| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
An innovative approach combining Animal Performances, nutritional value and sensory quality of meat
|
Ellies-Oury, M.-P.
|
|
2016
|
122 |
C |
p. 163-172
10 p.
|
artikel
|
| 2 |
Application of quantitative magnetization transfer magnetic resonance imaging for characterization of dry-cured hams
|
Bajd, Franci
|
|
2016
|
122 |
C |
p. 109-118
10 p.
|
artikel
|
| 3 |
A procedure for sensory detection of androstenone in meat and meat products from entire male pigs: Development of a panel training
|
Garrido, Mª. Dolores
|
|
2016
|
122 |
C |
p. 60-67
8 p.
|
artikel
|
| 4 |
Calculating the iodine value for Italian heavy pig subcutaneous adipose tissue from fatty acid methyl ester profiles
|
Lo Fiego, Domenico Pietro
|
|
2016
|
122 |
C |
p. 132-138
7 p.
|
artikel
|
| 5 |
Consumer and trained panel evaluation of beef strip steaks of varying marbling and enhancement levels cooked to three degrees of doneness
|
Lucherk, L.W.
|
|
2016
|
122 |
C |
p. 145-154
10 p.
|
artikel
|
| 6 |
Consumers dislike boar taint related off-flavours in pork chops regardless of a meal context
|
Meier-Dinkel, Lisa
|
|
2016
|
122 |
C |
p. 119-124
6 p.
|
artikel
|
| 7 |
Development of novel fortified beef patties with added functional protein ingredients for the elderly
|
Baugreet, Sephora
|
|
2016
|
122 |
C |
p. 40-47
8 p.
|
artikel
|
| 8 |
Editorial Board
|
|
|
2016
|
122 |
C |
p. IFC-
1 p.
|
artikel
|
| 9 |
Effect of preservative addition on sensory and dynamic profile of Lucanian dry-sausages as assessed by quantitative descriptive analysis and temporal dominance of sensations
|
Braghieri, Ada
|
|
2016
|
122 |
C |
p. 68-75
8 p.
|
artikel
|
| 10 |
Effect of temperature and water activity on growth and aflatoxin production by Aspergillus flavus and Aspergillus parasiticus on cured meat model systems
|
Peromingo, Belén
|
|
2016
|
122 |
C |
p. 76-83
8 p.
|
artikel
|
| 11 |
Effects of dietary natural and fermented herb combination on growth performance, carcass traits and meat quality in grower-finisher pigs
|
Ahmed, Sonia Tabasum
|
|
2016
|
122 |
C |
p. 7-15
9 p.
|
artikel
|
| 12 |
First molecular detection and characterization of Sarcocystis species in slaughtered cattle in North-West Tunisia
|
Amairia, Safa
|
|
2016
|
122 |
C |
p. 55-59
5 p.
|
artikel
|
| 13 |
Identification and control of moulds responsible for black spot spoilage in dry-cured ham
|
Alía, Alberto
|
|
2016
|
122 |
C |
p. 16-24
9 p.
|
artikel
|
| 14 |
Impact of ground soybean and starch levels on the quality of meat from feedlot young Nellore bulls
|
Rossi, L.G.
|
|
2016
|
122 |
C |
p. 1-6
6 p.
|
artikel
|
| 15 |
Influence of 21days of vacuum-aging on color, bloom development, and WBSF of beef semimembranosus
|
Wyrwisz, Jarosław
|
|
2016
|
122 |
C |
p. 48-54
7 p.
|
artikel
|
| 16 |
Influence of physicochemical parameters and high pressure processing on the volatile compounds of Serrano dry-cured ham after prolonged refrigerated storage
|
Martínez-Onandi, N.
|
|
2016
|
122 |
C |
p. 101-108
8 p.
|
artikel
|
| 17 |
Inter-laboratory assessment by trained panelists from France and the United Kingdom of beef cooked at two different end-point temperatures
|
Gagaoua, Mohammed
|
|
2016
|
122 |
C |
p. 90-96
7 p.
|
artikel
|
| 18 |
Monitoring of bacterial contamination on chicken meat surface using a novel narrowband spectral index derived from hyperspectral imagery data
|
Ye, Xujun
|
|
2016
|
122 |
C |
p. 25-31
7 p.
|
artikel
|
| 19 |
Physicochemical, microbiological and sensory evaluation of beef patties incorporated with destoned olive cake powder
|
Hawashin, Majed D.
|
|
2016
|
122 |
C |
p. 32-39
8 p.
|
artikel
|
| 20 |
Potential use of organogels to replace animal fat in comminuted meat products
|
Barbut, S.
|
|
2016
|
122 |
C |
p. 155-162
8 p.
|
artikel
|
| 21 |
Quality effects of using organogels in breakfast sausage
|
Barbut, S.
|
|
2016
|
122 |
C |
p. 84-89
6 p.
|
artikel
|
| 22 |
Quality traits of pork semimembranosus and triceps brachii muscles sourced from the United States and Mexico
|
Delgado-Suárez, E.J.
|
|
2016
|
122 |
C |
p. 125-131
7 p.
|
artikel
|
| 23 |
Quantification of soy protein using the isotope method (δ13C and δ15N) for commercial brands of beef hamburger
|
Ducatti, Rhani
|
|
2016
|
122 |
C |
p. 97-100
4 p.
|
artikel
|
| 24 |
The c.–360 T>C mutation affects PGAM2 transcription activity and is linked with the water holding capacity of the longissimus lumborum muscle in pigs
|
Yang, Haoxin
|
|
2016
|
122 |
C |
p. 139-144
6 p.
|
artikel
|
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