Showing 1 - 20 results of 40 for search 'Michael Chao', query time: 0.18s Refine Results
  1. 1
    Case Report: Reversal of Hyaluronic Acid Rectal Wall Infiltration with Hyaluronidase
    by Anne Hong, Joseph Ischia, Michael Chao
    Published 2022-04-01
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  2. 2
    Use of magnetic resonance imaging-guided radiotherapy for breast cancer: a scoping review protocol
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  3. 3
    Use of magnetic resonance image‐guided radiotherapy for breast cancer: a scoping review
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  4. 4
    Protocol of a study investigating breath-hold techniques for upper-abdominal radiation therapy (BURDIE): addressing the challenge of a moving target
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  5. 5
    Effects of Thawing Method on Palatability Traits, Quality Attributes, and Thawing Characteristics of Beef Steaks
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  6. 6
    A dosimetric analysis of the aeroformTM tissue expander in radiation therapy
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  7. 7
    Impact of Disclosing Fat Content, Primal Source, and Price on Consumer Evaluation of Ground Beef
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  8. 8
    Labeling Terms and Production Claims Influence Consumers’ Palatability Perceptions of Ground Beef
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  9. 9
    Palatability Traits of Sirloin Cap Steaks From Four USDA Quality Grades
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  10. 10
    An Investigation on the Influence of Various Biochemical Tenderness Factors on Eight Different Bovine Muscles
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  11. 11
    Exploring the Effects of Incorporating Egg Powder Containing Phospholipase α2 Antibody on Ground Striploin Shelf-Life
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  12. 12
    Consumer Evaluation of Plant-Based Ground Beef Alternatives in Real-World Eating Scenarios
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  13. 13
    Biochemical Factors Affecting East Asian Consumers’ Sensory Preferences of Six Beef Shank Cuts
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  14. 14
    Evaluation of Fresh and Frozen Beef Strip Loins of Equal Aging Periods for Palatability Traits
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  15. 15
    Genetic analyses of inflammatory polyneuropathy and chronic inflammatory demyelinating polyradiculoneuropathy identified candidate genes
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  16. 16
    Effect of Electrostatic Field Assisted Thawing on the Quality of Previously Frozen Beef Striploins
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  17. 17
    Change in Myoglobin Denaturation and Physiochemical Properties Among Three Degrees of Doneness and Three Beef Whole Muscles
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  18. 18
    Pork Quality Attributes and Eating Characteristics Among Different Premium and Commodity Pork Loin Programs
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  19. 19
    Evaluation of the Impact of Bone-in Versus Boneless Cuts on Beef Palatability
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  20. 20
    Determination of Consumer Color and Discoloration Thresholds for Purchase of Representative Retail Ground Beef
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