Controlled high meat diets do not affect Calcium retention or indices of bone status in healthy postmenopausal womenROUGHEAD, Zamzam K; JOHNSON, Luann K; LYKKEN, Glenn L et al.The Journal of nutrition. 2003, Vol 133, Num 4, pp 1020-1026, issn 0022-3166, 7 p.Article

Animal protein intake, serum insulin-like growth factor I, and growth in healthy 2.5-y-old danish childrenHOPPE, Camilla; UDAM, Tina Rovenna; LAURITZEN, Lotte et al.The American journal of clinical nutrition. 2004, Vol 80, Num 2, pp 447-452, issn 0002-9165, 6 p.Article

Liquid chromatographic quantitation of chicken and turkey in unheated chicken-turkey mixtures = Quantification, par chromatographie liquide, de la proportion de viandes de poulet et de dinde dans des mélanges non chauffés de ces deux viandesASHOOR, S. H; OSMAN, M. A.Journal - Association of official analytical chemists. 1988, Vol 71, Num 2, pp 403-405, issn 0004-5756Article

Proteins associated with thermally induced gelation of turkey breast meatUPDIKE, M. S; ZERBY, H; UTRATA, K. L et al.Journal of food science. 2006, Vol 71, Num 9, issn 0022-1147, E398-E402Article

Meat-eating by early hominids at the FLK 22 Zinjanthropus site, Olduvai Gorge (Tanzania) : an experimental approach using cut-mark data = La consommation de viande des premiers hominidés du site FLK 22 Zinjanthropus, Gorges d'Olduvai, Tanzanie : une approche expérimentale à partir de l'étude de marques de découpeDOMINGUEZ-RODRIGO, M.Journal of human evolution. 1997, Vol 33, Num 6, pp 669-690, issn 0047-2484Article

Use of cryoprotectants to stabilize functional properties of prerigor salted beef during frozen storage = Utilisation d'agents cryoprotecteurs pour stabiliser les propriétés fonctionnelles de la viande de boeuf salée pré-rigor, au cours du stockage frigorifiquePARK, J. W; LANIER, T. C; KEETON, J. T et al.Journal of food science. 1987, Vol 52, Num 3, pp 537-542, issn 0022-1147Article

Biology of interleukin-22WOLK, Kerstin; WITTE, Ellen; WITTE, Katrin et al.Seminars in immunopathology (Print). 2010, Vol 32, Num 1, pp 17-31, issn 1863-2297, 15 p.Article

Lactobacillus role during conditioning of refrigerated and vacuum-packaged Argentinean meatFADDA, S; CHAMBON, C; CHAMPOMIER-VERGES, M. C et al.Meat science. 2008, Vol 79, Num 3, pp 603-610, issn 0309-1740, 8 p.Article

Development and evaluation of a cabrito smoked sausage productCOSENZA, G. H; WILLIAMS, S. K; JOHNSON, D. D et al.Meat science. 2003, Vol 64, Num 2, pp 119-124, issn 0309-1740, 6 p.Article

Functional properties of soy protein hydrolysates obtained by selective proteolysisTSUMURA, Kazunobu; SAITO, Tsutomu; TSUGE, Keisuke et al.Lebensmittel - Wissenschaft + Technologie. 2005, Vol 38, Num 3, pp 255-261, issn 0023-6438, 7 p.Article

Nutritional Effects of Mechanically Deboned Chicken Meat and Soybean Proteins Cross-linking by Microbial TransglutaminaseVOLKEN DE SOUZA, C. F; GUIMARAES VENZKE, J; HICKMANN FLORES, S et al.Food science and technology international. 2009, Vol 15, Num 4, pp 337-344, issn 1082-0132, 8 p.Article

Effect of Acid- and Alkaline-Aided Extractions on Functional and Rheological Properties of Proteins Recovered from Mechanically Separated Turkey Meat (MSTM)HRYNETS, Yuliya; OMANA, Dileep A; YAN XU et al.Journal of food science. 2010, Vol 75, Num 7, issn 0022-1147, E477-E486Article

