Realini Carolina E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

Characterizing the Flavor of New Zealand Native Plants Using Consumer-Derived Attributes and Gas Chromatography-Mass Spectrometry

利用消费者评价和气相色谱-质谱联用技术表征新西兰本土植物的风味

期刊:Journal of Food Science

影响因子:3.4

doi:10.1111/1750-3841.70956

Realini, Carolina E; Deb-Choudhury, Santanu; Subbaraj, Arvind K; Guerrero, Luis; Torrico, Damir D; Ham, Elizabeth E; Hutchings, Scott C

发表日期：2026

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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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Characterizing the odor of New Zealand native plants using sensory analysis and gas chromatography-mass spectrometry

利用感官分析和气相色谱-质谱联用技术对新西兰本土植物的气味进行表征

期刊:Journal of Food Science

影响因子:3.4

doi:10.1111/1750-3841.70050

Hutchings, Scott C; Deb-Choudhury, Santanu; Subbaraj, Arvind K; Guerrero, Luis; Torrico, Damir D; Ham, Elizabeth E; Realini, Carolina E

发表日期：2025

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Forage Turnip (Brassica rapa L.) as a Dietary Supplement to Improve Meat Quality

饲用芜菁（Brassica rapa L.）作为膳食补充剂以提高肉质

影响因子:2.7

doi:10.3390/ani15091277

Rodríguez-Pereira, Romina; Subiabre, Ignacio; Moscoso, Cristian J; Realini, Carolina E; Morales, Rodrigo

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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Increasing sustainability in pork production by using high inclusion levels of co-products distillers dried grains with solubles, wheat middling and canola meal doesn't affect pig growth performance and meat quality but reduces boar taint

通过在猪肉生产中大量添加副产品（如酒糟、可溶物、小麦麸皮和菜籽粕），提高猪肉生产的可持续性，不会影响猪的生长性能和肉质，但可以减少公猪异味。

期刊:Animal Bioscience

影响因子:2.5

doi:10.5713/ab.22.0468

Nguyen, Thanh T; Olumodeji, Shola G; Chidgey, Kirsty L; Wester, Timothy J; Realini, Carolina E; Morel, Patrick C H

发表日期：2023

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Active Packaging for the Extended Shelf-Life of Meat: Perspectives from Consumption Habits, Market Requirements and Packaging Practices in China and New Zealand

活性包装延长肉类保质期：来自中国和新西兰的消费习惯、市场需求和包装实践的视角

影响因子:5.1

doi:10.3390/foods11182903

Li, Xin; Zhang, Renyu; Hassan, Mohammad Mahbubul; Cheng, Zhe; Mills, John; Hou, Chengli; Realini, Carolina E; Chen, Li; Day, Li; Zheng, Xiaochun; Zhang, Dequan; Hicks, Talia M

发表日期：2022

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The Implications of COVID-19 on Chinese Consumer Preferences for Lamb Meat

新冠疫情对中国消费者羊肉偏好的影响

影响因子:5.1

doi:10.3390/foods10061324

Hutchings, Scott C; Guerrero, Luis; Mirosa, Miranda; Bremer, Phil; Mather, Damien; Pavan, Enrique; Hicks, Talia M; Day, Li; Realini, Carolina E

发表日期：2021

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Fatty Acid Composition and Volatile Profile of M. longissimus thoracis from Commercial Lambs Reared in Different Forage Systems

不同牧草饲养体系下商品羔羊胸最长肌的脂肪酸组成和挥发性成分分析

影响因子:5.1

doi:10.3390/foods9121885

Ye, Yangfan; Eyres, Graham T; Reis, Mariza G; Schreurs, Nicola M; Silcock, Patrick; Agnew, Michael P; Johnson, Patricia L; Maclean, Paul; Realini, Carolina E

发表日期：2020

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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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