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Dataset of received optical power on pork meat for optical in-body communications studies

Peer-reviewed
Open access
DOI
10.1016/j.dib.2024.110749
Fuada, Syifaul; Särestöniemi, Mariella; Perera, Malalgodage Amila Nilantha; Katz, Marcos
Data in brief2024

Concentration of umami compounds in pork meat and cooking juice with different cooking times and temperatures

Peer-reviewed
DOI
10.1111/1750-3841.13127
Minna K. Rotola-Pukkila; Seija T. Pihlajaviita; Mika T. Kaimainen; Anu I. Hopia
journal food science2015

Effects of transglutaminase, tyrosinase and freeze-dried apple pomace powder on gel forming and structure of pork meat

Peer-reviewed
DOI
10.1016/j.lwt.2005.07.008
Lantto, Raija; Plathin, Paula; Niemistö, Markku; Buchert, Johanna; Autio, Karin
LWT - Food Science and Technology2006

No meat, lab meat, or half meat? Dutch and Finnish consumers’ attitudes toward meat substitutes, cultured meat, and hybrid meat products

Peer-reviewed
Open access
DOI
10.1016/j.foodqual.2023.104886
van Dijk, Birgit; Jouppila, Kirsi; Sandell, Mari; Knaapila, Antti
Food Quality and Preference2023

On the UWB in-body propagation measurements using pork meat

Peer-reviewed
Open access
DOI
10.1007/978-3-030-64991-3_2
Särestöniemi, Mariella; Pomalaza-Raez, Carlos; Kissi, Chaïmaâ; Iinatti, Jari
Lecture notes of the Institute for Computer Sciences, Social Informatics and Telecommunications Engi...2020

Meat market

Open access
Jansik, Csaba
Natural resources and bioeconomy studies2021

Occupational rhinitis, asthma, and contact urticaria from IgE-mediated allergy to pork

Peer-reviewed
DOI
10.1002/ajim.22921
Jungewelter S; Airaksinen L; Pesonen M
Am J Ind Med2019

Lipid oxidation in cooked pork meat sausages as affected by natural antioxidant combinations

Open access
Keto, Liisa; Mäkinen, Sari¨; Seppä, Laila; Puolanne, Eero; Mäki, Maarit
International Congress of Meat Science and Technology2019

The relationship between meat disgust and meat avoidance—A chicken-and-egg problem

Peer-reviewed
Open access
DOI
10.3389/fnut.2022.958248
Becker, Elisa; Kozmér, Stella; Aulbach, Matthias B.; Lawrence, Natalia S.
Frontiers in Nutrition2022

Agricultural and food markets : Meat market

Open access
Jansik, Csaba; Karhula, Timo
Natural resources and bioeconomy studies2022

Dataset of received optical power on pork meat for optical in-body communications studies

Peer-reviewed
Open access
DOI
10.1016/j.dib.2024.110749
2024

Concentration of umami compounds in pork meat and cooking juice with different cooking times and temperatures

Peer-reviewed
DOI
10.1111/1750-3841.13127
2015

Effects of transglutaminase, tyrosinase and freeze-dried apple pomace powder on gel forming and structure of pork meat

Peer-reviewed
DOI
10.1016/j.lwt.2005.07.008
2006

No meat, lab meat, or half meat? Dutch and Finnish consumers’ attitudes toward meat substitutes, cultured meat, and hybrid meat products

Peer-reviewed
Open access
DOI
10.1016/j.foodqual.2023.104886
2023

On the UWB in-body propagation measurements using pork meat

Peer-reviewed
Open access
DOI
10.1007/978-3-030-64991-3_2
2020

Meat market

Open access
2021

Occupational rhinitis, asthma, and contact urticaria from IgE-mediated allergy to pork

Peer-reviewed
DOI
10.1002/ajim.22921
2019

Lipid oxidation in cooked pork meat sausages as affected by natural antioxidant combinations

Open access
2019

The relationship between meat disgust and meat avoidance—A chicken-and-egg problem

Peer-reviewed
Open access
DOI
10.3389/fnut.2022.958248
2022

Agricultural and food markets : Meat market

Open access
2022