16 citations as recorded by crossref.

1. Enzymatic impregnation by high hydrostatic pressure as pretreatment for the tenderization process of Chilean abalone (Concholepas concholepas) S. Pizarro-Oteíza et al. https://doi.org/10.1016/j.ifset.2020.102451
2. Soğuk Depolama Sürecinde Gökkuşağı Alabalığında (Oncorhynchus mykiss, L. 1758) Meydana Gelen Fizikokimyasal Değişimlerin Gıda Güvenliği ve Besin Kalitesi Perspektifinden İncelenmesi M. Yıldız & C. Varlık https://doi.org/10.35229/jaes.1673028
3. Ethanolic guava leaf extracts with different chlorophyll removal processes: Anti-melanosis, antibacterial properties and the impact on qualities of Pacific white shrimp during refrigerated storage O. Olatunde et al. https://doi.org/10.1016/j.foodchem.2020.128251
4. Sensory attributes and meat quality of broiler chickens fed with mealworm (Tenebrio molitor) A. Shaviklo et al. https://doi.org/10.1007/s13197-020-04946-w
5. Odor Clustering Using a Gas Sensor Array System of Chicken Meat Based on Temperature Variations and Storage Time A. Al Isyrofie et al. https://doi.org/10.2139/ssrn.4124077
6. Efficiency of Ross 308 broilers under different nutritional requirements Y. Martínez & M. Valdivié https://doi.org/10.1016/j.japr.2021.100140
7. Gas Array Sensors based on Electronic Nose for Detection of Tuna (Euthynnus Affinis) Contaminated by Pseudomonas Aeruginosa S. Astuti et al. https://doi.org/10.4103/jmss.jmss_139_21
8. Effect of Cyberlindnera jadinii yeast on growth performance, nutrient digestibility, and gut health of broiler chickens from 1 to 34 d of age K. Itani et al. https://doi.org/10.1016/j.psj.2023.103127
9. Vegetable choline as a replacement for choline chloride in broiler feed T. Petrolli et al. https://doi.org/10.4025/actascianimsci.v43i1.53265
10. Gas sensor array to classify the chicken meat with E. coli contaminant by using random forest and support vector machine S. Astuti et al. https://doi.org/10.1016/j.biosx.2021.100083
11. Odor clustering using a gas sensor array system of chicken meat based on temperature variations and storage time A. Al Isyrofie et al. https://doi.org/10.1016/j.sbsr.2022.100508
12. Peppermint oil loaded on recycled paper as an antibacterial label for shrimp freshness R. Yunilawati et al. https://doi.org/10.1088/1755-1315/739/1/012065
13. Chitosan Edible Coating, Vacuum Packaging, and Their Synergistic Effects on the Refrigerated Shelf Life of Pangas Fish (Pangasianodon hypophthalmus) Fillets J. Jakhar et al. https://doi.org/10.3390/macromol6020038
14. Insects as sustainable source of feed for poultry J. Zhang et al. https://doi.org/10.1002/jsf2.70015
15. Nanoemulsions of Trachyspermum copticum L. and Teucrium polium L. essential oils incorporated with coating to extend fillet chicken storage M. Nouri https://doi.org/10.1007/s11694-024-02474-1
16. Improvement of the shelf life of raw ground goat meat by using biosurfactants produced by lactobacilli strains as biopreservatives H. Mouafo et al. https://doi.org/10.1016/j.lwt.2020.110071