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| Reduction of spoilage of chilled vacuum-packed lamb by psychrotolerant clostridia | | Meat science |
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| Concentration of biologically active polyamines in rabbit meat, liver and kidney after slaughter and their changes during meat storage and cooking | | Meat science |
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| Study on release mechanism of inhibitory components from cinnamon and clove powders | | Journal of food safety |
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| Human risk from thermotolerant Campylobacter on broiler meat in Denmark | | International journal of food microbiology |
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| “Chilled” pork—Part I: Sensory and physico-chemical quality | | Meat science |
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| Prevalence of Arcobacter spp. on chicken meat at retail markets and in farm chickens in Selangor, Malaysia | | Food control |
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| Antioxidant activity of Hypericum perforatum L. extract in enriched n-3 PUFA pork meat systems during chilled storage | | Food research international |
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| Seasonal influence on the prevalence of thermotolerant Campylobacter in retail broiler meat in Denmark | | Food microbiology |
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| Development and validation of a real-time PCR assay specific for Clostridium estertheticum and C. estertheticum-like psychrotolerant bacteria | | Meat science |
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| Assessment of levels of bacterial contamination of large wild game meat in Europe | | Food microbiology |
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| Consequences of high-pressure processing of vacuum-packaged frankfurters on the formation of polyamines: Effect of chilled storage | | Food chemistry |
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| Evaluation of Various Ammonia Assays for Testing of Contaminated Muscle Food Products | | Journal of food science |
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| Optimisation of fresh-food supply chains in uncertain environments. I. A case study | | Biosystems engineering |
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| The behaviour of the protein complex throughout the technological process in the production of cooked cold meats | | Meat science |
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