Localised occurrence of N-nitrosopyrrolidine in fried bacon

An elevated temperature study of a Ti adhesion layer on polyimide.

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Improving pork quality by electricalstimulation or pelvic suspension ofcarcasses.

Meat science·2011

The contribution of Penicillium aurantiogriseum to the volatile composition and sensory quality of dry fermented sausages.

Meat science·2011

Effect of different electrical stimulation and chilling treatments on pork quality.

Meat science·2011

Effect of electrical stimulation, hip suspension and ageing on quality of chilled pig meat.

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Overview of the re-evaluation of trace elements as nutritional feed additives in the European Union: characterization, safety, and efficacy.

Journal of the science of food and agriculture·2026

Mechanisms by which sialic acid influences the gut microbiota and its metabolism in infants, based on an in vitro spatiotemporal dynamic digestion model.

Journal of the science of food and agriculture·2026

Nutrient, nutraceutical, and sensory attributes of an instant plant-based milk substitute made from potato-coconut-peanut blend supplemented with beetroot and turmeric.

Journal of the science of food and agriculture·2026

Interactive effects of cooking method, genotype and environment on nutritional and antinutritional quality of quinoa (Chenopodium quinoa Willd.) seeds.

Journal of the science of food and agriculture·2026

Laccase-induced structural remodeling of cottonseed protein for improving its emulsion stability and curcumin bioaccessibility.

Journal of the science of food and agriculture·2026

Cold plasma-induced structural modifications and their impact on functional properties of whole egg powder.

Journal of the science of food and agriculture·2026

CRISPR-Cas9 mediated adiA knockout in Hafnia paralvei: Implications for agmatine production and acid stress survival in a fermented dairy matrix.

Food microbiology·2026

Metabolomics-based analysis of dynamic metabolic trajectories and regulatory networks in two-stage fermentation of kiwifruit wine.

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Enhancing pectin degradation and improving nutritional accessibility in potato pulp through co-fermentation: From molecular structure to nutrient release.

Food microbiology·2026

Promiscuous activity of ornithine decarboxylase from Enterobacter hormaechei: An alternative pathway for histamine formation in fermented sausages.

Food microbiology·2026

Optimization of esterase production from Monascus purpureus Y146 by artificial neural network-genetic algorithm and its application in flavor enhancement of fermented wine.

Food microbiology·2026

Methylotrophic yeast engineering for secreted protein production via precision fermentation: food ingredient proteins and synthetic biology strategies.

Metabolic engineering·2026

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Localised occurrence of N-nitrosopyrrolidine in fried bacon

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An elevated temperature study of a Ti adhesion layer on polyimide.

Improving pork quality by electricalstimulation or pelvic suspension ofcarcasses.

The contribution of Penicillium aurantiogriseum to the volatile composition and sensory quality of dry fermented sausages.

Effect of different electrical stimulation and chilling treatments on pork quality.

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Localised occurrence of N-nitrosopyrrolidine in fried bacon

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