Nutritional properties, lipid oxidation, microbial growth, and sensory evaluation of beef burgers enriched with garden cress seeds powder by Huriyyah A. I. Almusawi, Randah Miqbil Alqurashi, Heba I. Mohamed, Abdelrahman R. Ahmed

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The mitochondrial functional characteristics and microstructure play an important role in yak meat color during wet curing by Zhuo Wang, Jibing Ma, Guoyuan Ma, Qunli Yu, Ling Han, Li Zhang

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Evaluating modified atmosphere with variable CO₂-O₂ concentrations for Tribolium castaneum management and quality preservation in Rice storage by Xue Dong, Ming Yang, Peian Tang

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Changes of protein oxidation, lipid oxidation and lipolysis in Chinese dry sausage with different sodium chloride curing salt content by Bing Zhao, Huimin Zhou, Shunliang Zhang, Xiaoqian Pan, Su Li, Ning Zhu, Qianrong Wu, Shouwei Wang, Xiaoling Qiao, Wenhua Chen

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