The halal status of meat products is an important factor being considered by many parties,
especially Muslims. Analytical methods that have good specificity for the authentication of …

Lipidomics is a rapidly expanding field of study that provides a comprehensive approach to
the analysis of lipids in meat and fish food products. Lipidomics has become an important …

Chicken egg yolk (EY) can be divided into yolk granule (EYG) and yolk plasma (EYP); they
develop individually based on their remarkably different nutritional compositions and …

The lipidomic approach of pork and beef in the Triceps brachii (TB), Longissimus dorsi (LD),
and Biceps femoris (BF) muscles have been successfully used for halal authenticity. The …

Oxylipins are active lipid compounds formed through the oxidation of unsaturated fatty acids.
These compounds have drawn considerable attention due to the potential impact on human …

Lipids play an important role in the salting process of duck eggs. In this research, the low-
salt pickling process was employed to salt duck eggs, and the quality parameters, fatty acids …

BACKGROUND The accumulation of lipids in egg yolk during its formation represents a
knowledge gap between food science and animal science research to which researchers in …

The liquid chromatography mass spectrometry (LC-MS)-based metabolomic and lipidomic
methodology has great sensitivity and can describe the fingerprint of metabolites and lipids …

This study investigated the effects of various processing methods on the lipid composition of
ultra-processed foods (UPFs), specifically focusing on high-temperature frying …

Xylanase supplementation of diets is used to enhance nutrient digestibility in monogastrics
which lack necessary enzymes for non-starch polysaccharide degradation. The effects of …