1. A comparative study of cold drying conditions on the physicochemical, microbial and sensory properties of dried chicken slices;Aykın‐Dinçer E.;International Journal of Food Science and Technology,2024
2. Effect of dietary olive leaves (Olea europaeaL.) on lipid and protein oxidation of refrigerated storedn-3-enriched pork
3. Effects of gnaphalium affine extract (GAE) and sodium pyrophosphate (PP) on •OH‐induced oxidation and the structure of myofibrillar proteins;Chang H.;International Journal of Food Science and Technology,2024
4. Influence of ultrasound intensities on colour, oxidative stability, and texture of Longissimus lumborum steaks from Nellore cattle;Lima L.C.;International Journal of Food Science and Technology,2024
5. A Comprehensive Review on Lipid Oxidation in Meat and Meat Products