Physicochemical Characteristics of Meat Analogs Supplemented with Vegetable Oils

Physicochemical and structural properties of composite gels prepared with myofibrillar protein and lecithin at various ionic strengths

(2018) Wenyin Xia et al.   FOOD HYDROCOLLOIDS

Aqueous fractionation processes of soy protein for fibrous structure formation

(2018) Marlies E.J. Geerts et al.   Innovative Food Science & Emerging Technologies

Influence of iota carrageenan addition on the properties of soya protein meat analogues

(2018) Megala Palanisamy et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Interconverting Hydrogen-Bonding and Weak n → π* Interactions in Aqueous Solution: A Direct Spectroscopic Evidence

(2018) Pranab Deb et al.   Journal of Physical Chemistry Letters

Methane emission from global livestock sector during 1890-2014: Magnitude, trends and spatiotemporal patterns

(2017) Shree R. S. Dangal et al.   GLOBAL CHANGE BIOLOGY

Low-field nuclear magnetic resonance for online determination of water content during sausage fermentation

(2017) Qiu Qin Zhang et al.   JOURNAL OF FOOD ENGINEERING

The key role of the meat industry in transformation to a low-carbon, climate resilient, sustainable economy

(2017) Frank Rijsberman   MEAT SCIENCE

Red meat and chicken consumption and its association with high blood pressure and obesity in South Korean children and adolescents: a cross-sectional analysis of KSHES, 2011–2015

(2017) Geum Hee Kim et al.   Nutrition Journal

Replacing red meat and processed red meat for white meat, fish, legumes or eggs is associated with lower risk of incidence of metabolic syndrome

(2016) Nerea Becerra-Tomás et al.   CLINICAL NUTRITION

On the use of the Couette Cell technology for large scale production of textured soy-based meat replacers

(2016) Georgios A. Krintiras et al.   JOURNAL OF FOOD ENGINEERING

Effects of the sugarcane dietary fiber and pre-emulsified sesame oil on low-fat meat batter physicochemical property, texture, and microstructure

(2016) Xinbo Zhuang et al.   MEAT SCIENCE

Greenhouse gas mitigation potentials in the livestock sector

(2016) Mario Herrero et al.   Nature Climate Change

Thermophysical properties of castor oil (Ricinus communis L.) biodiesel and its blends

(2015) Osman Gokdogan et al.   CT&F-Ciencia Tecnologia y Futuro

Thermophysical properties of castor oil (Ricinus communis L.) biodiesel and its blends

(2015) Osman Gokdogan et al.   CT&F-Ciencia Tecnologia y Futuro

d-Limonene modulates inflammation, oxidative stress and Ras-ERK pathway to inhibit murine skin tumorigenesis

(2012) SC Chaudhary et al.   HUMAN & EXPERIMENTAL TOXICOLOGY

Nutritional Retention Factor of 1+Quality Grade Hanwoo Beef Using Different Cooking Methods

(2012) Hong-Gyun Kim et al.   Korean Journal for Food Science of Animal Resources

Effect of canola oil emulsion injection on processing characteristics and consumer acceptability of three muscles from mature beef

(2012) Z. Pietrasik et al.   MEAT SCIENCE

Replacement of meat by meat substitutes. A survey on person- and product-related factors in consumer acceptance

(2011) Annet C. Hoek et al.   APPETITE

Ionic liquids and fragrances – direct isolation of orange essential oil

(2011) Katharina Bica et al.   GREEN CHEMISTRY

Nonmeat Protein Alternatives as Meat Extenders and Meat Analogs

(2010) M.A. Asgar et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Castor oil transesterification reaction: A kinetic study and optimization of parameters

(2010) K. Ramezani et al.   ENERGY

Comparison of Biopolymer Emulsifier Performance in Formation and Stabilization of Orange Oil-in-Water Emulsions

(2010) Cheng Qian et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Antioxidant and free radical-scavenging properties of three flavonoids isolated from the leaves of Rhamnus alaternus L. (Rhamnaceae) : A structure-activity relationship study

(2009) Rebai Ben Ammar et al.   FOOD CHEMISTRY

Citral Stability in Oil-in-Water Emulsions with Solid or Liquid Octadecane

(2009) Longyuan Mei et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Flow injection analysis of total curcuminoids in turmeric and total antioxidant capacity using 2,2′-diphenyl-1-picrylhydrazyl assay

(2008) Wisanu Thongchai et al.   FOOD CHEMISTRY