Changes in the volatile components of squid ( illex argentinus ) for different cooking methods via headspace–gas chromatography–ion mobility spectrometry

Volatile organic compound profiles of yoghurt produced from cow's milk with different somatic cell counts

(2020) Galin Ivanov et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

The effect of low-temperature long-time (LTLT) cooking on survival of potentially pathogenic Clostridium perfringens in beef

(2020) Hani El Kadri et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Using dynamic sensory techniques to determine drivers of liking in sodium and fat-reduced Bologna sausage containing functional emulsion gels

(2020) Camila de Souza Paglarini et al.   FOOD RESEARCH INTERNATIONAL

Perceptions of Brazilian consumers regarding white mould surface‐ripened cheese using free word association

(2019) Priscila Judacewski et al.   INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY

Detection of adulteration in extra virgin olive oils by using UV-IMS and chemometric analysis

(2018) Rocío Garrido-Delgado et al.   FOOD CONTROL

On-line analysis of coffee roasting with ion mobility spectrometry–mass spectrometry (IMS–MS)

(2018) A.N. Gloess et al.   INTERNATIONAL JOURNAL OF MASS SPECTROMETRY

Effects of sous-vide method at different temperatures, times and vacuum degrees on the quality, structural, and microbiological properties of pork ham

(2018) Kiyoung Jeong et al.   MEAT SCIENCE

Sodium reduction and flavor enhancer addition in probiotic prato cheese: Contributions of quantitative descriptive analysis and temporal dominance of sensations for sensory profiling

(2018) H.L.A. Silva et al.   JOURNAL OF DAIRY SCIENCE

Comparison between boiling and vacuum cooking ( sous-vide ) in the bioaccessibility of minerals in bovine liver samples

(2017) Francisco L.F. da Silva et al.   FOOD RESEARCH INTERNATIONAL

Sensory acceptability of squid rings gamma irradiated for shelf-life extension

(2017) Alejandra Tomac et al.   RADIATION PHYSICS AND CHEMISTRY

Nutritional advantages of sous-vide cooking compared to boiling on cereals and legumes: Determination of ashes and metals content in ready-to-eat products

(2017) Mariangela Rondanelli et al.   Food Science & Nutrition

Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken

(2016) Fábio A. P. Silva et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

The effect of thermal treatments including sous-vide, blast freezing and their combinations on beef tenderness of M. semitendinosus steaks targeted at elderly consumers

(2016) Cristina Botinestean et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors

(2015) Mar Roldan et al.   FOOD CHEMISTRY

Classification of Chinese Honeys According to Their Floral Origins Using Elemental and Stable Isotopic Compositions

(2015) Zhaobin Wu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Influence of Citric Acid on the Pink Color and Characteristics of Sous Vide Processed Chicken Breasts During Chill Storage

(2015) Ji-Han Kim et al.   Korean Journal for Food Science of Animal Resources

The effects of sous-vide cooking method on the formation of heterocyclic aromatic amines in beef chops

(2015) Fatih Oz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Low temperature, long time treatment of porcine M. longissimus thoracis et lumborum in a combi steamer under commercial conditions

(2015) André Becker et al.   MEAT SCIENCE

Volatile compound profile of sous-vide cooked lamb loins at different temperature–time combinations

(2015) Mar Roldán et al.   MEAT SCIENCE

ClustVis: a web tool for visualizing clustering of multivariate data using Principal Component Analysis and heatmap

(2015) Tauno Metsalu et al.   NUCLEIC ACIDS RESEARCH

Characterisation of the key odorants in a squid broth (Illex argentinus)

(2014) Vanesa Carrascon et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of thermal treatment on formation of volatile compounds, cooking loss and lipid oxidation in foal meat

(2014) Ruben Domínguez et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of added phosphate and type of cooking method on physico-chemical and sensory features of cooked lamb loins

(2014) Mar Roldán et al.   MEAT SCIENCE

Effect of different temperature–time combinations on lipid and protein oxidation of sous-vide cooked lamb loins

(2013) Mar Roldan et al.   FOOD CHEMISTRY

Identification of ace-inhibitory peptides from squid skin collagen after in vitro gastrointestinal digestion

(2013) A. Alemán et al.   FOOD RESEARCH INTERNATIONAL

Analysis of aroma compounds of commercial cider vinegars with different acidities using SPME/GC-MS, electronic nose, and sensory evaluation

(2013) Doekjo Jo et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Volatile Compounds Profile of Sous-Vide Cooked Pork Cheeks as Affected by Cooking Conditions (Vacuum Packaging, Temperature and Time)

(2013) Jose del Pulgar et al.   MOLECULES

Effect of tea polyphenols on the physical and chemical characteristics of dried-seasoned squid (Dosidicus gigas) during storage

(2012) Liangliang Dong et al.   FOOD CONTROL

Relationship between meat toughness and properties of connective tissue from cows and young bulls heat treated at low temperatures for prolonged times

(2012) Line Christensen et al.   MEAT SCIENCE

Effect of different temperature–time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins

(2012) Mar Roldán et al.   MEAT SCIENCE

The potential of ion mobility spectrometry (IMS) for detection of 2,4,6-trichloroanisole (2,4,6-TCA) in wine

(2012) Zeev Karpas et al.   TALANTA

A review of recent, unconventional applications of ion mobility spectrometry (IMS)

(2011) Sergio Armenta et al.   ANALYTICA CHIMICA ACTA

Sensory characteristics of meat cooked for prolonged times at low temperature

(2011) Line Christensen et al.   MEAT SCIENCE

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

Contribution of Leu and Hyp residues to antioxidant and ACE-inhibitory activities of peptide sequences isolated from squid gelatin hydrolysate

(2010) A. Alemán et al.   FOOD CHEMISTRY

Reliability of ion mobility spectrometry for qualitative analysis of complex, multicomponent illicit drug samples

(2010) Jennifer R. Verkouteren et al.   FORENSIC SCIENCE INTERNATIONAL

Effect of high pressure processing on the quality of squid (Todarodes pacificus) during refrigerated storage

(2009) Jingyu Gou et al.   FOOD CHEMISTRY

Determination of Shelf Life of Sous Vide Salmon (Salmo Salard) Based on Sensory Attributes

(2009) Pedro Díaz et al.   JOURNAL OF FOOD SCIENCE

Enzymatic synthesis of fruit flavor esters by immobilized lipase from Rhizopus oligosporus optimized with response surface methodology

(2009) Paramita Mahapatra et al.   JOURNAL OF MOLECULAR CATALYSIS B-ENZYMATIC

Lipase-catalysed enrichment of DHA and EPA in acylglycerols resulting from squid oil ethanolysis

(2007) Ann-Marie Lyberg et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY