Effect of protein oxidation and degradation on texture deterioration of ready‐to‐eat shrimps during storage

Mechanism of antioxidant action of natural phenolics on scallop (Argopecten irradians) adductor muscle during drying process

(2019) Hong-Kai Xie et al.   FOOD CHEMISTRY

Impacts of aging/freezing sequence on microstructure, protein degradation and physico-chemical properties of beef muscles

(2019) Derico Setyabrata et al.   MEAT SCIENCE

Effect of Different Packaging Methods on Protein Oxidation and Degradation of Grouper (Epinephelus coioides) During Refrigerated Storage

(2019) Zhang et al.   Foods

Effect of kappa-carrageenan oligosaccharides on myofibrillar protein oxidation in peeled shrimp ( Litopenaeus vannamei ) during long-term frozen storage

(2018) Bin Zhang et al.   FOOD CHEMISTRY

Microstructural characteristics of turbot (Scophthalmus maximus) muscle: effect of salting and processing

(2018) De-Yang Li et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effect of serine protease inhibitor from squid ovary on gel properties of surimi from Indian mackerel

(2017) Avtar Singh et al.   JOURNAL OF TEXTURE STUDIES

Changes in Protein Oxidation, Water-Holding Capacity, and Texture of Bighead Carp (Aristichthys Nobilis) Fillets Under Chilled and Partial Frozen Storage

(2016) Han Lu et al.   Journal of Aquatic Food Product Technology

Effect of pomegranate peel extract on lipid and protein oxidation in beef meatballs during refrigerated storage

(2016) Sebahattin Serhat Turgut et al.   MEAT SCIENCE

Inhibitory effect of aqueous extract of Allium species on endogenous cathepsin activities and textural deterioration of ice-stored grass carp fillets

(2015) Yanshun Xu et al.   Food and Bioprocess Technology

Effects of Hot Air-assisted Radio Frequency Heating on Quality and Shelf-life of Roasted Peanuts

(2015) Shunshan Jiao et al.   Food and Bioprocess Technology

Differential role of endogenous cathepsin and microorganism in texture softening of ice-stored grass carp (Ctenopharyngodon idella) fillets

(2015) Lihong Ge et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

The effects of processing technologies and preparation on the final quality of fish products

(2015) Sabine Sampels   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Low-field NMR study of heat-induced gelation of pork myofibrillar proteins and its relationship with microstructural characteristics

(2014) Minyi Han et al.   FOOD RESEARCH INTERNATIONAL

Thermal characterization and ice crystal analysis in pressure shift freezing of different muscle (shrimp and porcine liver) versus conventional freezing method

(2014) Guangming Su et al.   Innovative Food Science & Emerging Technologies

Application of response surface methodology to optimise microbial inactivation of shrimp and conch by supercritical carbon dioxide

(2014) Manhua Chen et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Texture and Structure Measurements and Analyses for Evaluation of Fish and Fillet Freshness Quality: A Review

(2013) Jun-Hu Cheng et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Drying-induced protein and microstructure damages of squid fillets affected moisture distribution and rehydration ability during rehydration

(2013) Yun Deng et al.   JOURNAL OF FOOD ENGINEERING

Estimation of freezing storage time and quality changes in hake (Merluccius merluccius, L.) by low field NMR

(2012) Isabel Sánchez-Alonso et al.   FOOD CHEMISTRY

Effect of very fast chilling and aging time on ultra-structure and meat quality characteristics of Chinese Yellow cattle M. Longissimus lumborum

(2012) Ke Li et al.   MEAT SCIENCE

Effects of high hydrostatic pressure on microstructure, texture, colour and biochemical changes of red abalone (Haliotis rufecens) during cold storage time

(2011) V. Briones-Labarca et al.   Innovative Food Science & Emerging Technologies

Instrumental Textural Changes in Raw White Shrimp During Iced Storage

(2011) N. Nunak et al.   Journal of Aquatic Food Product Technology

A COMPARISON OF HEAT-INDUCED CHANGES OF INTRAMUSCULAR CONNECTIVE TISSUE AND COLLAGEN OF BEEF SEMITENDINOSUS MUSCLE DURING WATER BATH AND MICROWAVE HEATING

(2010) H.J. CHANG et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Protein oxidation in muscle foods: A review

(2010) Marianne N. Lund et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Effect of high-oxygen atmosphere packaging on mechanical properties of single muscle fibres from bovine and porcine longissimus dorsi

(2008) Marianne N. Lund et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Changes in protein compositions and their effects on physical changes of shrimp during boiling in salt solution

(2007) Chalida Niamnuy et al.   FOOD CHEMISTRY