Food Science of Animal Resources

Article	Citations
Quality Improvement of Goat Meat-Fermented Sausage Using Pineapple and Fig Powders For the Elderly	218
Comparison of Chemical Composition, Quality, and Muscle Fiber Characteristics between Cull Sows and Commercial Pigs: The Relationship between Pork Quality Based	44
Post-Harvest Strategies to Improve Tenderness of Underutilized Mature Beef: A Review	43
Refined production of egg-derived media additives enhances proliferation and differentiation of skeletal muscle satellite cell culture	41
Objective Meat Quality from Quality Grade and Backfat Thickness of Hanwoo Steers	40
Fermented Tenebrio molitor larvae extract with Lactobacillus plantarum ameliorates dexamethasone-induced muscle atrophy in vitro and in vivo	39
Cutting-Edge Technologies of Meat Analogs: A Review	37
Blending Three Probiotics Alleviates Loperamide-Induced Constipation in Sprague-Dawley (SD)-Rats	34
Comparison of the Fatty Acid Composition and Small Molecular Metabolites between Yanjin Blackbone Chicken and Piao Chicken Meat	33
Trends in Hybrid Cultured Meat Manufacturing Technology to Improve Sensory Characteristics	33
Oral Administration of Mice with Cell Extracts of Recombinant Lactococcus lactis IL1403 Expressing Mouse Receptor Activator of NF-kB Ligand (RANKL)	32
Biotechnology in Dairy Alternatives: Current Perspectives on Fermentation Technologies for Replacing Regular Milk with Artificial Milk	32
Current Technologies and Future Perspective in Meat Analogs Made from Plant, Insect, and Mycoprotein Materials: A Review	32
Verification of Reproducibility of VCS2000 Equipment for Mechanical Measurement of Korean Landrace×Yorkshire (F1), F1×Duroc (LYD) Pig Carcasses	30
Isolation, Characterization, and Comparative Genomics of the Novel Potential Probiotics from Canine Feces	29
Evaluation of Gelation Properties of Salt-Soluble Proteins Extracted from Protaetia brevitarsis Larvae and Tenebrio molitor Larvae and Application to Pork M	28
Higher Protein Digestibility of Chicken Thigh than Breast Muscle in an In Vitro Elderly Digestion Model	27
Erratum to: Rheological, Physicochemical, Microbiological, and Aroma Characteristics of Sour Creams Supplemented with Milk Protein Concentrate	27
Umami Characteristics and Taste Improvement Mechanism of Meat	27
Bovine Colostrum-Derived Extracellular Vesicles May Accelerate the Growth of Akkermansia muciniphila by Regulating Energy Metabolism in Intestinal Anaerobic Coc	27
Effect of Probiotic-Fortified Infant Formula on Infant Gut Health and Microbiota Modulation	25
Identification and Characterization of Lacticaseibacillus paracasei HKWS110 Isolated from Prunus yedoensis	25
Separation and Purification of Antioxidant Peptide from Fermented Whey Protein by Lactobacillus rhamnosus B2-1	25
Effect of the combined action of myofibrillar protein phosphorylation and S-nitrosylation on the degradation of myofibrillar proteins by µ-calpain	25
Antioxidant Activity of Papaya Fruit Peels in Camel Meat	25

Proteolysis Analysis and Sensory Evaluation of Fermented Sausages using Strains Isolated from Korean Fermented Foods	24
Effect of Goat Meat on Muscle Atrophy Induced by Dexamethasone in Mice	24
Chemometrics Assisted-Liquid Chromatography (LC)-Orbitrap High Resolution Mass Spectrometry (HRMS) Non-Targeted Metabolomics for Identification of Dog Meat in B	23
Extraction and characterization of biomaterials from pork bones: a potential alternative of pineapple by-product extract for commercial proteases	23
Effects of Feeding Mandarin and Poultry By-Products on Growth Performance and Physicochemical Properties of Black Soldier Fly (Hermetia illucens) Larvae	22
Comparison of volatile aroma compounds and consumer perception between domestic and imported milk in Korea	21
The Potential Substitution of Oyster Shell Powder for Phosphate in Pork Patties Cured with Chinese Cabbage and Radish Powder	21
Review of culture media and serum substitutes containing phytoecdysteroids for application in cultured meat technology	21
Quality Evaluation of Mackerel Fillets Stored under Different Conditions by Hyperspectral Imaging Analysis	21
