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For: Cartoni Mancinelli A, Silletti E, Mattioli S, Dal Bosco A, Sebastiani B, Menchetti L, Koot A, van Ruth S, Castellini C. Fatty acid profile, oxidative status, and content of volatile organic compounds in raw and cooked meat of different chicken strains. Poult Sci 2021;100:1273-82. [PMID: 33518084 DOI: 10.1016/j.psj.2020.10.030] [Cited by in Crossref: 18] [Cited by in F6Publishing: 11] [Article Influence: 6.0] [Reference Citation Analysis]
Number Citing Articles
1 Almeida LCD, Bertolo MRV, Cardoso DR, Bogusz S. Effect of Hop β-Acids Extract Supplementation on the Volatile Compound Profile of Roasted Chicken Meat. Processes 2023;11:153. [DOI: 10.3390/pr11010153] [Reference Citation Analysis]
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4 Vasilopoulos S, Giannenas I, Savvidou S, Bonos E, Rumbos CI, Papadopoulos E, Fortomaris P, Athanassiou CG. Growth performance, welfare traits and meat characteristics of broilers fed diets partly replaced with whole Tenebrio molitor larvae. Animal Nutrition 2022. [DOI: 10.1016/j.aninu.2022.12.002] [Reference Citation Analysis]
5 Mattioli S, Mancinelli AC, Dal Bosco A, Ciarelli C, Amato MG, Angelucci E, Chiattelli D, Castellini C. Intake of nutrients (polyunsaturated fatty acids, tocols, and carotenes) and storage efficiency in different slow-growing chickens genotypes reared in extensive systems. PLoS One 2022;17:e0275527. [PMID: 36318531 DOI: 10.1371/journal.pone.0275527] [Reference Citation Analysis]
6 Barido FH, Kim HJ, Shin DJ, Kwon JS, Kim HJ, Kim D, Choo HJ, Nam KC, Jo C, Lee JH, Lee SK, Jang A. Physicochemical Characteristics and Flavor-Related Compounds of Fresh and Frozen-Thawed Thigh Meats from Chickens. Foods 2022;11. [PMID: 36230082 DOI: 10.3390/foods11193006] [Reference Citation Analysis]
7 Baptista E, Borges A, Aymerich T, Alves SP, Gama LTD, Fernandes H, Fernandes MJ, Fraqueza MJ. Pulsed Light Application for Campylobacter Control on Poultry Meat and Its Effect on Colour and Volatile Profile. Foods 2022;11:2848. [DOI: 10.3390/foods11182848] [Reference Citation Analysis]
8 Esposito L, Mastrocola D, Martuscelli M. Approaching to biogenic amines as quality markers in packaged chicken meat. Front Nutr 2022;9. [DOI: 10.3389/fnut.2022.966790] [Reference Citation Analysis]
9 Dal Bosco A, Cartoni Mancinelli A, Vaudo G, Cavallo M, Castellini C, Mattioli S. Indexing of Fatty Acids in Poultry Meat for Its Characterization in Healthy Human Nutrition: A Comprehensive Application of the Scientific Literature and New Proposals. Nutrients 2022;14:3110. [DOI: 10.3390/nu14153110] [Reference Citation Analysis]
10 Li J, Li Z, Ran J, Yang C, Lin Z, Liu Y. LC/MS-based lipidomics to characterize breed-specific and tissue-specific lipid composition of chicken meat and abdominal fat. LWT 2022;163:113611. [DOI: 10.1016/j.lwt.2022.113611] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
11 Wu J, Zhang M, Zhang L, Liu Y. Effect of ultrasound combined with sodium bicarbonate pretreatment on the taste and flavor of chicken broth. J Food Process Engineering. [DOI: 10.1111/jfpe.14072] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
12 Echeverria L, da Silva C, Danesi EDG, Porciuncula BDA, Bolanho Barros BC. Characterization of okara and rice bran and their application as fat substitutes in chicken nugget formulations. LWT 2022;161:113383. [DOI: 10.1016/j.lwt.2022.113383] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
13 Zheng Q, Wang H, Yue L, Yan W, Guo H, Chen Z, Qi W, Kong Q. Effect of irradiation on volatile compound profiles and lipid oxidation in chicken powder seasoning. Radiation Physics and Chemistry 2022;191:109851. [DOI: 10.1016/j.radphyschem.2021.109851] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
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16 Li J, Yang C, Ran J, Yu C, Yin L, Li Z, Liu Y. The age-dependent variations for fatty acid composition and sensory quality of chicken meat and associations between gene expression patterns and meat quality. Livestock Science 2021;254:104736. [DOI: 10.1016/j.livsci.2021.104736] [Cited by in Crossref: 4] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
17 Gao B, Hu X, Li R, Zhao Y, Tu Y, Zhao Y. Screening of characteristic umami substances in preserved egg yolk based on the electronic tongue and UHPLC-MS/MS. LWT 2021;152:112396. [DOI: 10.1016/j.lwt.2021.112396] [Cited by in Crossref: 7] [Cited by in F6Publishing: 8] [Article Influence: 3.5] [Reference Citation Analysis]
18 Cygan-Szczegielniak D, Bogucka J. Growth Performance, Carcass Characteristics and Meat Quality of Organically Reared Broiler Chickens Depending on Sex. Animals (Basel) 2021;11:3274. [PMID: 34828006 DOI: 10.3390/ani11113274] [Cited by in Crossref: 3] [Cited by in F6Publishing: 5] [Article Influence: 1.5] [Reference Citation Analysis]
19 Mattioli S, Cartoni Mancinelli A, Menchetti L, Dal Bosco A, Madeo L, Guarino Amato M, Moscati L, Cotozzolo E, Ciarelli C, Angelucci E, Castellini C. How the kinetic behavior of organic chickens affects productive performance and blood and meat oxidative status: a study of six poultry genotypes. Poult Sci 2021;100:101297. [PMID: 34280645 DOI: 10.1016/j.psj.2021.101297] [Cited by in Crossref: 7] [Cited by in F6Publishing: 7] [Article Influence: 3.5] [Reference Citation Analysis]
20 Dal Bosco A, Mattioli S, Cartoni Mancinelli A, Cotozzolo E, Castellini C. Extensive Rearing Systems in Poultry Production: The Right Chicken for the Right Farming System. A Review of Twenty Years of Scientific Research in Perugia University, Italy. Animals (Basel) 2021;11:1281. [PMID: 33947001 DOI: 10.3390/ani11051281] [Cited by in Crossref: 9] [Cited by in F6Publishing: 10] [Article Influence: 4.5] [Reference Citation Analysis]