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| Genotypes, Exotoxin Gene Content, and Antimicrobial Resistance of Staphylococcus aureus Strains Recovered from Foods and Food Handlers | | Applied and environmental microbiology AEM. |
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| Effects of lactate on ground lamb colour stability and mitochondria-mediated metmyoglobin reduction | | Food chemistry |
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| Bioproduction of mushroom mycelium of Agaricus bisporus by commercial submerged fermentation for the production of meat analogue | | Journal of the science of food and agriculture |
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| The effect of basic taste solutions and selected vegetable accompaniments on the sensory properties of pork | | Journal of sensory studies |
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| Development and Validation of Two Competitive ELISAs for the Detection of Potentially Allergenic Lupine (Lupinus Species) in Food | | Food analytical methods |
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| Yacare caiman (Caiman yacare) trim hamburger and sausage subjected to different smoking techniques | | Journal of the science of food and agriculture |
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| Interactions between oral burn, meat flavor and texture in chili spiced pork patties evaluated by time-intensity | | Food quality and preference |
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| Tenderness and oxidative stability of post-mortem muscles from mature cows of various ages | | Meat science |
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| Best-worst scaling: An introduction and initial comparison with monadic rating for preference elicitation with food products | | Food quality and preference |
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| Effect of oat's soluble fibre (β-glucan) as a fat replacer on physical, chemical, microbiological and sensory properties of low-fat beef patties | | Meat science |
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| Relationship between oral burn and temperature in chili spiced pork patties evaluated by time-intensity | | Food quality and preference |
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| The triacylglycerol preparation of conjugated linoleic acid reduces lipid oxidation in irradiated, cooked ground beef patties | | Meat science |
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