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For: Yan Q, Fei Z, Li M, Zhou J, Du G, Guan X. Naringenin Promotes Myotube Formation and Maturation for Cultured Meat Production. Foods 2022;11:3755. [PMID: 36496566 PMCID: PMC9738036 DOI: 10.3390/foods11233755] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Revised: 11/18/2022] [Accepted: 11/21/2022] [Indexed: 11/23/2022]  Open
Number Cited by Other Article(s)
1
Shi L, Jia W, Zhang R, Fan Z, Bian W, Mo H. High-throughput analysis of hazards in novel food based on the density functional theory and multimodal deep learning. Food Chem 2024;442:138468. [PMID: 38266417 DOI: 10.1016/j.foodchem.2024.138468] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2023] [Revised: 12/30/2023] [Accepted: 01/15/2024] [Indexed: 01/26/2024]
2
Lee SH, Choi J. The Need for Research on the Comparison of Sensory Characteristics between Cultured Meat Produced Using Scaffolds and Meat. Food Sci Anim Resour 2024;44:269-283. [PMID: 38764515 PMCID: PMC11097029 DOI: 10.5851/kosfa.2023.e81] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2023] [Revised: 12/13/2023] [Accepted: 12/17/2023] [Indexed: 05/21/2024]  Open
3
Wang Y, Zhong Z, Wang R, Munawar N, Zan L, Zhu J. Effects of proanthocyanidins and dialdehyde chitosan on the proliferation and differentiation of bovine myoblast for cultured meat production. Int J Biol Macromol 2023;246:125618. [PMID: 37392917 DOI: 10.1016/j.ijbiomac.2023.125618] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/18/2023] [Revised: 06/26/2023] [Accepted: 06/27/2023] [Indexed: 07/03/2023]
4
Guan X, Yan Q, Ma Z, Zhou J. Production of mature myotubes in vitro improves the texture and protein quality of cultured pork. Food Funct 2023;14:3576-3587. [PMID: 36946193 DOI: 10.1039/d3fo00445g] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/23/2023]
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