Impact of Dietary Supplementation with Goji Berries (Lycium barbarum) on Microbiological Quality, Physico-Chemical, and Sensory Characteristics of Rabbit Meat

Effects of Diets Enriched in Linseed and Fish Oil on the Expression Pattern of Toll-Like Receptors 4 and Proinflammatory Cytokines on Gonadal Axis and Reproductive Organs in Rabbit Buck

(2020) Laura Menchetti et al.   Oxidative Medicine and Cellular Longevity

Effects of Garlic Powder and Salt on Meat Quality and Microbial Loads of Rabbit Burgers

(2020) Simone Mancini et al.   Foods

Goji Berries as a Potential Natural Antioxidant Medicine: An Insight into Their Molecular Mechanisms of Action

(2019) Zheng Feei Ma et al.   Oxidative Medicine and Cellular Longevity

Evaluation of Smart Portable Device for Food Diagnostics: A Preliminary Study on Cape Hake Fillets (M. capensis and M. paradoxus)

(2019) Marta Castrica et al.   Journal of Chemistry

CIELAB color paths during meat shelf life

(2019) Begoña Hernández Salueña et al.   MEAT SCIENCE

The effect of Goji berries (Lycium barbarum) dietary supplementation on rabbit meat quality

(2019) Laura Menchetti et al.   MEAT SCIENCE

Using oxidation kinetic models to predict the quality indices of rabbit meat under different storage temperatures

(2019) Zefu Wang et al.   MEAT SCIENCE

Rabbit meat production and consumption: State of knowledge and future perspectives

(2018) Marco Cullere et al.   MEAT SCIENCE

Effect of diet and packaging system on the microbial status, pH, color and sensory traits of rabbit meat evaluated during chilled storage

(2018) Marco Cullere et al.   MEAT SCIENCE

The different effects of linseed and fish oil supplemented diets on insulin sensitivity of rabbit does during pregnancy

(2018) L. Menchetti et al.   RESEARCH IN VETERINARY SCIENCE

A metabolomic explanation on beneficial effects of dietary Goji on intestine inflammation

(2018) Hongbin Wang et al.   Journal of Functional Foods

Effects of Goji berries supplementation on the productive performance of rabbit

(2018) L. Menchetti et al.   Livestock Science

Plant extracts and essential oil product as feed additives to control rabbit meat microbial quality

(2018) Amenan Prisca Koné et al.   MEAT SCIENCE

Amber ale beer enriched with goji berries – The effect on bioactive compound content and sensorial properties

(2017) Julien Ducruet et al.   FOOD CHEMISTRY

Effects of Lycium barbarum (goji berry) on dry eye disease in rats

(2017) Kaung‑Jen Chien et al.   Molecular Medicine Reports

Effects of pre-slaughter stressor and feeding preventative Chinese medicinal herbs on glycolysis and oxidative stability in pigs

(2015) Xiumei Bai et al.   ANIMAL SCIENCE JOURNAL

Lactic acid bacteria and their controversial role in fresh meat spoilage

(2015) Vasileios Pothakos et al.   MEAT SCIENCE

Synergistic immunotherapeutic effects of Lycium barbarum polysaccharide and interferon-α2b on the murine Renca renal cell carcinoma cell line in vitro and in vivo

(2015) SHIYOU CHEN et al.   Molecular Medicine Reports

Fortification of yoghurts with grape (Vitis vinifera) seed extracts

(2013) Vaya Chouchouli et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Use of dietary rosemary (Rosmarinus officinalis L.) essential oils to increase the shelf life of Barbarine light lamb meat

(2013) Samir Smeti et al.   SMALL RUMINANT RESEARCH

Recently introduced foods as new allergenic sources: Sensitisation to Goji berries (Lycium barbarum)

(2012) Jerónimo Carnés et al.   FOOD CHEMISTRY

Yogurt-like beverages made of a mixture of cereals, soy and grape must: Microbiology, texture, nutritional and sensory properties

(2012) Rossana Coda et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of probiotic cultures on the stability of anthocyanins in blueberry yoghurts

(2012) Iwona Ścibisz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Phytochemical and Biological Studies of Lycium Medicinal Plants

(2011) Xia Yao et al.   CHEMISTRY & BIODIVERSITY

The role of rabbit meat as functional food

(2011) Antonella Dalle Zotte et al.   MEAT SCIENCE

The Effect of Lycium Barbarum Polysaccharide on Alcohol-Induced Oxidative Stress in Rats

(2011) Daye Cheng et al.   MOLECULES

Survival analysis methodology to predict the shelf-life of probiotic flavored yogurt

(2010) Adriano G. Cruz et al.   FOOD RESEARCH INTERNATIONAL

Improving functional value of meat products

(2010) Wangang Zhang et al.   MEAT SCIENCE

Use of dietary vitamin E and selenium (Se) to increase the shelf life of modified atmosphere packaged light lamb meat

(2010) G. Ripoll et al.   MEAT SCIENCE

Dietary administration of ewe diets with a distillate from rosemary leaves (Rosmarinus officinalis L.): Influence on lamb meat quality

(2009) Gema Nieto et al.   MEAT SCIENCE

Goji (Lycium barbarumandL. chinense): Phytochemistry, Pharmacology and Safety in the Perspective of Traditional Uses and Recent Popularity

(2009) Olivier Potterat   PLANTA MEDICA

Polysaccharide utilization by gut bacteria: potential for new insights from genomic analysis

(2008) Harry J. Flint et al.   NATURE REVIEWS MICROBIOLOGY