Results 231 to 240 of about 70,558 (318)

Evaluation of induced color changes in chicken breast meat during simulation of pink color defect

, 2003
K. Holownia, MS Chinnan, A.E. Reynolds, PE Koehler   +3 more
openalex   +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 Sci
Yigitturk S, Grønbeck MS, Barbut S, Mielby LA, Steenberg B, Erasmus SW.   +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, Janječić Z, Žgur S, Šikić M, Potočnik K.   +4 more
europepmc   +1 more source

Camel Milk as a Functional Food: Nutritional Composition, Health‐Promoting Benefits, and Safety Considerations

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
Camel milk contains low lactose, unique casein proteins, high vitamin contents, and diverse bioactive compounds that support metabolic health, immune function, organ protection, gut health, physical development, and brain function. Its benefits are mediated through antioxidant, anti‐inflammatory, insulin‐like effects, and immunomodulatory mechanisms ...
Gudisa Bereda, Subasini Uthirapathy, Javed Ahamad   +2 more
wiley   +1 more source

Embryo heat acclimation modifies physiological responses without altering breast meat quality in broiler chickens

, 2012
Thomas Loyau, Cécile Berri, Larbi Bedrani, S. Yahav, Sandrine Mignon-Grasteau, Anne Collin   +5 more
openalex   +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 Resour
Barido FH, Puruhita, Kim J, Lee SK.
europepmc   +1 more source

Effects of Marketing Ages on the Physicochemical Properties and Sensory Aspects of Cured Broiler Chicken Breast Meat. [PDF]

Foods, 2021
Park SY, Kim HY.
europepmc   +1 more source

Iron‐Rich Food Consumption and Predictors Among Children Aged 6 to 23 Months in Ethiopia: A Frequentist and Bayesian Hierarchical Approach

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
The overall weighted proportion of iron‐rich food intake was 16.85% [95% CI: 15.01%–18.86%]. Intake rose from 10.29% [8.19%–12.86%] (EDHS 2005) to 13.13% [11.11%–15.47%] (2011), sharply to 21.27% [18.54%–24.29%] (2016), and slightly to 23.77% [19.66%–28.44%] (2019). Being age 12–23 months, married parents, highly educated mothers, wealthier households,
Girma Beressa, Kenenisa Beressa
wiley   +1 more source

Broilers with Taste - Sustainable chicken takes flight [PDF]

Engelse versie van de brochure 'Pluimvee met smaak : duurzame kip krijgt vleugels', die laat zien waar kansen liggen voor de Nederlandse pluimveesector om te verduurzamen.
Bos, A.P., Geloof, E., van, Janssen, A.P.H.M., Kemp, H., Nijkamp, R., Ruth, J., van   +5 more
core   +1 more source

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 Nutr
Atasoy MN, Findik BT, Yildiz H.
europepmc   +1 more source