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Research article

First published 2025-1

Effect of fat replacement by flaxseed flour on the quality parameters of pork meatballs

Ping Dong, Lan Xiao, Wenjiao Fan [...]

Food Science and Technology International

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Research article

First published 2005-12

Development of a New Meat Analog Through Twin-Screw Extrusion of Defatted Soy Flour-lean Pork Blend

S. X. Liu, M. Peng, S. Tu [...]

Food Science and Technology International

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Research article

First published 1998-1

The Use of the InfraAlyzer 260 Whole Grain for Water and Fat Determination in Pork Meat

Henryk W. Czarnik-Matusewicz, Adolf Korniewicz

Journal of Near Infrared Spectroscopy

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Research article

First published 2017-2

The spatial composition of porcine adipose tissue investigated by multivariate curve resolution of near infrared spectra: Relationships between fat,the degree of unsaturation and water *

Klavs Martin Sørensen, Søren Balling Engelsen

Journal of Near Infrared Spectroscopy

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Research article

First published 2026-3

Effect of meat type and fat level on burger meat characteristics: A combined approach using imaging and sensory techniques

María Cardona, Jose M Barat, Isabel Fernández-Segovia [...]

Food Science and Technology International

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Research article

First published 2017-12

Meat quality,free fatty acid concentration,and oxidative stability of pork from animals fed diets containing different sources of selenium

Luis Calvo, José Segura, Fidel Toldrá [...]

Food Science and Technology International

Open access

Research article

First published 2026

Nutritional evaluation of duty meals provided to riot police forces in Germany

Stefan Ambacher, Melanie Schneider, Petra Lührmann

Nutrition and Health

Free access

Research article

First published 2024-4

Enhancing quality control in emulsion-type sausage production: Predicting chemical composition of intact samples with near infrared spectroscopy

Pitiporn Ritthiruangdej, Kanithaporn Vangnai, Sumaporn Kasemsumran [...]

Journal of Near Infrared Spectroscopy

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