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1. Investigation of the food safety of lamb meat obtained in ecologically unfavorable territories
2. Unlocking the Potential of Buckwheat Hulls, Sprouts, and Extracts: Innovative Food Product Development, Bioactive Compounds, and Health Benefits – a Review
3. Enhancing emulsified sausages: a comprehensive study of the nutritional, sensory, and sustainability advantages of quinoa flour incorporation
4. Substitution of Pork Fat with Beeswax-Structured Oleogels in Semi-Smoked Sausages
5. Effect of flax and hemp flour on the nutritional value of turkey-duck meat pate
6. Effect of Protein–Oil-Based Emulsion on the Nutritional Value of the Red Deer Meat Sausage
7. Effect of Electron-Beam Irradiation on Microbiological Safety, Nutritional Quality, and Structural Characteristics of Meat
8. Study on the Combined Effects of Bromelain (Ananas comosus) Enzyme Treatment and Bacteria Cultures on the Physicochemical Properties and Oxidative Stability of Horse Meat
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