journal of food science

Food science & nutrition

BioMed research international

Water research

International journal of environmental research and public health

Foods (Basel, Switzerland)

Meat science

Journal of food protection

plastic and reconstructive surgery

Medical care

animal : an international journal of animal bioscience

mmwr morbidity and mortality weekly report

journal of animal science

indonesian journal of biotechnology

iranian journal of kidney diseases

[1] Low cost and comprehensive pork detection in processed food products with a different food matrix

[2] Water for maize for pigs for pork: An analysis of inter-provincial trade in China.

[3] Prevalence, Virulence, and Antimicrobial Resistance of spp. in Raw Milk, Beef, and Pork Meat in Northern Poland.

[4] Consumers' Willingness to Pay for Food with Information on Animal Welfare, Lean Meat Essence Detection, and Traceability.

[5] Genetic parameters of muscle fatty acid profile in a purebred Large White heavy pig population.

[6] Do farming conditions influence brominated flame retardant levels in pig and poultry products?

[7] Nutraceutical Potential of Five Mexican Brown Seaweeds.

[8] Concentrations of heavy metals in muscle and edible offal of pork in Nanjing city of China and related health risks.

[9] Impact of Physician Payments on Microvascular Breast Reconstruction: An All-Payer Claim Database Analysis.

[10] The Relative Importance of Clinical and Socio-Demographic Variables in Prognostic Prediction in Non-Small Cell Lung Cancer: A Variable Importance Approach.

[11] Presence of lipid oxidation products in swine diet lowers pork quality and stability during storage.

[12] Physicochemical and microbiological characteristics of kitoza, a traditional salted/dried/smoked meat product of Madagascar.

[13] Effect of porcine reproductive and respiratory syndrome virus infection and soy isoflavone supplementation on carcass cutability and meat quality of pigs.

[14] The Role of Dietary Antioxidants on Oxidative Stress in Diabetic Nephropathy.

[15] functioning of the supply chain of pork in poland

[16] identification of tissue-specific proteins and peptides forming innovative meat products corrective properties to confirm authenticity of meat raw materials

[17] diagnoses and treatments in health-classified fattening herds rearing pigs all in – all out

[18] método acelerado de processamento de presunto cru accelerated method of dry-cured ham processing

[19] dose-dependent effects of green tea or maté extracts on lipid and protein oxidation in brine-injected retail-packed pork chops

[20] evaluation of water, sucrose and minerals effective diffusivities during osmotic treatment of pork in sugar beet molasses

[21] Evaluation of Factors Affecting Antimicrobial Activity of Bacteriocin from Microencapsulated in Alginate-Gelatin Capsules and Its Application on Pork Meat as a Bio-Preservative.

[22] Duplex PCR-ELONA for the detection of pork adulteration in meat products

[23] Risk profiles of pork and poultry meat and risk ratings of various pathogen/product combinations.

[24] Effects of chestnut inner shell powder on antioxidant activities and quality characteristics of pork patties

[25] Assessing the textural defect of pastiness in dry-cured pork ham using chemical, microstructural, textural and ultrasonic analyses

[26] Detection of plasmid-mediated tigecycline-resistant gene tet(X4) in Escherichia coli from pork, Sichuan and Shandong Provinces, China, February 2019

[27] Interventions Targeting Deep Tissue Lymph Nodes May Not Effectively Reduce the Risk of Salmonellosis from Ground Pork Consumption: A Quantitative Microbial Risk Assessment

[28] Low cost and comprehensive pork detection in processed food products with a different food matrix

[29] Post-thawing metabolite profile and amino acid oxidation of thawed pork tenderloin by HVEF-A short communication.

[30] The effect of freezing time on the quality of normal and pale, soft and exudative (PSE)-like pork.

[31] The effect of oil plants supplementation in pig diet on quality and nutritive value of pork meat

[32] Effect of Different Storage-Temperature Combinations on Quality upon Sous-vide Processing of Frozen/Thawed Pork.

[33] Lipid oxidation degree of pork meat during frozen storage investigated by near-infrared hyperspectral imaging: Effect of ice crystal growth and distribution

[34] Tissue fluid enzyme-linked immunosorbant assay for piglets experimentally infected with toxoplasma gondii and survey on local and imported pork in Korean retail meat markets

[35] Water for maize for pigs for pork: An analysis of inter-provincial trade in China.

[36] Prevalence, Virulence, and Antimicrobial Resistance of spp. in Raw Milk, Beef, and Pork Meat in Northern Poland.

[37] The impact of dry ageing vacuum-packed pork on the viability of Toxoplasma gondii tissue cysts

[38] Mycobiota and mycotoxins in Portuguese pork, goat and sheep dry-cured hams.

