Water status evolution of pork blocks at different cooking procedures: A two-dimensional LF-NMR T1-T2 relaxation study

Water dynamics changes and protein denaturation in surf clam evaluated by two-dimensional LF-NMR T1-T2 relaxation technique during heating process

(2020) Siqi Wang et al.   FOOD CHEMISTRY

Comparative effect of different cooking methods on the physicochemical and sensory characteristics of high pressure processed marinated pork chops

(2019) Ciara M. O'Neill et al.   Innovative Food Science & Emerging Technologies

Comparison between microwave and traditional water bath cooking on saltiness perception, water distribution and microstructure of grass crap meat

(2019) Xuejiao Wang et al.   FOOD RESEARCH INTERNATIONAL

Influence of sous vide and steam cooking on mineral contents, fatty acid composition and tenderness of semimembranosus muscle from Holstein-Friesian bulls

(2019) Monika Modzelewska-Kapituła et al.   MEAT SCIENCE

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

(2018) Guoliang Jia et al.   FOOD CHEMISTRY

Effects of oxygen concentration in modified atmosphere packaging on water holding capacity of pork steaks

(2018) Ce Wang et al.   MEAT SCIENCE

The study of protein conformation and hydration characteristics of meat batters at various phase transition temperatures combined with Low-field nuclear magnetic resonance and Fourier transform infrared spectroscopy

(2018) Zongyuan Han et al.   FOOD CHEMISTRY

Tracking hydrophobicity state, aggregation behaviour and structural modifications of pork proteins under the influence of assorted heat treatments

(2017) Bhaskar Mitra et al.   FOOD RESEARCH INTERNATIONAL

Changes provoked by boiling, steaming and sous - vide cooking in the lipid and volatile profile of European sea bass

(2017) Bárbara Nieva-Echevarría et al.   FOOD RESEARCH INTERNATIONAL

The structural basis of cooking loss in beef: Variations with temperature and ageing

(2016) P.P. Purslow et al.   FOOD RESEARCH INTERNATIONAL

Quality and proteome changes of beef M.longissimus dorsi cooked using a water bath and ohmic heating process

(2016) Xiaojing Tian et al.   Innovative Food Science & Emerging Technologies

Low temperature cooking of pork meat — Physicochemical and sensory aspects

(2016) André Becker et al.   MEAT SCIENCE

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

Low-field NMR study of heat-induced gelation of pork myofibrillar proteins and its relationship with microstructural characteristics

(2014) Minyi Han et al.   FOOD RESEARCH INTERNATIONAL

Improved duck meat quality by application of high pressure and heat: A study of water mobility and compartmentalization, protein denaturation and textural properties

(2014) Muhammad Ammar Khan et al.   FOOD RESEARCH INTERNATIONAL

Effect of Steam-Assisted Hybrid Cooking on Textural Quality Characteristics, Cooking Loss, and Free Moisture Content of Beef

(2014) Hilal Isleroglu et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Changes in actomyosin dissociation and endogenous enzyme activities during heating and their relationship with duck meat tenderness

(2013) Daoying Wang et al.   FOOD CHEMISTRY

Diverse food-based applications of nuclear magnetic resonance (NMR) technology

(2013) Massimo F. Marcone et al.   FOOD RESEARCH INTERNATIONAL

Effect of protein denaturation degree on texture and water state of cooked meat

(2013) Naomi Ishiwatari et al.   JOURNAL OF FOOD ENGINEERING

Microstructural and mechanical properties of camel longissimus dorsi muscle during roasting, braising and microwave heating

(2013) M.S. Yarmand et al.   MEAT SCIENCE

The effect of muscle, cooking method and final internal temperature on quality parameters of beef roast

(2012) Monika Modzelewska-Kapituła et al.   MEAT SCIENCE

Dynamic MRI and Thermal Simulation To Interpret Deformation and Water Transfer in Meat during Heating

(2011) Mustapha Bouhrara et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of different air/steam convection cooking methods on turkey breast meat:Physical characterization, water status and sensory properties

(2011) B. Mora et al.   MEAT SCIENCE

Protein denaturation and water–protein interactions as affected by low temperature long time treatment of porcine Longissimus dorsi

(2011) Line Christensen et al.   MEAT SCIENCE

Effect of prolonged heat treatment from 48°C to 63°C on toughness, cooking loss and color of pork

(2011) Line Christensen et al.   MEAT SCIENCE

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

Meat quality and cooking attributes of thawed pork with different low field NMR T21

(2011) Chunbao Li et al.   MEAT SCIENCE

Cookery method and end-point temperature can affect the Warner–Bratzler shear force, cooking loss, and internal cooked color of beef longissimus steaks

(2010) J.W.S. Yancey et al.   MEAT SCIENCE

Effect of cooking methods on fatty acids, conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat

(2009) Cristina M.M. Alfaia et al.   MEAT SCIENCE