Effect of supplemental feeding on metabolic profiles and meat quality in yaks: a non-targeted metabolomics approach	21
Nutritional enrichment of eggs through essential oil–supplemented laying hen diets and associations with intestinal microbiota	20
Effect of Consumption of Animal Products on the Gut Microbiome Composition and Gut Health	20
Study on the Digestion-Induced Changes in the Characteristics and Bioactivity of Korean Native and Overseas Cattle-Derived Peptides	20
Development and Assessment of Processed Hybrid Chicken Analogue: The Effect of Isolated Rice, Pea, and Soy Proteins	20
The L-Ascorbic Acid Increases Proliferation and Differentiation of Yanbian Cattle Skeletal Muscle Satellite Cells by Activating the Akt/mTOR/P70S6K Signaling Pathway	20
Characterization and application of immobilized Lactobacillus plantarum fiber powder as a probiotic starter culture for Thai-fermented pork	20
Meat Quality Changes in Aged Pork Loin using Jeju Volcanic Scoria Earthenware	19
Evaluation of Physicochemical Changes in Hard-Boiled Eggs Stored at Different Temperatures	19
The Slough of Cicadidae Periostracum Ameliorated Lichenification by Inhibiting Interleukin (IL)-22/Janus Kinase (JAK) 1/Signal Transducer and Activator of Transcription (STAT) 3 Pathway in Atopic Derm	19
Functional and Genomic Features of a Lytic Salmonella Phage vB_StyS_KFSST1 for Development as New Feed Additive	19
Gold Nanoparticle and Polymerase Chain Reaction (PCR)-Based Colorimetric Assay for the Identification of Campylobacter spp. in Chicken Carcass	18
A Review on the Current Research and Industrialization Status of Edible Insect Protein	17
Cell-Based Meat Safety and Regulatory Approaches: A Comprehensive Review	17
On-Farm and Processing Factors Affecting Rabbit Carcass and Meat Quality Attributes	17
Effect of Modified Atmosphere Packaging Varying in CO2 and N2 Composition on Quality Characteristics of Dry Fermented Sausage during Refrigeration Storage	17
Effect of Drying Methods on Physicochemical Characteristics and Functional Properties of Duck Blood Gel	16
Meat spoilage by bacteria: Influencing factors, volatile compounds, and organoleptic alterations	16
Quality characteristics of chicken nuggets containing Protaetia brevitarsis seulensis larvae during refrigeratedstorage	16
Checkmeat: A Review on the Applicability of Conventional Meat Authentication Techniques to Cultured Meat	16
Oral Administration of Bifidobacterium lactis Ameliorates Cognitive Deficits in Mice Intracerebroventricularly Administered Amyloid Beta via Regulation the Activation of Mitogen-activated Protein Kina	16
Effects of non-chlorine antimicrobial agents on microbial diversity in yellow-feathered chickens during mixed precooling	16
Fat Level and Excessive Fat Percentage of Retail-Ready Pork Belly Slices by Quality Grade	16
Milk Fermented with Pediococcus acidilactici Strain BE Improves High Blood Glucose Levels and Pancreatic Beta-Cell Function in Diabetic Rats	15
Probiotic Bacillus amyloliquefaciens B-1895 Improved Growth of Juvenile Trout	15
Level Optimization of Beet Powder and Caramel Color for Beef Color Simulation in Meat Analogs before and after Cooking	15
Changes in the Properties of Frozen Meat with Freezing and Storage Conditions and Non-Destructive Analyses for Monitoring Meat Quality	15
The Need for Research on the Comparison of Sensory Characteristics between Cultured Meat Produced Using Scaffolds and Meat	15
Exploring the Modulation of Extracellular Metabolites in Different Listeria monocytogenes Strains under Cold-Stress	15
Effect of Novel High-Intensity Ultrasound Technique on Physio-Chemical, Sensory Attributes, and Microstructure of Bovine Semitendinosus Muscle	15
Preparation of Hypoallergenic Whey Protein Hydrolysate by a Mixture of Alcalase and Prozyme and Evaluation of Its Digestibility and Immunoregulatory Properties	15
Subacute Oral Toxicity Evaluation of Expanded-Polystyrene-Fed Tenebrio molitor Larvae (Yellow Mealworm) Powder in Sprague-Dawley Rats	15
Imitation of Hybrid Cultured Meat Patty and Compare the Quality Characteristics with Beef Patty and Plant-Based Patty	14
