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Meat Science|October 24, 2022
Pre-slaughter stress mitigation in goats: Prospects and challengesPavan Kumar, Abubakar Ahmed Abubakar, Muideen Adewale Ahmed, et al.
Foods (Basel, Switzerland)|January 21, 2023
Effect of Partial Meat Replacement by Hibiscus sabdariffa By-Product and Pleurotus djamor Powder on the Quality of Beef PattiesRoberto Bermúdez, Esmeralda Rangel-Vargas, José M Lorenzo, et al.
Meat Science|May 16, 2020
Using chitosan and radish powder to improve stability of fermented cooked sausagesMaristela Midori Ozaki, Paulo E S Munekata, Aline de Souza Lopes, et al.
Foods (Basel, Switzerland)|September 28, 2021
Beta vulgaris as a Natural Nitrate Source for Meat Products: A ReviewPaulo E S Munekata, Mirian Pateiro, Rubén Domínguez, et al.
Critical Reviews in Food Science and Nutrition|September 20, 2022
Main animal fat replacers for the manufacture of healthy processed meat productsRubén Domínguez, José M Lorenzo, Mirian Pateiro, et al.
Foods (Basel, Switzerland)|February 25, 2022
Use of Healthy Emulsion Hydrogels to Improve the Quality of Pork BurgersDanila Foggiaro, Rubén Domínguez, Mirian Pateiro, et al.
Foods (Basel, Switzerland)|January 18, 2020
Use of Tiger Nut (Cyperus esculentus L.) Oil Emulsion as Animal Fat Replacement in Beef BurgersJulliane Carvalho Barros, Paulo E S Munekata, Francisco Allan Leandro de Carvalho, et al.
Antioxidants (Basel, Switzerland)|September 23, 2022
Antioxidant, Anti-Tumour, and Anticoagulant Activities of Polysaccharide from Calocybe indica (APK2)Ambika Nataraj, Sudha Govindan, Prasanna Ramani, et al.
Advances in Food and Nutrition Research|May 14, 2020
Scaling-up processes: Patents and commercial applicationsBeatriz de la Fuente, Adrián Tornos, Andrea Príncep, et al.
Antioxidants (Basel, Switzerland)|August 27, 2021
Ovalbumin and Kappa-Carrageenan Mixture Suppresses the Oxidative and Structural Changes in the Myofibrillar Proteins of Grass Carp (Ctenopharyngodon idella) during Frozen StorageNoman Walayat, Xiukang Wang, Asad Nawaz, et al.
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