has been cited by the following article(s):
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[1]
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Carcass characteristics, meat quality, and nutritional profiles of Mithun (Bos frontalis) meat reared under a semi‐intensive system
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Animal Science …,
2024 |
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[2]
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Effects of dental age on proximate components, amino acid and fatty acid profiles of indigenous beef
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Meat Research,
2023 |
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[3]
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Bibliometric Analyzes of Some Major Effect Genes Associated with Meat Yield Traits in Livestock
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Selcuk Journal of Agriculture and Food …,
2023 |
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[4]
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Muscle Fatty Acids, Meat Flavor Compounds and Sensory Characteristics of Xiangxi Yellow Cattle in Comparison to Aberdeen Angus
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Animals,
2022 |
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[5]
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Beef Consumption and Functional Performance in Middle-Aged and Older Adults: A Narrative Review
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Journal of Food & Nutritional Sciences,
2021 |
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[6]
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Synthesis, extraction and idetification of meat bioactive peptides: a review
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IOP Conference Series: Earth …,
2021 |
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[7]
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Amino Acids on Bali Cattle and Wagyu Beef Based on Different Function of Muscle
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2019 |
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[8]
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Conversion of waste meat to resources by enzymatic reaction under high pressure carbon dioxide conditions
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2019 |
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[9]
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Modelling of protein turnover provides insight for metabolic demands on those specific amino acids utilised at disproportionately faster rates than other amino …
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2019 |
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[10]
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An Amino Acids on Bali Cattle and Wagyu Beef Based on Different Function of Muscle (ASAM-ASAM AMINO SAPI BALI DAN DAGING SAPI WAGYU BERDASARKAN …
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2019 |
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[11]
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Peptida Bioaktif Sebagai Antioksidan Eksplorasi Pada Ceker Ayam
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2019 |
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[12]
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Effects of the Addition of Okara Flour on the Proximate and Amino Acid Compositions of Beef Sausage
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2018 |
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[13]
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Effects of the addition of okara flour on the proximate and amino acid compositions of beef sausage.
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2018 |
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[14]
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Porovnání základních analytických hodnot hovězího masa v tržní síti
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2017 |
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[15]
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PERFORMANCE, YIELD AND CHARACTERISTICS OF BIOFLOCCULANTS (UPMBF13) PRODUCED BY BACILLUS SUBTILIS UPMB13 DURING …
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2016 |
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[16]
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Housefly Larvae as a Source of Good Quality Renewable Protein Product
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2016 |
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[17]
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Performance, yield and characteristics of bioflocculants (UPMBF13) produced by Bacillus subtilis UPMB13 during submerged and solid-state fermentation
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2016 |
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[18]
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PERFORMANCE, YIELD AND CHARACTERISTICS OF BIOFLOCCULANTS (UPMBF13) PRODUCED BY bacillus subtilis UPMB13 DURING SUBMERGED …
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2016 |
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[19]
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Investigation of Oil and Protein Contents of Eight Sudanese Lagenaria siceraria Varieties
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Journal of the American Oil Chemists' Society,
2015 |
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[20]
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Characterization and Optimization of Bioflocculant Derived Through Implementation of Submerged and Solid-state Fermentation of Bacillus Subtilis UPMB13
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2014 |
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[21]
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Daya Terima Konsumen dan Kandungan Gizi Daging Analog Berbasis Tepung Gluten dan Tepung Ubi Jalar yang Difortifikasi Zat Besi
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Dissertations and Theses,
2014 |
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[22]
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CHARACTERIZATION AND OPTIMIZATION OF BIOFLOCCULANT DERIVED THROUGH IMPLEMENTATION OF SUBMERGED AND SOLID-STATE …
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2014 |
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[23]
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Physicochemical and Nutritional Evaluation of Azanza garckeana (Jakjak) Fruit
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[1]
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Evaluation of Applied Statistical Models to Optimize Ultrasound‐Assisted Extraction of Proteins From Hemp Press Cakes
Journal of Food Process Engineering,
2025
DOI:10.1111/jfpe.70166
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[2]
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Carcass characteristics, meat quality, and nutritional profiles of Mithun (Bos frontalis) meat reared under a semi‐intensive system
Animal Science Journal,
2024
DOI:10.1111/asj.13942
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[3]
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Formation of the biological value of beef protein depending on the age and breed of bulls
Potravinarstvo Slovak Journal of Food Sciences,
2024
DOI:10.5219/2003
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[4]
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Muscle Fatty Acids, Meat Flavor Compounds and Sensory Characteristics of Xiangxi Yellow Cattle in Comparison to Aberdeen Angus
Animals,
2022
DOI:10.3390/ani12091161
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