[39] Texture, sensory and swallowing characteristics of high-pressure-heat-treated pork meat gel as a dysphagia diet

[40] Coriander essential oil as natural food additive improves quality and safety of cooked pork sausages with different nitrite levels

[41] Net energy levels on the lipid profile of pork

[42] Using a stable pre-emulsified canola oil system that includes porcine plasma protein hydrolysates and oxidized tannic acid to partially replace pork fat in frankfurters.

[43] Unsaturated fat fraction from lard increases the oxidative stability of minced pork.

[44] Effect of packaging method and storage time on physicochemical characteristics of dry-cured pork neck products at 10°c.

[45] Roles of Lentinula edodes as the pork lean meat replacer in production of the sausage

[46] Concentrations of heavy metals in muscle and edible offal of pork in Nanjing city of China and related health risks.

[47] Presence of lipid oxidation products in swine diet lowers pork quality and stability during storage.

[48] Degradation processes and chemical composition in salted pork meat with shorter maturing time

[49] Chemical and physical parameters of dried salted pork meat

[50] Walnut (Juglans regia L.) leaf powder as a natural antioxidant in cooked pork patties

[51] SUSTAINABILITY REPORTING SEBAGAI MEDIA PERUSAHAAN DALAM MENGEMBANGKAN DAN MELAPORKAN KEBIJAKAN BISNIS BERKELANJUTAN

[52] Occurrence of Hepatitis E Virus in Pigs and Pork Cuts and Organs at the Time of Slaughter, Spain, 2017.

[53] Bacteriocin-like inhibitory substance of Pediococcus pentosaceus as a biopreservative for Listeria sp. control in ready-to-eat pork ham.

[54] The effects of sodium chloride on proteins aggregation, conformation and gel properties of pork myofibrillar protein Running Head: Relationship aggregation, conformation and gel properties

[55] a transference to favourable food management practices by young women who participated in a pork-meat intervention trial

[56] nanomaterial-based sensors for detection of foodborne bacterial pathogens and toxins as well as pork adulteration in meat products

[57] antioxidant activities of nakai extract and its application to the pork sausages

[58] functioning of the supply chain of pork in poland

[59] selection criteria in relation to pork carcasses quality

[60] effects of temperature and method of heat treatment on myofibrillar proteins of pork

[61] market price of romanian pork carcasses in 2009 depending on quality

[62] hygienic quality, adulteration of pork and histamine production by raoultella ornithinolytica in milkfish dumpling

[63] seaweed polysaccharides (laminarin and fucoidan) as functional ingredients in pork meat: an evaluation of anti-oxidative potential, thermal stability and bioaccessibility

[64] recovery of cephalosporin resistant escherichia coli and salmonella from pork, beef and chicken marketed in nova scotia

[65] efecto del tiempo de almacenamiento, el tipo de músculo y el genotipo del animal sobre las pérdidas por goteo en carne cruda de cerdo effect of storage time, muscle type, and animal genotype on drip loss in raw pork

[66] effect of pork backfat replacement for vegetal oils in the quality characteristics, oxidative stability and microstructure of mortadella<br>efeito da substituição da gordura suína por óleos vegetais nas características de qualidade, estabilidade oxidativa e microestrutura de mortadela

[67] the estimation of pork carcass primal cuts value based on backfat thickness

[68] meals based on vegetable protein sources (beans and peas) are more satiating than meals based on animal protein sources (veal and pork) – a randomized cross-over meal test study

[69] dose-dependent effects of green tea or maté extracts on lipid and protein oxidation in brine-injected retail-packed pork chops

[70] effect of periharvest handling on welfare status of slaughter pigs and intrinsic pork quality. review of recent findings

[71] evaluation of water, sucrose and minerals effective diffusivities during osmotic treatment of pork in sugar beet molasses

[72] occurrence of enterococci in raw pork and beef and their antibiotics multiresistance

[73] pork quality with special emphasis on colour and its changes during storage

[74] alleviative effects of litchi (litchi chinensis sonn.) flower on lipid peroxidation and protein degradation in emulsified pork meatballs

[75] Iodine values of adipose tissue varied among breeds of pigs and were correlated with pork quality

[76] A Higher Prevalence Rate of Campylobacter in Retail Beef Livers Compared to Other Beef and Pork Meat Cuts

[77] Fast detection and quantification of pork meat in other meats by reflectance FT-NIR spectroscopy and multivariate analysis.

[78] Exploring the effect of pH-shifting on the gel properties and interaction of heat-induced Flammulina velutipes polysaccharide-porcine myofibrillar protein for improving the quality of Flammulina velutipes-pork patties