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| Effect of the molecular weight and concentration of chitosan in pork model burgers | | Meat science |
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| A Survey of Dietary Intake of Polychlorinated Dibenzo-p-dioxins, Polychlorinated Dibenzofurans, and Dioxin-like Coplanar Polychlorinated Biphenyls from Food During 2000-2002 in Osaka City, Japan | | Archives of environmental contamination and toxicology |
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| Evaluation of Listeria challenge testing protocols: A practical study using cooked sliced ham | | Food control |
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| Identification of gaps in knowledge concerning toxicology of 3-MCPD and glycidol esters | | European journal of lipid science and technology |
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| Effect of antioxidant on the fatty acid composition and lipid oxidation of intramuscular lipid in pressurized pork | | Meat science |
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| Sensory evaluation of Indian-style marinated chicken by Malaysian and European naive assessors | | Journal of sensory studies |
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| Antioxidant activity of hydroxytyrosol in frankfurters enriched with n-3 polyunsaturated fatty acids | | Food chemistry |
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| Original article: Effect of modified atmosphere packaging using different CO₂ and N₂ combinations on physical, chemical, microbiological and sensory changes of fresh sea bass (Dicentrarchus labrax) fillets | | International journal of food science and technology |
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| Geometry modelling of food materials from magnetic resonance imaging | | Journal of food engineering |
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| Twenty years of rest returns grazing potential, but not palatable plant diversity, to Karoo rangeland, South Africa | | Journal of applied ecology |
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| Effects of γ-irradiation upon biogenic amine formation in Egyptian ripened sausages during storage | | Innovative food science and emerging technologies |
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| Effect of sodium chloride, sodium nitrite and temperature on desorption isotherms of previously frozen beef | | Meat science |
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| Salmonella in meat from hunted game: A Central European perspective | | Food research international |
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| Effect of information about pig breed on consumers' acceptability of dry sausage | | Journal of sensory studies |
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| Determination of seven synthetic dyes in animal feeds and meat by high performance liquid chromatography with diode array and tandem mass detectors | | Food chemistry |
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| Dietary heme adversely affects experimental colitis in rats, despite heat-shock protein induction | | Nutrition |
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| Assisted Reproductive Techniques for Cattle Breeding in Developing Countries: A Critical Appraisal of Their Value and Limitations | | Reproduction in domestic animals |
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| Physicochemical and organoleptic characteristics of seasoned beef patties with added glutinous rice flour | | Meat science |
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| Utilization of thymus vulgaris l. in the production of sucuk | | Journal of food processing and preservation |
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| Quantities of foods consumed by 12- to 24-month-old New Zealand children | | Nutrition and dietetics |
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| On-Site NIR Spectroscopy to Control the Shelf Life of Pork Meat | | Food analytical methods |
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| Characterization of Erysipelothrix rhusiopathiae isolated from Brazilian Tayassu pecari | | Tropical plant biology |
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| Rapid detection and quantification of dietary mutagens in food using mass spectrometry and ultra performance liquid chromatography | | Food chemistry |
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| Studies on shelling of frozen sweet corn | | Journal of food process engineering |
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| Effect of South African beef production systems on post-mortem muscle energy status and meat quality | | Meat science |
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| Identification of goat meat using highly species-specific polymerase chain reaction | | Journal of food quality |
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| The use of palm oil in aquaculture feeds for salmonid species | | European journal of lipid science and technology |
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| Supplementation with high-oleic sunflower oil and α-tocopheryl acetate: Effects on pork meat lipids | | European journal of lipid science and technology |
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| Multifractal analysis application to the characterization of fatty infiltration in Iberian and White pork sirloins | | Meat science |
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| Genotypic characterization of Brochothrix thermosphacta isolated during storage of minced pork under aerobic or modified atmosphere packaging conditions | | Meat science |
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| Consumption of red meat and whole-grain bread in relation to biomarkers of obesity, inflammation, glucose metabolism and oxidative stress | | European journal of nutrition |
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| Chemical characterisation, biogenic amines contents, and identification of fish species in cod and escolar steaks, and salted escolar roe products | | Food control |
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| Estimation of dietary folic acid intake in three generations of females in Southern Spain | | Appetite |
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| Use of simultaneous brine thawing/salting in dry-cured Iberian ham production | | Journal of food engineering |
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| The effects of thyme (Thymus vulgaris L.) oil concentration on liquid-smoked vacuum-packed rainbow trout (Oncorhynchus mykiss Walbaum, 1792) fillets during chilled storage | | Food chemistry |
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| Evaluation of the immersion vacuum cooling of cooked beef joints—mathematical simulation of variations in beef size and porosity and pressure reduction rates | | Innovative food science and emerging technologies |
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| Quantitative descriptive analysis of Italian polenta produced with different corn cultivars | | Journal of the science of food and agriculture |
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| Effects of genotype, level of supplementation, and organic chromium on growth performance, carcass, and meat traits grazing lambs | | Meat science |
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| Evaluation of goat mortadella prepared with different levels of fat and goat meat from discarded animals | | Small ruminant research |
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| Effects of fat reduction and fat replacer addition on some quality characteristics of frankfurter-type sausages | | International journal of food science and technology |
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