Effects of various thermal processing methods on the shelf-life and product quality of vacuum-packaged braised beef

Feasibility of biodegradable based packaging used for red meat storage during shelf-life: A pilot study

(2018) S. Panseri et al.   FOOD CHEMISTRY

Evaluation of the freshness of fresh-cut green bell pepper ( Capsicum annuum var. grossum ) using electronic nose

(2018) Hui-Zhi Chen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of a microbial community developing during refrigerated storage of vacuum packed Yao meat, a Chinese traditional food

(2018) Yingtong Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

ZnO nanoparticles combined radio frequency heating: A novel method to control microorganism and improve product quality of prepared carrots

(2017) Jicheng Xu et al.   Innovative Food Science & Emerging Technologies

Control of microbial growth and lipid oxidation on beef product using an apple peel-based edible coating treatment

(2017) So-Hyang Shin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A primary study on forecasting the days before decay of peach fruit using near-infrared spectroscopy and electronic nose techniques

(2017) Lingxia Huang et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Rheological, Textural and Flavour Properties of Yellow Mustard Sauce as Affected by Modified Starch, Xanthan and Guar Gum

(2016) Tao Wang et al.   Food and Bioprocess Technology

Effect of radio frequency heating on the sterilization and product quality of vacuum packaged Caixin

(2015) Qian Liu et al.   FOOD AND BIOPRODUCTS PROCESSING

Thermal treatment and storage condition effects on walnut paste quality associated with enzyme inactivation

(2014) Bo Ling et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A novel sensor selection using pattern recognition in electronic nose

(2014) Lei Zhang et al.   MEASUREMENT

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

Myoglobin Chemistry and Meat Color

(2012) Surendranath P. Suman et al.   Annual Review of Food Science and Technology

Study of changes in physicochemical and microbiological characteristics of shrimps (Melicertus kerathurus) stored under modified atmosphere packaging

(2011) Ioannis S. Arvanitoyannis et al.   ANAEROBE

Shelf life extension of lamb meat using thyme or oregano essential oils and modified atmosphere packaging

(2010) I. Karabagias et al.   MEAT SCIENCE

Shelf-life extension of convenience meat products sold in Indian supermarkets by radiation processing

(2010) Sweetie R. Kanatt et al.   RADIATION PHYSICS AND CHEMISTRY