Food Science of Animal Resources

Papers
(The H4-Index of Food Science of Animal Resources is 18. The table below lists those papers that are above that threshold based on CrossRef citation counts [max. 250 papers]. The publications cover those that have been published in the past four years, i.e., from 2021-04-01 to 2025-04-01.)
ArticleCitations
Cutting-Edge Technologies of Meat Analogs: A Review102
Microalgae: An Exciting Alternative Protein Source and Nutraceutical for the Poultry Sector66
Exploring Sustainable Future Protein Sources58
Scaffolds Bioink for Three-Dimensional (3D) Bioprinting57
Performance, Egg Quality, and Immunity of Laying Hens due to Natural Carotenoid Supplementation: A Meta-Analysis55
Relationship of Hot Carcass Weight and Back Fat Thickness with the Fatness of Whole Pork Belly and Belly Slices51
Effects of Sous-vide Cooking Temperature on Triceps Brachii of Black Goats50
The Effect of Korean Native Chicken Breed Information on Consumer Sensory Evaluation and Purchase Behavior46
Zinc Protoporphyrin IX in Meat and Meat Products: Formation, Application, and Future Perspectives - A review39
Investigation of Microorganisms and Volatile Basic Nitrogen (VBN) in Beef and Suggestion for Potential Bacteria That Might Contribute to the Production of VBN w33
Alginate-based Edible Coating Impregnated with Phenolic-rich Extract from Acorns Improves Oxidative Stability and Odor Liking in Ready-to-Eat Chicken Patties28
Coacervates of lactoferrin with resistant dextrin via noncovalent interaction for enhanced thermal stability, interface characteristics and DHA encapsulation26
Comparison of the Fatty Acid Composition and Small Molecular Metabolites between Yanjin Blackbone Chicken and Piao Chicken Meat24
Physiochemical Properties of Chicken Breast Sausage with Red Ginseng Marc Powder23
Assessing the Formation of Polycyclic Aromatic Hydrocarbons in Grilled Beef Steak and Beef Patty with Different Charcoals by the Quick, Easy, Cheap, Effective, Rugged, and Safe (QuEChERS) Method with 20
Variation in Significant Difference of Sausage Textural Parameters Measured by Texture Profile Analysis (TPA) under Changing Measurement Conditions19
Effects of Broth pH and Chilling Storage on the Changes in Volatile Profiles of Boiled Chicken Flesh19
Effect of Postmortem Phases on Lamb Meat Quality: A Physicochemical, Microstructural and Water Mobility Approach18
Effects of Mustard Seed Extract on Physicochemical and Storage Characteristics of Dry-aged Pork Loin Ham18
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