leapfrog hopscotch; testing different; heat; convection radiation ... See more keywords