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Academic Journal

A Multiplex Real‐Time PCR for Qualitative Detection of Mutton, Pork, Chicken, and Duck in Processed Meat Products.

Authors : Chang, Lijuan¹ (AUTHOR) ; Fu, Chengping¹ (AUTHOR); Deng, Mengxue¹ (AUTHOR)

Subjects: Pork; Chickens; Detection algorithms

Source: Food Science & Nutrition. Jul2025, Vol. 13 Issue 7, p1-9. 9p.

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Academic Journal

Effect of Drying Time and Frying Conditions on the Quality of Pork Rinds by Response Surface Methodology.

Authors : Wang, Shang‐Ta^1,2 (AUTHOR); Lin, Hong‐Ting Victor^1,3 (AUTHOR); Syu, Yu‐Jin¹ (AUTHOR)

Subjects: *Temperature effect; Response surfaces (Statistics); Pork processing

Source: Food Science & Nutrition. Dec2024, Vol. 12 Issue 12, p10194-10210. 17p.

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Academic Journal

A Novel Image‐Based Assessment for Pork Quality Classification via Electrochemical Impedance Combined With Sensory Evaluation.

Authors : Mao, Yuezhong¹ (AUTHOR); Yan, Chuanyong¹ (AUTHOR); Liu, Xiaotong¹ (AUTHOR)

Subjects: Sensory evaluation; Pork; Evaluation methodology

Source: Food Science & Nutrition. Jan2025, Vol. 13 Issue 1, p1-11. 11p.

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Academic Journal

Effect of tea polyphenols as an antioxidant on pork for frying at different temperatures and times.

Authors : Fan, WeiJiang¹ (AUTHOR) ; Du, GuoHui¹ (AUTHOR); Zhang, XueNa¹ (AUTHOR)

Subjects: *Polyphenols; Plant polyphenols; Oxidant status

Source: Food Science & Nutrition. Mar2024, Vol. 12 Issue 3, p2029-2036. 8p.

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Academic Journal

Effect of the Freeze‐Drying Preservation Process on Some Quality Attributes of Pork Meat (Longissimus thoracis).

Authors : Coria‐Hernández, Jonathan¹ (AUTHOR) ; Meléndez‐Pérez, Rosalía¹ (AUTHOR)

Subjects: Meat preservation; Differential thermal analysis; Differential scanning calorimetry

Source: Food Science & Nutrition. Dec2024, Vol. 12 Issue 12, p10424-10432. 9p.

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Academic Journal

Effects of alfalfa meal on quality and function of pork meatballs.

Authors : Xu, Zhifeng¹ (AUTHOR); Du, Yushuang¹ (AUTHOR); Li, Na¹ (AUTHOR)

Subjects: Alfalfa as feed; Meatballs; Pork

Source: Food Science & Nutrition. Aug2022, Vol. 10 Issue 8, p2601-2610. 10p.

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Academic Journal

Analysis and mathematical modeling of the survival kinetics of Staphylococcus aureus in raw pork under dynamic and static temperature conditions.

Authors : Bai, Xue¹ (AUTHOR); Xu, Ying¹ (AUTHOR); Shen, Yong¹ (AUTHOR)

Subjects: *Disease outbreaks; Survival analysis (Biometry); Mathematical analysis

Source: Food Science & Nutrition. Dec2021, Vol. 9 Issue 12, p6587-6595. 9p.

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Academic Journal

Development of a sensitive chicken IgY-based enzyme-linked immunosorbent assay for detection of mebendazole in pork and mutton.

Authors : Zhu, Mi¹ (AUTHOR); Tang, Fang¹ (AUTHOR); Huo, Nairui¹ (AUTHOR)

Subjects: Enzyme-linked immunosorbent assay; Pork; High performance liquid chromatography

Source: Journal of Environmental Science & Health. Part B. Pesticides, Food Contaminants & Agricultural Wastes. 2022, Vol. 57 Issue 1, p47-53. 7p.

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Academic Journal

Effect of short-term consumption of pork supplemented by organic selenium on selenium concentration, antioxidant status, and lipid parameters of consumers.

Authors : Mrázová, Jana¹ (AUTHOR); Kopčeková, Jana¹ (AUTHOR); Debrecéni, Ondrej² (AUTHOR)

Subjects: *Selenium; Oxidant status; PorkSlovakia

Source: Journal of Environmental Science & Health. Part B. Pesticides, Food Contaminants & Agricultural Wastes. 2021, Vol. 56 Issue 10, p884-890. 7p.

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Academic Journal

Application of ε‐polylysine in extending the storage period of pork jerky.

Authors : Zhang, Yizhuo¹ (AUTHOR); Zhao, Changqing¹ (AUTHOR) ; Zhao, Xingxiu¹ (AUTHOR)

Subjects: Dried beef; Pork; Meat

Source: Food Science & Nutrition. Jun2021, Vol. 9 Issue 6, p3250-3257. 8p.

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فلترة النتائج

A Multiplex Real‐Time PCR for Qualitative Detection of Mutton, Pork, Chicken, and Duck in Processed Meat Products.

Effect of Drying Time and Frying Conditions on the Quality of Pork Rinds by Response Surface Methodology.

A Novel Image‐Based Assessment for Pork Quality Classification via Electrochemical Impedance Combined With Sensory Evaluation.

Effect of tea polyphenols as an antioxidant on pork for frying at different temperatures and times.

Effect of the Freeze‐Drying Preservation Process on Some Quality Attributes of Pork Meat (Longissimus thoracis).

Effects of alfalfa meal on quality and function of pork meatballs.

Analysis and mathematical modeling of the survival kinetics of Staphylococcus aureus in raw pork under dynamic and static temperature conditions.

Development of a sensitive chicken IgY-based enzyme-linked immunosorbent assay for detection of mebendazole in pork and mutton.

Effect of short-term consumption of pork supplemented by organic selenium on selenium concentration, antioxidant status, and lipid parameters of consumers.

Application of ε‐polylysine in extending the storage period of pork jerky.

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