Yolk Freshness is a quality attribute of egg yolk that belongs to the category of freshness indicators and is differentiated by its specific reference to the physical, biochemical, and structural characteristics of the yolk that change minimally post-laying, reflecting the extent of deterioration during storage or handling.
20
Publications
741
Citations
82
Authors
31
Institutions
Publications per year
2017–2026
7
Parents
Publications
20
1–5 of 20
Authors
82
- JD
4
h-index
- RK
4
h-index
- ED
3
h-index
- RA
3
h-index
- BN
2
h-index
1–5 of 82
Institutions
31
KU Leuven
Leuven, Belgium
4 h-index
24 publications
1.1K citations
Jiangsu University
Zhenjiang, China
2 h-index
12 publications
739 citations
Jiangsu University of Science and Technology
Zhenjiang, China
1 h-index
1 publications
32 citations
Khon Kaen University
Khon Kaen, Thailand
1 h-index
1 publications
29 citations
Kyung Hee University
Seoul, South Korea
1 h-index
2 publications
70 citations
University of Tehran
Tehran, Iran
1 h-index
2 publications
150 citations
University of Veterinary Sciences Brno
Brno, Czechia
1 h-index
2 publications
32 citations
Korea University of Science and Technology
Daejeon, South Korea
1 h-index
2 publications
70 citations
1–8 of 31
Venues
- Journal of Food Science
JFS · 2 publications · 40 citations
2
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- European Food Research and Technology
2 publications · 87 citations
2
h-index
- Poultry Science
2 publications · 51 citations
2
h-index
- Food and Bioprocess Technology
1 publications · 49 citations
1
h-index
- LWT
1 publications · 75 citations
1
h-index
1–5