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Meat products in human nutrition and health : about hazards and risks
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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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- 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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Improving the estimation of the lean meat percentage in pig carcasses using Box-Cox transformation and additional carcass parameters
(2024) Meat Science. -
- 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
- A1
- open access
The formation of sulfur metabolites during in vitro gastrointestinal digestion of fish, white meat and red meat is affected by the addition of fructo-oligosaccharides
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- Journal Article
- A1
- open access
Effect of sire type and a by-product based diet on performance and meat quality in growing-finishing pigs
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Effects of different processing techniques on oxidation during mealworm protein fractionation and simulated gastrointestinal digestion
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- Journal Article
- A1
- open access
Using simulation to teach nursing students how to deal with a euthanasia request