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Meat Science|November 15, 2025
A comparative analysis of volatile organic compound profiles and detection methodologies across beef, sheep, goat, pig, camel, donkey, horse and alpaca meatsAristide Maggiolino, Lucrezia Forte, David L Hopkins, et al.
Food Chemistry|July 23, 2025
Myofibrillar protein gel incorporated with soybean dietary fiber and sodium substitutes: Synergetic effect on gel properties and in vitro gastric digestionChunlin Nie, Huiting Zhong, Haibo Shi, et al.
Annual Review of Food Science and Technology|November 16, 2021
Materials Properties, Oral Processing, and Sensory Analysis of Eating Meat and Meat AnalogsJovan Ilić, Ilija Djekic, Igor Tomasevic, et al.
Meat Science|January 7, 2016
The effects of mandatory HACCP implementation on microbiological indicators of process hygiene in meat processing and retail establishments in SerbiaIgor Tomasevic, Jelena Kuzmanović, Aleksandra Anđelković, et al.
Foods (Basel, Switzerland)|June 26, 2025
Integration of Dietary Fibre for Health Benefits, Improved Structure, and Nutritional Value of Meat Products and Plant-Based Meat AlternativesNikola Stanišić, Vladimir S Kurćubić, Slaviša B Stajić, et al.
Journal of Texture Studies|June 4, 2021
Review on characteristics of trained sensory panels in food scienceIlija Djekic, José M Lorenzo, Paulo E S Munekata, et al.
Meat Science|December 25, 2024
How chloride salt mixtures affect the final gel properties of low-sodium myofibrillar protein: Underlining the perspective of gelation processHaibo Shi, Yongjie Li, Jiabao Zheng, et al.
Food Chemistry|April 10, 2025
Effects of NaCl partially substituted with KCl or MgCl2 on the properties, oral mastication, in vitro gastric digestion, and pepsin diffusion of myofibrillar protein gelHaibo Shi, Ruyi Zhang, Jiabao Zheng, et al.
Journal of the Science of Food and Agriculture|August 1, 2017
Application of new insoluble dietary fibres from triticale as supplement in yoghurt - effects on physico-chemical, rheological and quality propertiesJelena Miocinovic, Nikola Tomic, Biljana Dojnov, et al.
Journal of Food Science|October 29, 2024
Effect of NaCl replacement by other salt mixtures on myofibrillar proteins: Underlining protein structure, gel formation, and chewing propertiesHaibo Shi, Yongjie Li, Jiabao Zheng, et al.
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