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| Shelf life extension of ground chicken meat using an oxygen absorber and a citrus extract | | Lebensmittel-Wissenschaft |
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| Development and application of highly specific PCR for detection of chicken (Gallus gallus) meat adulteration | | European food research and technology |
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| Contents of biologically active polyamines in duck meat and giblets after slaughter and their changes during meat storage and cooking | | Food research international |
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| Acidified sodium chlorite, trisodium phosphate and populations of salmonella typhimurium and staphylococcus aureus on chicken‐breast skin | | Journal of food processing and preservation |
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| Validation of HPLC method for determination of tetracycline residues in chicken meat and liver | | Food chemistry |
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| Mass transfer dynamics during the acidic marination of turkey meat | | Journal of food engineering |
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| Dynamic rheology and endothermic transitions of proteins recovered from chicken-meat processing by-products using isoelectric solubilization/precipitation and addition of TiO2 | | Lebensmittel-Wissenschaft |
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| Effects of Lactic and Acetic Acid on Survival of Salmonella enteritidis During Refrigerated and Frozen Storage of Chicken Meats | | Food and bioprocess technology |
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| Modification of functional quality of raw myofibril preparation obtained from water-washed mechanically recovered chicken meat | | European food research and technology |
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| Application of computer vision systems for estimation of fat content in poultry meat | | Food control |
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| Assessment of nanoparticle paprika oleoresin on marinating performance and sensory acceptance of poultry meat | | Lebensmittel-Wissenschaft |
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| Line-scan spectral imaging system for online poultry carcass inspection | | Journal of food process engineering |
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| Survey of Belgian consumption patterns and consumer behaviour of poultry meat to provide insight in risk factors for campylobacteriosis | | Food control |
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| Sources of Salmonella contamination during broiler production in Eastern Spain | | Preventive veterinary medicine |
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| Correlation between microbial flora, sensory changes and biogenic aminesformation in fresh chicken meat stored aerobically or under modified atmosphere packaging at 4 °C: possible role of biogenic amines as spoilage indicators | | Antonie van Leeuwenhoek |
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| Effect of cooking method on carnosine and its homologues, pentosidine and thiobarbituric acid-reactive substance contents in beef and turkey meat | | Food chemistry |
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| A modified Weibull model for growth and survival of Listeria innocua and Salmonella Typhimurium in chicken breasts during refrigerated and frozen storage | | Poultry science |
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| Matrix effects on the antimicrobial capacity of silver based nanocomposite absorbing materials | | Lebensmittel-Wissenschaft |
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| Food group categories used in dietary analysis can misrepresent the amount and type of fat present in foods | | Nutrition and dietetics |
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| Application of high pressure processing to improve the functional properties of pale, soft, and exudative (PSE)-like turkey meat | | Innovative food science and emerging technologies |
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| Predictive models for the survival of campylobacter jejuni inoculated in chicken meat | | Journal of food processing and preservation |
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| The influence of dietary lipid source on quality characteristics of raw and processed chicken meat | | European food research and technology |
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| Effects of high pressure level and holding time on properties of duck muscle gels containing 1% curdlan | | Innovative food science and emerging technologies |
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| Biogenic amine formation in turkey meat under modified atmosphere packaging with extended shelf life: Index of freshness | | Poultry science |
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| Evaluation of 100% Fish Meal Substitution with Chicken Concentrate, Protein Poultry By-Product Blend, and Chicken and Egg Concentrate on Growth and Disease Resistance of Juvenile Rainbow Trout, Oncorhynchus mykiss | | Journal of the World Aquaculture Society |
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| Proximate and fatty acid composition and cholesterol content of different cuts of guinea fowl meat as affected by cooking method | | Journal of the science of food and agriculture |
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| Susceptibility of Campylobacter to high intensity near ultraviolet/visible 395±5nm light and its effectiveness for the decontamination of raw chicken and contact surfaces | | International journal of food microbiology |
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| Chitosan dipping or oregano oil treatments, singly or combined on modified atmosphere packaged chicken breast meat | | International journal of food microbiology |
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| Cold atmospheric gas plasma disinfection of chicken meat and chicken skin contaminated with Listeria innocua | | Food microbiology |
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| Efficacy of freezing, frozen storage and edible antimicrobial coatings used in combination for control of Listeria monocytogenes on roasted turkey stored at chiller temperatures | | Food microbiology |
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| Characterization of backyard poultry production systems and disease risk in the central zone of Chile | | Research in veterinary science |
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| The nutrient composition of three cuts obtained from P-class South African pork carcasses | | Food chemistry |
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| Composition of phospholipid fraction in raw chicken meat and pre-cooked chicken patties: influence of feeding fat sources and processing technology | | European food research and technology |
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| The fusion of lipid droplets is involved in fat loss during cooking of duck “foie gras” | | Meat science |
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| Perspectives on the use of essential oils as antimicrobials against campylobacter jejuni cect 7572 in retail chicken meats packaged in microaerobic atmosphere | | Journal of food safety |
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| An Evaluation of the Potential of High-Intensity Ultrasound for Improving the Microbial Safety of Poultry | | Food and bioprocess technology |
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| Prevalence of Arcobacter spp. in Humans, Animals and Foods of Animal Origin Including Sea Food from India | | Transboundary and emerging diseases |
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| Reduction of Campylobacter jejuni counts on chicken meat treated with different seasonings | | Food control |
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| Effect of Cryoprotectants on Chemical, Mechanical and Sensorial Characteristics of Spent Laying Hen Surimi | | Food and bioprocess technology |
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| The use of β-glucan as a partial salt replacer in high pressure processed chicken breast meat | | Food chemistry |
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