Latest Research in Meat and Animal Product Quality
22 research papers · 2026 median publication year
Top Research Topics in Meat and Animal Product Quality
- Meat and Animal Product Quality — 6 papers
- Celiac Disease Research and Management — 1 papers
- Antioxidant Activity and Oxidative Stress — 1 papers
- Bee Products Chemical Analysis — 1 papers
- Genomics, phytochemicals, and oxidative stress — 1 papers
- Food composition and properties — 1 papers
- Botanical Research and Applications — 1 papers
- Probiotics and Fermented Foods — 1 papers
- Nuts composition and effects — 1 papers
- Mass Spectrometry Techniques and Applications — 1 papers
Highest-Cited Papers
- ОПТИМІЗАЦІЯ РЕЦЕПТУРИ ВІВСЯНОГО ПЕЧИВА ІЗ ЗАДАНИМИ ФУНКЦІОНАЛЬНИМИ ВЛАСТИВОСТЯМИ
- Annatto‐Derived Carotenoids (Bixin and Norbixin) As Biodiesel Antioxidants: Characterization and Effects on Oxidative Stability ( Rancimat and PetroOXY )
- Optimizing microwave drying parameters for rhododendron bee pollen: effects on antioxidant potential, polyphenols, and proteins
- Horseradish ( Armoracia rusticana L.) Leaf Pomace: From By‐Product to Novel Natural Antioxidant in Mayonnaise Production
- Characterization of Black Lime (Citrus × aurantiifolia) Powder and Its Effects on the Physicochemical, Antioxidant, and Sensory Properties of Shortbread Cookies
- INFLUENCE OF BACTERIAL STARTER CULTURES ON ENHANCING THE BIOLOGICAL VALUE OF MEAT IN FRANKFURTER SAUSAGE PRODUCTION
- Phytochemical Profiling (Phenolics and Carotenoids) and Antioxidant Potential of Apple, Plum, Carrot, and Beetroot Juice Pomaces: Towards Sustainable Food Ingredients
- Effect of Plant Proteases on Oxidative Stability, Physicochemical and Sensory Properties of Horse Meat from Different Age Groups During Marination
- Pos-Opening Quality and Oxidative Stability of Plant-Based Meat Alternatives During Refrigerated Storage: A Comparison with Conventional Meat Products
- Effects of Lactic Acid Bacteria Fermentation on the Physicochemical Properties, Nutritional Value, and Sensory Characteristics of a White Kidney Bean-Based Beverage
- Effect of Toasting on Quality and Sensory Attributes of Oat Flakes and Brazil Nuts Intended for Use in Functional Muesli
- Quantification of B6 and B1 vitamers in soybeans, soy-protein and soymilk using a targeted differential ion-mobility mass spectrometry LCMS methodology
- Effect of Ginger (Zingiber officinale) Extract on the Physicochemical and Microbiological Characteristics of Rote Sheep Se'i
- Two Varieties of Onion Peel Extracts to Monitor Oxidation in Beef Model System
- Role of fermented and unfermented rooibos (Aspalathus linearis) in wet and dry marinades on oxidative status and sensory properties of pork meat subjected to different cooking methods
- Quality Characteristics of Tteokgalbi Prepared with Enzyme-Treated Defatted Soybean Meal Powder
- BRS Melodia Grape Peels as a Source of Functional Compounds: Evaluation of Drying Methods and Bioactive and Antioxidant Characteristics of Flours
- Effect of Solid Fermentation with Rhizopus oligosporus on the Physicochemical and Functional Properties of a Mixture of Legumes to Produce Tempeh: Application of Mixture Design Methodology
- Effect of honey, allulose, and fructo-oligosaccharide syrups on the quality and acrylamide content of oat bars prepared by oven cooking and air frying
- Fruit Juices as a Valuable Ingredient in Isotonic Drinks