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Effect of portulaca (Portulaca oleracea L.) extract on the quality and physicochemical attributes of vacuum‐packed seasoned steaks during chilled storage.
- Published in:
- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 9, p. 5231, doi. 10.1002/jsfa.13420
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- Article
Fabrication of EGCG‐loaded Spirulina platensis microcarrier with sustained release properties and their application in extending the shelf‐life of minced lamb meat.
- Published in:
- International Journal of Food Science & Technology, 2024, v. 59, n. 5, p. 3065, doi. 10.1111/ijfs.17046
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- Article
Generation of three-dimensional meat-like tissue from stable pig epiblast stem cells.
- Published in:
- Nature Communications, 2023, v. 14, n. 1, p. 1, doi. 10.1038/s41467-023-44001-8
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- Article
Changes in the Quality of Myofibrillar Protein Gel Damaged by High Doses of Epigallocatechin-3-Gallate as Affected by the Addition of Amylopectin.
- Published in:
- Foods, 2023, v. 12, n. 9, p. 1790, doi. 10.3390/foods12091790
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- Article
Effects of heating rates on the self‐assembly behavior and gelling properties of beef myosin.
- Published in:
- Journal of the Science of Food & Agriculture, 2023, v. 103, n. 5, p. 2473, doi. 10.1002/jsfa.12456
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- Article
Influence of biofilm surface layer protein A ( BslA) on the gel structure of myofibril protein from chicken breast.
- Published in:
- Journal of the Science of Food & Agriculture, 2017, v. 97, n. 14, p. 4712, doi. 10.1002/jsfa.8339
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- Article
Effects of boning method and postmortem aging on meat quality characteristics of pork loin.
- Published in:
- Animal Science Journal, 2009, v. 80, n. 5, p. 591, doi. 10.1111/j.1740-0929.2009.00677.x
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- Article