Works by SCHMIDT, G. R.

Results: 46

Allopurinol for fibromyalgia pain in adults: A randomized controlled trial.

Published in:

Pain Practice, 2022, v. 22, n. 1, p. 19, doi. 10.1111/papr.13019

By:

Fagundes, Aécio C.;
de Oliveira, Enderson D.;
Ferrari, Samira G.;
dos Santos, Lúcia M. M.;
Botelho, Leonardo M.;
Schmidt, Sérgio R. G.;
Andrade, Cristiano F.;
Lara, Diogo R.;
Souza, Diogo O.;
Schmidt, André P.

Publication type:

Article

Allopurinol attenuates postoperative pain and modulates the purinergic system in patients undergoing abdominal hysterectomy: a randomized controlled trial.

Published in:

Journal of Anesthesia, 2021, v. 35, n. 6, p. 818, doi. 10.1007/s00540-021-02983-z

By:

Schmidt, André P.;
de Oliveira, Enderson D.;
Fagundes, Aécio C.;
Hansel, Gisele;
Pedrini, Renata O.;
Valdameri, Aline;
Martinelli, Eduarda S.;
Schmidt, Sérgio R. G.;
Andrade, Cristiano F.;
Lara, Diogo R.;
Souza, Diogo O.

Publication type:

Article

Thermal Destruction of Listeria monocytogenes in a Meat Slurry and in Ground Beef.

Published in:

Journal of Food Science (Wiley-Blackwell), 1990, v. 55, n. 2, p. 327, doi. 10.1111/j.1365-2621.1990.tb06754.x

By:

BOYLE, D. L;
SOFOS, J. N.;
SCHMIDT, G. R.

Publication type:

Article

Influence of varying pH and algin/calcium binders on selected physical and sensory characteristics of structured beef

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 5, p. 1266

By:

Schmidt, G. R.;
Clarke, A. D.;
Sofos, J. N.

Publication type:

Article

Effect of algin/calcium binder levels on various characteristics of structured beef

Published in:

Journal of Food Science (Wiley-Blackwell), 1988, v. 53, n. 3, p. 711

By:

Schmidt, G. R.;
Clarke, A. D.;
Sofos, J. N.

Publication type:

Article

Effects of storage time, sodium chloride and sodium tripolyphosphateon yield and microstructure of comminuted beef

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 4, p. 854

By:

Means, W. J.;
Schmidt, G. R.;
Clarke, A. D.

Publication type:

Article

Binding, sensory and storage properties of algin/calcium structured beef steaks

Published in:

Journal of Food Science (Wiley-Blackwell), 1987, v. 52, n. 2, p. 252, doi. 10.1111/j.1365-2621.1987.tb06586.x

By:

Means, W. J.;
Sofos, J. N.;
Schmidt, G. R.;
Clarke, A. D.

Publication type:

Article

Effect of phosphates on the functional properties of restructured beef rolls: the role of pH, ionic strength, and phosphate type

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 6, p. 1416

By:

Schmidt, G. R.;
Trout, G. R.

Publication type:

Article

Water binding ability of meat products: effect of fat level, effective salt concentration and cooking temperature

Published in:

Journal of Food Science (Wiley-Blackwell), 1986, v. 51, n. 4, p. 1061, doi. 10.1111/j.1365-2621.1986.tb11232.x

By:

Trout, G. R.;
Schmidt, G. R.

Publication type:

Article

Effect of phosphate type and concentration, salt level and method ofpreparation on binding in restructured beef rolls

Published in:

Journal of Food Science (Wiley-Blackwell), 1984, v. 49, n. 3, p. 687

By:

Schmidt, G. R.;
Trout, G. R.

Publication type:

Article

Binding capacity of beef and turkey muscle tissues in processed meats

Published in:

Journal of Food Science (Wiley-Blackwell), 1983, v. 48, n. 6, p. 1705, doi. 10.1111/j.1365-2621.1983.tb05065.x

By:

Mawson, R. F.;
Schmidt, G. R.

Publication type:

Article

Effects of vacuum mixing and precooking on restructured steaks

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 386

By:

Schmidt, G. R.;
Wiebe, Jr., W. R.

Publication type:

Article

Effects of mixing and thermal processing on shelf-stable sectioned and formed beef

Published in:

Journal of Food Science (Wiley-Blackwell), 1982, v. 47, n. 2, p. 409

By:

Schmidt, G. R.;
Wiebe, Jr., W. R.

Publication type:

Article

Influence of tumbling on pickle incorporation, yield and quality of bacon

Published in:

Journal of Food Science (Wiley-Blackwell), 1981, v. 46, n. 5, p. 1566, doi. 10.1111/j.1365-2621.1981.tb04222.x

By:

Motycka, R. R.;
Schmidt, G. R.;
Dippel, J. A.

