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Meat Science|November 9, 2011
Effects of chemical acidification and microbial fermentation on the rheological properties of meat productsShai Barbut
Poultry Science|March 22, 2024
Measuring water holding capacity in poultry meatShai Barbut
Meat Science|August 13, 2013
Review: Automation and meat quality-global challengesShai Barbut
Meat Science|November 9, 2011
Effect of retail lights on acceptability of salamiShai Barbut
Poultry Science|March 27, 2023
Research Note: Effects of fiber source on the physicochemical properties of lean poultry meat productsShai Barbut
Meat Science|October 11, 2012
Frying--effect of coating on crust microstructure, color, and texture of lean meat portionsShai Barbut
Foods (Basel, Switzerland)|February 13, 2025
Impact of Five Soy Proteins on Lean Chicken Breast Systems with Varying Moisture Contents: Cooking Loss, Texture, Microstructure, and T2 NMRWeilun Lin, Shai Barbut
Poultry Science|May 31, 2024
Hybrid meat batter system: effects of plant proteins (pea, brown rice, faba bean) and concentrations (3-12%) on texture, microstructure, rheology, water binding, and colorWeilun Lin, Shai Barbut
Poultry Science|May 7, 2026
Research note: Influence of growing systems (conventional, organic, raised-without-antibiotics) on myopathies of broiler breast filletsShai Barbut, Chao Wang
Animals : an Open Access Journal From MDPI|October 27, 2022
Quality and Processability of Modern Poultry MeatShai Barbut, Emily M Leishman
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