Subjects -> FOOD AND FOOD INDUSTRIES (Total: 395 journals)
    - BEVERAGES (18 journals)
    - FISH AND FISHERIES (100 journals)
    - FOOD AND FOOD INDUSTRIES (277 journals)

FOOD AND FOOD INDUSTRIES (277 journals)            First | 1 2     

Showing 201 - 62 of 62 Journals sorted alphabetically
Journal of Medical Nutrition and Nutraceuticals     Open Access   (Followers: 4)
Journal of Medicinal Food     Hybrid Journal   (Followers: 1)
Journal of Medicinal Herbs and Ethnomedicine     Open Access  
Journal of Muscle Foods     Hybrid Journal  
Journal of Nutritional Ecology and Food Research     Full-text available via subscription  
Journal of Nuts     Open Access   (Followers: 2)
Journal of Plant Stress Physiology     Open Access   (Followers: 1)
Journal of Sensory Studies     Hybrid Journal  
Journal of Spices and Aromatic Crops     Open Access   (Followers: 2)
Journal of Texture Studies     Hybrid Journal   (Followers: 1)
Journal of the Science of Food and Agriculture     Hybrid Journal   (Followers: 15)
JSFA reports     Full-text available via subscription  
Jurnal Pengabdi     Open Access  
Jurnal Teknologi & Industri Hasil Pertanian     Open Access  
Jurnal Teknologi Dan Industri Pangan     Open Access  
Latin American Perspectives     Hybrid Journal   (Followers: 15)
Lebensmittelchemie     Hybrid Journal   (Followers: 1)
Legume Science     Open Access  
LWT - Food Science and Technology     Open Access   (Followers: 6)
Malaysian Journal of Halal Research Journal     Open Access  
Measurement : Food     Open Access   (Followers: 1)
Meat and Muscle Biology     Open Access  
Meat Science     Hybrid Journal   (Followers: 2)
Meat Technology     Open Access  
Meyve Bilimi     Open Access  
Mustafa Kemal Üniversitesi Tarım Bilimleri Dergisi     Open Access  
NFS Journal     Open Access  
Nigerian Food Journal     Full-text available via subscription   (Followers: 2)
NJAS : Wageningen Journal of Life Sciences     Hybrid Journal  
npj Science of Food     Open Access  
Nutrition and Dietary Supplements     Open Access   (Followers: 16)
Nutrition Bulletin     Hybrid Journal   (Followers: 11)
Obesity Facts     Open Access   (Followers: 10)
Oilseeds and fats, Crops and Lipids     Open Access  
Open Bioactive Compounds Journal     Open Access  
Open Food Science Journal     Open Access   (Followers: 1)
Pakistan Journal of Nutrition     Open Access   (Followers: 3)
Perspectivas en Nutrición Humana     Open Access   (Followers: 2)
PHAGE     Full-text available via subscription   (Followers: 7)
Quality Assurance and Safety of Crops & Food     Full-text available via subscription   (Followers: 1)
Quality of Life     Open Access   (Followers: 4)
Renewable Agriculture and Food Systems     Hybrid Journal   (Followers: 15)
Research & Reviews : Journal of Food Science and Technology     Open Access  
Research Journal of Seed Science     Open Access   (Followers: 1)
Review of Agricultural, Food and Environmental Studies     Hybrid Journal  
Reviews in Aquaculture     Hybrid Journal   (Followers: 10)
Revista Complutense de Ciencias Veterinarias     Open Access  
Revista Verde de Agroecologia e Desenvolvimento Sustentável     Open Access   (Followers: 3)
Savannah Journal of Research and Development     Open Access  
Segurança Alimentar e Nutricional     Open Access  
Selçuk Tarım ve Gıda Bilimleri Dergisi     Open Access  
Sri Lanka Journal of Food and Agriculture     Open Access   (Followers: 1)
Starch / Staerke     Hybrid Journal   (Followers: 3)
Sustainable Food Production     Open Access  
TECA : Tecnologia i Ciència dels Aliments     Open Access  
Theory and Practice of Meat Processing     Open Access   (Followers: 1)
Translational Animal Science     Open Access  
Trends in Food Science & Technology     Hybrid Journal   (Followers: 15)
UNICIÊNCIAS     Open Access  
Universal Journal of Food and Nutrition Science     Open Access   (Followers: 5)
University of Sindh Journal of Animal Sciences     Open Access  
Urban Agricultural & Regional Food Systems     Open Access   (Followers: 1)
Vitae     Open Access  
World Food Policy     Hybrid Journal   (Followers: 3)

  First | 1 2     

Similar Journals
Journal Cover
Meat and Muscle Biology
Number of Followers: 0  

  This is an Open Access Journal Open Access journal
ISSN (Online) 2575-985X
Published by American Meat Science Association Homepage  [1 journal]
  • Carcass Characteristics and Quality Attributes of Beef from Cattle
           Supplemented Zinc and Ractopamine Hydrochloride

