Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.ABSTRACT Plant proteins provide nutritional value and techno‐functional performance, yet their predominantly globular structures often form isotropic gels that lack the fibrous, anisotropic, and water‐retaining network of animal muscle. This review examines plant‐protein meat analogue design as a multi‐objective challenge requiring the simultaneous ...
Amir Amiri +5 more
wiley +1 more source
Combined effects of calcium-alginate coating and Artemisia fragrance essential oil on chicken breast meat quality. [PDF]
Food Sci Nutr, 2022 Alirezalu K +4 more
europepmc +1 more source
Methods in Ecology and Evolution, Volume 17, Issue 7, Page 2175-2188, July 2026.Abstract Step‐selection analysis (SSA) is a popular tool for estimating resource/habitat selection conditional on the local availability of conditions as determined by an animal's movement capacity. These models can be subsequently used to parameterize a movement model; however, most SSAs focus instead merely on interpreting the direction and magnitude
Natasha Ellison‐Neary +4 more
wiley +1 more source
Preparation and Characterization of Carvacrol-Loaded PLA Nanofibers by the Solution Blow-Spinning Method for the Long Shelf-Life of Chicken Breast Meat. [PDF]
ACS OmegaErtuğral TG +5 more
europepmc +1 more source
Effects of Thai native chicken breast meat consumption on serum uric acid level, biochemical parameters, and antioxidant activities in rats. [PDF]
Sci Rep, 2022 Potue P +8 more
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It's bean too long: Interventions to reintroduce legumes to the UK palate and plate
Annals of Applied Biology, Volume 189, Issue 1, July 2026.Increased legume consumption can offer considerable health and sustainability benefits. Legume intake in the UK is low, and a number of barriers to intake have been identified. Adopting the Nuffield Council on Bioethics Intervention Ladder, we identify and review an array of interventions—with increasing levels of intervening—that could support ...
Neil Bernard Boyle +7 more
wiley +1 more source
Can we taste extensiveness? Linking production concepts of extensification factors to the eating quality and consumer liking of chicken breast meat. [PDF]
Poult SciYigitturk S +5 more
europepmc +1 more source
Physicochemical and Sensory Attributes of Intact and Restructured Chicken Breast Meat Supplemented with Transglutaminase. [PDF]
Animals (Basel), 2021 Kaić A +4 more
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Journal of Oral Pathology &Medicine, Volume 55, Issue 6, Page 629-641, July 2026.ABSTRACT Background Early‐onset oral squamous cell carcinoma (EO‐OSCC), commonly defined as occurring in individuals under 50 years of age, is increasingly recognized as a potentially distinct clinical subset with differences in exposure patterns and tumor biology compared with conventional oral squamous cell carcinoma (OSCC).
Gennaro Musella +8 more
wiley +1 more source
Flavorzyme Hydrolyzed <i>Cordyceps militaris</i> Mushroom Enhanced Quality and Functional Properties of Chicken Breast Meat during Storage. [PDF]
Food Sci Anim ResourBarido FH, Puruhita, Kim J, Lee SK.
europepmc +1 more source