B. Žlender

Fruits and vegetables quality evaluation using computer vision: A review

Processed Meat and Colorectal Cancer: A Review of Epidemiologic and Experimental Evidence

Chemical alterations taken place during deep-fat frying based on certain reaction products: A review

A reduced protein diet induces stearoyl-CoA desaturase protein expression in pig muscle but not in subcutaneous adipose tissue: relationship with intramuscular lipid formation

Fat deposition, fatty acid composition and meat quality: A review

Emulsion‐Based Delivery Systems for Lipophilic Bioactive Components

Global diets link environmental sustainability and human health

Colorectal Cancer Epidemiology: Incidence, Mortality, Survival, and Risk Factors

Carcinogenicity of consumption of red and processed meat

Effect of age on nutritional properties of Iberian wild red deer meat

Effect of fat replacement by olive oil on the physico-chemical properties, fatty acids, cholesterol and tocopherol content of pâté

Use of Natural Antioxidants in the Inhibition of Cholesterol Oxidation: A Review

Factors That Affect the Content of Heterocyclic Aromatic Amines in Foods

Effects of feeding strategies, genotypes, sex, and birth weight on carcass and meat quality traits under organic pig production conditions

Influence of natural antioxidants on the formation of trans‐fatty‐acid isomers during heat treatment of sunflower oil

Carotenoids as colorants in reduced-fat mayonnaise containing spent brewer's yeast β-glucan as a fat replacer

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products

Modern Trends in Hyperspectral Image Analysis: A Review

Predicting the ripening of papaya fruit with digital imaging and random forests

Predicting Intramuscular Fat Content in Pork and Beef by near Infrared Spectroscopy

Formation and Inhibition of Cholesterol Oxidation Products during Marinating of Pig Feet

Challenges and approaches for production of a healthy and functional mayonnaise sauce

Genotoxicity Testing of Cooked Cured Meat Pigment (CCMP) and Meat Emulsion Coagulates Prepared with CCMP

Pork quality, processing, and sensory characteristics of dry-cured hams as influenced by Duroc crossing and sex1

Classification of dry-cured hams according to the maturation time using near infrared spectra and artificial neural networks

Cholesterol concentration and fatty acid profile of red deer (Cervus elaphus) meat

Effect of slaughter weight and/or age on histological characteristics of pig longissimus dorsi muscle as related to meat quality

Heterocyclic amines in aged and thermally treated pork longissimus dorsi muscle of normal and PSE quality

Effects of breed and slaughter weight on longissimus muscle biochemical traits and sensory quality in pigs

Effects of ageing and low internal temperature of grilling on the formation of heterocyclic amines in beef Longissimus dorsi muscle

Effects of coenzyme Q10, α-tocopherol and ascorbic acid on oxidation of cholesterol in chicken liver pâté

Sensory Quality of Standard and Light Mayonnaise during Storage