Effects of heat on meat proteins: Implications on structure and quality of meat productsTORNBERG, E.Meat science. 2005, Vol 70, Num 3, pp 493-508, issn 0309-1740, 16 p.Conference Paper

On calculation of 'meat content' according to the quantitative ingredient declarations (QUID)ZUKAL, E; KÖRMENDY, L.Journal of food engineering. 2007, Vol 78, Num 2, pp 614-621, issn 0260-8774, 8 p.Article

Changed dynamics in myofibrillar protein aggregation as a consequence of heating time and temperaturePROMEYRAT, A; BAX, M. L; TRAORE, S et al.Meat science. 2010, Vol 85, Num 4, pp 625-631, issn 0309-1740, 7 p.Article

Evaluation of solubilized proteins as an alternative to phosphates for meat enhancementVANN, Dustin G; DEWITT, Christina A. Mireles.Journal of food science. 2007, Vol 72, Num 1, issn 0022-1147, C72-C77Article

Meat quality of lambs of indigenous dairy Greek breeds as influenced by dietary protein and gastrointestinal nematode challengeARSENOS, G; FORTOMARIS, P; PAPADOPOULOS, E et al.Meat science. 2007, Vol 76, Num 4, pp 779-786, issn 0309-1740, 8 p.Article

A research note. Relative viscosity of proteins extracted from frozen, thawed turkey muscle with the sodium salts of nitrite, chloride, and tripolyphosphate = Note de recherche. Viscosité relative des protéines extraites par les nitrites, chlorures et tripolyphosphates de sodium, de dinde congelées et décongeléesPRUSA, K. J; BOWERS, J. A; CRAIG, J et al.Journal of food science. 1984, Vol 49, Num 3, pp 968-969, issn 0022-1147Article

Enzymatic modification of the structure and functional properties of mechanically deboned fowl proteins = Modification enzymatique de la structure et propriétés fonctionnelles de la viande de volaille désossée mécaniquementSMITH, D. M; BREKKE, C. J.Journal of agricultural and food chemistry (Print). 1985, Vol 33, Num 4, pp 631-637, issn 0021-8561Conference Paper

Effect of High Pressure on Physicochemical Properties of MeatBUCKOW, Roman; SIKES, Anita; TUME, Ron et al.Critical reviews in food science and nutrition. 2013, Vol 53, Num 7-9, pp 770-786, issn 1040-8398, 17 p.Article

Methoden der rationellen Verarbeitung eines in der Geflügelverarbeitungsindustrie anfallenden Rohstoffes = Rational processing of a raw material generated in the poultry processing industrySEMJONYSCHEWA, A. I; NIKOLAJEW, I. W; MASCHENZEWA, N. G et al.Fleischwirtschaft (Frankfurt). 2010, Vol 90, Num 3, pp 122-126, issn 0015-363X, 5 p.Article

Cured products from different animal speciesPALEARI, Maria Antonietta; MORETTI, Vittorio Maria; BERETTA, Giuseppe et al.Meat science. 2003, Vol 63, Num 4, pp 485-489, issn 0309-1740, 5 p.Article

Effect of NaCl on Protein and Lipid Oxidation in Frozen Yellowtail MeatSHIMIZU, Yukiko; KIRIAKE, Saori; OHTUBO, Shusaku et al.Bioscience, biotechnology, and biochemistry. 2009, Vol 73, Num 4, pp 923-925, issn 0916-8451, 3 p.Article

Meat proteins : functional properties in comminuted meat products = Les protéines carnées : propriétés fonctionnelles dans les produits à base de viande hachéeSMITH, D.Food technology (Chicago). 1988, Vol 42, Num 4, pp 116-121, issn 0015-6639Conference Paper

Raman Spectroscopy for Monitoring Protein Structure in Muscle Food SystemsHERRERO, Ana M.Critical reviews in food science and nutrition. 2008, Vol 48, Num 6, pp 512-523, issn 1040-8398, 12 p.Article