1) Food Research International
Production of cultured meat by culturing porcine smooth muscle cells in vitro with food grade peanut wire-drawing protein scaffold
Y.-Y. Zheng, Y. Chen, H.-Z. Zhu, C.-B. Li, W.-J. Song, S.-J. Ding and G.-H. Zhou, Food Res. Int., 2022, 159, 111561.
- DOI:
http://dx.doi.org/10.1016/j.foodres.2022.111561
Construction of rice protein-based meat analogues by extruding process: Effect of substitution of soy protein with rice protein on dynamic energy, appearance, physicochemical, and textural properties of meat analogues
J.-S. Lee, I. Choi and J. Han, Food Res. Int., 2022, 161, 111840.
- DOI:
http://dx.doi.org/10.1016/j.foodres.2022.111840
Staphylococcus aureus artificially inoculated in mealworm larvae rearing chain for human consumption: Long-term investigation into survival and toxin production
C. Cesaro, C. Mannozzi, A. Lepre, I. Ferrocino, L. Belleggia, L. Corsi, S. Ruschioni, N. Isidoro, P. Riolo, A. Petruzzelli, D. Savelli, V. Milanović, F. Cardinali, C. Garofalo, L. Cocolin, L. Aquilanti and A. Osimani, Food Res. Int., 2022, 162, 112083.
- DOI:
http://dx.doi.org/10.1016/j.foodres.2022.112083
Production of cultured fat with peanut wire-drawing protein scaffold and quality evaluation based on texture and volatile compounds analysis
W.-J. Song, P.-P. Liu, Y.-Y. Zheng, Z.-Q. Meng, H.-Z. Zhu, C.-B. Tang, H.-X. Li, S.-J. Ding and G.-H. Zhou, Food Res. Int., 2022, 160, 111636.
- DOI:
http://dx.doi.org/10.1016/j.foodres.2022.111636
Effect of nitric oxide treatment on pork meat quality, microstructure, and total bacterial count during postmortem aging
R. Liu, L. Yang, T. Yang, M. Qin, K. Li, W. Bao, M. Wu, H. Yu, S. Wu and Q. Ge, Meat Sci., 2022, 190, 108806.
- DOI:
http://dx.doi.org/10.1016/j.meatsci.2022.108806
