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Journal of Food Protection|November 23, 2005
Starter cultures and high-pressure processing to improve the hygiene and safety of slightly fermented sausagesMargarita Garriga, Begonya Marcos, Belén Martin, et al.
Molecular Biology Reports|July 23, 2011
Variation in the IGF2 gene promoter region is associated with intramuscular fat content in porcine skeletal muscleOzlem Aslan, Ruth M Hamill, Grace Davey, et al.
Bioconjugate Chemistry|May 14, 2015
Glycosaminoglycans in Tendon Physiology, Pathophysiology, and TherapyChristina N M Ryan, Anna Sorushanova, Alex J Lomas, et al.
Meat Science|December 17, 2017
Analysis of meat quality traits and gene expression profiling of pigs divergent in residual feed intakeJustyna Horodyska, Michael Oster, Henry Reyer, et al.
Methods in Molecular Biology (Clifton, N.J.)|August 25, 2017
Collagen Quantification in Tissue SpecimensJoão Quintas Coentro, Héctor Capella-Monsonís, Valeria Graceffa, et al.
Foods (Basel, Switzerland)|February 16, 2019
Assessment of RNAlater® as a Potential Method to Preserve Bovine Muscle Proteins Compared with Dry Ice in a Proteomic StudyYao Zhu, Anne Maria Mullen, Dilip K Rai, et al.
Polymers|May 28, 2020
Synthesis of Polylactic Acid Initiated through Biobased Antioxidants: Towards Intrinsically Active Food PackagingMarco Aldo Ortenzi, Stefano Gazzotti, Begonya Marcos, et al.
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