confit
Selected indexed studies
- Consumer Perception of the Quality of Lamb and Lamb Confit. (Foods, 2018) [PMID:29786652]
- Finding associated variants in genome-wide association studies on multiple traits. (Bioinformatics, 2018) [PMID:29949991]
- Oral Functions and Various Cooking Methods Associated With Chewing-To-Swallowing Time in Community-Dwelling Older Adults. (J Oral Rehabil, 2025) [PMID:39861982]
_Worker-drafted node — pending editorial review._
Connections
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Sources
- Consumer Perception of the Quality of Lamb and Lamb Confit. (2018) pubmed
- Finding associated variants in genome-wide association studies on multiple traits. (2018) pubmed
- Oral Functions and Various Cooking Methods Associated With Chewing-To-Swallowing Time in Community-Dwelling Older Adults. (2025) pubmed
- Jean-Baptiste Labat and the buccaneer barbecue in seventeenth-century Martinique. (2010) pubmed
- Status of our understanding of dynamics in confinement: perspectives from Confit 2003. (2003) pubmed
- Near-infrared spectroscopy-based analysis to study sensory parameters on pork loins as affected by cooking methods and conditions. (2018) pubmed
- An assessment of the microbiological quality of lightly cooked food (including sous-vide) at the point of consumption in England. (2017) pubmed
- [Athletic pubalgia and hip impingement]. (2014) pubmed
- Predictive Modelling in Clinical Bioinformatics: Key Concepts for Startups. (2022) pubmed
- A Novel Scaffold-Free Engineered Cartilage Using Combined Chondrocyte Pellets and Sheets in Chondrogenic Differentiation Medium. (2025) pubmed