Lipidomic analysis of Beijing-You chicken breast muscle during growth process reveals lipid changes and key lipid molecules associated with intramuscular fat. [PDF]
Poult SciZhang J +11 more
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Effect of Plum-Sour-Based Marination Liquids Enriched With Linalool and Eugenol on the Microbiological and Sensory Quality of Chicken Breast Meat. [PDF]
Food Sci NutrAtasoy MN, Findik BT, Yildiz H.
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Neutral Electrolyzed Water in Chicken Breast-A Preservative Option in Poultry Industry. [PDF]
Foods, 2023 Rosario-Pérez PJ +4 more
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Ultrasound-driven modulation of myofibrillar protein conformation promotes salt uptake and taste enhancement in marinated chicken breast. [PDF]
Food Chem XLi H +6 more
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Effect of marination with bioprotective culture-containing marinade on Salmonella spp. and Listeria monocytogenes in chicken breast meat. [PDF]
J Food SciGöçmez EB, İlhak Oİ.
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Stepwise Sous-Vide Cooking as a Novel Approach to Enhance the Water-Holding Capacity and Tenderness of Chicken Breast. [PDF]
FoodsNoh SW, Song DH, Kim HW.
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Prediction of chicken breast meat freshness based on hyperspectral imaging technique and high-throughput sequencing. [PDF]
Poult SciShen X, Xing L, Pan L, Miao Y, Zhang W.
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Genome-wide association studies of the fatty acid composition of Korean native chicken breast meat. [PDF]
J Anim Sci TechnolMunyaneza JP +5 more
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Taste-related and volatile organic compounds of fresh and frozen-thawed chicken breast meat. [PDF]
J Anim Sci TechnolShin DJ +7 more
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Differentially abundant proteins, metabolites, and lipid molecules in spaghetti meat compared to normal chicken breast meat: Multiomics analysis. [PDF]
Poult SciChoi J +4 more
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