Pork Fat and Meat: A Balance between Consumer Expectations and Nutrient Composition of Four Pig Breeds

Consumers' view on pork: Consumption motives and production preferences in ten European Union and four non-European Union countries

(2022) Li Lin-Schilstra et al.   MEAT SCIENCE

Spanish perspective on meat consumption and consumer attitudes

(2022) Maria Font-i-Furnols et al.   MEAT SCIENCE

USE OF NETNOGRAPHY IN CONTEMPORARY MARKETING RESEARCH

(2022) Janka Kopaničová et al.   Central European Business Review

Understanding the main factors that influence consumer quality perception and attitude towards meat and processed meat products

(2022) Priscila Dinah de Araújo et al.   MEAT SCIENCE

Meat consumption and consumer attitudes in Japan: An overview

(2022) Keisuke Sasaki et al.   MEAT SCIENCE

Meat consumption and consumer attitudes – A Norwegian perspective

(2022) Øydis Ueland et al.   MEAT SCIENCE

Assessing Australian consumer preferences for fresh pork meat attributes: A best-worst approach on 46 attributes

(2022) Chien Duong et al.   MEAT SCIENCE

Pork Consumption Frequencies, Attitudes and Sensory Acceptance of Traditional Products in Lithuania

(2022) Violeta Razmaitė et al.   Foods

Fusion of three spectroscopic techniques for prediction of fatty acid in processed lamb

(2022) Chima Robert et al.   MEAT SCIENCE

Comparison of Growth Performance and Meat Quality Traits of Commercial Cross-Bred Pigs versus the Large Black Pig Breed

(2021) Yongjie Wang et al.   Animals

‘Statistical Irreproducibility’ Does Not Improve with Larger Sample Size: How to Quantify and Address Disease Data Multimodality in Human and Animal Research

(2021) Abigail R. Basson et al.   Journal of Personalized Medicine

Lipid Deposition and Metabolism in Local and Modern Pig Breeds: A Review

(2020) Klavdija Poklukar et al.   Animals

Raman spectroscopy based characterization of cow, goat and buffalo fats

(2020) M. Saleem et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Addition of plant extracts to meat and meat products to extend shelf-life and health-promoting attributes: an overview

(2020) Paulo Eduardo S Munekata et al.   Current Opinion in Food Science

Nutritional Indices for Assessing Fatty Acids: A Mini-Review

(2020) Jiapeng Chen et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Consumer Attitudes Towards Environmental Concerns of Meat Consumption: A Systematic Review

(2019) Ruben Sanchez-Sabate et al.   International Journal of Environmental Research and Public Health

Oleic acid influences the adipogenesis of 3T3-L1 cells via DNA Methylation and may predispose to obesity and obesity-related disorders

(2019) Malgorzata Malodobra-Mazur et al.   Lipids in Health and Disease

Quantitative analysis of lard in animal fat mixture using visible Raman spectroscopy

(2018) Ju-Yong Lee et al.   FOOD CHEMISTRY

Determination of unsaturated fatty acids with a migrating double bond in complex biological matrices by gas chromatography with flame ionization and mass spectrometry detection

(2016) A. N. Ivankin et al.   JOURNAL OF ANALYTICAL CHEMISTRY

Functional or constructive attitudes: Which type drives consumers' evaluation of meat products?

(2016) Robert Hamlin   MEAT SCIENCE

Prediction of total fatty acid parameters and individual fatty acids in pork backfat using Raman spectroscopy and chemometrics: Understanding the cage of covariance between highly correlated fat parameters

(2016) Daniel T. Berhe et al.   MEAT SCIENCE

Towards entire male pigs in Europe: A perspective from the Spanish supply chain

(2016) F. Borrisser-Pairó et al.   RESEARCH IN VETERINARY SCIENCE

The impacts of information about the risks and benefits of pork consumption on Chinese consumers’ perceptions towards, and intention to eat, pork

(2014) Wim Verbeke et al.   MEAT SCIENCE

Information and consumer perception of the “organic” attribute in fresh fruits and vegetables

(2012) Sinne Smed   AGRICULTURAL ECONOMICS

Cellularity of developing subcutaneous adipose tissue in Landrace and Meishan pigs: Adipocyte size differences between two breeds

(2010) Ikuyo NAKAJIMA et al.   ANIMAL SCIENCE JOURNAL

How relevant is the ratio of dietary n-6 to n-3 polyunsaturated fatty acids to cardiovascular disease risk? Evidence from the OPTILIP study

(2009) Bruce A Griffin   CURRENT OPINION IN LIPIDOLOGY