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Effects of faba bean protein isolate on rheological properties of pork myofibrillar protein gels and quality characteristics of pork low‐fat model sausages.
- Published in:
- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 10, p. 6322, doi. 10.1002/jsfa.13484
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- Article
Effect of deacetylated konjac glucomannan on the 3D printing properties of minced pork.
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- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 9, p. 5274, doi. 10.1002/jsfa.13372
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- Article
A new financial settlement approach to stabilize profitability of pig production.
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- PLoS ONE, 2024, v. 19, n. 6, p. 1, doi. 10.1371/journal.pone.0304949
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- Article
Alleviating Heat Stress in Fattening Pigs: Low-Intensity Showers in Critical Hours Alter Body External Temperature, Feeding Pattern, Carcass Composition, and Meat Quality Characteristics.
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- Animals (2076-2615), 2024, v. 14, n. 11, p. 1661, doi. 10.3390/ani14111661
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- Article
Electrical Stimulation Induces Activation of Mitochondrial Apoptotic Pathway and Down-Regulates Heat Shock Proteins in Pork: An Innovative Strategy for Enhancing the Ripening Process and Quality of Dry-Cured Loin Ham.
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- Foods, 2024, v. 13, n. 11, p. 1717, doi. 10.3390/foods13111717
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- Article
Evaluation of hepatitis E virus RNA persistence in experimentally contaminated cured pork liver sausages.
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- Italian Journal of Food Safety, 2024, v. 13, n. 2, p. 1, doi. 10.4081/ijfs.2024.12286
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- Article
Transparent, flexible, and eco-friendly starch-based films for reversible optoelectronic noses for food spoilage monitoring in smart packaging.
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- Microchimica Acta, 2024, v. 191, n. 6, p. 1, doi. 10.1007/s00604-024-06426-w
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- Article
Analysis of the Nutritional Composition of Ready-to-Use Meat Alternatives in Belgium.
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- Nutrients, 2024, v. 16, n. 11, p. 1648, doi. 10.3390/nu16111648
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- Article
Research on Application of Japanese Quince (Chaenomeles L.) and Pork Collagen in Dark Chocolate—Benefits in Prevention of Inflammation In Vitro Model.
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- Nutrients, 2024, v. 16, n. 11, p. 1758, doi. 10.3390/nu16111758
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- Article
Environmental impacts of Australian pork in 2020 and 2022 determined using lifecycle assessments.
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- Animal Production Science, 2024, v. 64, n. 8, p. 1, doi. 10.1071/AN23352
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- Article
Changes in Collagen across Pork Tenderloin during Marination with Rosehip Nanocapsules.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 10, p. 4276, doi. 10.3390/app14104276
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- Article
Effect of the Addition of Dandelion (Taraxacum officinale) on the Protein Profile, Antiradical Activity, and Microbiological Status of Raw-Ripening Pork Sausage.
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- Molecules, 2024, v. 29, n. 10, p. 2249, doi. 10.3390/molecules29102249
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- Article
Non-Linear Association of Exercise with Animal Protein Consumption among U.S. Adults.
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- Nutrients, 2024, v. 16, n. 10, p. 1438, doi. 10.3390/nu16101438
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- Article
Effects of gold and green kiwifruit juices on the physicochemical properties and tenderness of pork loin and antioxidant activity during incubation (24 h) in a pork model system.
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- Animal Bioscience, 2024, v. 37, n. 5, p. 908, doi. 10.5713/ab.23.0410
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- Article
Combined Sous-Vide and High Hydrostatic Pressure Treatment of Pork: Is the Order of Application Decisive When Using Minimal Processing Technologies?
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- Applied Sciences (2076-3417), 2024, v. 14, n. 9, p. 3583, doi. 10.3390/app14093583
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- Article
烹饪方式对猪肉理化特性及挥发性化合物的影响.
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- China Condiment, 2024, v. 49, n. 5, p. 38, doi. 10.3969/j.issn.1000-9973.2024.05.007
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- Article
Heat/Cold Stress and Methods to Mitigate Its Detrimental Impact on Pork and Poultry Meat: A Review.
