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| A comparison of conventional and radio frequency tempering of beef meats: Effects on product temperature distribution | | Meat science |
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| Determination of changes in protein conformation caused by pH and temperature | | Meat science |
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| Effects of growth rate, sex and slaughter weight on fat characteristics of pork bellies | | Meat science |
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| A repeatability assessment of sows mated 4-6 days after weaning in breeding herds | | Animal reproduction science |
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| Study of galactooligosaccharide composition in commercial fermented milks | | Journal of food composition and analysis |
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| Chloropropanols levels in foodstuffs marketed in Hong Kong | | Journal of food composition and analysis |
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| Ion-Trap Tandem Mass Spectrometry for the Analysis of Polychlorinated Dibenzo-p-dioxins, Dibenzofurans, and Dioxin-like Polychlorinated Biphenyls in Food | | Journal of agricultural and food chemistry |
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| Water Absorption of Freeze-Dried Meat at Different Water Activities: a Multianalytical Approach Using Sorption Isotherm, Differential Scanning Calorimetry, and Nuclear Magnetic Resonance | | Journal of agricultural and food chemistry |
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| Changes in the Concentrations of Free Fatty Acid, Monoacylglycerol, and Diacylglycerol in the Subcutaneous Fat of Iberian Ham during the Dry-Curing Process | | Journal of agricultural and food chemistry |
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| Microstructure of Fat Globules in Whole Milk after Thermosonication Treatment | | Journal of food science |
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| Determination of Sodium Chloride in Pork Meat by Computed Tomography at Different Voltages | | Journal of food science |
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| Safety assessment of dairy microorganisms: Bacterial taxonomy | | International journal of food microbiology |
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| Safety assessment of dairy microorganisms: Streptococcus thermophilus | | International journal of food microbiology |
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| Safety assessment of dairy microorganisms: The Lactobacillus genus | | International journal of food microbiology |
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| Monitoring the development of thermoregulation in poultry embryos and its influence by incubation temperature | | Computers and electronics in agriculture |
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| Arsenic speciation in fish sauce samples determined by HPLC coupled to inductively coupled plasma mass spectrometry | | Food chemistry |
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| Role of secondary structures in the gelation of porcine myosin at different pH values | | Meat science |
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| Enhancing the antilisterial effect of Lactobacillus curvatus CWBI-B28 in pork meat and cocultures by limiting bacteriocin degradation | | Meat science |
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| Rapid differentiation of lactic acid bacteria from autochthonous fermentation of Iberian dry-fermented sausages | | Meat science |
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| Evaluation of cholesterol and lipid oxidation in raw and cooked minced beef stored under oxygen-enriched atmosphere | | Meat science |
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| Near-infrared reflectance spectroscopy for predicting chemical, instrumental and sensory quality of beef | | Meat science |
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| Screening of lactic acid bacteria and bifidobacteria for potential probiotic use in Iberian dry fermented sausages | | Meat science |
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| Any link between integrin degradation and water-holding capacity in pork | | Meat science |
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| Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham | | Meat science |
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| Immersion vacuum cooling of cooked beef - Safety and process considerations regarding beef joint size | | Meat science |
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| The roles of pH extraction and colloidal protein solubility in the optimization of spectrophotometric nitrite determination in meat products via response surface methodology | | Meat science |
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| Effect of fat score on the quality of various meat products | | Meat science |
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| Investigation of candidate genes for glycolytic potential of porcine skeletal muscle: Association with meat quality and production traits in Italian Large White pigs | | Meat science |
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| Effects of potential antimicrobial ingredients used to control Listeria monocytogenes on quality of natural casing frankfurters | | Meat science |
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| Diffusion of NaCl in meat studied by ¹H and ²³Na magnetic resonance imaging | | Meat science |
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| Determination of glass transition temperature of beef and effects of various cryoprotective agents on some chemical changes | | Meat science |
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| Xenobiotic clenbuterol in food producing male pigs: Various tissue residue accumulation on days after withdrawal | | Meat science |
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| Comparison of fresh beef and camel meat proteolysis during cold storage | | Meat science |
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| Ultrasonic and sensory characterization of dry-cured ham fat from Iberian pigs with different genetics and feeding backgrounds | | Meat science |
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| Occurrence and growth of yeasts in processed meat products - Implications for potential spoilage | | Meat science |
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| Is authentication of the geographic origin of poultry meat and dried beef improved by combining multiple trace element and oxygen isotope analysis | | Meat science |
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| Electron microscopy of contractile bands in low voltage electrical stimulation beef | | Meat science |
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| Antibiotic resistance in Lactococcus species from bovine milk: Presence of a mutated multidrug transporter mdt(A) gene in susceptible Lactococcus garvieae strains | | Veterinary microbiology |
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| Prototheca zopfii genotypes isolated from cow barns and bovine mastitis in Japan | | Veterinary microbiology |
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| Evaluation of microbial transglutaminase and ribose cross-linked soy protein isolate-based microcapsules containing fish oil | | Innovative food science and emerging technologies |
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