    • Abstract: The objective of this experiment was to identify the impact of supranutritional zinc (SUPZN) and ractopamine hydrochloride (RAC) supplementation of beef steers on postmortem protein degradation and tenderness development of extended (>14 d) aged steaks. It was hypothesized that RAC and SUPZN supplementation would influence meat quality development during extended aging of the longissimus [...]
      PubDate: Tue, 28 Feb 2023 21:10:00 +000
  • Review of Postmortem Protein Oxidation in Skeletal Muscle and the Role of
           the Peroxiredoxin Family of Endogenous Antioxidants

    • Abstract: The development of fresh meat quality is dictated by biochemical changes during the perimortem and postmortem period. Lipid and protein oxidation in postmortem skeletal muscle and meat products is detrimental to product quality. The mechanisms that influence lipid and protein oxidation in fresh meat remain unelucidated. Peroxiredoxins are thiol-specific antioxidant proteins that are highly [...]
      PubDate: Tue, 21 Feb 2023 19:05:00 +000
  • Abstracts from the 2022 AMSA Reciprocal Meat Conference

    • Abstract: Abstracts from the 2022 AMSA Reciprocal Meat Conference
      PubDate: Thu, 16 Feb 2023 19:20:00 +000
  • Muscle Profiling of the Biceps Femoris , Gluteus Accessorius , and Gluteus
           Medius Comprising the Beef Top Sirloin Butt

    • Abstract: Muscle profiling improves value and optimization of beef carcasses by expanding knowledge of physical, com-positional, and marketable attributes of single-muscle cuts. Extensive profiling for individual muscle portions of the NAMI #184 beef top sirloin butt remains understudied. The objective was to compare fluid loss, objective color (L*,
      PubDate: Thu, 16 Feb 2023 19:05:00 +000
  • The Importance of Meat for Cognitive Development

    • Abstract: Over 200 million children worldwide suffer from malnutrition and, as a result, are underdeveloped both physically and mentally. Meat has more bioavailable essential micronutrients than plants and is the best source of nutrient-rich foods for children aged 6 to 23 mo, according to the World Health Organization. By consuming meat, which contributes essential bioavailable micronutrients to diets, [...]
      PubDate: Thu, 16 Feb 2023 18:25:00 +000
  • American Meat Science Association Guidelines for Meat Color Measurement

    • Abstract: Meat color is an important aspect of a consumer’s purchase decisions regarding meat products. Perceived meatcolor results from the interaction of light, a detector (i.e., human eye), and numerous factors, both intrinsic and extrinsic tothe muscle, that influence the chemical state of myoglobin. The complex nature of these interactions dictates that decisionsregarding evaluations of meat color be [...]
      PubDate: Thu, 02 Feb 2023 19:55:00 +000
  • Insights-Driven Development of Humanized Foods for Pets

    • Abstract: Pet food is becoming increasingly similar to human food as most pet owners consider their pets to be part of the family. The recent rise in pet ownership is attributed to the pandemic as well as an increase in human–pet bonding, and both have driven growth in the pet food industry. Meeting the demand of pet owners for more transparency and higher quality products brings a challenge to the [...]
      PubDate: Mon, 30 Jan 2023 20:55:00 +000
  • Product Yield and Color of Striploin and Sirloin Cuts Transported at
           Different Refrigerated Temperatures

    • Abstract: The objective of this study was to determine the impact of environmental temperature during subprimal transporton moisture loss, color, and tenderness. Cases of striploins (n=24) and sirloins (n=24) were placed on 2 pallets. Each pallet was loaded on a refrigerated truck prechilled to −2.2°C (−2.2FT) or 3.3°C (3.3FT) and transported for 12 h prior to arriving at the South Dakota [...]
      PubDate: Mon, 23 Jan 2023 17:55:00 +000
  • Labeling Terms and Production Claims Influence Consumers’ Palatability
           Perceptions of Ground Beef

    • Abstract: The objective of this study was to evaluate consumers’ palatability ratings of ground beef from the same source when provided information about the labeling prior to evaluation. Chubs (n=15) from the same production lot and day of 80% lean/20% fat ground beef were procured and fabricated into 151.2 g patties. Pairs of patties from each chub were randomly assigned to one consumer panel [...]
      PubDate: Mon, 19 Dec 2022 06:00:00 +000
  • Evaluation of the Impact of Bone-in Versus Boneless Cuts on Beef

    • Abstract: Palatability traits of ribeye, strip loin, and tenderloin steaks were evaluated in a bone-in versus boneless format.Sensory characteristics of these cuts were also evaluated in 2 quality grade categories; upper 2/3 USDA Choice and USDA Select to evaluate the interactions of marbling level and bone state. Subprimals were collected from both sides of 12 beef carcasses per quality grade and aged for [...]
      PubDate: Wed, 07 Dec 2022 16:25:00 +000
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Heriot-Watt University
Edinburgh, EH14 4AS, UK
Tel: +00 44 (0)131 4513762

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