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- Foods, 2024, v. 13, n. 9, p. 1333, doi. 10.3390/foods13091333
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- Article
Coffee Extract as a Natural Antioxidant in Fresh Pork Sausage—A Model Approach.
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- Foods, 2024, v. 13, n. 9, p. 1409, doi. 10.3390/foods13091409
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- Article
Gel Properties and Protein Structures of Minced Pork Prepared with κ-Carrageenan and Non-Meat Proteins.
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- Gels (2310-2861), 2024, v. 10, n. 5, p. 305, doi. 10.3390/gels10050305
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- Article
Prevalence and Antibiotic Resistance Profile of Clostridium perfringens Isolated from Pork and Chicken Meat in Vietnam.
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- Pathogens, 2024, v. 13, n. 5, p. 400, doi. 10.3390/pathogens13050400
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- Article
In vitro and in vivo fermentation models to study the function of dietary fiber in pig nutrition.
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- Applied Microbiology & Biotechnology, 2024, v. 108, n. 1, p. 1, doi. 10.1007/s00253-024-13148-9
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- Article
Influence of Oxygen and Carbon Dioxide Content in Modified Atmosphere Packaging on the Colour and Water-Holding Capacity of Pork Loin.
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- Applied Sciences (2076-3417), 2024, v. 14, n. 8, p. 3420, doi. 10.3390/app14083420
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- Article
Effect of Static Magnetic Field on the Quality of Pork during Super-Chilling Storage.
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- Foods, 2024, v. 13, n. 8, p. 1205, doi. 10.3390/foods13081205
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- Article
Effects of Low Temperature–Ultrasound–Papain (LTUP) Combined Treatments on Purine Removal from Pork Loin and Its Influence on Meat Quality and Nutritional Value.
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- Foods, 2024, v. 13, n. 8, p. 1215, doi. 10.3390/foods13081215
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- Article
Current status of global pig production: an overview and research trends.
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- Animal Bioscience, 2024, v. 37, p. 719, doi. 10.5713/ab.23.0367
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- Article
Current status and future trends for pork production in the United States of America and Canada.
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- Animal Bioscience, 2024, v. 37, p. 775, doi. 10.5713/ab.24.0055
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- Article
Purchasing habits, age effects and Chinese consumers' willingness to pay for chilled pork: Evidence from a random Nth‐price auction experiment.
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- Australian Journal of Agricultural & Resource Economics, 2024, v. 68, n. 2, p. 503, doi. 10.1111/1467-8489.12556
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- Article
Simultaneous determination of chloramphenicol, stilbenes, and resorcylic acid lactones in pork using UPLC–MS/MS with a C<sub>18</sub> cartridge and immunoaffinity microextraction in a packed syringe.
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- European Food Research & Technology, 2024, v. 250, n. 4, p. 1083, doi. 10.1007/s00217-023-04447-y
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- Article
Changes in the Freshness and Bacterial Community of Fresh Pork in Controlled Freezing Point Storage Assisted by Different Electrostatic Field Usage Frequencies.
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- Food & Bioprocess Technology, 2024, v. 17, n. 4, p. 939, doi. 10.1007/s11947-023-03180-4
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- Article
Assessing the Effects of Cold Atmospheric Plasma on the Natural Microbiota and Quality of Pork during Storage.
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- Foods, 2024, v. 13, n. 7, p. 1015, doi. 10.3390/foods13071015
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- Article
Changes in Novel Biomarkers for Protein Oxidation in Pork Patties under Different Cooking Methods.
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- Foods, 2024, v. 13, n. 7, p. 1034, doi. 10.3390/foods13071034
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- Article
The Role of Lipids in Enhancing the Koku Perception of Pork Sausage.
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- Journal of Oleo Science, 2024, v. 73, n. 4, p. 503, doi. 10.5650/jos.ess23220
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- Article
Effects of pork sausage on intestinal microecology and metabolism in mice.
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- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 6, p. 3413, doi. 10.1002/jsfa.13227
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- Article
Detection of Hepatitis E Virus (HEV) in Pork Sold in Saint-Louis, the North of Senegal.
