1Effect of Radio Frequency Tempering on the Color of Frozen Tilapia Fillets

Understanding the development of color and color stability of dark cutting beef based on mitochondrial proteomics

(2020) Shuang Wu et al.   MEAT SCIENCE

A strategy for improving the uniformity of radio frequency tempering for frozen beef with cuboid and step shapes

(2020) Feng Li et al.   FOOD CONTROL

Model food development for tuna (Thunnus Obesus) in radio frequency and microwave tempering using grass carp mince

(2020) Yixuan Chen et al.   JOURNAL OF FOOD ENGINEERING

Effects of radio frequency, air and water tempering, and different end-point tempering temperatures on pork quality

(2019) Yali Zhu et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Do consumers really sense the sashimi made from frozen-thawed fish tastes worse than non-frozen one?

(2019) Manabu Watanabe et al.   INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID

Variations in meat colour due to factors other than myoglobin chemistry; a synthesis of recent findings (invited review)

(2019) Peter P. Purslow et al.   MEAT SCIENCE

Postmortem changes in the freshness and volatile compounds of grass carp (Ctenopharyngodon idella)

(2019) Hongli Wang et al.   Journal of Food Measurement and Characterization

Effects of high voltage electric field thawing on the characteristics of chicken breast protein

(2018) Mahshid Rahbari et al.   JOURNAL OF FOOD ENGINEERING

Effects of controlled thawing media temperatures on quality and safety of pre-rigor frozen Atlantic cod ( Gadus morhua )

(2018) Irja Sunde Roiha et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidant potential of Haematococcus pluvialis extract rich in astaxanthin on colour and oxidative stability of raw ground pork meat during refrigerated storage

(2018) Ewelina Pogorzelska et al.   MEAT SCIENCE

Thawing of frozen food products in a staggered through-field electrode radio frequency system: A case study for frozen chicken breast meat with effects on drip loss and texture

(2018) Tesfaye F. Bedane et al.   Innovative Food Science & Emerging Technologies

Radiofrequency Thawing of Frozen Minced Fish Based on the Dielectric Response Mechanism

(2018) Huayu Yang et al.   Innovative Food Science & Emerging Technologies

Effects of high-voltage electrostatic field treatment on the thawing rate and post-thawing quality of frozen rabbit meat

(2017) Guoliang Jia et al.   Innovative Food Science & Emerging Technologies

Effect of tempering methods on quality changes of pork loin frozen by cryogenic immersion

(2017) Eun Ji Choi et al.   MEAT SCIENCE

Effect of corona wind, current, electric field and energy consumption on the reduction of the thawing time during the high-voltage electrostatic-field (HVEF) treatment process

(2016) Xiangli He et al.   Innovative Food Science & Emerging Technologies

Towards muscle-specific meat color stability of Chinese Luxi yellow cattle: A proteomic insight into post-mortem storage

(2016) Wei Wu et al.   Journal of Proteomics

Investigation the effects of protein hydration states on the mobility water and fat in meat batters by LF-NMR technique

(2016) Jun-Hua Shao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Production factors influence fresh lamb longissimus colour more than muscle traits such as myoglobin concentration and pH

(2016) H. Calnan et al.   MEAT SCIENCE

Opinion on the use of ohmic heating for the treatment of foods

(2016) Henry Jaeger et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Understanding Early Post-Mortem Biochemical Processes Underlying Meat Color and pH Decline in the Longissimus thoracis Muscle of Young Blond d’Aquitaine Bulls Using Protein Biomarkers

(2015) Mohammed Gagaoua et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Computer simulation of radiofrequency defrosting of frozen foods

(2015) Yvan Llave et al.   JOURNAL OF FOOD ENGINEERING

Effects of endpoint temperature and thickness on quality of whole muscle non-intact steaks cooked in a Radio Frequency oven

(2015) Angela M. Rincon et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of radio-frequency on heating characteristics of beef homogenate blends

(2015) Ganashree Nagaraj et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Fluctuated Low Temperature Combined with High-Humidity Thawing to Reduce Physicochemical Quality Deterioration of Beef

(2014) Yin Li et al.   Food and Bioprocess Technology

Effect of load volume on power absorption and temperature evolution during radio-frequency heating of meat cubes: A computational study

(2013) Rahmi Uyar et al.   FOOD AND BIOPRODUCTS PROCESSING

Isolation, characterisation and stability of myoglobin from Eastern little tuna (Euthynnus affinis) dark muscle

(2010) Yaowapa Thiansilakul et al.   FOOD CHEMISTRY

Myoglobin and lipid oxidation interactions: Mechanistic bases and control

(2010) Cameron Faustman et al.   MEAT SCIENCE