Results 221 to 230 of about 132,899 (250)

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  

The science of plant‐based foods: Constructing next‐generation meat, fish, milk, and egg analogs

Comprehensive Reviews in Food Science and Food Safety, 2021
David Julian McClements, Lutz Grossmann
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  

Meat consumption, health, and the environment

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

Plant-based and cell-based approaches to meat production

Nature Communications, 2020
David L Kaplan
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  

Edible films/coating with tailored properties for active packaging of meat, fish and derived products

Trends in Food Science and Technology, 2020
Pramila Umaraw, Paulo E S Munekata, Akhilesh K Verma   +2 more
exaly  

A review of research on plant‐based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes

Comprehensive Reviews in Food Science and Food Safety, 2020
Jiang He, Suqin Shao
exaly  

Bringing cultured meat to market: Technical, socio-political, and regulatory challenges in cellular agriculture

Trends in Food Science and Technology, 2018
Neil Stephens, Lucy Di Silvio, Marianne J Ellis   +2 more
exaly