Results 271 to 280 of about 113,235 (292)

Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review

Trends in Food Science and Technology, 2021
Alaa El-Din A Bekhit, Benjamin Wb Holman, David L Hopkins   +2 more
exaly  

Proportion and number of cancer cases and deaths attributable to potentially modifiable risk factors in the United States

Ca-A Cancer Journal for Clinicians, 2018
Farhad Islami, Ann Goding Sauer Msph, Kimberly D Miller   +2 more
exaly  

Scientific, sustainability and regulatory challenges of cultured meat

Nature Food, 2020
Mark J Post, Shulamit Levenberg, David L Kaplan   +2 more
exaly  

Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges

Trends in Food Science and Technology, 2020
Youling L Xiong
exaly  

Intestinal microbiota metabolism of l-carnitine, a nutrient in red meat, promotes atherosclerosis

Nature Medicine, 2013
Zeneng Wang, Bruce S Levison, Elin Org
exaly  

Chitosan coatings incorporated with propolis extract and Zataria multiflora Boiss oil for active packaging of chicken breast meat.

International Journal of Biological Macromolecules, 2019
T. Mehdizadeh, A. M. Langroodi
semanticscholar   +1 more source

Meat consumption, health, and the environment

Science, 2018
Charles Godfray, Paul Aveyard, Jim Hall
exaly  

Nanocomposite films with CMC, okra mucilage, and ZnO nanoparticles: Extending the shelf-life of chicken breast meat

Food Packaging and Shelf Life, 2019
H. Mohammadi, A. Kamkar, A. Misaghi, Marija Zunabović-Pichler, Seyran Fatehi   +4 more
semanticscholar   +1 more source

Marek's disease virus: from miasma to model

Nature Reviews Microbiology, 2006
Nikolaus Osterrieder, Jeremy P Kamil, Sascha Trapp   +2 more
exaly  

Chicken welfare is influenced more by housing conditions than by stocking density

Nature, 2004
Marian Stamp Dawkins, Christl A Donnelly
exaly