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- Journal Article
- A1
- open access
Effects of feeding guanidinoacetic acid on oxidative status and creatine metabolism in broilers subjected to chronic cyclic heat stress in the finisher phase
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- Journal Article
- A1
- open access
Non-communicable disease risk associated with red and processed meat consumption-magnitude, certainty, and contextuality of risk?
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- Journal Article
- A1
- open access
Decrease of Salmonella and Escherichia coli O157:H7 counts during dry-aging of beef but potential growth of Listeria monocytogenes under certain dry-aging conditions
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Influence of aging time, temperature and relative humidity on the sensory quality of dry-aged Belgian Blue beef
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In vitro gastrointestinal digestion of meat and fish with alcoholic beverages : oxidation and fatty acid ethyl ester formation
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Glycoxidation during thermal processing and in vitro gastrointestinal digestion of pork
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The narrowing down of inoculated communities of coagulase-negative staphylococci in fermented meat models is modulated by temperature and pH
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Modelling postmortem evolution of pH in beef M. biceps femoris under two different cooling regimes
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Production of docosahexaenoic acid (DHA) enriched loin and dry cured ham from pigs fed algae : nutritional and sensory quality
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Supra-nutritional levels of α-tocopherol maintain the oxidative stability of n-3 long-chain fatty acid enriched subcutaneous fat and frozen loin, but not of dry fermented sausage