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Improving the estimation of the lean meat percentage in pig carcasses using Box-Cox transformation and additional carcass parameters
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Cross-cultural consumer acceptance of cultured meat : a comparative study in Belgium, Chile, and China
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Effect of by-products-based diet and intramuscular fat content on volatile compounds from pork
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- Journal Article
- A1
- open access
Review : livestock cell types with myogenic differentiation potential : considerations for the development of cultured meat
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Meat products in human nutrition and health : about hazards and risks
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- Journal Article
- A1
- open access
Alcoholic beverages reduce oxidation during in vitro gastrointestinal digestion of meat and fish, but induce fatty acid ethyl ester formation
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- Journal Article
- A1
- open access
Data-driven prediction of dairy cattle lifetime production and its use as a guideline to select surplus youngstock
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- Conference Paper
- C3
- open access
The effect of carrageenan and xanthan gum on protein digestibility and protein fermentation during in vitro gastrointestinal digestion of pork
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Glucose addition and oven-heating of pork stimulate glycoxidation and protein carbonylation, while reducing lipid oxidation during simulated gastrointestinal digestion
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- Journal Article
- A2
- open access
Iedereen doet alles : een blik op de competenties van GGZ-professionals in een context van deïnstitutionalisering