Food Science of Animal Resources

Papers
(The H4-Index of Food Science of Animal Resources is 20. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2020-11-01 to 2024-11-01.)
ArticleCitations
Etiological Agents Implicated in Foodborne Illness World Wide206
Review of the Current Research on Fetal Bovine Serum and the Development of Cultured Meat66
Current Issues and Technical Advances in Cultured Meat Production: A Review57
Application of Edible Insects as Novel Protein Sources and Strategies for Improving Their Processing44
Evaluation of Rheological and Sensory Characteristics of Plant-Based Meat Analog with Comparison to Beef and Pork42
A Review on Meat Quality Evaluation Methods Based on Non-Destructive Computer Vision and Artificial Intelligence Technologies41
A Comparative Study on the Taste Characteristics of Satellite Cell Cultured Meat Derived from Chicken and Cattle Muscles41
Clean Label Meat Technology: Pre-Converted Nitrite as a Natural Curing39
Fatty Acid Composition of Grain- and Grass-Fed Beef and Their Nutritional Value and Health Implication36
Effects of Different Storage Temperatures on the Physicochemical Properties and Bacterial Community Structure of Fresh Lamb Meat35
Endogenous Proteolytic Systems and Meat Tenderness: Influence of Post-Mortem Storage and Processing30
The Impact of Plant-Based Non-Dairy Alternative Milk on the Dairy Industry27
Roles of Milk Fat Globule Membrane on Fat Digestion and Infant Nutrition26
Effects of High Hydrostatic Pressure on Technical Functional Properties of Edible Insect Protein25
Nutritional Composition of White-Spotted Flower Chafer (Protaetia brevitarsis) Larvae Produced from Commercial Insect Farms in Korea24
Metabolomics Analysis of the Beef Samples with Different Meat Qualities and Tastes23
A Comprehensive Review of Lipidomics and Its Application to Assess Food Obtained from Farm Animals23
Taste-Active and Nutritional Components of Thai Native Chicken Meat: A Perspective of Consumer Satisfaction23
Psychobiotic Effects of Multi-Strain Probiotics Originated from Thai Fermented Foods in a Rat Model22
Possibilities of Liquid Chromatography Mass Spectrometry (LC-MS)-Based Metabolomics and Lipidomics in the Authentication of Meat Products: A Mini Review20
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