Publication type:

Article

Effect of vacuum and rigor condition on cure absorption in tumbled porcine muscles

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 3, p. 438

By:

Schmidt, G. R.;
Norton, H. W.;
Solomon, L. W.

Publication type:

Article

Effect of vacuum and mixing time on the extractability and functionality of pre- and postrigor beef

Published in:

Journal of Food Science (Wiley-Blackwell), 1980, v. 45, n. 2, p. 283

By:

Schmidt, G. R.;
Solomon, L. W.

Publication type:

Article

Ionic, pH, and temperature effects on the binding ability of myosin

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 6, p. 1686

By:

Schmidt, G. R.;
Siegel, D. G.

Publication type:

Article

Microstructure of isolated soy protein in combination ham

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1272

By:

Schmidt, G. R.;
Tuley, W. B.;
Siegel, D. G.

Publication type:

Article

Gel structure of nonmeat proteins as related to their ability to bind meat pieces

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 5, p. 1276

By:

Schmidt, G. R.;
Siegel, D. G.;
Church, K. E.

Publication type:

Article

Sensory, textural and yield properties of a combination ham extendedwith isolated soy protein

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1049

By:

Schmidt, G. R.;
Tuley, W. B.;
Siegel, D. G.;
Norton, H. W.

Publication type:

Article

Crude myosin fractions as meat binders

Published in:

Journal of Food Science (Wiley-Blackwell), 1979, v. 44, n. 4, p. 1129, doi. 10.1111/j.1365-2621.1979.tb03463.x

By:

Siegel, D. G.;
Schmidt, G. R.

Publication type:

Article

Microstructural comparison of three commercial frankfurters

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 845, doi. 10.1111/j.1365-2621.1978.tb02436.x

By:

Theno, D. M.;
Schmidt, G. R.

Publication type:

Article

Effects of ultrasonic treatment on binding strength in cured ham rolls

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 866

By:

Schmidt, G. R.;
Anderson, D. B.;
Siegel, D. G.;
Theno, D. M.;
Reynolds, J. B.

Publication type:

Article

Binding of meat pieces: Objective and subjective assessment of restructured steakettes containing added myosin and/or sarcoplasmic protein

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 3, p. 815

By:

Turner, R. H.;
Schmidt, G. R.;
Jones, P. N.;
Ford, A.L.;
Macfarlane, J. J.

Publication type:

Article

Meat massaging: The effects of salt, phosphate and massaging on the presence of specific skeletal muscle proteins in the exudate of a sectioned and formed ham

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 327, doi. 10.1111/j.1365-2621.1978.tb02336.x

By:

Theno, D. M.;
Schmidt, G. R.;
Siegel, D. G.

Publication type:

Article

Meat massaging: Effects of salt and phosphate on the ultrastructure of cured porcine muscle

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 488

By:

Schmidt, G. R.;
Theno, D. M.;
Siegel, D. G.

Publication type:

Article

Meat massaging: Effects of salt and phosphate on the microstructure of binding junctions in sectioned and formed hams

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 493

By:

Schmidt, G. R.;
Theno, D. M.;
Siegel, D. G.

Publication type:

Article

Meat massaging: Effects of salt and phosphate on the microstructuralcomposition of the muscle exudate

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 483

By:

Schmidt, G. R.;
Thano, D. M.;
Siegel, D. G.

Publication type:

Article

Meat massaging: The effects of salt, phosphate and massaging on cooking loss, binding strength and exudate composition in sectioned and formed ham

Published in:

Journal of Food Science (Wiley-Blackwell), 1978, v. 43, n. 2, p. 331

By:

Schmidt, G. R.;
Siegel, D. G.;
Norton, H. W.;
Theno, D. M.

Publication type:

Article

Binding of meat pieces: A comparison of myosin, actomyosin and sarcoplasmic proteins as binding agents

Published in:

Journal of Food Science (Wiley-Blackwell), 1977, v. 42, n. 6, p. 1603

By:

Turner, R. H.;
MacFarlane, J. J.;
Schmidt, G. R.

Publication type:

Article

SIMULATION-BASED DESIGN OF AN ENERGY-EFFICIENT VACUUM CONTROL OF A MILKING MACHINE.

Published in:

Annals of DAAAM & Proceedings, 2010, p. 959

By:

Voicu, M. - C.;
Schmidt, R. - G.;
Lammen, B.

Publication type:

Article

Antemortem Detection of Muscle Quality in Six Breeds of Swine

Published in:

Journal of Animal Science, 1975, v. 40, n. 3, p. 444

By:

Norton, H. W.;
Schmidt, G. R.;
Wax, J. E.

Publication type:

Article

Muscle G-6-P and Serum CPK as Related to Pork Quality

Published in:

Journal of Animal Science, 1974, v. 38, n. 2, p. 295, doi. 10.2527/jas1974.382295x

By:

Schmidt, G. R.;
Crist, D. W.;
Wax, J. E.

