Keyword Connections

pork

Journals

15

1 journal of food science

2 Food science & nutrition

3 BioMed research international

4 Water research

5 International journal of environmental research and public health

6 Foods (Basel, Switzerland)

7 Meat science

8 Journal of food protection

9 plastic and reconstructive surgery

10 Medical care

11 animal : an international journal of animal bioscience

12 mmwr morbidity and mortality weekly report

13 journal of animal science

14 indonesian journal of biotechnology

15 iranian journal of kidney diseases

Research Groups

0

No Research Group Connected

Bibliographies

70

1 Low cost and comprehensive pork detection in processed food products with a different food matrix

2 Water for maize for pigs for pork: An analysis of inter-provincial trade in China.

3 Prevalence, Virulence, and Antimicrobial Resistance of spp. in Raw Milk, Beef, and Pork Meat in Northern Poland.

4 Consumers' Willingness to Pay for Food with Information on Animal Welfare, Lean Meat Essence Detection, and Traceability.

5 Genetic parameters of muscle fatty acid profile in a purebred Large White heavy pig population.

6 Do farming conditions influence brominated flame retardant levels in pig and poultry products?

7 Nutraceutical Potential of Five Mexican Brown Seaweeds.

8 Concentrations of heavy metals in muscle and edible offal of pork in Nanjing city of China and related health risks.

9 Impact of Physician Payments on Microvascular Breast Reconstruction: An All-Payer Claim Database Analysis.

10 The Relative Importance of Clinical and Socio-Demographic Variables in Prognostic Prediction in Non-Small Cell Lung Cancer: A Variable Importance Approach.

11 Presence of lipid oxidation products in swine diet lowers pork quality and stability during storage.

12 Physicochemical and microbiological characteristics of kitoza, a traditional salted/dried/smoked meat product of Madagascar.

13 Effect of porcine reproductive and respiratory syndrome virus infection and soy isoflavone supplementation on carcass cutability and meat quality of pigs.

14 The Role of Dietary Antioxidants on Oxidative Stress in Diabetic Nephropathy.

15 functioning of the supply chain of pork in poland

16 identification of tissue-specific proteins and peptides forming innovative meat products corrective properties to confirm authenticity of meat raw materials

17 diagnoses and treatments in health-classified fattening herds rearing pigs all in – all out

18 método acelerado de processamento de presunto cru accelerated method of dry-cured ham processing

19 dose-dependent effects of green tea or maté extracts on lipid and protein oxidation in brine-injected retail-packed pork chops

20 evaluation of water, sucrose and minerals effective diffusivities during osmotic treatment of pork in sugar beet molasses

21 Evaluation of Factors Affecting Antimicrobial Activity of Bacteriocin from Microencapsulated in Alginate-Gelatin Capsules and Its Application on Pork Meat as a Bio-Preservative.

22 Duplex PCR-ELONA for the detection of pork adulteration in meat products

23 Risk profiles of pork and poultry meat and risk ratings of various pathogen/product combinations.

24 Effects of chestnut inner shell powder on antioxidant activities and quality characteristics of pork patties

25 Assessing the textural defect of pastiness in dry-cured pork ham using chemical, microstructural, textural and ultrasonic analyses

26 Detection of plasmid-mediated tigecycline-resistant gene tet(X4) in Escherichia coli from pork, Sichuan and Shandong Provinces, China, February 2019

27 Interventions Targeting Deep Tissue Lymph Nodes May Not Effectively Reduce the Risk of Salmonellosis from Ground Pork Consumption: A Quantitative Microbial Risk Assessment

28 Post-thawing metabolite profile and amino acid oxidation of thawed pork tenderloin by HVEF-A short communication.

29 The effect of freezing time on the quality of normal and pale, soft and exudative (PSE)-like pork.

30 The effect of oil plants supplementation in pig diet on quality and nutritive value of pork meat

31 Effect of Different Storage-Temperature Combinations on Quality upon Sous-vide Processing of Frozen/Thawed Pork.

32 Lipid oxidation degree of pork meat during frozen storage investigated by near-infrared hyperspectral imaging: Effect of ice crystal growth and distribution

33 Tissue fluid enzyme-linked immunosorbant assay for piglets experimentally infected with toxoplasma gondii and survey on local and imported pork in Korean retail meat markets

