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Research article

First published 2014-6

Ultrasonic characterization of the fat source and composition of formulated dry-cured meat products

Edith Corona Jimenez, Jose Vicente García-Pérez, Sonia Ventanas Canillas [...]

Food Science and Technology International

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Research article

First published 2023-6

Effect of Tissue Composition and Microstructure on Rabbit Meat Optical Properties

Yuan Hao, Congyan Li, Fanglin Li [...]

Applied Spectroscopy

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Research article

First published 2019-12

Comparison of Carcass Traits,Meat Quality,and Chemical Composition of Tissues from Progeny Derived from Cloned and Noncloned Pigs

Ting Gu, Junsong Shi, Lvhua Luo [...]

Cellular Reprogramming

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Other

First published 2003-08

Influence of Feeds and Rearing System on the Productive Performances and the Chemical and Fatty Acid Composition of Hare Meat

A. Vicenti, M. Ragni, A. di Summa [...]

Food Science and Technology International

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Research article

First published 2010-11-4

Dietary properties of lamb meat and human health

Paolo Polidori, Antonio Ortenzi, Silvia Vincenzetti [...]

Mediterranean Journal of Nutrition and Metabolism

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Research article

First published 2026-3

Advancing plant-based meat analogs: Composite blend of pulse protein reinforcing structure with fibrous mushroom,jackfruit seed powder and carboxymethyl cellulose

Poshadri Achinna, Penchalaraju Malleboina, Anuprita Ashokrao Joshi [...]

Food Science and Technology International

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Research article

First published 2008-10

Growth of Pre-ruminant Kid Goats and the Composition of Carcass Fat Deposits: Effects of Providing a PUFA-rich Fat in the Milk Replacer and Influence of the Kidding Season

M.C. García Navarro, E. Ramos Morales, G. De la Torre Adarve [...]

Food Science and Technology International

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Research article

First published 2020-10

The effect of low-temperature thermal processing on the quality of chicken breast fillets

Mirosława Karpińska-Tymoszczyk, Anna Draszanowska, Marzena Danowska-Oziewicz [...]

Food Science and Technology International

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Research article

First published 2011-4

A Review of near Infrared Spectroscopy in Muscle Food Analysis: 2005–2010

Jittima Weeranantanaphan, Gerard Downey, Paul Allen [...]

Journal of Near Infrared Spectroscopy

Open access

Research article

First published 2026

From byproduct to benefit: Effects of olive mill wastewater on broiler chicken meat nutrition and flavor

Malak Seghiri, Yousra Hamada, Nada Khenioua [...]

Food Science and Technology International

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