Integrative Analysis of Probiotic-Mediated Remodeling in Canine Gut Microbiota and Metabolites Using a Fermenter for an Intestinal Microbiota Model	14
Modern Concepts of Restructured Meat Production and Market Opportunities	14
Effects of Sous-vide Cooking Temperature on Triceps Brachii of Black Goats	14
The Optimization of Mealworm (Tenebrio molitor) Sacrifice Methods and Examination of Sacrificed Mealworm Post-Cooking Characteristics	14
Probiotic Property and Anti-Obesity Effect of Lactiplantibacillus plantarum KC3	14
Health benefits and value addition of bovine colostrum (BC): a comprehensive review of its nutritional and functional potential	14
Citrus sunki Peel Extract Enhances Proliferation and Differentiation of Fibro-Adipocyte Progenitors in Holstein Cattle for Cultivated Meat Production	13
Impact of dietary soybean and linseed oils on the lipid and volatile compound profiles of donkey milk	13

The Quality Traits of Pork Belly and Impact Factors of Quality	13
Review on kefir beverages from milk and water: health benefits, processing and applications	13
Effects of Cissus quadrangularis L. Powder on Proximate Composition, Physicochemical and Textural Properties of Tteokgalbi	13
Serotype distribution, genotype, and antimicrobial resistance profiles of Salmonella enterica isolated from retail chicken meat in South Korea	13
Overcrowding Stress in Livestock Production Alters Gut Microbiota Composition and Neuronal Nitric Oxide Synthase (nNOS) Expression in nNOS-HiBiT Knock-in Mouse Model	12
Effects of Dongchimi Powder as a Natural Nitrite Source on Quality Properties of Emulsion-Type Sausages	12
Effect of Extract of Perilla Leaves on the Quality Characteristics and Polycyclic Aromatic Hydrocarbons of Charcoal Barbecued Pork Patty	12
Comparison of Meat Quality and Muscle Fiber Characteristics between Porcine Skeletal Muscles with Different Architectures	12
Impact of Packaging Methods Coupled with High Barrier Packaging Loaded with TiO2 on the Preservation of Chilled Pork	12
The Quality Characteristics of Ready-to-Eat Empal Gentong Affected by Meat Pre-Cooking	12
Overview of Dairy-based Products with Probiotics: Fermented or Non-fermented Milk Drink	12
Study on Ways to Improve the Quality of Black Goat Meat Jerky and Reduce Goaty Flavor through Various Spices	12
Impact of Wet Brewer’s Grain Supplementation in Bovine Dietary on Fatty Acids Profile, Vitamin E and Sensory Properties of Fresh Cheese	12
Current Research, Industrialization Status, and Future Perspective of Cultured Meat	12
Effects of Edible Insect Powders as Meat Partial Substitute on Physicochemical Properties and Storage Stability of Pork Patties	12
Comparative Quality Traits, Flavor Compounds, and Metabolite Profile of Korean Native Black Goat Meat	12
Evaluating the feasibility of using Salicornia herbacea powder as a salt substitute in sausage production	11
Monitoring Cellular Immune Responses after Consumption of Selected Probiotics in Immunocompromised Mice	11
Dietary supplement with milk that contains different β-caseins influences gut microbiota and serum metabolites in mice	11
Comparing the effects of different additives on the physicochemical and textural characteristics of pork batter	11
Application of Ultrasound to Animal-Based Food to Improve Microbial Safety and Processing Efficiency	11
Assessing Individual Muscle Characteristics to Enhance Frozen-Thawed Meat Quality	11
Effects of Loquat (Eriobotrya japonica Lindl.) Leaf Extract with or without Ascorbic Acid on the Quality Characteristics of Semi-Dried Restructured Jerky during Storage	11
A Review of the Valorization of Dairy Industry Wastes through Thermochemical, Biological, and Integrated Processes for Value-Added Products	11
Use of Postbiotic as Growth Promoter in Poultry Industry: A Review of Current Knowledge and Future Prospects	11
Dietary Intake of Processed Meats with Fermented Foods: Effects on Carcinoembryonic Antigen, Hematological Parameters, and Gut Microbiota of Adult and Elderly M	11
Effect of Starter Culture and Temperature on the Flavor and Sensory Characteristics of Dry-Cured Ham	11
Multi-Omics Approaches to Improve Meat Quality and Taste Characteristics	10
