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| Development and quality evaluation of cooked buffalo tripe rolls | | Meat science |
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| Carcass and meat quality traits of wild boar (Sus scrofa s. L.) with 2n =36 karyotype compared to those of phenotypically similar crossbreeds (2n =37 and 2n =38) raised under same farming conditions. 1. Carcass quantity and meat dressing | | Meat science |
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| Preliminary investigations on the effects of ageing and cooking on the Raman spectra of porcine longissimus dorsi | | Meat science |
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| Development of a hybrid image processing algorithm for automatic evaluation of intramuscular fat content in beef M. longissimus dorsi | | Meat science |
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| Southern Spain lamb types discrimination by using visible spectroscopy and basic physicochemical traits | | Meat science |
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| Monitoring of warmed-over flavour in pork using the electronic nose - correlation to sensory attributes and secondary lipid oxidation products | | Meat science |
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| Prediction of beef eating quality from colour, marbling and wavelet texture features | | Meat science |
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| Fluorimetric detection of protoporphyrins as an indicator for quality monitoring of fresh intact pork meat | | Meat science |
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| Rapid determination of the fat content in packaged dairy products by unilateral NMR | | Journal of the science of food and agriculture |
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| High-Speed Assessment of Fat and Water Content Distribution in Fish Fillets Using Online Imaging Spectroscopy | | Journal of agricultural and food chemistry |
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| Consumption of a Functional Fermented Milk Containing Collagen Hydrolysate Improves the Concentration of Collagen-Specific Amino Acids in Plasma | | Journal of agricultural and food chemistry |
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| Detection of pH 4.6 Insoluble β-Lactoglobulin in Heat-Treated Milk and Mozzarella Cheese | | Journal of agricultural and food chemistry |
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| Using Proteomics, Immunohistology, and Atomic Force Microscopy To Characterize Surface Damage to Lambskins Observed after Enzymatic Dewooling | | Journal of agricultural and food chemistry |
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| Simultaneous determination of 5-nitroimidazoles and nitrofurans in pork by high-performance liquid chromatography-tandem mass spectrometry | | Journal of chromatography |
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| Separation of a glycosylated and non-glycosylated fraction of caseinomacropeptide using different anion-exchange stationary phases | | Journal of chromatography |
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| Determination of macrolide antibiotics in meat and fish using pressurized liquid extraction and liquid chromatography-mass spectrometry | | Journal of chromatography |
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| Droplet impact and spreading on lecithinated anhydrous milkfat surfaces | | Journal of food engineering |
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| Duroc and Iberian pork neural network classification by visible and near infrared reflectance spectroscopy | | Journal of food engineering |
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| Prediction of fat, muscle and value in Norwegian lamb carcasses using EUROP classification, carcass shape and length measurements, visible light reflectance and computer tomography (CT) | | Meat science |
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| Limousin myostatin F94L variant affects semitendinosus tenderness | | Meat science |
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| Colour calibration of a laboratory computer vision system for quality evaluation of pre-sliced hams | | Meat science |
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| Effectiveness of combined preservation methods to extend the shelf life of Morcilla de Burgos | | Meat science |
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| CT scanning carcases has no detrimental effect on the colour stability of M. longissimus dorsi from beef and sheep | | Meat science |
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| Detection of genetically modified organisms in processed meat products on the Serbian food market | | Meat science |
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| Phosphate analysis of natural sausage casings preserved in brines with phosphate additives as inactivating agent - Method validation | | Meat science |
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| Optimisation of microwave assisted extraction (MAE) for polycyclic aromatic hydrocarbon (PAH) determination in smoked meat | | Meat science |
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| Dual X-ray absorptiometry accurately predicts carcass composition from live sheep and chemical composition of live and dead sheep | | Meat science |
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| The morphological detection of bone and cartilage particles in mechanically separated meat | | Meat science |
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| Conjugated linoleic acid producing potential of lactobacilli isolated from the rumen of cattle | | Journal of industrial microbiology and biotechnology |
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| Iron Bioavailability in Fortified Fruit Beverages Using Ferritin Synthesis by Caco-2 Cells | | Journal of agricultural and food chemistry |
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| A single whey acidic protein domain (SWD)-containing peptide from fleshy prawn with antimicrobial and proteinase inhibitory activities | | Aquaculture |
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| Impact of pre-slaughter stress on residual blood in fillet portions of farmed Atlantic cod (Gadus morhua) -- Measured chemically and by Visible and Near-infrared spectroscopy | | Aquaculture |
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| Application and validation of the TTI based chill chain management system SMAS (Safety Monitoring and Assurance System) on shelf life optimization of vacuum packed chilled tuna | | International journal of food microbiology |
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| Effects of concentration on nanostructural images and physical properties of gelatin from channel catfish skins | | Food hydrocolloids |
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| Characterisation of dairy emulsions by NMR and rheological techniques | | Food hydrocolloids |
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| Viscoelastic behaviour of heat-treated whey protein concentrate suspensions | | Food hydrocolloids |
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| The mechanism behind microstructure formation in mixed whey protein-polysaccharide cold-set gels | | Food hydrocolloids |
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| Phase behaviour of high molecular weight oat β-glucan/whey protein isolate binary mixtures | | Food hydrocolloids |
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| Raman spectroscopic study of deamidated food proteins | | Food chemistry |
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| Evaluation and selection of yeasts isolated from dry-cured Iberian ham by their volatile compound production | | Food chemistry |
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