Effect of heating temperature and duration on the texture and protein composition of Bighead Carp (Aristichthys nobilis) muscle

Water uptake and cooking losses in Octopus vulgaris during industrial and domestic processing

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The structural basis of cooking loss in beef: Variations with temperature and ageing

(2016) P.P. Purslow et al.   FOOD RESEARCH INTERNATIONAL

Effects of ozone on the removal of geosmin and the physicochemical properties of fish meat from bighead carp ( Hypophthalmichthys nobilis )

(2016) Tao Zhang et al.   Innovative Food Science & Emerging Technologies

Changes of protein secondary structures of pollock surimi gels under high-temperature (100 °C and 120 °C) treatment

(2016) Lili Zhang et al.   JOURNAL OF FOOD ENGINEERING

Effect of Temperature on Protein Compositional Changes of Big Head Carp (Aristichthys nobilis) Muscle and Exudates

(2014) Jiang Qixing et al.   FOOD SCIENCE AND TECHNOLOGY RESEARCH

Changes in oxidation, color and texture deteriorations during refrigerated storage of ohmically and water bath-cooked pork meat

(2014) Yan Dai et al.   Innovative Food Science & Emerging Technologies

Advanced retorting, microwave assisted thermal sterilization (MATS), and pressure assisted thermal sterilization (PATS) to process meat products

(2014) Gustavo V. Barbosa-Cánovas et al.   MEAT SCIENCE

Effects of high-temperature treatment (⩾100°C) on Alaska Pollock (Theragra chalcogramma) surimi gels

(2012) Lili Zhang et al.   JOURNAL OF FOOD ENGINEERING

Effect of cooking temperatures on protein hydrolysates and sensory quality in crucian carp (Carassius auratus) soup

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Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time

(2011) José Sánchez del Pulgar et al.   MEAT SCIENCE

Thermal inactivation and growth potential of Listeria innocua in rehydrated salt-cured cod prepared for ready-to-eat products

(2010) Grete Lorentzen et al.   FOOD CONTROL

COMPARATIVE STUDY OF THE DSC PATTERN, COLOR, TEXTURE AND WATER-BINDING CAPACITY OF RAINBOW TROUT MUSCLE DURING HEATING

(2008) REINHARD SCHUBRING   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Konjac flour improved textural and water retention properties of transglutaminase-mediated, heat-induced porcine myofibrillar protein gel: Effect of salt level and transglutaminase incubation

(2008) Koo B. Chin et al.   MEAT SCIENCE

Salt effect on heat-induced physical and chemical changes of salmon fillet (O. gorbuscha)

(2007) Fanbin Kong et al.   FOOD CHEMISTRY