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Showing 1 to 4 of 4 for “"NPPC"”.

  1. Profiling L-serine Transport Throughout Growth and Meiotic Maturation in Mouse Oocytes

    … However, a biological regulator of arrest, NPPC, resulted in enhanced transport activity in vitro. This may be due to signalling mechanisms of the NPPC pathway affecting regulation of serine uptake, which presents a direction for future research.

    ottawa-retro Repository record for Profiling L-serine Transport Throughout Growth and Meiotic Maturation in Mouse Oocytes (opens in a new tab)

  2. The effects of ultimate pH and color on sensory traits of pork loin chops cooked to a medium-rare degree of doneness

    … then evaluated for CIE instrumental L*, a*, b*, NPPC visual color, NPPC visual marbling, and subjective firmness on 1 d postmortem. All measurements were collected on the ventral surface of the loin at the approximate location of the 10th rib. Then, loins were transported to the University of …

    uiuc Repository record for The effects of ultimate pH and color on sensory traits of pork loin chops cooked to a medium-rare degree of doneness (opens in a new tab)

  3. The role of the systemic inflammatory response, the JAK STAT pathway and the MAPK pathway in the prognosis of resectable pancreatic cancer

    … (PC) or non-pancreatic peri-ampullary cancer (NPPC) was created with pre-operative CRP values and survival data. The author then created tissue micro-arrays (TMA’s) with both tumour and normal pancreatic duct tissue from each of the 148 patients in the retrospective cohort and carried out …

    glasgow Repository record for The role of the systemic inflammatory response, the JAK STAT pathway and the MAPK pathway in the prognosis of resectable pancreatic cancer (opens in a new tab)

  4. The effects of chop quality, cooking method, and degree of doneness on consumer acceptability of boneless pork chops

    … “standard”. Chops classified as “choice” had a NPPC visual color score ≥ 3 and a visual marbling score ≥ 2. Chops were classified as “standard” when NPPC scores did not meet the qualifications for “choice”. Chops in experiment 1 were then cooked to either 63°C or 71°C. Chops in experiment 2 were …

    uiuc Repository record for The effects of chop quality, cooking method, and degree of doneness on consumer acceptability of boneless pork chops (opens in a new tab)