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The cooking loss, carcass weight, meat pH, and moisture parameters are crucial indicators of the quality of processed meat and play a significant role in determining the juiciness and texture of cooked meat

Importantly, none of the tested substances improved all the cognitive abilities assessed, but only certain specific aspects

Incidence, risk factors and outcomes of de novo malignancies post liver transplantation

Zhou et al., Extremely small iron oxide nanoparticle-encapsulated nanogels as a glutathione-responsive T1 contrast agent for tumor-targeted magnetic resonance imaging

Free Radic Biol Med 112:111

This growth reflects the rising concern over obesity and metabolic diseases, which have become more prevalent worldwide