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.
Methods for improving meat protein digestibility in older adults.
J Anim Sci Technol
; 65(1): 32-56, 2023 Jan.
Artigo
em Inglês
| MEDLINE | ID: mdl-37093926
3.
Main mechanisms for carcinogenic heterocyclic amine reduction in cooked meat by natural materials.
Meat Sci
; 183: 108663, 2022 Jan.
Artigo
em Inglês
| MEDLINE | ID: mdl-34481233
4.
Relationship between gut microbiota and colorectal cancer: Probiotics as a potential strategy for prevention.
Food Res Int
; 156: 111327, 2022 06.
Artigo
em Inglês
| MEDLINE | ID: mdl-35651078
5.
Study on the reduction of heterocyclic amines by marinated natural materials in pork belly.
J Anim Sci Technol
; 64(6): 1245-1258, 2022 Nov.
Artigo
em Inglês
| MEDLINE | ID: mdl-36812002
6.
Analysis of in vitro digestion using human gut microbiota in adult and elderly individuals.
Food Chem
; 362: 130228, 2021 Nov 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-34198129
7.
Principal protocols for the processing of cultured meat.
J Anim Sci Technol
; 63(4): 673-680, 2021 Jul.
Artigo
em Inglês
| MEDLINE | ID: mdl-34447947
8.
Differences in the gut microbiota between young and elderly persons in Korea.
Nutr Res
; 87: 31-40, 2021 03.
Artigo
em Inglês
| MEDLINE | ID: mdl-33596509