2466-4812

Meat Technology

Faculty of Philology, University of Belgrade

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Add abstracts to 326 articles

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High impact326 DOIs
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High impact212 DOIs

DOIs for this ISSN

Showing the top 5 of 326 DOIs, ordered by correction priority.

# Title Missing Priority Citations
1 The Safety and Quality of Sous Vide Food (10.18485/meattech.2018.59.1.5)
Abstract References ORCID License
162.32 41
2 Smoke and Smoked Fish Production (10.18485/meattech.2019.60.1.6)
Abstract References ORCID License
138.02 23
3 Insects — a Promising Feed and Food Protein Source? (10.18485/meattech.2019.60.1.8)
Abstract References ORCID License
134.24 21
4 Food Waste Management — Reducing and Managing Food Waste in… (10.18485/meattech.2019.60.2.8)
Abstract References ORCID License
134.24 21
5 Meat Safety: Risk Based Assurance Systems and Novel Technolo… (10.18485/meattech.2020.61.2.1)
Abstract References ORCID License
132.22 20
6 The Importance of Traditional Food Quality — The Viewpoint o… (10.18485/meattech.2021.62.1.7)
Abstract References ORCID License
117.61 14
7 Characterisation of Bosnia and Herzegovina Honeys According… (10.18485/meattech.2018.59.1.6)
Abstract References ORCID License
114.61 13
8 Current Status of Mycotoxin Contamination of Food and Feeds… (10.18485/meattech.2020.61.1.1)
Abstract References ORCID License
111.39 12
9 Poultry Meat Quality Preservation By Plant Extracts: An Over… (10.18485/meattech.2023.64.3.2)
Abstract References ORCID License
107.92 11
10 Concentration of Arsenic and Heavy Metals in Snail Tissues (10.18485/meattech.2018.59.2.1)
Abstract References ORCID License
104.14 10
11 Evaluation of Sensory and Chemical Parameters of Fermented S… (10.18485/meattech.2019.60.2.2)
Abstract References ORCID License
104.14 10
12 Goat Meat Consumption Patterns and Preferences in Three Prov… (10.18485/meattech.2022.63.2.3)
Abstract References ORCID License
104.14 10
13 Meat in Traditional Serbian Cuisine (10.18485/meattech.2018.59.1.7)
Abstract References ORCID License
100.00 9
14 Computer Vision System: A Better Tool for Assessing Pork and… (10.18485/meattech.2020.61.2.5)
Abstract References ORCID License
100.00 9
15 Risk Assessment of Toxic Elements in Acacia Honey (10.18485/meattech.2020.61.1.6)
Abstract References ORCID License
95.42 8
16 Intrinsic and Extrinsic Factors Impacting Fresh Goat Meat Qu… (10.18485/meattech.2023.64.1.3)
Abstract References ORCID License
95.42 8
17 Histamine in Canned and Smoked Fishery Products Sold in Serb… (10.18485/meattech.2019.60.1.2)
Abstract References ORCID License
90.31 7
18 Control of Nutritive Allergens in a Hospitality Kitchen (10.18485/meattech.2020.61.1.7)
Abstract References ORCID License
90.31 7
19 Overview of Microplastics in the Meat: Occurrence, Detection… (10.18485/meattech.2023.64.2.6)
Abstract References ORCID License
90.31 7
20 Effect of Incorporating Blackthorn Fruit (Prunus spinosa L.)… (10.18485/meattech.2018.59.2.2)
Abstract References ORCID License
84.51 6
21 Mind over Palate: Unveiling the Role of Neuromarketing in th… (10.18485/meattech.2023.64.1.5)
Abstract References ORCID License
84.51 6
22 The Nutritional Profile and Technological Properties of Rabb… (10.18485/meattech.2023.64.2.31)
Abstract References ORCID License
84.51 6
23 A Hygiene Report Regarding Slaughter Process of Pig and Catt… (10.18485/meattech.2018.59.1.1)
Abstract References ORCID License
77.82 5
24 Evaluation of Pig Welfare in Lairage and Process Hygiene in… (10.18485/meattech.2018.59.1.2)