34 The impact of dry ageing vacuum-packed pork on the viability of Toxoplasma gondii tissue cysts

35 Mycobiota and mycotoxins in Portuguese pork, goat and sheep dry-cured hams.

36 Texture, sensory and swallowing characteristics of high-pressure-heat-treated pork meat gel as a dysphagia diet

37 Coriander essential oil as natural food additive improves quality and safety of cooked pork sausages with different nitrite levels

38 Net energy levels on the lipid profile of pork

39 Using a stable pre-emulsified canola oil system that includes porcine plasma protein hydrolysates and oxidized tannic acid to partially replace pork fat in frankfurters.

40 Unsaturated fat fraction from lard increases the oxidative stability of minced pork.

41 Effect of packaging method and storage time on physicochemical characteristics of dry-cured pork neck products at 10°c.

42 Roles of Lentinula edodes as the pork lean meat replacer in production of the sausage

43 Degradation processes and chemical composition in salted pork meat with shorter maturing time

44 Chemical and physical parameters of dried salted pork meat

45 Walnut (Juglans regia L.) leaf powder as a natural antioxidant in cooked pork patties

46 SUSTAINABILITY REPORTING SEBAGAI MEDIA PERUSAHAAN DALAM MENGEMBANGKAN DAN MELAPORKAN KEBIJAKAN BISNIS BERKELANJUTAN

47 Occurrence of Hepatitis E Virus in Pigs and Pork Cuts and Organs at the Time of Slaughter, Spain, 2017.

48 Bacteriocin-like inhibitory substance of Pediococcus pentosaceus as a biopreservative for Listeria sp. control in ready-to-eat pork ham.

49 The effects of sodium chloride on proteins aggregation, conformation and gel properties of pork myofibrillar protein Running Head: Relationship aggregation, conformation and gel properties

50 a transference to favourable food management practices by young women who participated in a pork-meat intervention trial

51 nanomaterial-based sensors for detection of foodborne bacterial pathogens and toxins as well as pork adulteration in meat products

52 antioxidant activities of nakai extract and its application to the pork sausages

53 selection criteria in relation to pork carcasses quality

54 effects of temperature and method of heat treatment on myofibrillar proteins of pork

55 market price of romanian pork carcasses in 2009 depending on quality

56 hygienic quality, adulteration of pork and histamine production by raoultella ornithinolytica in milkfish dumpling

57 seaweed polysaccharides (laminarin and fucoidan) as functional ingredients in pork meat: an evaluation of anti-oxidative potential, thermal stability and bioaccessibility

58 recovery of cephalosporin resistant escherichia coli and salmonella from pork, beef and chicken marketed in nova scotia

59 efecto del tiempo de almacenamiento, el tipo de músculo y el genotipo del animal sobre las pérdidas por goteo en carne cruda de cerdo effect of storage time, muscle type, and animal genotype on drip loss in raw pork

60 effect of pork backfat replacement for vegetal oils in the quality characteristics, oxidative stability and microstructure of mortadella efeito da substituição da gordura suína por óleos vegetais nas características de qualidade, estabilidade oxidativa e microestrutura de mortadela

61 the estimation of pork carcass primal cuts value based on backfat thickness

62 meals based on vegetable protein sources (beans and peas) are more satiating than meals based on animal protein sources (veal and pork) – a randomized cross-over meal test study

63 effect of periharvest handling on welfare status of slaughter pigs and intrinsic pork quality. review of recent findings

64 occurrence of enterococci in raw pork and beef and their antibiotics multiresistance

65 pork quality with special emphasis on colour and its changes during storage

66 alleviative effects of litchi (litchi chinensis sonn.) flower on lipid peroxidation and protein degradation in emulsified pork meatballs

67 Iodine values of adipose tissue varied among breeds of pigs and were correlated with pork quality

68 A Higher Prevalence Rate of Campylobacter in Retail Beef Livers Compared to Other Beef and Pork Meat Cuts

69 Fast detection and quantification of pork meat in other meats by reflectance FT-NIR spectroscopy and multivariate analysis.

70 Exploring the effect of pH-shifting on the gel properties and interaction of heat-induced Flammulina velutipes polysaccharide-porcine myofibrillar protein for improving the quality of Flammulina velutipes-pork patties