13 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. 10.1016/j.ifset.2020.102451
2. 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. 10.1016/j.foodchem.2020.128251
3. Sensory attributes and meat quality of broiler chickens fed with mealworm (Tenebrio molitor) A. Shaviklo et al. 10.1007/s13197-020-04946-w
4. Odor Clustering Using a Gas Sensor Array System of Chicken Meat Based on Temperature Variations and Storage Time A. Al Isyrofie et al. 10.2139/ssrn.4124077
5. Efficiency of Ross 308 broilers under different nutritional requirements Y. Martínez & M. Valdivié 10.1016/j.japr.2021.100140
6. Gas Array Sensors based on Electronic Nose for Detection of Tuna (Euthynnus Affinis) Contaminated by Pseudomonas Aeruginosa S. Astuti et al. 10.4103/jmss.jmss_139_21
7. 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. 10.1016/j.psj.2023.103127
8. Vegetable choline as a replacement for choline chloride in broiler feed T. Petrolli et al. 10.4025/actascianimsci.v43i1.53265
9. Gas sensor array to classify the chicken meat with E. coli contaminant by using random forest and support vector machine S. Astuti et al. 10.1016/j.biosx.2021.100083
10. Odor clustering using a gas sensor array system of chicken meat based on temperature variations and storage time A. Al Isyrofie et al. 10.1016/j.sbsr.2022.100508
11. Peppermint oil loaded on recycled paper as an antibacterial label for shrimp freshness R. Yunilawati et al. 10.1088/1755-1315/739/1/012065
12. Nanoemulsions of Trachyspermum copticum L. and Teucrium polium L. essential oils incorporated with coating to extend fillet chicken storage M. Nouri 10.1007/s11694-024-02474-1
13. Improvement of the shelf life of raw ground goat meat by using biosurfactants produced by lactobacilli strains as biopreservatives H. Mouafo et al. 10.1016/j.lwt.2020.110071