Results 201 to 210 of about 1,138,237 (238)

Differentially abundant proteins, metabolites, and lipid molecules in spaghetti meat compared to normal chicken breast meat: Multiomics analysis. [PDF]

Poult Sci
Choi J, Shakeri M, Bowker B, Zhuang H, Kong B.   +4 more
europepmc   +1 more source

A comparative study on the PSE-like chicken breast meat protein isolate-sunflower oil emulsion stability, rheological properties and gel properties by different additions of l-Lysine. [PDF]

Food Chem X
Wang LM, Zhang YX, Yang Q, Li K, Ma WC, Bai YH.   +5 more
europepmc   +1 more source

Nutritional Composition, Technological Quality, and Sensory Attributes of Chicken Breast Meat Affected by White Striping, Wooden Breast, and Spaghetti Meat: A Comprehensive Evaluation. [PDF]

Foods
Bošković Cabrol M, Xiccato G, Petracci M, Hernández Pérez P, Mayr Marangon C, Trocino A.   +5 more
europepmc   +1 more source

Characterization of meat quality, storage stability, flavor-related compounds, and their relationship in Korean Woorimatdag No. 2 chicken breast meat during cold storage. [PDF]

Poult Sci
Jung Y, Oh S, Lee S, Lee HJ, Choo HJ, Jo C, Nam KC, Lee JH, Jang A.   +8 more
europepmc   +1 more source

Antibacterial mechanism of Lactiplantibacillus plantarum SHY96 cell-free supernatant against Listeria monocytogenes revealed by metabolomics and potential application on chicken breast meat preservation. [PDF]

Food Chem X
Liang M, Wang H, Zhou Z, Huang Y, Suo H.
europepmc   +1 more source

Enhancing chicken breast meat quality through ultrasonication: Physicochemical, palatability, and amino acid profiles. [PDF]

Ultrason Sonochem
Roobab U, Chen BR, Madni GM, Guo SM, Zeng XA, Abdi G, Aadil RM.   +6 more
europepmc   +1 more source

Chicken Alice's [PDF]

Chicken Alice's
core  

Physicochemical and sensory characteristics of gluten-free noodles added with chicken breast meat: a comparative study with wheat flour noodle. [PDF]

Food Sci Biotechnol
Lee C, Choi G, Cho S.
europepmc   +1 more source

Evaluation of ultrasound and pulsed electric field combinations on the cooking Losses, texture Profile, and Taste-Related amino acids of chicken breast meat. [PDF]

Ultrason Sonochem
Roobab U, Chen BR, Madni GM, Tong ZG, Zeng XA, Abdi G, Hussain S, Aadil RM.   +7 more
europepmc   +1 more source

Impact of Wooden Breast myopathy on in vitro protein digestibility, metabolomic profile, and cell cytotoxicity of cooked chicken breast meat. [PDF]

Poult Sci
Trithavisup T, Krobthong S, Yingchutrakul Y, Sanpinit P, Malila Y.   +4 more
europepmc   +1 more source