The Influence of Vacuum Packaging of Hot-Boned Lamb at Early Postmortem Time on Meat Quality during Postmortem Chilled Storage	10
Physicochemical Properties and Volatile Organic Compounds of Dairy Beef Round Subjected to Various Cooking Methods	10
A Highly Sensitive Indirect Enzyme-Linked Immunosorbent Assay (ELISA) Based on a Monoclonal Antibody Specific to Thermal Stable-Soluble Protein in Pork Fat for	10
Preserving chicken meat quality and microbial safety by supplementing mugwort essential oil in chitosan/gelatin coatings	10
Impact of Plant and Microbial Proteases Treatment on Quality Characteristics of Beef Longissimus Thoracis and Lumborum	10
An Investigation of the Status of Commercial Meat Analogs and Their Ingredients: Worldwide and South Korea	10
Rheological, Physicochemical, Microbiological, and Aroma Characteristics of Sour Creams Supplemented with Milk Protein Concentrate	10
In Vitro Synergistic Antibacterial and Anti-Inflammatory Effects of Nisin and Lactic Acid in Yogurt against Helicobacter pylori and Human Gastric Cells	10
Oxya chinensis sinuosa (OC) Extracts Protects ARPE-19 Cells against Oxidative Stress via Activation of the Mitogen-Activated Protein Kinases (MAPKs)/ Nuclear Fa	9
Comparative Analysis of Skeletal Muscle Satellite Cells from Hanwoo Steers and Cows for Optimizing Cell-Based Meat Production	9
Prediction of pork belly cooking loss by hyperspectral imaging analysis of semispinalis capitis muscle	9
Potential use of whey in kefir production: evaluation of fermentation kinetics and microbiota	9
The Color-Developing Methods for Cultivated Meat and Meat Analogues: A Mini-Review	9
Multiclass Method for the Determination of Anthelmintic and Antiprotozoal Drugs in Livestock Products by Ultra-High-Performance Liquid Chromatography–Tandem Mas	9
Immunostimulatory Effect of Ovomucin Hydrolysates by Pancreatin in RAW 264.7 Macrophages via Mitogen-Activated Protein Kinase (MAPK) Signaling Pathway	9
Quality and Storage Characteristics of Hanwoo Pemmican by Replacing Canola Oil	9
Protective Effects of Lacticaseibacillus rhamnosus IDCC3201 on Motor Functions and Anxiety Levels in a Chronic Stress Mouse Model	9
Nutritional and sensory evaluation of a formulated Hanwoo beef patty and commercial plant-based alternatives	9
Bactericidal Effect of Combination of Atmospheric Pressure Plasma and Nisin on Meat Products Inoculated with Escherichia coli O157:H7	9
Study on the history and characteristics of Korean native cattle: Hanwoo	8
Application of Animal Resources into the Maillard Reaction Model System to Improve Meat Flavor	8
Development of an innovative process for salted egg yolk powder with improved physicochemical properties using protease hydrolysis	8
Deer antler velvet as a multifunctional natural resource for biomedical and nutraceutical applications	8
Novel food processing technologies to reduce egg allergenicity: a review from allergen digestion to IgE-mediated responses	8
Species Distribution, Antimicrobial Resistance, and Enterotoxin Profiles of Non-aureus Staphylococci Isolated from Poultry Slaughterhouses in Korea	8
Effects of Nitrite and Phosphate Replacements for Clean-Label Ground Pork Products	8
Comparative Analysis of Meat Quality and Muscle Transcriptome between Landrace and Jeju Native Pig	8
Growth Characteristics, Blood Biochemistry, Histology, and Metabolic Profile of Muscle and Different Tissues: Toxicity Study of Deoxynivalenol	8
Insect proteins and peptides: preparation, bioactivities, and applications	8
Unseen Threats to Meat Safety: Exposing the Hidden Epidemic to Bovine Tuberculosis in Slaughterhouses	8
Partitioning and Inhibition of Hemoglobin-Mediated Lipid Oxidation in Chicken by Components of Black Chokeberry Press Cake	8
Possibilities of Liquid Chromatography Mass Spectrometry (LC-MS)-Based Metabolomics and Lipidomics in the Authentication of Meat Products: A Mini Review	7
Characterization of Volatile Compounds in Donkey Meat by Gas Chromatography–Ion Mobility Spectrometry (GC–IMS) Combined with Chemometrics	7
Antioxidant Activity of Radish Seed Oil and the Quality and Storage Characteristics of Pork Patties with Added Radish Seed Oil	7
