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Poultry Science|June 9, 2017
Superficial and deep changes of histology, texture and particle size distribution in broiler wooden breast muscle during refrigerated storageFrancesca Soglia, Jingxian Gao, Maurizio Mazzoni, et al.
Meat Science|November 9, 2011
Evidence for post-mortem m-calpain autolysis in porcine muscleLuigi Pomponio, René Lametsch, Anders H Karlsson, et al.
Comprehensive Reviews in Food Science and Food Safety|March 5, 2025
Oxidative stress-induced changes in wooden breast and mitigation strategies: A reviewYaqin Wang, Binbin Li, Ching Jian, et al.
Meat Science|November 9, 2011
Compensatory growth response as a strategy to enhance tenderness in entire male and female pork M. longissimus thoracisSandra Stolzenbach, Margrethe Therkildsen, Niels Oksbjerg, et al.
Meat Science|January 12, 2013
Relationship between meat toughness and properties of connective tissue from cows and young bulls heat treated at low temperatures for prolonged timesLine Christensen, Per Ertbjerg, Hanne Løje, et al.
Heliyon|July 18, 2024
Effects of extrusion conditions on the morphological, functional, and sensory properties of soy press cake extrudatesAditya Bali, Aelita Zabulionė, Shreya Pravin Kumar, et al.
Food Chemistry: X|July 2, 2026
Flavor evolution in refrigerated tilapia processed by cold plasma: Volatile profiles and odor quality driven by excitation gas-generated reactive speciesTingting Yang, Xiaohan Sang, Yuanyuan Wang, et al.
Food Research International (Ottawa, Ont.)|March 27, 2026
Novel nanocomposite films co-embedded with bioactive compounds: Synergistic barrier, antioxidant, controlled-release properties and application on food packagingTingting Yang, Zhenran Wu, Xinming Zhang, et al.
The Biochemical Journal|December 14, 2007
Genetic disruption of calpain correlates with loss of membrane blebbing and differential expression of RhoGDI-1, cofilin and tropomyosinAnna K Larsen, René Lametsch, John Elce, et al.
Sensors (Basel, Switzerland)|July 2, 2021
Near-Infrared Reflectance Spectroscopy for Predicting the Phospholipid Fraction and the Total Fatty Acid Composition of Freeze-Dried BeefGuillermo Ripoll, Sebastiana Failla, Begoña Panea, et al.
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