10 citations as recorded by crossref.

1. Effects of silage to concentrate ratio and duration of feeding on the fatty acid composition of ovine muscle and adipose tissue R. Gravador et al. 10.1071/AN20301
2. Influence of dietary cardoon meal on volatile compounds and flavour in lamb meat S. Del Bianco et al. 10.1016/j.meatsci.2020.108086
3. Comparison and analysis on sheep meat quality and flavor under pasture-based fattening contrast to intensive pasture-based feeding system Z. Zhang et al. 10.5713/ab.21.0396
4. Effects of flavonoids from Allium mongolicum Regel as a dietary additive on meat quality and composition of fatty acids related to flavor in lambs W. Liu et al. 10.1139/cjas-2018-0008
5. Characterization of Four Alkyl-branched Fatty Acids as Methyl, Ethyl, Propyl, and Butyl Esters Using Gas Chromatography-Quadrupole Time of Flight Mass Spectrometry P. Watkins 10.2116/analsci.19P349
6. Validation of a Rapid Microwave‐Assisted Extraction Method and GC‐FID Quantification of Total Branched Chain Fatty Acids in Lamb Subcutaneous Adipose Tissue R. Gravador et al. 10.1111/1750-3841.14410
7. Protein profile and physicochemical characteristics of meat of lambs fed diets supplemented with rapeseed oil, fish oil, carnosic acid, and different chemical forms of selenium W. Przybylski et al. 10.5194/aab-60-105-2017
8. Effects of Nutritional Factors on Fat Content, Fatty Acid Composition, and Sensorial Properties of Meat and Milk from Domesticated Ruminants: An Overview E. Ponnampalam et al. 10.3390/ani14060840
9. Branched chain fatty acids in the flavour of sheep and goat milk and meat: A review P. Watkins et al. 10.1016/j.smallrumres.2021.106398
10. Association and expression study of SEPW1 and JAML as preliminary candidate genes related to lamb odor and flavor M. Abuzahra et al. 10.1080/10495398.2022.2141763