Characterization of Novel Amylase-Sensitive, Anti-Listerial Class IId Bacteriocin, Agilicin C7 Produced by Ligilactobacillus agilis C7	7
Validation, Measurement Uncertainty, and Determination of Bixin and Norbixin in Processed Foods of Animal Resources Distributed in Korea	7
Effects of Broth pH and Chilling Storage on the Changes in Volatile Profiles of Boiled Chicken Flesh	7
Performance, Egg Quality, and Immunity of Laying Hens due to Natural Carotenoid Supplementation: A Meta-Analysis	7
Dietary β-mannanase supplementation and its effect on nutrient utilization and performance in broilers fed energy-reduced diets	7
Determination of Adulteration of Chicken Meat into Minced Beef Mixtures using Front Face Fluorescence Spectroscopy Coupled with Chemometric	7
Techniques and Emerging Trends in Flavor and Taste Development in Meat	7
Goat milk-derived bioactive peptides as a health promoter: an insight based on recent in silico studies	7
Comparison of Muscle Fiber and Meat Quality Characteristics of Beef Strip Loin, Tenderloin, and Round Cuts among Jeju Black Cattle, Hanwoo, and Their Crossbreed	7
Effects of Mustard Seed Extract on Physicochemical and Storage Characteristics of Dry-aged Pork Loin Ham	7
Chemometric Insights into the Flavor Development and Quality Changes in Jeju Crossbred Cattle Loin during Wet Aging	7
Quality characteristics of fermented milk pudding with pumpkin seed powder	7
Combination of Milk Polar Lipids and Casein Hydrolysate as a Healthy Emulsifier for Ice Cream	7
Development of a smartphone-based bone maturity classification algorithm with XAI for beef carcass grading	6
Enhanced Longevity and Immunity in Caenorhabditis elegans through ingestion of Lactiplantibacillus plantarum SKO-001: A Multi-Omics Study	6
Comparative Evaluation of Egg Quality in Response to Temperature Variability: From Farm to Table Exposure Scenarios	6
Optimizing Food Processing through a New Approach to Response Surface Methodology	6
Evaluating the Potential of Korean Mudflat-Derived Penicillium nalgiovense SJ02 as a Fungal Starter for Manufacturing Fermented Sausage	6

Comparison of Histology, Growth Characteristics, Gut Microbiota, and Metabolites in the Meat and Organs of Deoxynivalenol-Contaminated Piglets	6
Enhancement of nutritional and textural properties of restructured jerky with duck blood powder for meal kit applications	6
Development and Assessment of Processed Hybrid Chicken Analogue: The Effect of Isolated Rice, Pea, and Soy Proteins	6
Limiting Pink Discoloration in Cooked Ground Turkey in the Absence or Presence of Sodium Tripolyphosphate Produced from Presalted and Stored Raw Ground Breasts	6
Fermented Whey Protein Supplementation Improves Muscular Strength, Muscle Parameters, and Physical Performance in Middle-Aged Korean Adults: An 8-Week Double Bl	6
Comparative Study on the Postmortem Proteolysis and Shear Force during Aging of Pork and Beef Semitendinosus Muscles	5
Effect of Rosemary Extract on Lipid Oxidation, Fatty Acid Composition, Antioxidant Capacity, and Volatile Compounds of Salted Duck Eggs	5
Preparation and Antioxidant Activities of High Fischer’s Ratio Oligopeptides from Goat Whey	5
Comparing Physicochemical Properties, Fatty Acid Profiles, Amino Acid Composition, and Volatile Compounds in Dry-Cured Loin: The Impact of Different Levels of P	5
Influence of Naturally Converted Nitrite and Ultrasound Marination on the Curing Efficiency and Residual Nitrite of Pork Loin	5
Microbiological, antioxidant and metabolomics changes in fermented dairy products supplemented with Matzhu	5
Optimizing chicken muscle stem cell isolation using recombinant proteolytic enzymes for cultured meat production	5
Yogurt application and postbiotic effects on mouse intestinal cells of Lacticaseibacillus paracasei HKWS110 isolated from Prunus yedoensis	5
Muscle Fiber, Connective Tissue and Meat Quality Characteristics of Pork from Low Birth Weight Pigs as Affected by Diet-Induced Increased Fat Absorption and Pre	5
Application of Collagenolytic Proteases from Bacillus subtilis B13 and Bacillus siamensis S6 for Tenderizing Goat Meat during Wet Aging	5
