| nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
| 1 |
Age-related changes in the carcass yield and meat quality of male and female nutrias (Myocastor coypus) under intensive production system
|
Tůmová, Eva
|
|
2017
|
133 |
C |
p. 51-55
5 p.
|
artikel
|
| 2 |
A mitochondrial protein increases glycolytic flux
|
Matarneh, Sulaiman K.
|
|
2017
|
133 |
C |
p. 119-125
7 p.
|
artikel
|
| 3 |
An application based on the decision tree to classify the marbling of beef by hyperspectral imaging
|
Velásquez, Lía
|
|
2017
|
133 |
C |
p. 43-50
8 p.
|
artikel
|
| 4 |
Comparative analysis of muscle phosphoproteome induced by salt curing
|
Wang, Zhenyu
|
|
2017
|
133 |
C |
p. 19-25
7 p.
|
artikel
|
| 5 |
Designing healthier comminuted meat products: Effect of dietary fibers on water distribution and texture of a fat-reduced meat model system
|
Han, Minyi
|
|
2017
|
133 |
C |
p. 159-165
7 p.
|
artikel
|
| 6 |
Editorial Board
|
|
|
2017
|
133 |
C |
p. IFC-
1 p.
|
artikel
|
| 7 |
Effect of long term chilled (up to 5weeks) then frozen (up to 12months) storage at two different sub-zero holding temperatures on beef: 1. Meat quality and microbial loads
|
Holman, Benjamin W.B.
|
|
2017
|
133 |
C |
p. 133-142
10 p.
|
artikel
|
| 8 |
Effect of marbling on volatile generation, oral breakdown and in mouth flavor release of grilled beef
|
Frank, Damian
|
|
2017
|
133 |
C |
p. 61-68
8 p.
|
artikel
|
| 9 |
Effect of oregano essential oil supplementation to a reduced-protein, amino acid-supplemented diet on meat quality, fatty acid composition, and oxidative stability of Longissimus thoracis muscle in growing-finishing pigs
|
Cheng, Chuanshang
|
|
2017
|
133 |
C |
p. 103-109
7 p.
|
artikel
|
| 10 |
Effects of dietary starch types on early postmortem muscle energy metabolism in finishing pigs
|
Li, Y.J.
|
|
2017
|
133 |
C |
p. 204-209
6 p.
|
artikel
|
| 11 |
Evaluation of lipid oxidation of Chinese-style sausage during processing and storage based on electronic nose
|
Gu, Xinzhe
|
|
2017
|
133 |
C |
p. 1-9
9 p.
|
artikel
|
| 12 |
Factors that predict consumer acceptance of enriched processed meats
|
Shan, Liran C.
|
|
2017
|
133 |
C |
p. 185-193
9 p.
|
artikel
|
| 13 |
Free-sodium salts mixture and AlgySalt® use as NaCl substitutes in fresh and cooked meat products intended for the hypertensive population
|
Triki, M.
|
|
2017
|
133 |
C |
p. 194-203
10 p.
|
artikel
|
| 14 |
High pressure processing improves the tenderness and quality of hot-boned beef
|
Morton, James D.
|
|
2017
|
133 |
C |
p. 69-74
6 p.
|
artikel
|
| 15 |
Influence of sodium chloride reduction and replacement with potassium chloride based salts on the sensory and physico-chemical characteristics of pork sausage patties
|
Stanley, Regan E.
|
|
2017
|
133 |
C |
p. 36-42
7 p.
|
artikel
|
| 16 |
Intermediate added salt levels as sodium reduction strategy: Effects on chemical, microbial, textural and sensory quality of polony
|
Cluff, M.
|
|
2017
|
133 |
C |
p. 143-150
8 p.
|
artikel
|
| 17 |
Meat quality attributes of Agile Wallabies
|
Geesink, Geert H.
|
|
2017
|
133 |
C |
p. 173-179
7 p.
|
artikel
|
| 18 |
Modifications of fatty acids profile, lipid peroxidation and antioxidant capacity in raw and cooked rabbit burgers added with ginger
|
Mancini, Simone
|
|
2017
|
133 |
C |
p. 151-158
8 p.
|
artikel
|
| 19 |
Moisture migration, microstructure damage and protein structure changes in porcine longissimus muscle as influenced by multiple freeze-thaw cycles
|
Zhang, Mingcheng
|
|
2017
|
133 |
C |
p. 10-18
9 p.
|
artikel
|
| 20 |
Molecular detection of Toxoplasma gondii infection in slaughtered ruminants (sheep, goats and cattle) in Northwest Tunisia
|
Amdouni, Yosra
|
|
2017
|
133 |
C |
p. 180-184
5 p.
|
artikel
|
| 21 |
Protective effects of Momordica grosvenori extract against lipid and protein oxidation-induced damage in dried minced pork slices
|
Cheng, Jing-Rong
|
|
2017
|
133 |
C |
p. 26-35
10 p.
|
artikel
|
| 22 |
Real-time PCR methods for the detection of blown pack spoilage causing Clostridium species; C. estertheticum, C. gasigenes and C. ruminantium
|
Reid, Rachael
|
|
2017
|
133 |
C |
p. 56-60
5 p.
|
artikel
|
| 23 |
Subspecies and diet affect the expression of genes involved in lipid metabolism and chemical composition of muscle in beef cattle
|
Teixeira, Priscilla D.
|
|
2017
|
133 |
C |
p. 110-118
9 p.
|
artikel
|
| 24 |
Supplementing entire male pig diet with hydrolysable tannins: Effect on carcass traits, meat quality and oxidative stability
|
Rezar, Vida
|
|
2017
|
133 |
C |
p. 95-102
8 p.
|
artikel
|
| 25 |
The combined effects of superchilling and packaging on the shelf life of lamb
|
Bellés, M.
|
|
2017
|
133 |
C |
p. 126-132
7 p.
|
artikel
|
| 26 |
The impact of homogeniser speed, dispersing aggregate size and centrifugation on particle size analyses of pork as a measure of myofibrillar fragmentation
|
Ngapo, T.M.
|
|
2017
|
133 |
C |
p. 166-172
7 p.
|
artikel
|
| 27 |
Understanding the quality of typical and atypical dark cutting beef from heifers and steers
|
Mahmood, S.
|
|
2017
|
133 |
C |
p. 75-85
11 p.
|
artikel
|
| 28 |
Where's the beef? Retail channel choice and beef preferences in Argentina
|
Colella, Florencia
|
|
2017
|
133 |
C |
p. 86-94
9 p.
|
artikel
|
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