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Nutritional and Flavor Enhancement of Yak Meatballs through Complete Substitution of Sweet Potato Starch with Oat-Black Buckwheat Flour Composite

https://doi.org/10.2139/ssrn.5557769
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Outgoing claims: the papers this work cites, builds on, or argues with.

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A review on iron, zinc and calcium biological significance and factors affecting their absorption and bioavailability
inferredcites →https://doi.org/10.1016/j.jsps.2016.04.025openalex-snapshot
The Pharmacological Potential of Rutin
inferredcites →https://doi.org/10.1016/j.meatsci.2017.04.240openalex-snapshot
Electronic noses: Powerful tools in meat quality assessment
inferredcites →https://doi.org/10.1016/j.physbeh.2020.113254openalex-snapshot
The use of ‘artificial saliva’ as a neutral control condition in gustatory research
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New insight into umami receptor, umami/umami-enhancing peptides and their derivatives: A review
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Dietary fibre in gastrointestinal health and disease
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Tyrosine Ingestion and Its Effects on Cognitive and Physical Performance in the Heat
inferredcites →https://doi.org/10.3389/fnut.2023.1168361openalex-snapshot
A review: The nutrition components, active substances and flavonoid accumulation of Tartary buckwheat sprouts and innovative physical technology for seeds germinating
inferredcites →https://doi.org/10.3390/ani14202975openalex-snapshot
Fatty Acids Composition of Pasture Grass, Yak Milk and Yak Ghee from the Four Altitudes of Qinghai–Tibet Plateau: A Predictive Modelling Approach to Evaluate the Correlation among Altitude, Pasture Grass, Yak Milk and Yak Ghee
inferredcites →https://doi.org/10.3390/biom10081127openalex-snapshot
The Short Overview on the Relevance of Fatty Acids for Human Cardiovascular Disorders
inferredcites →https://doi.org/10.3390/foods11213417openalex-snapshot
Nutritional and Health-Promoting Value of Poultry Meatballs with the Addition of Plant Components
inferredcites →https://doi.org/10.3390/foods13182911openalex-snapshot
Insights into the Flavor Profile of Yak Jerky from Different Muscles Based on Electronic Nose, Electronic Tongue, Gas Chromatography–Mass Spectrometry and Gas Chromatography–Ion Mobility Spectrometry
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Formation and Analysis of Volatile and Odor Compounds in Meat—A Review
Editorial review for independent work. ICSAC — the Institute for Complexity Science and Advanced Computing — runs a structured editorial panel for researchers publishing outside journals, and publishes on CiteStamp rails. Submission is free and goes through ORCID: icsacinstitute.org/submit.