Quality Enhancement Techniques for Cow Meat: Current Approaches and Future Directions	5
Analysis of Quality and Color Properties according to the Gas Composition (Modified Atmosphere Packaging) of Pork Sous-Vide Ham Preserved in Natural Brine	5
Effects of sous vide combined with high pressure on the water-binding properties and texture of moisture-enhanced restructured pork loin	5
A Review on the Application of Animal-Based Materials Using Three-Dimensional (3D) Printing and Protein Restructuring Technologies	5
In-pack combination of ultrasonication and sous-vide accelerates goat meat tenderization: gene expression and biochemical changes during early post-mortem storage	5
Influence of Crossbreeding on the Quality and Nutritional Values of Goat Meat	5
Characteristics of Purified Horse Oil by Supercritical Fluid Extraction with Different Deodorants Agents	5
Effects of High-Pressure, Sous-Vide Cooking and Commercial Freezing on the Physicochemical Properties of Moisture-Enhanced Restructured Pork	5
The Effect of Hot-Air Dried Lentinula edodes on the Quality and Oranoleptic Properties of Rolled-Dumplings	5
The Effect of Stearoyl-Coenzyme A Desaturase (SCD) and Fatty Acid Synthase (FASN) Gene Polymorphisms on Milk Fatty Acid Composition in Holstein Breed	5
Flavorzyme Hydrolyzed Cordyceps militaris Mushroom Enhanced Quality and Functional Properties of Chicken Breast Meat during Storage	5
Investigation of Immunostimulatory Effects of Heat-Treated Lactiplantibacillus plantarum LM1004 and Its Underlying Molecular Mechanism	4
The Impact of Fermented Dairy Products and Probiotics on Bone Health Improvement	4
Development of Plastic/Gelatin Bilayer Active Packaging Film with Antibacterial and Water-Absorbing Functions for Lamb Preservation	4
Effect of Milk Protein Isolate/κ-Carrageenan Conjugates on Rheological and Physical Properties of Whipping Cream: A Comparative Study of Maillard Conjugates and Electrostatic Complexes	4
Lactiplantibacillus plantarum LM1001 Improves Digestibility of Branched-Chain Amino Acids in Whey Proteins and Promotes Myogenesis in C2C12 Myotubes	4
A Comprehensive Review of Artificial Intelligence (AI)-Driven Approaches to Meat Quality and Safety	4
Scaffold Biomaterials in the Development of Cultured Meat: A Review	4
Cultured Chinese Giant Salamander Skin and Skin Secretions as a Source of Bioactive Peptides for Food and Medicine	4
Microbiological Composition and Sensory Characterization Analysis of Fermented Sausage Using Strains Isolated from Korean Fermented Foods	4
Physicochemical and Sensory Characteristics of Hybrid Flexitarian Pork Loin Steak Combined with Different Plant Ingredients	4
High freeze-thaw stability of Pickering emulsion stabilized by WPI-carboxymethyl cellulose particles and its effect on frozen pork patties as a fat substitute	4
Effects of Pulsed Electric Field on Meat Tenderization and Microbial Decontamination: A Review	4
A Comparative Study on the Adipogenic and Myogenic Capacity of Muscle Satellite Cells, and Meat Quality Characteristics between Hanwoo and Vietnamese Yellow Steers	4
ω-6 and ω-3 Polyunsaturated Fatty Acids: Inflammation, Obesity and Foods of Animal Resources	4
Overexpression and Characterization of L-Lactate Dehydrogenase from Lacticaseibacillus casei HY2782 to Control Post-Acidification in Yogurt	4
Metabolites of Latilactobacillus curvatus BYB3 and Indole Activate Aryl Hydrocarbon Receptor to Attenuate Lipopolysaccharide-Induced Intestinal Barrier Dysfunct	4
Characterization of the Flavor Profile in Sausages Collected from Four Typical Regions of Southern China Using Headspace Solid-Phase Microextraction-Gas Chromat	4
Technological and molecular profiling of lactic flora in Hamra ewe’s milk cheese from the Algerian steppe	4
Pistachio, Pomegranate and Olive Byproducts Added to Sheep Rations Change the Biofunctional Properties of Milk through the Milk Amino Acid Profile	4
From slaughterhouse waste to functional feed: pilot-scale bovine blood hydrolysate improves antioxidant activities and meat quality in slow-growing chickens	4
Effective Strategies for Understanding Meat Flavor: A Review	4