2013
- Kokumi sensation from poultry protein: adding the ‘Oomph!’ taste in food
- Egg Antihypertensive Peptides for Hypertension
- Fried Whole Egg Hydrolysate Reduces High Blood Pressure
- Antioxidants in Egg Yolk
- Ovomucin: potential prebiotics from egg white
- Phosvitin Phosphopeptides (PPPs) from Egg Yolk– The Myth of Calcium Absorption
- Application of an egg white protein in drug delivery
- Can intake of table egg reduce your blood cholesterol?
- Can chicken gelatin kill bugs ?
- Do Consumers Exhibit a Preference Between Control and Camelina Inclusion Eggs?
- Conjugation of ovotransferrin with catechin showed improved antioxidant activity
2011
- Application of High Pressure Processing to Improve Turkey Meat Quality
- Improving the functionality of mechanically separated turkey meat protein isolates by enzymatic cross-linking using transglutaminase
- Development of functional protein-polysaccharide complexes from low value poultry meat
- Egg Protein Derived Compounds Can Reduce Heart Diseases
- Uniformity and Stability of Omega-3 PUFA Enriched Table Eggs
- An Easy Method to Separate Low Density Lipoprotein From Egg Yolk
- Egg yolk: A Rich Source of Antioxidants
- Ovomucin shares the gelling property of gum
- The relationship of diet to bone growth and bone discoloration
- Reduction of Egg Allergy Through Fermentation
2010
- Consumer preferences and willingness to pay for value-added chicken products
- Effects of altering bone growth rate on consumer preference and instrumental color evaluations of bone-in chicken thighs
- Effect of proteolytic and lipolytic enzyme combinations on physiochemical properties of leftover egg yolk pellet
- Effect of cooking methods on egg yolk carotenoids
- Characterization of egg white ovomucin and its potential use as a value-added ingredient
- Proteomic analysis of egg white proteins from different eggs
- The Effect of Sulfitolysis on the Allergenicity of Egg White Protein
- Reduce the allergenicity of egg white proteins by fermentation
- Antioxidant activity of table eggs
- Muscle pH and freezing affects protein functionality in turkey meat
- Extraction of valuable compounds from mechanically separated turkey meat (MSTM)
- High pressure processing of chicken breast meat: Effect of beta-glucan on the properties of perpared products
- Factors responsible for discoloration of bone-in broiler chicken thighs
- Effect of egg protein derived bioactive peptides on vascular inflammation
- Fatty acid content & oxidation level in turkey breast with different pH
2009
- Attribute differences among poultry and other meat products: A visual representation
- Understanding consumer attitudes toward bone-in chicken
- Bone darkening in chicken broiler bone-in thighs
- Acid solubilization process of mechanically separated turkey meat (MSTM) with the aid of citric acid and calcium ions: effect on the polar and neutral lipid classes
- The effect of high pressure in combination with various ingredients on properties of chicken meat based products
- New emerging technologies for improving poultry meat quality: effect of high pressure processing on chicken meat protein gel formation
- Effect of antioxidants on cholesterol oxidation in n-3 enriched chicken meat
- Effect of fermentation on allergenicity of egg protein
- Antioxidant activity of egg derived peptides in heart cells
- Bioactive peptides of egg proteins
- Factors affecting enrichment levels of value-added eggs
- Can vitamin E and organic selenium help stabilize omega-3 enriched eggs during cooking and storage?
- Phytochemicals in egg yolk
- QSAR-aided study of antihypertensive peptides from egg