Crossref Citations
This article has been cited by the following publications. This list is generated based on data provided by
Crossref.
Hermesch, S.
and
Jones, R.M.
2012.
Genetic parameters for haemoglobin levels in pigs and iron content in pork.
Animal,
Vol. 6,
Issue. 12,
p.
1904.
Ocak, Elvan
and
Rajendram, Rajkumar
2013.
Handbook of Food Fortification and Health.
p.
213.
Oliveira, Ana Beatriz Almeida de
Capalonga, Roberta
Silveira, Joice Trindade
Tondo, Eduardo Cesar
and
Cardoso, Marisa Ribeiro de Itapema
2013.
Avaliação da presença de microrganismos indicadores higiênico-sanitários em alimentos servidos em escolas públicas de Porto Alegre, Brasil.
Ciência & Saúde Coletiva,
Vol. 18,
Issue. 4,
p.
955.
Bafort, F.
Parisi, O.
Perraudin, J.-P.
and
Jijakli, M. H.
2014.
Mode of Action of Lactoperoxidase as Related to Its Antimicrobial Activity: A Review.
Enzyme Research,
Vol. 2014,
Issue. ,
p.
1.
Poulsen, Nina A.
Rybicka, Iga
Larsen, Lotte B.
Buitenhuis, Albert J.
and
Larsen, Mette K.
2015.
Short communication: Genetic variation of riboflavin content in bovine milk.
Journal of Dairy Science,
Vol. 98,
Issue. 5,
p.
3496.
Demeyer, Daniel
Mertens, Birgit
De Smet, Stefaan
and
Ulens, Michèle
2016.
Mechanisms Linking Colorectal Cancer to the Consumption of (Processed) Red Meat: A Review.
Critical Reviews in Food Science and Nutrition,
Vol. 56,
Issue. 16,
p.
2747.
De Smet, Stefaan
and
Vossen, Els
2016.
Meat: The balance between nutrition and health. A review.
Meat Science,
Vol. 120,
Issue. ,
p.
145.
Pegolo, S.
Cecchinato, A.
Casellas, J.
Conte, G.
Mele, M.
Schiavon, S.
and
Bittante, G.
2016.
Genetic and environmental relationships of detailed milk fatty acids profile determined by gas chromatography in Brown Swiss cows.
Journal of Dairy Science,
Vol. 99,
Issue. 2,
p.
1315.
Harikishore Kumar Reddy, D.
Vijayaraghavan, K.
Kim, Jeong Ae
and
Yun, Yeoung-Sang
2017.
Valorisation of post-sorption materials: Opportunities, strategies, and challenges.
Advances in Colloid and Interface Science,
Vol. 242,
Issue. ,
p.
35.
Wood, Jeffrey D.
2017.
Lawrie´s Meat Science.
p.
635.
Pasichnyi, V.
Kotliar, Ye.
Polumbryk, M.
Polumbryk, M.
and
Litvyak, V.
2018.
MORPHOLOGY OF THE SURFACE OF COOKED SAUSAGES MADE WITH THE COLLAGEN-CONTAINING PROTEIN ADDITIVE “BILKOZYNE”.
Food Science and Technology,
Vol. 12,
Issue. 2,
Houaga, Isidore
Muigai, Anne W. T.
Ng’ang’a, Fredrick M.
Ibeagha-Awemu, Eveline M.
Kyallo, Martina
Youssao, Issaka A. K.
and
Stomeo, Francesca
2018.
Milk fatty acid variability and association with polymorphisms in SCD1 and DGAT1 genes in White Fulani and Borgou cattle breeds.
Molecular Biology Reports,
Vol. 45,
Issue. 6,
p.
1849.
Patel, Nageshvar
Bergamaschi, Matteo
Magro, Luciano
Petrini, Andrea
and
Bittante, Giovanni
2019.
Relationships of a Detailed Mineral Profile of Meat with Animal Performance and Beef Quality.
Animals,
Vol. 9,
Issue. 12,
p.
1073.
Denholm, Scott J.
Sneddon, Alan A.
McNeilly, Tom N.
Bashir, Shabina
Mitchell, Mairi C.
and
Wall, Eileen
2019.
Phenotypic and genetic analysis of milk and serum element concentrations in dairy cows.
Journal of Dairy Science,
Vol. 102,
Issue. 12,
p.
11180.
Holloway, Joseph William
and
Wu, Jianping
2019.
Red Meat Science and Production.
p.
71.
Hollema, B.L.
Zwiers, S.
and
Hermesch, S.
2020.
Genetic parameters for haemoglobin levels in sows and piglets as well as sow reproductive performance and piglet survival.
Animal,
Vol. 14,
Issue. 4,
p.
688.
Gebreyesus, Grum
Aagaard Poulsen, Nina
Krogh Larsen, Mette
Bach Larsen, Lotte
Skipper Sørensen, Esben
Würtz Heegaard, Christian
and
Buitenhuis, Bart
2021.
Vitamin B12 and transcobalamin in bovine milk: Genetic variation and genome-wide association with loci along the genome.
JDS Communications,
Vol. 2,
Issue. 3,
p.
127.
Tosar, V.
Rousseau, G.
Decruyenaere, V.
Beckers, Y.
Larondelle, Y.
and
Froidmont, E.
2021.
Red clover-rich grassland increases equol concentration in eggs from free-range laying hens.
British Poultry Science,
Vol. 62,
Issue. 6,
p.
840.
Juárez, Manuel
Lam, Stephanie
Bohrer, Benjamin M.
Dugan, Michael E. R.
Vahmani, Payam
Aalhus, Jennifer
Juárez, Ana
López-Campos, Oscar
Prieto, Nuria
and
Segura, Jose
2021.
Enhancing the Nutritional Value of Red Meat through Genetic and Feeding Strategies.
Foods,
Vol. 10,
Issue. 4,
p.
872.
Henchion, M.
Moloney, A.P.
Hyland, J.
Zimmermann, J.
and
McCarthy, S.
2021.
Review: Trends for meat, milk and egg consumption for the next decades and the role played by livestock systems in the global production of proteins.
Animal,
Vol. 15,
Issue. ,
p.
100287.