Ultrasound-assisted thawing of frozen white yak meat: Effects on thawing rate, meat quality, nutrients, and microstructure

The coordination of dietary valine and isoleucine on water holding capacity, pH value and protein solubility of fresh meat in finishing pigs

(2020) Doudou Xu et al.   MEAT SCIENCE

Proteolytic changes of myofibrillar and small heat shock proteins in different bovine muscles during aging: Their relevance to tenderness and water-holding capacity

(2020) Danyi Ma et al.   MEAT SCIENCE

How ultrasound combined with potassium alginate marination tenderizes old chicken breast meat: Possible mechanisms from tissue to protein

(2020) Haibo Shi et al.   FOOD CHEMISTRY

Relationship among pH, generation of free amino acids, and Maillard browning of dried Japanese common squid Todarodes pacificus meat

(2019) Jie-Ting Geng et al.   FOOD CHEMISTRY

Effects of ultrasound-assisted freezing at different power levels on the structure and thermal stability of common carp (Cyprinus carpio) proteins

(2019) Qinxiu Sun et al.   ULTRASONICS SONOCHEMISTRY

Tenderization of Yak Meat by the Combination of Papain and High-Pressure Processing Treatments

(2019) Yuan Ma et al.   Food and Bioprocess Technology

A comparison of postharvest physiology, quality and volatile compounds of ‘Fuji’ and ‘Delicious’ apples inoculated with Penicillium expansum

(2019) Di Gong et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Screening for signatures of selection of Tianzhu white yak using genome-wide re-sequencing

(2019) Guangxin E et al.   ANIMAL GENETICS

Ultrasound-assisted thawing of mango pulp: Effect on thawing rate, sensory, and nutritional properties

(2019) Yi Liu et al.   FOOD CHEMISTRY

Effects of ultrasonics combined with far infrared or microwave thawing on protein denaturation and moisture migration of Sciaenops ocellatus (red drum)

(2019) Luyun Cai et al.   ULTRASONICS SONOCHEMISTRY

The effects of ultrasonic treatment on the freezing rate, physicochemical quality, and microstructure of the back muscle of grass carp (Ctenopharyngodon idella)

(2019) Zhijia Shi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Meat color is determined not only by chromatic heme pigments but also by the physical structure and achromatic light scattering properties of the muscle

(2019) Joanne M. Hughes et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Physicochemical changes in myofibrillar proteins extracted from pork tenderloin thawed by a high-voltage electrostatic field

(2018) Guoliang Jia et al.   FOOD CHEMISTRY

Effect of cinnamon essential oil and grape seed extract as functional-natural additives in the production of cooked sausage-impact on microbiological, physicochemical, lipid oxidation and sensory aspects, and fate of inoculated Clostridium perfringens

(2018) Majid Aminzare et al.   JOURNAL OF FOOD SAFETY

Influence of ultrasound-assisted immersion freezing on the freezing rate and quality of porcine longissimus muscles

(2018) Mingcheng Zhang et al.   MEAT SCIENCE

Effects of ultrasonic assisted cooking on the chemical profiles of taste and flavor of spiced beef

(2018) Yunhe Zou et al.   ULTRASONICS SONOCHEMISTRY

Changes in myofibrillar protein gel quality of porcine longissimus muscle induced by its stuctural modification under different thawing methods

(2018) Fangfei Li et al.   MEAT SCIENCE

Discrimination of geographical origin of oranges (Citrus sinensis L. Osbeck) by mass spectrometry-based electronic nose and characterization of volatile compounds

(2018) Valentina Centonze et al.   FOOD CHEMISTRY

Effect of trypsin treatments on the structure and binding capacity of volatile compounds of myosin

(2017) Tong Lv et al.   FOOD CHEMISTRY

Effects of ultrasound on the beef structure and water distribution during curing through protein degradation and modification

(2017) Da-cheng Kang et al.   ULTRASONICS SONOCHEMISTRY

Effect of ultrasound treatment on microstructure, colour and carotenoid content in fresh and dried carrot tissue

(2016) Malgorzata Nowacka et al.   APPLIED ACOUSTICS

Recent developments in novel freezing and thawing technologies applied to foods

(2016) Xiao-Fei Wu et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effects of 3 Feeding Modes on the Volatile and Nonvolatile Compounds in the Edible Tissues of Female Chinese Mitten Crab (Eriocheir sinensis)

(2016) Kejin Zhuang et al.   JOURNAL OF FOOD SCIENCE

Effects of power ultrasound on oxidation and structure of beef proteins during curing processing

(2016) Da-cheng Kang et al.   ULTRASONICS SONOCHEMISTRY

Emerging techniques for assisting and accelerating food freezing processes: A review of recent research progresses

(2015) Lina Cheng et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Lipid oxidation in minced beef meat with added Krebs cycle substrates to stabilise colour

(2015) G. Yi et al.   FOOD CHEMISTRY

Meat flavor precursors and factors influencing flavor precursors—A systematic review

(2015) Muhammad Issa Khan et al.   MEAT SCIENCE

Effect of aging on volatile compounds in cooked beef

(2015) A. Watanabe et al.   MEAT SCIENCE

Use of low-field nuclear magnetic resonance to characterize water properties in frozen chicken breasts thawed under high pressure

(2014) Weiming Li et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effects of ultrasound-assisted thawing on the quality of edamames [Glycine max (L.) Merrill] frozen using different freezing methods

(2014) Xin-feng Cheng et al.   FOOD SCIENCE AND BIOTECHNOLOGY

At last: classification of human mammary cells elucidates breast cancer origins

(2014) Robert D. Cardiff et al.   JOURNAL OF CLINICAL INVESTIGATION

Enhancement of Food Processes by Ultrasound: A Review

(2013) Yang Tao et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effects of meat pH and the initial numbers of spores ofClostridium estertheticumon the development of blown pack spoilage of vacuum-packaged beef

(2013) Xianqin Yang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Comparison of thawing assisted by low-intensity ultrasound on technological properties of pork Longissimus dorsi muscle

(2013) Corina Gambuteanu et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Influence of sonication on Warner-Bratzler shear force, colour and myoglobin of beef (m. semimembranosus)

(2011) Joanna Stadnik et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of ultrasonic processing on food enzymes of industrial importance

(2010) C.P. O’Donnell et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Applications of ultrasound in food technology: Processing, preservation and extraction

(2010) Farid Chemat et al.   ULTRASONICS SONOCHEMISTRY

Odour and flavour perception in flavoured model systems: Influence of sodium chloride, umami compounds and serving temperature

(2009) Sonia Ventanas et al.   FOOD QUALITY AND PREFERENCE

Application of an ultrasonic assisted curing technique for improving the diffusion of sodium chloride in porcine meat

(2008) I. Siró et al.   JOURNAL OF FOOD ENGINEERING