articleTop 1% cited
The role of rabbit meat as functional food
Meat Science · 2011 · Vol. 88(3) · pp. 319–331
Antonella Dalle Zotte✉(University of Padua)Zsolt Szendrő(University of Kapsovar)
Rabbits: Nutrition, Reproduction, HealthMeat and Animal Product QualityAnimal Nutrition and PhysiologyFunctional foodFortificationFood scienceSpirulina (dietary supplement)Vitamin EVitaminRabbit (cipher)Health benefitsBiologyFortified Food
MeSH terms
AnimalsAnimal FeedFood AdditivesHumansMeatMeat ProductsNutritive ValueRabbitsConsumer Health InformationFunctional Food
Citations
516
FWCI
26.82
field-weighted impact
References
164
Percentile
100%
vs. same field & year
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References
The importance of the ratio of omega-6/omega-3 essential fatty acids
Biomedicine & Pharmacotherapy · 2002 · 4,070 citations
Healthier meat and meat products: their role as functional foods
Meat Science · 2001 · 669 citations
Fatty acid content and composition of english beef, lamb and pork at retail
Meat Science · 1996 · 598 citations
Fat deposition, fatty acid composition and meat quality: A review
Meat Science · 2007 · 2,598 citations
Effects of fatty acids on meat quality: a review
Meat Science · 2003 · 2,391 citations
Improving functional value of meat products
Meat Science · 2010 · 507 citations
Scientific Concepts of Functional Foods in Europe Consensus Document
British Journal Of Nutrition · 1999 · 1,117 citations
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