15 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.
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
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.
4. Sensory attributes and meat quality of broiler chickens fed with mealworm (Tenebrio molitor) A. Shaviklo et al.
5. Odor Clustering Using a Gas Sensor Array System of Chicken Meat Based on Temperature Variations and Storage Time A. Al Isyrofie et al.
6. Efficiency of Ross 308 broilers under different nutritional requirements Y. Martínez & M. Valdivié
7. Gas Array Sensors based on Electronic Nose for Detection of Tuna (Euthynnus Affinis) Contaminated by Pseudomonas Aeruginosa S. Astuti et al.
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.
9. Vegetable choline as a replacement for choline chloride in broiler feed T. Petrolli et al.
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.
11. Odor clustering using a gas sensor array system of chicken meat based on temperature variations and storage time A. Al Isyrofie et al.
12. Peppermint oil loaded on recycled paper as an antibacterial label for shrimp freshness R. Yunilawati et al.
13. Insects as sustainable source of feed for poultry J. Zhang et al.
14. Nanoemulsions of Trachyspermum copticum L. and Teucrium polium L. essential oils incorporated with coating to extend fillet chicken storage M. Nouri
15. Improvement of the shelf life of raw ground goat meat by using biosurfactants produced by lactobacilli strains as biopreservatives H. Mouafo et al.