Independent and combined effects of high pressure, microwave, soluble gas stabilization, modified atmosphere and vacuum packaging on microbiological and physicochemical shelf life of precooked chicken breast slices

Meta-analysis of the prevalence of thermotolerant Campylobacter in food-producing animals worldwide

(2019) Eugenia Rossler et al.   Zoonoses and Public Health

Effect of wooden breast condition on quality traits of emulsified chicken patties during frozen storage

(2019) Miriane Moreira Fernandes Santos et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Changes in chicken meat proteins during microwave and electric oven cooking

(2019) Melike Taşkıran et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products

(2019) Rubén Domínguez et al.   Antioxidants

Combinatory effect of osmotic and high pressure processing on shelf life extension of animal origin products – Application to chilled chicken breast fillets

(2018) V. Andreou et al.   Food Packaging and Shelf Life

Effect of normal and modified atmosphere packaging on shelf life of roast chicken meat

(2018) Yuchen Guo et al.   JOURNAL OF FOOD SAFETY

Effect of High-Pressure Processing on Quality Characteristics of Precooked Chicken Patties Containing Wheat Germ Oil Wheat Bran and Grape Seed Extract

(2016) Desugari Hygreeva et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Color stability and lipid oxidation of broiler breast meat from animals raised on organic versus non-organic production systems

(2016) F. M. Viana et al.   POULTRY SCIENCE

Modeling the Inactivation of Intestinal Pathogenic Escherichia coli O157:H7 and Uropathogenic E. coli in Ground Chicken by High Pressure Processing and Thymol

(2016) Shih-Yung Chien et al.   Frontiers in Microbiology

Synergism between high-pressure processing and active packaging against Listeria monocytogenes in ready-to-eat chicken breast

(2015) Alexandros Ch. Stratakos et al.   Innovative Food Science & Emerging Technologies

Changes in oxidation, color and texture deteriorations during refrigerated storage of ohmically and water bath-cooked pork meat

(2014) Yan Dai et al.   Innovative Food Science & Emerging Technologies

Combined use of modified atmosphere packaging and high pressure to extend the shelf-life of raw poultry sausage

(2014) M. Lerasle et al.   Innovative Food Science & Emerging Technologies

Mechanisms of radical formation in beef and chicken meat during high pressure processing evaluated by electron spin resonance detection and the addition of antioxidants

(2013) Tomas Bolumar et al.   FOOD CHEMISTRY

Microwave food processing—A review

(2013) S. Chandrasekaran et al.   FOOD RESEARCH INTERNATIONAL

New Insights into the High-Pressure Processing of Meat and Meat Products

(2012) H. Simonin et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Application of Modified Atmosphere Packaging and Active/Smart Technologies to Red Meat and Poultry: A Review

(2012) Ioannis S. Arvanitoyannis et al.   Food and Bioprocess Technology

Effect of high carbon dioxide atmosphere packaging and soluble gas stabilization pre-treatment on the shelf-life and quality of chicken drumsticks

(2012) A. Al-Nehlawi et al.   MEAT SCIENCE

The effects of high oxygen modified atmosphere packaging on protein oxidation of bovine M. longissimus dorsi muscle during chilled storage

(2011) P.I. Zakrys-Waliwander et al.   FOOD CHEMISTRY

High-pressure-based hurdle strategy to extend the shelf-life of fresh chicken breast fillets

(2011) J.M. Rodríguez-Calleja et al.   FOOD CONTROL

Effect of high pressure, in combination with antilisterial agents, on the growth of Listeria monocytogenes during extended storage of cooked chicken

(2011) M.F. Patterson et al.   FOOD MICROBIOLOGY

The effect of high pressure on microbial population, meat quality and sensory characteristics of chicken breast fillet

(2010) Zbigniew A. Kruk et al.   FOOD CONTROL

Effect of single-cycle and multiple-cycle high-pressure treatments on the colour and texture of chicken breast fillets

(2010) Ana Del Olmo et al.   Innovative Food Science & Emerging Technologies

EFFECT OF CASEIN AND OAT FLOUR ON PHYSICOCHEMICAL AND OXIDATIVE PROCESSES OF COOKED CHICKEN KOFTA

(2010) B. PRASAD et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Protein oxidation in emulsified cooked burger patties with added fruit extracts: Influence on colour and texture deterioration during chill storage

(2010) Rui Ganhão et al.   MEAT SCIENCE

Effect of high pressure on the microbiological quality of cooked chicken during storage at normal and abuse refrigeration temperatures

(2009) Margaret F. Patterson et al.   FOOD MICROBIOLOGY

Thermal effects on chicken and salmon muscles: Tenderness, cook loss, area shrinkage, collagen solubility and microstructure

(2007) Fanbin Kong et al.   LWT-FOOD SCIENCE AND TECHNOLOGY