Publication type:

Article

Using restructuring technology to increase red meat value

Published in:

Journal of Animal Science, 1986, v. 62, n. 5, p. 1458

By:

Means, W. J.;
Clarke, A. D.;
Schmidt, G. R.

Publication type:

Article

Effect of salt, phosphate and some nonmeat proteins on binding strength and cook yield of a beef roll

Published in:

Journal of Food Science (Wiley-Blackwell), 1976, v. 41, n. 2, p. 424

By:

Schmidt, G. R.;
Theno, D. M.;
Moore, S. L.;
Anderson, C. R.

Publication type:

Article

Effect of blending time, salt, phosphate and hot-boned beef on binding strength and cook yield of beef rolls

Published in:

Journal of Food Science (Wiley-Blackwell), 1975, v. 40, n. 2, p. 227, doi. 10.1111/j.1365-2621.1975.tb02168.x

By:

Pepper, F. H.;
Schmidt, G. R.

Publication type:

Article

Hot boning and vacuum packaging of eight major bovine muscles

Published in:

Journal of Food Science (Wiley-Blackwell), 1974, v. 39, n. 1, p. 140, doi. 10.1111/j.1365-2621.1974.tb01008.x

By:

Schmidt, G. R.;
Keman, S.

Publication type:

Article

USE OF WHOLE-BODY PERFUSION IN THE STUDY OF MUSCLE GLYCOLYSIS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1971, v. 36, n. 4, p. 545, doi. 10.1111/j.1365-2621.1971.tb15125.x

By:

CAMPION, D. R.;
MARSH, B. B.;
SCHMIDT, G. R.;
CASSENS, R. G.;
KAUFFMAN, R. G.;
BRISKEY, E. J.

Publication type:

Article

CHANGES IN TENSION AND CERTAIN METABOLITES DURING THE DEVELOPMENT OF RIGOR IVIORTIS IN SELECTED RED AND WHITE SKELETAL MUSCLES.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 5, p. 571, doi. 10.1111/j.1365-2621.1970.tb04812.x

By:

SCHMIDT, G. R.;
CASSENS, R. G.;
BRISKEY, E. J.

Publication type:

Article

RELATIONSHIP OF CALCIUM UPTAKE BY THE SARCOPLASMIC RETICULUM TO TENSION DEVELOPMENT AND RIGOR MORTIS IN STRIATED MUSCLE.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 5, p. 575, doi. 10.1111/j.1365-2621.1970.tb04813.x

By:

SCHMIDT, G. R.;
CASSENS, R. G.;
BRISKEY, E. J.

Publication type:

Article

PHOSPHOCREATINE AND NUCLEOTIDE CHANGES IN PIG LONGISSIMUS MUSCLE DURING THE DEVELOPMENT OF RIGOR MORTIS UNDER CONTROLLED ENVIRONMENTAL CONDITIONS.

Published in:

Journal of Food Science (Wiley-Blackwell), 1970, v. 35, n. 5, p. 568, doi. 10.1111/j.1365-2621.1970.tb04811.x

By:

SCHMIDT, G. R.;
BRISKEY, E. J.

Publication type:

Article

Development of an Isotonic-Isometric Rigorometer.

Published in:

Journal of Food Science (Wiley-Blackwell), 1968, v. 33, n. 3, p. 239, doi. 10.1111/j.1365-2621.1968.tb01357.x

By:

SCHMIDT, G. R.;
CASSENS, R. G.;
BRISKEY, E. J.

Publication type:

Article

The effect of muscle excision before the onset of rigor mortis on the palatability of beef.

Published in:

International Journal of Food Science & Technology, 1970, v. 5, n. 4, p. 331, doi. 10.1111/j.1365-2621.1970.tb01577.x

By:

SCHMIDT, G. R.;
GILBERT, K. V.

Publication type:

Article

PSA Release Force Profiles from Silicone Liners: Probing Viscoelastic Contributions from Release System Components.

Published in:

Journal of Adhesion, 2000, v. 72, n. 2, p. 133, doi. 10.1080/00218460008029275

By:

Gordon, G. V.;
Schmidt, R. G.

Publication type:

Article

Investigation of Steel/Epoxy Adhesion Durability Using Polymeric Coupling Agents III. Influence of Coupling Agent Layer Thickness.

Published in:

Journal of Adhesion, 1989, v. 27, n. 3, p. 135, doi. 10.1080/00218468908048448

By:

Schmidt, R. G.;
Bell, J. P.

Publication type:

Article

Investigation of Steel/Epoxy Adhesion Durability Using Polymeric Coupling Agents. II. Factors Affecting Adhesion Durability.

Published in:

Journal of Adhesion, 1988, v. 25, n. 2, p. 85, doi. 10.1080/00218468808071252

By:

Schmidt, R. G.;
Bell, J. P.

Publication type:

Article