Effects of water distribution and protein degradation on the texture of high pressure-treated shrimp (Penaeus monodon) during chilled storage

Effects of Oxidation in Vitro on Structures and Functions of Myofibrillar Protein from Beef Muscles

(2019) Qingquan Fu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Physicochemical Properties and Consumer Acceptance of High‐Pressure Processed, Sous Vide‐Cooked Lobster Tails

(2019) Sami Humaid et al.   JOURNAL OF FOOD SCIENCE

The roles of bacteria in the biochemical changes of chill-stored bighead carp ( Aristichthys nobilis ): Proteins degradation, biogenic amines accumulation, volatiles production, and nucleotides catabolism

(2018) Xiaochang Liu et al.   FOOD CHEMISTRY

Investigation of the effects of high pressure processing on the process of rigor in pork

(2018) Zhang Huijuan et al.   MEAT SCIENCE

Effect of storage temperature and packaging on quality and shelf-life of high pressure processed black tiger shrimp (Penaeus monodon )

(2017) Barjinder Pal Kaur et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Muscle structure, sarcomere length and influences on meat quality: A review

(2017) Per Ertbjerg et al.   MEAT SCIENCE

Effect of high pressure on fish meat quality – A review

(2017) Fabiano Alves de Oliveira et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of hydrostatic pressure and holding time on physicochemical quality and microbial inactivation kinetics of black tiger shrimp ( Penaeus monodon )

(2016) Barjinder Pal Kaur et al.   Innovative Food Science & Emerging Technologies

The effect of high-pressure treatment on functional components of shrimp ( Litopenaeus vannamei ) cephalothorax

(2016) J. Gómez-Estaca et al.   Innovative Food Science & Emerging Technologies

Endogenous proteolytic enzymes – A study of their impact on cod (Gadus morhua) muscle proteins and textural properties in a fermented product

(2015) Fang Yang et al.   FOOD CHEMISTRY

Effect of high pressure treatment on microbiological quality of Indian white prawn ( Fenneropenaeus indicus ) during chilled storage

(2015) J. Ginson et al.   FOOD MICROBIOLOGY

Relationship between water-holding capacity and protein denaturation in broiler breast meat1

(2015) B. Bowker et al.   POULTRY SCIENCE

High-Pressure Chemical Biology and Biotechnology

(2014) Jerson L. Silva et al.   CHEMICAL REVIEWS

Inactivation effects and kinetics of polyphenol oxidase from Litopenaeus vannamei by ultra-high pressure and heat

(2014) Wanyou Huang et al.   Innovative Food Science & Emerging Technologies

Effect of high-pressure short-time processing on the physicochemical properties of abalone (Haliotis discus hannai) during refrigerated storage

(2014) Yeon-Ji Jo et al.   Innovative Food Science & Emerging Technologies

Changes in K Value, Microbiological and Sensory Acceptability of High Pressure Processed Indian White Prawn (Fenneropenaeus indicus)

(2012) J. Ginson et al.   Food and Bioprocess Technology

Retardation of post-mortem changes of freshwater prawn (Macrobrachium rosenbergii) stored in ice by legume seed extracts

(2012) Chodsana Sriket et al.   FOOD CHEMISTRY

Physico-chemical changes in high pressure treated Indian white prawn (Fenneropenaeus indicus) during chill storage

(2012) J. Bindu et al.   Innovative Food Science & Emerging Technologies

Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes — A review

(2011) Kelly L. Pearce et al.   MEAT SCIENCE

Stress relaxation behaviour and structural changes of muscle tissues from Gilthead Sea Bream (Sparus aurata L.) following high pressure treatment

(2009) Marco Campus et al.   JOURNAL OF FOOD ENGINEERING

Effect of high-pressure processing on Listeria spp. and on the textural and microstructural properties of cold smoked salmon

(2009) Birna Gudbjornsdottir et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Tenderness – An enzymatic view

(2009) Caroline M. Kemp et al.   MEAT SCIENCE