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- Life (2075-1729), 2024, v. 14, n. 4, p. 512, doi. 10.3390/life14040512
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- Article
Characterization of Flavor Profile of Sauced Pork from Different Regions of China Based on E-Nose, E-Tongue and Gas Chromatography–Ion Mobility Spectroscopy.
- Published in:
- Molecules, 2024, v. 29, n. 7, p. 1542, doi. 10.3390/molecules29071542
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- Article
Development and Characteristics of Protein Edible Film Derived from Pork Gelatin and Beef Broth.
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- Polymers (20734360), 2024, v. 16, n. 7, p. 1009, doi. 10.3390/polym16071009
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- Article
A novel anthocyanin indicator film with rosmarinic acid copigmentation having enhanced stability and pH indicator ability for monitoring pork freshness.
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- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 5, p. 2641, doi. 10.1002/jsfa.13148
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- Article
Study on the interaction and gel properties of pork myofibrillar protein with konjac polysaccharides.
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- Journal of the Science of Food & Agriculture, 2024, v. 104, n. 4, p. 2284, doi. 10.1002/jsfa.13116
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- Article
A Mathematical Model for Transmission of Taeniasis and Neurocysticercosis.
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- Computational & Mathematical Methods, 2024, v. 2024, p. 1, doi. 10.1155/2024/2550598
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- Article
Children Whose Parents Spend More Time Preparing Dinner Eat More Made-from-Scratch Meals.
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- Dietetics, 2024, v. 3, n. 1, p. 42, doi. 10.3390/dietetics3010004
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- Article
Pork liver as a source of protein with excellent foaming properties.
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- European Food Research & Technology, 2024, v. 250, n. 3, p. 677, doi. 10.1007/s00217-023-04427-2
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- Article
Effect of tea polyphenols as an antioxidant on pork for frying at different temperatures and times.
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- Food Science & Nutrition, 2024, v. 12, n. 3, p. 2029, doi. 10.1002/fsn3.3901
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- Article
Changes in food quality and characterization under thermal accumulation conditions during Chinese cooking.
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- Food Science & Nutrition, 2024, v. 12, n. 3, p. 2081, doi. 10.1002/fsn3.3908
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- Article
A Colorimetric Nanofiber Film Based on Ethyl Cellulose/Gelatin/Purple Sweet Potato Anthocyanins for Monitoring Pork Freshness.
- Published in:
- Foods, 2024, v. 13, n. 5, p. 717, doi. 10.3390/foods13050717
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- Article
The Effects of Sunflower and Maize Crop Residue Extracts as a New Ingredient on the Quality Properties of Pork Liver Pâtés.
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- Foods, 2024, v. 13, n. 5, p. 788, doi. 10.3390/foods13050788
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- Article
Nutritional Quality and Safety Assessment of Pork Meat Cuts from Romania: Fatty Acids and Elemental Profile.
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- Foods, 2024, v. 13, n. 5, p. 804, doi. 10.3390/foods13050804
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- Article
Environmental sustainability of Finnish pork production: life cycle assessment of climate change and water scarcity impacts.
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- International Journal of Life Cycle Assessment, 2024, v. 29, n. 3, p. 483, doi. 10.1007/s11367-023-02258-7
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- Article
Production of polyunsaturated fatty acids in pork backfat fermented by Mucor circinelloides.
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- Applied Microbiology & Biotechnology, 2024, v. 108, n. 1, p. 1, doi. 10.1007/s00253-024-13018-4
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- Article
The Protection of Quinoa Protein on the Quality of Pork Patties during Freeze–Thaw Cycles: Physicochemical Properties, Sensory Quality and Protein Oxidative.
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- Foods, 2024, v. 13, n. 4, p. 522, doi. 10.3390/foods13040522
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- Article
Zinc Protoporphyrin-Rich Pork Liver Homogenates as Coloring Ingredients in Nitrite-Free Liver Pâtés.
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- Foods, 2024, v. 13, n. 4, p. 533, doi. 10.3390/foods13040533
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- Article