Detalhe da pesquisa
1.
Review of technology and materials for the development of cultured meat.
Crit Rev Food Sci Nutr
; 63(27): 8591-8615, 2023.
Artigo
em Inglês
| MEDLINE | ID: mdl-35466822
2.
Evaluation of chicken nugget properties using spent hen meat added with milk fat and potato mash at different levels.
J Food Sci Technol
; 58(7): 2783-2791, 2021 Jul.
Artigo
em Inglês
| MEDLINE | ID: mdl-34194112
3.
The alternative approach of low temperature-long time cooking on bovine semitendinosus meat quality.
Asian-Australas J Anim Sci
; 32(2): 282-289, 2019 Feb.
Artigo
em Inglês
| MEDLINE | ID: mdl-30208691
4.
Changes in physicochemical characteristics and oxidative stability of pre- and post-rigor frozen chicken muscles during cold storage.
J Food Sci Technol
; 56(11): 4809-4816, 2019 Nov.
Artigo
em Inglês
| MEDLINE | ID: mdl-31741505
5.
Effects of cooking method and final core-temperature on cooking loss, lipid oxidation, nucleotide-related compounds and aroma volatiles of Hanwoo brisket.
Asian-Australas J Anim Sci
; 31(2): 293-300, 2018 Feb.
Artigo
em Inglês
| MEDLINE | ID: mdl-28728407
6.
Umami Characteristics and Taste Improvement Mechanism of Meat.
Food Sci Anim Resour
; 44(3): 515-532, 2024 May.
Artigo
em Inglês
| MEDLINE | ID: mdl-38765277
7.
Trends in Hybrid Cultured Meat Manufacturing Technology to Improve Sensory Characteristics.
Food Sci Anim Resour
; 44(1): 39-50, 2024 Jan.
Artigo
em Inglês
| MEDLINE | ID: mdl-38229861
8.
Modern Concepts of Restructured Meat Production and Market Opportunities.
Food Sci Anim Resour
; 44(2): 284-298, 2024 Mar.
Artigo
em Inglês
| MEDLINE | ID: mdl-38764516
9.
Characterization of Yeast Protein Hydrolysate for Potential Application as a Feed Additive.
Food Sci Anim Resour
; 44(3): 723-737, 2024 May.
Artigo
em Inglês
| MEDLINE | ID: mdl-38765283
10.
Identification of myosin heavy chain isoforms in porcine longissimus dorsi muscle by electrophoresis and mass spectrometry.
Electrophoresis
; 34(9-10): 1255-61, 2013 May.
Artigo
em Inglês
| MEDLINE | ID: mdl-23463416
11.
Multi-Omics Approaches to Improve Meat Quality and Taste Characteristics.
Food Sci Anim Resour
; 43(6): 1067-1086, 2023 Nov.
Artigo
em Inglês
| MEDLINE | ID: mdl-37969318
12.
Effect of Novel High-Intensity Ultrasound Technique on Physio-Chemical, Sensory Attributes, and Microstructure of Bovine Semitendinosus Muscle.
Food Sci Anim Resour
; 43(1): 85-100, 2023 Jan.
Artigo
em Inglês
| MEDLINE | ID: mdl-36789199
13.
Sensory Evaluation of Plant-Based Meat: Bridging the Gap with Animal Meat, Challenges and Future Prospects.
Foods
; 13(1)2023 Dec 28.
Artigo
em Inglês
| MEDLINE | ID: mdl-38201136
14.
Aging mechanism for improving the tenderness and taste characteristics of meat.
J Anim Sci Technol
; 65(6): 1151-1168, 2023 Nov.
Artigo
em Inglês
| MEDLINE | ID: mdl-38616883
15.
Analysis of commercial fetal bovine serum (FBS) and its substitutes in the development of cultured meat.
Food Res Int
; 174(Pt 1): 113617, 2023 12.
Artigo
em Inglês
| MEDLINE | ID: mdl-37986472
16.
Improved culture procedure for bovine muscle satellite cells for cultured meat.
Food Res Int
; 174(Pt 2): 113660, 2023 Dec.
Artigo
em Inglês
| MEDLINE | ID: mdl-37981377
17.
Effects of lysine concentration of the diet on growth performance and meat quality in finishing pigs with high slaughter weights.
J Anim Sci Technol
; 65(6): 1242-1253, 2023 Nov.
Artigo
em Inglês
| MEDLINE | ID: mdl-38616870
18.
Study on the current research trends and future agenda in animal products: an Asian perspective.
J Anim Sci Technol
; 65(6): 1124-1150, 2023 Nov.
Artigo
em Inglês
| MEDLINE | ID: mdl-38616880
19.
Physical and Biochemical Mechanisms Associated with Beef Carcass Vascular Rinsing Effects on Meat Quality: A Review.
Food Sci Anim Resour
; 42(3): 389-397, 2022 May.
Artigo
em Inglês
| MEDLINE | ID: mdl-35611080
20.
Vascular rinsing and chilling carcasses improves meat quality and food safety: a review.
J Anim Sci Technol
; 64(3): 397-408, 2022 May.
Artigo
em Inglês
| MEDLINE | ID: mdl-35709092