Farouk Mustafa M相关文献与解析，生知库 | 链接生命科学的每一步

日期影响因子

Determinants of Purchase Intention for Meat-Based Chilled Ready Meals in New Zealand: A Consumer Behaviour Perspective

新西兰消费者对肉类冷藏即食食品购买意愿的决定因素：消费者行为视角

影响因子:5.1

doi:10.3390/foods14061038

Samarakoon Mudiyanselage, Chathurika S S; Farouk, Mustafa M; Realini, Carolina E; Kantono, Kevin; Hamid, Nazimah

发表日期：2025

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Hybridization in Meat-Based Dual Protein Foods: Mechanisms, Challenges, and Consumer Insights

肉类双蛋白食品中的杂交：机制、挑战和消费者洞察

doi:10.1111/1541-4337.70216

Zhang, Renyu; Farouk, Mustafa M; Realini, Carolina E; Thum, Caroline

发表日期：2025

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Correction: Santoso et al. Effects of Laccase and Transglutaminase on the Physicochemical and Functional Properties of Hybrid Lupin and Whey Protein Powder. Foods 2024, 13, 2090

更正：Santoso 等人，《漆酶和转谷氨酰胺酶对杂交羽扇豆和乳清蛋白粉的理化和功能特性的影响》，《食品》2024，13，2090

影响因子:5.1

doi:10.3390/foods13223679

Santoso, Teguh; Ho, Thao M; Vinothsankar, Geerththana; Jouppila, Kirsi; Chen, Tony; Owens, Adrian; Lazarjani, Masoumeh Pourseyed; Farouk, Mustafa M; Colgrave, Michelle L; Otter, Don; Kam, Rothman; Le, Thao T

发表日期：2024

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In-Bag Dry- vs. Wet-Aged Lamb: Quality, Consumer Acceptability, Oxidative Stability and In Vitro Digestibility.

袋装干式熟成羊肉与湿式熟成羊肉：品质、消费者接受度、氧化稳定性和体外消化率

影响因子:5.1

doi:10.3390/foods10010041

Zhang Renyu, Yoo Michelle J Y, Realini Carolina E, Staincliffe Maryann, Farouk Mustafa M

发表日期：2020

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Global Provisioning of Red Meat for Flexitarian Diets

全球弹性素食饮食中红肉的供应

期刊:Frontiers in Nutrition

影响因子:5.1

doi:10.3389/fnut.2018.00050

Hicks, Talia M; Knowles, Scott O; Farouk, Mustafa M

发表日期：2018

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Impacts of post-mortem ageing prior to freezing on technological and oxidative properties of coarse ground lamb sausage in a model system

模型系统中冷冻前死后老化对粗磨羊肉香肠工艺特性和氧化特性的影响

期刊:Asian-Australasian Journal of Animal Sciences

doi:10.5713/ajas.16.0803

Choe, Juhui; Kim, Hyun-Wook; Farouk, Mustafa M; Brad Kim, Yuan H

发表日期：2017

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