Results 271 to 280 of about 742,059 (309)

Finding flexitarians: Current studies on meat eaters and meat reducers

Trends in Food Science and Technology, 2021
Hans Dagevos
exaly  

Meat and Meat Products

2023
Gry Carl Terrell, Marta Hernandez-Jover
openaire   +1 more source

Scaffolding Biomaterials for 3D Cultivated Meat: Prospects and Challenges

Advanced Science, 2022
Claire Bomkamp, Stacey C Skaalure, Tom Ben-Arye   +2 more
exaly  

Meat and Meat Products

2009
Rahul Reddy Gangidi, Andrew Proctor
openaire   +1 more source

The potentials and challenges of using microalgae as an ingredient to produce meat analogues

Trends in Food Science and Technology, 2021
Yunlei Fu, Bin Liu, Han Sun
exaly  

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

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

Prospects of artificial meat: Opportunities and challenges around consumer acceptance

Trends in Food Science and Technology, 2021
Iftikhar Hussain Badar, Baohua Kong
exaly  

Meat consumption, health, and the environment

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

Red and Processed Meat Consumption and Risk of Incident Coronary Heart Disease, Stroke, and Diabetes Mellitus

Circulation, 2010
Renata Micha, Dariush Mozaffarian
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