Citation Impact
Citing Papers
Flax and flaxseed oil: an ancient medicine & modern functional food
2014 Standout
Sensory and functional meat quality characteristics of pork derived from three halothane genotypes
2003
Current research in meat color
2005 Standout
Ecosystem services provided by bats
2011 Standout
Effects of fatty acids on meat quality: a review
2003 Standout
Fat deposition, fatty acid composition and meat quality: A review
2007 Standout
Evaluation of pork colour: prediction of visual sensory quality of meat from instrumental and computer vision methods of colour analysis
2003
Strategies for designing novel functional meat products
2006
Meat: The balance between nutrition and health. A review
2016
Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes
2005 Standout
Impact of freezing and thawing on the quality of meat: Review
2012 Standout
Application of computer image analysis to measure pork marbling characteristics
2004
Functional food. Product development, marketing and consumer acceptance—A review
2008 Standout
Investigating the concept of meat quality from the consumers’ perspective: The case of Greece
2005
Effect of illumination source on the appearance of fresh meat cuts
2001
Flaxseed
2006
Factors of significance for pork quality—a review
2003
Prediction of color and pH measurement throughout boneless center-cut pork loins
2003
Physiology and Pathophysiology of Carnosine
2013 Standout
Future Protein Supply and Demand: Strategies and Factors Influencing a Sustainable Equilibrium
2017 Standout
Effect of genotype on fatty acid composition of intramuscular and subcutaneous fat of Celta pig breed
2014
From a literature review to a conceptual framework for sustainable supply chain management
2008 Standout
Predicting intramuscular fat, moisture and Warner-Bratzler shear force in pork muscle using near infrared reflectance spectroscopy
2006
Attitudes of European citizens towards pig production systems
2009
Sustainability labels on food products: Consumer motivation, understanding and use
2014 Standout
Traceability in a food supply chain: Safety and quality perspectives
2013 Standout
Sustainable Food Consumption: Exploring the Consumer “Attitude – Behavioral Intention” Gap
2006 Standout
Sustainable food consumption among young adults in Belgium: Theory of planned behaviour and the role of confidence and values
2007 Standout
Determination of the Chemical Composition of Bush Meats Found in Nigeria
2007
Qualitative methodology for efficient food chain design
2005
Intelligent Food Packaging: A Review of Smart Sensing Technologies for Monitoring Food Quality
2019 Standout
A Comprehensive Review on Lipid Oxidation in Meat and Meat Products
2019 Standout
Effect of Moringa oleifera leaf extract on the physicochemical properties of modified atmosphere packaged raw beef
2014
Phytochemical Constituents and Antioxidant Activity of Sweet Basil (Ocimum basilicum L.) Essential Oil on Ground Beef from Boran and Nguni Cattle
2019 Standout
Modern Trends in Hyperspectral Image Analysis: A Review
2018 Standout
Achieving sustainable performance in a data-driven agriculture supply chain: A review for research and applications
2019 Standout
Food quality and safety: consumer perception and demand
2005 Standout
Consumer-Related Food Waste: Causes and Potential for Action
2015 Standout
Probit analysis of fresh meat consumption in Belgium: Exploring BSE and television communication impact
2000
Consumer evaluation of fish quality as basis for fish market segmentation
2006
Works of N. Warnants being referenced
Variation of the sensory quality within the m. longissimus thoracis et lumborum of PSE and normal pork
2003
Pork tenderness estimation by taste panel, Warner–Bratzler shear force and on-line methods
1999
Incorporation of dietary polyunsaturated fatty acids into pork fatty tissues.
1999
Comparison of different methods for measuring water holding capacity and juiciness of pork versus on-line screening methods
1999
Role of intrinsic search cues in the formation of consumer preferences and choice for pork chops
2004
Omega-3 fatty acids in pig nutrition: Implications for the intrinsic and sensory quality of the meat
1996
Measurement and prediction of pork colour
1999
Effect of incorporation of dietary polyunsaturated fatty acids in pork backfat on the quality of salami
1998
Consumer perception, facts and possibilities to improve acceptability of health and sensory characteristics of pork
1999
Incorporation of dietary polyunsaturated fatty acids in pork tissues and its implications for the quality of the end products
1996
The preference of the consumer for pork from homozygous or heterozygous halothane negative animals
2001
Simulated changes in fatty acid intake in humans through n‐3 fatty acid enrichment of foods from animal origin
2006