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Wiley电子期刊(29)	SpringerLink电子期刊(281)	NATURE电子期刊(6)	ACS电子期刊(101)
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在“Elsevier电子期刊”中，命中：1,972条，耗时：小于0.01 秒

在所有数据库中总计命中：2,424条

1.The effect of pale, soft and exudative meat on the quality of canned pork in gravy

作者：Tomasz Florowski ; ^{tomasz_florowski@sggw.pl} ; Anna Florowska ; Marta Chmiel ; Lech Adamczak ; Dorota Pietrzak ; Magdalena Ruchlicka

关键词：Canned meat product ; Pork in own gravy ; Color ; Meat quality ; PSE pork

刊名：Meat Science

出版年：2017

2.Mass spectrometry quantification of beef and pork meat in highly processed food: Application on Bolognese sauce

作者：Barbara Prandi^a ; Francesca Lambertini^b ; Andrea Faccini^c ; Michele Suman^b ; Andrea Leporati^b ; Tullia Tedeschi^a ; Stefano Sforza^a ; ^{stefano.sforza@unipr.it}

关键词：Food fraud ; Meat authentication ; Marker peptides ; Mass spectrometry ; Pork meat ; Beef meat

刊名：Food Control

出版年：2017

3.Quantitative detection of pork meat by EvaGreen real-time PCR to assess the authenticity of processed meat products

作者：Joana S. Amaral^a ; ^b ; Graciete Santos^a ; M. Beatriz P.P. Oliveira^a ; Isabel Mafra^a ; ^{isabel.mafra@ff.up.pt" class="auth_mail" title="E-mail the corresponding author}

关键词：Sus scrofa ; Meat products ; Halal products ; Species detection ; Quantification ; Real-time PCR ; Authentication

刊名：Food Control

出版年：2017

4.Meatballs with 3% and 6% dietary fibre from rye bran or pea fibre ‐ Effects on sensory quality and subjective appetite sensations

作者：Ursula Kehlet^a ; ^{unk@teknologisk.dk} ; Mette Pagter^b ; Margit D. Aaslyng^a ; Anne Raben^b

关键词：Pork ; Sensory profile ; Satiety ; Meat ; Protein ; Meatballs ; Nutritional claims

刊名：Meat Science

出版年：2017

5.Carnosine content in the porcine longissimus thoracis muscle and its association with meat quality attributes and carnosine-related gene expression

作者：Joë ; l D'Astous-Pagé ; ^a ; ^b ; Claude Garié ; py^c ; Richard Blouin^a ; Simon Cliche^c ; Brian Sullivan^d ; Fré ; dé ; ric Fortin^e ; Marie-France Palin^b ; ^{mariefrance.palin@agr.gc.ca}

关键词：Carnosine ; Gene expression ; Longissimus thoracis muscle ; Meat quality ; Pig

刊名：Meat Science

出版年：2017

6.Parasite to patient: A quantitative risk model for Trichinella spp. in pork and wild boar meat

作者：Frits Franssen^a ; ^{frits.franssen@rivm.nl} ; Arno Swart^a ; ^{arno.swart@rivm.nl} ; Joke van der Giessen^a ; ^{joke.van.der.giessen@rivm.nl} ; Arie Havelaar^a ; ^b ; ^c ; ^{ariehavelaar@ufl.edu} ; Katsuhisa Takumi^a ; ^{katsuhisa.takumi@rivm.nl}

关键词：Trichinella ; QMRA ; Meat inspection ; Inactivation ; Controlled housing

刊名：International Journal of Food Microbiology

出版年：2017

7.Chemical spoilage extent traceability of two kinds of processed pork meats using one multispectral system developed by hyperspectral imaging combined with effective variable selection methods

作者：Weiwei Cheng^a ; ^b ; ^c ; Da-Wen Sun^a ; ^b ; ^c ; ^d ; ^{dawen.sun@ucd.ie} ; Hongbin Pu^a ; ^b ; ^c ; Qingyi Wei^a ; ^b ; ^c

关键词：Spectral imaging ; Chemical spoilage ; Traceability ; Processed meat ; Salting ; Cooking ; Genetic algorithm-partial least squares

刊名：Food Chemistry

出版年：2017

8.Quality changes in refrigerated stored minced pork wrapped with plastic cling film and the effect of glucose supplementation

作者：Alba Del Blanco^a ; ^{ablanr00@estudiantes.unileon.es} ; Irma Caro^a ; ^b ; ^{icarc@unileon.es} ; Emiliano J. Quinto^b ; ^{equinto@ped.uva.es} ; Javier Mateo^a ; ^{jmato@unileon.es}

关键词：Minced meat ; Meat spoilage ; Meat shelf life ; Raw meat volatile ; Added sugar

刊名：Meat Science

出版年：2017

9.Effect of tempering methods on quality changes of pork loin frozen by cryogenic immersion

作者：Eun Ji Choi^a ; Hae Woong Park^a ; Young Bae Chung^a ; Sung Hoon Park^b ; Jin Se Kim^c ; Ho Hyun Chun^a ; ^{hhchun@wikim.re.kr}

关键词：Defrosting ; Tempering ; Radio frequency ; Quality ; Pork

刊名：Meat Science

出版年：2017

10.Quantifying the risk of human Toxoplasma gondii infection due to consumption of fresh pork in the United States

作者：Miao Guo^a ; ¹ ; Elisabetta Lambertini^a ; ^b ; ² ; Robert L. Buchanan^a ; ^b ; Jitender P. Dubey^c ; Dolores E. Hill^c ; H. Ray Gamble^d ; Jeffrey L. Jones^e ; Abani K. Pradhan^a ; ^b ; ^akp@umd.edu

关键词：Toxoplasma gondii ; Fresh pork ; Meat ; Risk assessment

刊名：Food Control

出版年：2017

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