Citation sources

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2025
Food Science and Nutrition
2025
Dietary Fibres in Processed Meat: A Review on Nutritional Enhancement, Technological Effects, Sensory Implications and Consumer Perception
Foods
2025
Dietary fiber supplementation in animal products: Recent developments, commercial applications, and sustainability impact
Food Bioscience
2025
The Piggy Solution: Harnessing Food Waste for Sustainable Hog Farming
Global Challenges
2025
Enhancing Human Health Through Nutrient and Bioactive Compound Recovery from Agri-Food By-Products: A Decade of Progress
Nutrients
2025
Rice husk-fortified beef sausages: Cholesterol oxidation products, physicochemical properties, and sensory attributes
Meat Science
2025
Lemon Dietary Fibre-Based Powder as a Promising Ingredient for the Food Industry: Enhancing Mortadella Nutritional Quality
Foods
2025
Valorization of vegetable waste for developing high-value food products: an upcycling approach
International Journal of Vegetable Science
2025
The Influence of Psyllium Husk Utilized as a Carbohydrate Substitute on Textural Characteristics of Chicken Sausage and Consumer Preference
Journal of Food Quality
2025
Dual-omics analysis of transcriptome and translatome unveils lycopene-induced triglyceride accumulation mechanisms in muscle cells
Biochemical and Biophysical Research Communications
2025
Food Bioactives and Nutraceuticals
2025
Transforming fruit waste into meat preserving agents: Harnessing natural extracts to enhance meat quality and extend shelf life
Journal of Agriculture and Food Research
2025
Carabeef: Unexploited Healthy Meat from Climate-Resilient Water Buffaloes for Global Nutritional Security
Food and Bioprocess Technology
2024
Fruit Extracts Incorporated into Meat Products as Natural Antioxidants, Preservatives, and Colorants
Processes
2024
Silicon as a Functional Meat Ingredient Improves Jejunal and Hepatic Cholesterol Homeostasis in a Late-Stage Type 2 Diabetes Mellitus Rat Model
Foods
2024
The dietary fiber and micronutrient composition of traditional foods from Lebanon and their contribution to dietary adequacy: A call for action
PLOS ONE
2024
Fortification of conventional Buffalo meat sausage with ash gourd peel enhances shelf life, nutritional, functional and microstructural characteristics
NFS Journal
2024
Development of buffalo meat patties using pea peel powder as a value added ingredient: physicochemical, shelf stability, microstructural, sensory attributes analysis
Journal of Food Measurement and Characterization
2024
Hand Book of Processed Functional Meat Products
2024
Effect of Antibacterial Brine on Quality and Microbiological Safety of Meat Products
Food Processing: Techniques and Technology
2023
A concise review on the thermal and non-thermal extraction methods of dietary fiber and their implications on human health
Food Chemistry Advances
2023
Resource recovery of bioactive compounds from food waste and their diverse industrial applications
Biomass Conversion and Biorefinery