English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Subsurface reflective interference from A-bands in roast beef persisted under water and some myofibers had interference peaks exceeding the reflectance of white barium sulfate. The number of interference peaks was correlated with CIE (Commission Internationale de l’Eclairage) Y% ( r  = 0.51,  P  u003c 0.001). As the number of peaks increased, the distance from the central white of the CIE chart decreased ( r  = - 0.52,  P  u003c 0.001).  Myofibers with low scattering had fewer interference peaks (2.9 ± 0.3,  n  =10) than myofibers with high scattering (4.9 ± 1.3,  n  = 31,  P  u003c 0.001).  Thus, the number of reflecting and interfering layers may be important in relating light scattering along myofibers to surface iridescence. One or a few reflective layers may produce strong interference colors while many layers may produce colorless scattering.

Signal Analysis of Optical Interference in Relation to Colorimetry for Measurements Made Along Individual Myofibers in Cooked Beef