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For: Ali M, Lee SY, Park JY, Jung S, Jo C, Nam KC. Comparison of Functional Compounds and Micronutrients of Chicken Breast Meat by Breeds. Food Sci Anim Resour 2019;39:632-42. [PMID: 31508593 DOI: 10.5851/kosfa.2019.e54] [Cited by in Crossref: 12] [Cited by in F6Publishing: 7] [Article Influence: 4.0] [Reference Citation Analysis]
Number Citing Articles
1 Choi YS, Jo K, Lee S, Yong HI, Jung S. Quality characteristics of the enhanced beef using winter mushroom juice. J Anim Sci Technol 2020;62:396-408. [PMID: 32568260 DOI: 10.5187/jast.2020.62.3.396] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]
2 Kim HC, Yim DG, Kim JW, Lee D, Jo C. Nuclear Magnetic Resonance (NMR)-Based Quantification on Flavor-Active and Bioactive Compounds and Application for Distinguishment of Chicken Breeds. Food Sci Anim Resour 2021;41:312-23. [PMID: 33987551 DOI: 10.5851/kosfa.2020.e102] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
3 Charoensin S, Laopaiboon B, Boonkum W, Phetcharaburanin J, Villareal MO, Isoda H, Duangjinda M. Thai Native Chicken as a Potential Functional Meat Source Rich in Anserine, Anserine/Carnosine, and Antioxidant Substances. Animals (Basel) 2021;11:902. [PMID: 33809894 DOI: 10.3390/ani11030902] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
4 Khumpeerawat P, Duangjinda M, Phasuk Y. Carnosine Content and Its Association with Carnosine-Related Gene Expression in Breast Meat of Thai Native and Black-Bone Chicken. Animals (Basel) 2021;11:1987. [PMID: 34359114 DOI: 10.3390/ani11071987] [Reference Citation Analysis]
5 Ali M, Lee SY, Park JY, Nam KC. Evaluation of Meat from Native Chickens: Analysis of Biochemical Components, Fatty Acids, Antioxidant Dipeptides, and Microstructure at Two Slaughter Ages. Food Sci Anim Resour 2021;41:788-801. [PMID: 34632399 DOI: 10.5851/kosfa.2021.e36] [Reference Citation Analysis]
6 Park SY, Kim HY. Effects of Marketing Ages on the Physicochemical Properties and Sensory Aspects of Cured Broiler Chicken Breast Meat. Foods 2021;10:2152. [PMID: 34574262 DOI: 10.3390/foods10092152] [Reference Citation Analysis]
7 Islam MS, Hongxin W, Ali Mahdi A, Islam M, Noman A, an Wei F. Comparison of nutritional composition, physicochemical and antioxidant properties of muscle, liver, and shell from Grass Turtle ( Chinemys reevesii ). CyTA - Journal of Food 2021;19:304-15. [DOI: 10.1080/19476337.2021.1885498] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
8 Yim DG, Choi YS, Nam KC. Sea tangle (Laminaria japonica) supplementation on meat quality of Korean native black goat. J Anim Sci Technol 2019;61:352-8. [PMID: 31844545 DOI: 10.5187/jast.2019.61.6.352] [Reference Citation Analysis]
9 Hu X, Wan L, Liu S, Chen B, Li W, Wu C, Xiong T, Xi S, Mao H, Liu S. Comparative analysis of meat quality and chemical composition among three weight groups of Chinese Ningdu yellow chicken: Implications for customer choice. Anim Sci J 2021;92:e13638. [PMID: 34585472 DOI: 10.1111/asj.13638] [Reference Citation Analysis]
10 Kim HC, Ko YJ, Jo C. Potential of 2D qNMR spectroscopy for distinguishing chicken breeds based on the metabolic differences. Food Chem 2021;342:128316. [PMID: 33092924 DOI: 10.1016/j.foodchem.2020.128316] [Cited by in Crossref: 2] [Cited by in F6Publishing: 4] [Article Influence: 1.0] [Reference Citation Analysis]
11 Lengkidworraphiphat P, Wongpoomchai R, Bunmee T, Chariyakornkul A, Chaiwang N, Jaturasitha S. Taste-Active and Nutritional Components of Thai Native Chicken Meat: A Perspective of Consumer Satisfaction. Food Sci Anim Resour 2021;41:237-46. [PMID: 33987546 DOI: 10.5851/kosfa.2020.e94] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]