| Possibilities for an in vitro meat production system I Datar, M Betti Innovative Food Science & Emerging Technologies 11 (1), 13-22, 2010 | 435 | 2010 |
| Color variation and characterization of broiler breast meat during processing in Italy M Petracci, M Betti, M Bianchi, C Cavani Poultry Science 83 (12), 2086-2092, 2004 | 303 | 2004 |
| Effect of ultimate pH and freezing on the biochemical properties of proteins in turkey breast meat JTY Chan, DA Omana, M Betti Food Chemistry 127 (1), 109-117, 2011 | 169 | 2011 |
| Highly porous, hydrophobic, and compressible cellulose nanocrystals/poly (vinyl alcohol) aerogels as recyclable absorbents for oil–water separation X Gong, Y Wang, H Zeng, M Betti, L Chen ACS Sustainable Chemistry & Engineering 7 (13), 11118-11128, 2019 | 151 | 2019 |
| Omega-3-enriched broiler meat: 3. Fatty acid distribution between triacylglycerol and phospholipid classes M Betti, TI Perez, MJ Zuidhof, RA Renema Poultry Science 88 (8), 1740-1754, 2009 | 144 | 2009 |
| Omega-3-enriched broiler meat: 2. Functional properties, oxidative stability, and consumer acceptance M Betti, BL Schneider, WV Wismer, VL Carney, MJ Zuidhof, RA Renema Poultry Science 88 (5), 1085-1095, 2009 | 132 | 2009 |
| Application of high pressure processing to improve the functional properties of pale, soft, and exudative (PSE)-like turkey meat JTY Chan, DA Omana, M Betti Innovative Food Science & Emerging Technologies 12 (3), 216-225, 2011 | 127 | 2011 |
| Low molecular weight bioactive peptides derived from the enzymatic hydrolysis of collagen after isoelectric solubilization/precipitation process of turkey by-products Z Khiari, M Ndagijimana, M Betti Poultry science 93 (9), 2347-2362, 2014 | 109 | 2014 |
| Omega-3-enriched broiler meat: 1. Optimization of a production system MJ Zuidhof, M Betti, DR Korver, FIL Hernandez, BL Schneider, VL Carney, ... Poultry Science 88 (5), 1108-1120, 2009 | 106 | 2009 |
| Physicochemical and functional properties of gelatins extracted from turkey and chicken heads L Du, Z Khiari, Z Pietrasik, M Betti Poultry science 92 (9), 2463-2474, 2013 | 102 | 2013 |
| The use of β-glucan as a partial salt replacer in high pressure processed chicken breast meat DA Omana, G Plastow, M Betti Food Chemistry 129 (3), 768-776, 2011 | 95 | 2011 |
| Glycation and transglutaminase mediated glycosylation of fish gelatin peptides with glucosamine enhance bioactivity PK Hong, D Gottardi, M Ndagijimana, M Betti Food chemistry 142, 285-293, 2014 | 89 | 2014 |
| Alkali-aided protein extraction from chicken dark meat: Chemical and functional properties of recovered proteins DA Omana, Y Xu, V Moayedi, M Betti Process Biochemistry 45 (3), 375-381, 2010 | 89 | 2010 |
| Comparative study on the effect of acid-and alkaline-aided extractions on mechanically separated turkey meat (MSTM): Chemical characteristics of recovered proteins Y Hrynets, DA Omana, Y Xu, M Betti Process biochemistry 46 (1), 335-343, 2011 | 84 | 2011 |
| Studies on the formation of Maillard and caramelization products from glucosamine incubated at 37 C Y Hrynets, M Ndagijimana, M Betti Journal of agricultural and food chemistry 63 (27), 6249-6261, 2015 | 77 | 2015 |
| Effect of holding temperature, shackling, sex, and age on broiler breast meat quality BL Schneider, RA Renema, M Betti, VL Carney, MJ Zuidhof Poultry Science 91 (2), 468-477, 2012 | 77 | 2012 |
| Alkali-aided protein extraction from chicken dark meat: Textural properties and color characteristics of recovered proteins DA Omana, V Moayedi, Y Xu, M Betti Poultry Science 89 (5), 1056-1064, 2010 | 68 | 2010 |
| Functional and rheological properties of proteins in frozen turkey breast meat with different ultimate pH JTY Chan, DA Omana, M Betti Poultry Science 90 (5), 1112-1123, 2011 | 61 | 2011 |
| Bee pollen extracts modulate serum metabolism in lipopolysaccharide-induced acute lung injury mice with anti-inflammatory effects Q Li, M Sun, Z Wan, J Liang, M Betti, Y Hrynets, X Xue, L Wu, K Wang Journal of agricultural and food chemistry 67 (28), 7855-7868, 2019 | 59 | 2019 |
| Non-enzymatic browning reaction of glucosamine at mild conditions: Relationship between colour formation, radical scavenging activity and α-dicarbonyl compounds production PK Hong, M Betti Food Chemistry 212, 234-243, 2016 | 59 | 2016 |
