Results 81 to 90 of about 47,252 (146)

<i>In Vitro</i> Genotoxicity Screening and Lipid Oxidation in Pork and Chicken Burgers: Effect of Cooking and Gastrointestinal Digestion. [PDF]

Int J Mol Sci
Azqueta A, Astiasaran I, Ansorena D.
europepmc   +1 more source

Effects of an Essential Oil Blend on In Vitro Methane Production, In Vitro and In Vivo Nutrient Digestibility, Growth Performance, and Meat Quality in Lithuanian Blackface Lambs. [PDF]

Animals (Basel)
Lileikis T, Razmaitė V, Uchockis V, Bliznikas S.   +3 more
europepmc   +1 more source

Sustainable camel meat preservation using individual and synergistic essential oil bioactive compounds against Listeria monocytogenes. [PDF]

Sci Rep
Al-Dawamneh N, Dergham S, Mechmechani S, Karam L.   +3 more
europepmc   +1 more source

A Comprehensive Review on Food-Grade Electrospinning of Natural Biopolymers for Cultivated Meat Applications. [PDF]

Foods
da Silva NMA, Silva LP.
europepmc   +1 more source

Effects of different cooking methods on processing and digestive properties of broiler chicken breast. [PDF]

Poult Sci
Yang C, Ma C, Jin L, Chen L, Xing L, Zhang W.   +5 more
europepmc   +1 more source

Hastening meat production: a review of growth promoters for traditional and cultured meat production. [PDF]

J Anim Sci Technol
Mariano EB, Lee DY, Park JW, Namkung S, Choi SY, Bok CH, Lee W, Shin Y, Venter C, Hur SJ.   +9 more
europepmc   +1 more source

Development of a sodium alginate-silver/zinc oxide - cinnamaldehyde nanocomposite film for coating chicken meat and evaluation of meat safety. [PDF]

RSC Adv
Roy KAD, Desai SS, Abishad P, Krishnan R, Vinod VK, Sruthimol JJ, Kothakotta A, Barbuddhe SB, Rawool DB, Vergis J.   +9 more
europepmc   +1 more source

Updated safety evaluation of the food enzyme catalase from the non-genetically modified <i>Aspergillus tubingensis</i> strain AE-CN. [PDF]

EFSA J
EFSA Panel on Food Enzymes (FEZ), Zorn H, Barat Baviera JM, Bolognesi C, Catania F, Gadermaier G, Greiner R, Mayo B, Mortensen A, Roos YH, Solano MLM, Van Loveren H, Vernis L, Lunardi S, Andryszkiewicz M, Cavanna D, Criado A, Liu Y.   +17 more
europepmc   +1 more source

Effects of reheating methods on oxidation and digestibility characteristics of precooked braised chicken during <i>in vitro</i> digestion. [PDF]

Food Chem X
Li J, Shi H, Bai Y, Wang Y, Cao L, Liu S, Zhao D, Meng S, Bai Y.   +8 more
europepmc   +1 more source

Quantitative Phosphoproteomics Identifies Myofibrillar Protein Phosphorylation Mediated by Pyruvate Kinase M2 in Beef. [PDF]

Foods
Xu Y, Liu X, Ren C, Hou C, Li X, Zhang D.   +5 more
europepmc   +1 more source