Effects of vine pepper oil on the deterioration of texture quality in boiled rabbit meatballs: Inhibition of hydrophobic interactions and formation of covalent aggregates. [PDF]
Food Chem XSu C +5 more
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Use of zinc sulfate for the development of zinc-fortified meat products from broiler meat. [PDF]
J Adv Vet Anim ResSultana A +8 more
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Macroelement Content (Na, K, Ca, and Mg) in Microwave Foods. [PDF]
NutrientsGarcía CE +7 more
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Preparation of Chitosan Oleogel from Capillary Suspension and Its Application in Pork Meatballs. [PDF]
GelsWang S +6 more
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Editorial: Applications of metabolomics in the formation of food flavor. [PDF]
Front NutrJin W, Jiang P, Sun X.
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'Do plant-based meats offer a steppingstone towards healthier choices? A cross-sectional audit of the UK market'. [PDF]
J Nutr SciFlint MG, Bowles SD, Paxman J, Lynn A.
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Comparative analysis of the nutritional quality of plant-based and traditional meat products across European markets. [PDF]
Front NutrFilip C +7 more
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Effect of 6-gingerol on oxidative stability and quality characteristics of mutton meatballs during refrigerated storage. [PDF]
Food Chem XLi J +7 more
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Carbon Dots-Enhanced Soy Protein Isolate/Polyvinyl Alcohol Composite Film for Active Preservation of Oxidation-Sensitive Foods. [PDF]
Antioxidants (Basel)Zhao L +5 more
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Development of a Three-Component Nutrient Density Calculator (NDC) for Mixed Dishes to Guide Innovation and Reformulation of Recipes. [PDF]
NutrientsMaillot M +4 more
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