Effect of the ratio of raw material components on the physico-chemical characteristics of emulsion-type pork sausage

Current topics in active and intelligent food packaging for preservation of fresh foods

A comparison of antioxidative and anti-inflammatory activities of sword beans and soybean fermented with Bacillus subtilis

Development of sausage containing mechanically deboned chicken meat hydrolysates

Low concentrations of doxycycline attenuates FasL？induced apoptosis in HeLa cells

Proteomic analysis of meat exudates to discriminate fresh and freeze-thawed porcine longissimus thoracis muscle

Protective effect of blueberry leaf methanolic extract against hydrogen peroxide-induced damage in PC-12 Cells

Effect of Coptis chinensis Franch addition on the quality characteristics of sausages during cold storage

Effect of biopolymer encapsulation on the digestibility of lipid and cholesterol oxidation products in beef during in vitro human digestion

Effect of emulsifiers on microstructural changes and digestion of lipids in instant noodle during in vitro human digestion