Food Science of Animal Resources

Papers
(The H4-Index of Food Science of Animal Resources is 21. 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 2020-03-01 to 2024-03-01.)
ArticleCitations
Etiological Agents Implicated in Foodborne Illness World Wide157
Current Issues and Technical Advances in Cultured Meat Production: A Review39
Review of the Current Research on Fetal Bovine Serum and the Development of Cultured Meat37
Bioactive Properties of Novel Probiotic Lactococcus lactis Fermented Camel Sausages: Cytotoxicity, Angiotensin Converting Enzyme Inhibition, Antioxidant Cap34
Clean Label Meat Technology: Pre-Converted Nitrite as a Natural Curing32
Probiotic Properties of Lactobacillus brevis KU200019 and Synergistic Activity with Fructooligosaccharides in Antagonistic Activity against Foodborne Pathogens32
Application of Edible Insects as Novel Protein Sources and Strategies for Improving Their Processing30
A Review on Meat Quality Evaluation Methods Based on Non-Destructive Computer Vision and Artificial Intelligence Technologies30
Evaluation of Rheological and Sensory Characteristics of Plant-Based Meat Analog with Comparison to Beef and Pork30
Effect of Incorporation of Pomegranate Peel and Bagasse Powder and Their Extracts on Quality Characteristics of Chicken Meat Patties29
The Presence of Polycyclic Aromatic Hydrocarbons (PAHs) in Grilled Beef, Chicken and Fish by Considering Dietary Exposure and Risk Assessment29
Changes in Cathepsin Activity during Low-Temperature Storage and Sous Vide Processing of Beef Brisket27
Effects of Different Storage Temperatures on the Physicochemical Properties and Bacterial Community Structure of Fresh Lamb Meat25
Fatty Acid Composition of Grain- and Grass-Fed Beef and Their Nutritional Value and Health Implication24
Improved Physicochemical Properties of Pork Patty Supplemented with Oil-in-Water Nanoemulsion23
A Comparative Study on the Taste Characteristics of Satellite Cell Cultured Meat Derived from Chicken and Cattle Muscles23
Nutritional Composition of White-Spotted Flower Chafer (Protaetia brevitarsis) Larvae Produced from Commercial Insect Farms in Korea22
Infrared Assisted Freeze-Drying (IRAFD) to Produce Shelf-Stable Insect Food from Protaetia brevitarsis (White-Spotted Flower Chafer) Larva22
A Comprehensive Review of Lipidomics and Its Application to Assess Food Obtained from Farm Animals22
The Impact of Plant-Based Non-Dairy Alternative Milk on the Dairy Industry22
Flavor Components Comparison between the Neck Meat of Donkey, Swine, Bovine, and Sheep21
0.019551992416382