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The British Journal of Nutrition|December 17, 2013
Nutrient deposition partitioning and priorities between body compartments in two size classes of rainbow trout in response to feed restrictionGuillaume Salze, Helene Alami-Durante, Shai Barbut, et al.
Journal of Food Protection|July 4, 2018
Effects of High Pressure Processing and Hot Water Pasteurization of Cooked Sausages on Inactivation of Inoculated Listeria monocytogenes, Natural Populations of Lactic Acid Bacteria, Pseudomonas spp., and Coliforms and Their Recovery during Storage at 4 and 10°CS Balamurugan, Pawinee Inmanee, James DE Souza, et al.
Current Research in Food Science|September 27, 2021
Effect of cranberry pomace on the physicochemical properties and inactivation of Salmonella during the manufacture of dry fermented sausagesAlex Tsun Yin Lau, Laura Arvaj, Philip Strange, et al.
Food Chemistry|June 27, 2025
Lipid-derived odour-active volatile compound formation pathways in Tibetan pork across different cooking methods: Insights from iron properties, lipid oxidation, and lipidomics analysisLaiyu Zhao, Lina Xu, Feng Huang, et al.
Poultry Science|June 13, 2026
Spaghetti meat and gaping in broilers: emerging myopathies challenging poultry meat quality and processingZahidul Hasan Tushar, Shai Barbut, Muhammad Naeem, et al.
Poultry Science|April 29, 2025
Genome-wide association study to identify biological and metabolic pathways associated with carcass portion weights in turkeys: GWAS OF TURKEY CARCASS PORTION WEIGHTSEmily M Leishman, Ryley J Vanderhout, Benjamin J Wood, et al.
Poultry Science|March 4, 2022
Characteristics of broiler chicken breast myopathies (spaghetti meat, woody breast, white striping) in Ontario, CanadaSunoh Che, Chaoyue Wang, Melanie Iverson, et al.
Food & Function|March 28, 2017
Ethylcellulose oleogels for lipophilic bioactive delivery - effect of oleogelation on in vitro bioaccessibility and stability of beta-caroteneChloe M O Sullivan, Maya Davidovich-Pinhas, Amanda J Wright, et al.
Food Chemistry|March 29, 2026
Space allowance and dietary fibre shape distinct adaptive proteomic responses in muscle and measurable effects on broiler meat qualitySeren Yigitturk, Ingrid C de Jong, Sjef Boeren, et al.
Poultry Science|January 11, 2026
Can we taste extensiveness? Linking production concepts of extensification factors to the eating quality and consumer liking of chicken breast meatSeren Yigitturk, Marlene Schou Grønbeck, Shai Barbut, et al.
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