Search Results - "Wierzbicki, Jerzy"

Research in Beef Tenderness and Palatability in the Era of Big Data by Hocquette, Jean-Francois, Ellies-Oury, Marie-Pierre, Legrand, Isabelle, Pethick, David, Gardner, Graham, Wierzbicki, Jerzy, Polkinghorne, Rod J.

“…For decades, research has focused on predicting beef palatability using muscle biochemical traits, and various biomarkers. In these approaches, a precise…”
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Semantic representation of proved and disproved statements extracted from scientific papers: Meat science case study by Kulicki, Piotr, Trypuz, Robert, Trójczak, Rafał, Wierzbicki, Jerzy, Woźniak, Alicja

“…The article presents an ontology called “Science” designed for representing proved and disproved statements extracted from scientific papers from the database…”
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Contributions of tenderness, juiciness and flavor liking to overall liking of beef in Europe by Liu, Jingjing, Ellies-Oury, Marie-Pierre, Chriki, Sghaier, Legrand, Isabelle, Pogorzelski, Grzegorz, Wierzbicki, Jerzy, Farmer, Linda, Troy, Declan, Polkinghorne, Rod, Hocquette, Jean-François

“…This study evaluated the contributions of sensory traits to overall liking in Europe. Perceptions by untrained consumers of tenderness, juiciness, flavor…”
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European conformation and fat scores of bovine carcasses are not good indicators of marbling by Liu, Jingjing, Chriki, Sghaier, Ellies-Oury, Marie-Pierre, Legrand, Isabelle, Pogorzelski, Grzegorz, Wierzbicki, Jerzy, Farmer, Linda, Troy, Declan, Polkinghorne, Rod, Hocquette, Jean-François

“…Marbling is one of the primary carcass attributes utilized in most beef grading systems for eating quality evaluation. In Europe, the current beef grading…”
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Beef consumer segment profiles based on information source usage in Poland by Żakowska-Biemans, Sylwia, Pieniak, Zuzanna, Gutkowska, Krystyna, Wierzbicki, Jerzy, Cieszyńska, Katarzyna, Sajdakowska, Marta, Kosicka-Gębska, Małgorzata

“…The main aim of this study was to identify market segments based on consumers' usage of information sources about beef and to investigate whether the use of…”
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The variation in the eating quality of beef from different sexes and breed classes cannot be completely explained by carcass measurements by Bonny, S. P. F., Hocquette, J.-F., Pethick, D. W., Farmer, L. J., Legrand, I., Wierzbicki, J., Allen, P., Polkinghorne, R. J., Gardner, G. E.

“…Delivering beef of consistent quality to the consumer is vital for consumer satisfaction and will help to ensure demand and therefore profitability within the…”
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Analysis of the factors creating consumer attributes of roasted beef steaks by Guzek, Dominika, Głąbska, Dominika, Gutkowska, Krystyna, Wierzbicki, Jerzy, Woźniak, Alicja, Wierzbicka, Agnieszka

“…The aim of the study was to analyze the factors creating consumer attributes of roasted beef steaks of various animals. Eight cuts from 30 carcasses…”
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Evaluation of beef production and consumption ontology and presentation of its actual and potential applications by Trojczak, Rafal, Trypuz, Robert, Gradzki, Przemyslaw, Wierzbicki, Jerzy, Wozniak, Alicja

“…The paper concerns beef production and consumption ontology (OntoBeef) and its applications. It is presented the three-stage OntoBeef evaluation process with a…”
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Towards beef production and consumption ontology and its application by Kulicki, P., Trypuz, R., Wierzbicki, J.

“…We present a current state of development of an ontology of beef production and consumption developed within the interdisciplinary project ProOptiBeef, which…”
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Commuting Squares and Relative Entropy for Two Subfactors by Watatani, Y., Wierzbicki, J.

“…We compute Connes-Störmer relative entropy H( M/ N) for two subfactors M and N of a type II 1 factor without assuming N ⊂ M. If they form a commuting square,…”
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