Abstract References ORCID License
77.82 5
25 Partial Replacement of Sodium Chloride with Potassium Chlori… (10.18485/meattech.2018.59.2.6)
Abstract References ORCID License
77.82 5
26 Effect of Broiler Slaughter Weight on Meat Yield and Quality (10.18485/meattech.2019.60.1.3)
Abstract References ORCID License
77.82 5
27 Major Allergens — The Big Nine (10.18485/meattech.2023.64.2.19)
Abstract References ORCID License
77.82 5
28 Meat Matters: Tackling Food Loss and Waste in the Meat Secto… (10.18485/meattech.2023.64.2.32)
Abstract References ORCID License
77.82 5
29 Sensory Quality, Oxidative Stability, Textural and Fatty Aci… (10.18485/meattech.2023.64.2.38)
Abstract References ORCID License
77.82 5
30 Measuring Competitiveness in the Meat Industry Market: Are T… (10.18485/meattech.2018.59.2.8)
Abstract References ORCID License
69.90 4
31 Changes in the Physicochemical and Microbiological Propertie… (10.18485/meattech.2020.61.1.3)
Abstract References ORCID License
69.90 4
32 Assuring Good Food Handling Practices in Hospitality, Financ… (10.18485/meattech.2020.61.1.8)
Abstract References ORCID License
69.90 4
33 Evaluation of Effects of Electronarcosis Stunning on Broiler… (10.18485/meattech.2020.61.2.2)
Abstract References ORCID License
69.90 4
34 Evaluation of n-3 Polyunsaturated Fatty Acid Content in Vari… (10.18485/meattech.2020.61.2.7)
Abstract References ORCID License
69.90 4
35 Meat Quality Parameters of Wild Boar and Commercial Pig Bree… (10.18485/meattech.2021.62.1.1)
Abstract References ORCID License
69.90 4
36 Towards Delineating Butchers' Knowledge Base, Challenges Enc… (10.18485/meattech.2021.62.1.5)
Abstract References ORCID License
69.90 4
37 Influence of Phytobiotics in Feed on the Cost-Effectiveness… (10.18485/meattech.2022.63.1.5)
Abstract References ORCID License
69.90 4
38 A Review of Hyperspectral Imaging in the Quality Evaluation… (10.18485/meattech.2022.63.2.4)
Abstract References ORCID License
69.90 4
39 Nutritional and Feeding Strategies for Controlling Breast Mu… (10.18485/meattech.2023.64.2.5)
Abstract References ORCID License
69.90 4
40 Honeybee Pollen as a Bioindicator of Contamination: An Overv… (10.18485/meattech.2023.64.2.50)
Abstract References ORCID License
69.90 4
41 Food Loss and Waste: A Global Problem (10.18485/meattech.2023.64.2.55)
Abstract References ORCID License
69.90 4
42 Protein Oxidation in Meat Products: Exploring the Role of Na… (10.18485/meattech.2023.64.2.82)
Abstract References ORCID License
69.90 4
43 Analysis of Beef Meat Quality in a Slaughterhouse in Raska D… (10.18485/meattech.2018.59.1.3)
Abstract References ORCID License
60.21 3
44 Being a Vegetarian: Health Benefits and Hazards (10.18485/meattech.2018.59.1.8)
Abstract References ORCID License
60.21 3
45 Evaluation of the Content and Safety of Nitrite Utilisation… (10.18485/meattech.2018.59.2.4)
Abstract References ORCID License
60.21 3
46 Effect of Frying on the Fatty Acid Composition of Silver Car… (10.18485/meattech.2019.60.1.5)
Abstract References ORCID License
60.21 3
47 Optimization of Liver Pate Sterilization from the Aspect of… (10.18485/meattech.2019.60.2.4)
Abstract References ORCID License
60.21 3
48 Biological Hazards in the Pork Chain Continuum: Risk Mitigat… (10.18485/meattech.2019.60.2.5)
Abstract References ORCID License
60.21 3
49 Effect of Rearing System on Carcass Properties, Chemical Con… (10.18485/meattech.2020.61.1.2)
Abstract References ORCID License
60.21 3
50 Application of FMEA Analysis in the Short Cheese Supply Chai… (10.18485/meattech.2020.61.2.6)
Abstract References ORCID License
60.21 3