Effects of ultrasound pretreatment on the quality, nutrients and volatile compounds of dry-cured yak meat

Oxidation of myofibrillar protein and crosslinking behavior during processing of traditional air-dried yak (Bos grunniens) meat in relation to digestibility

(2021) Jibing Ma et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Potential use of ultrasound to promote fermentation, maturation, and properties of fermented foods: A review

(2021) Zhou Yu et al.   FOOD CHEMISTRY

Effects of combined ultrasound and low-temperature short-time heating pretreatment on proteases inactivation and textural quality of meat of yellow-feathered chickens

(2021) Pengpeng Li et al.   FOOD CHEMISTRY

Preparation of rapeseed oil oleogels based on beeswax and its application in beef heart patties to replace animal fat

(2021) Yanlei Gao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of different types of smoking materials on the flavor, heterocyclic aromatic amines, and sensory property of smoked chicken drumsticks

(2021) Lang Zhang et al.   FOOD CHEMISTRY

Kinetic response of conformational variation of duck liver globular protein to ultrasonic stimulation and its impact on the binding behavior of n-alkenals

(2021) Le Xu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of flavor characteristics of bacon smoked with different woodchips by HS-SPME-GC-MS combined with an electronic tongue and electronic nose

(2021) Hongzhen Du et al.   MEAT SCIENCE

Ultrasonication promotes extraction of antioxidant peptides from oxhide gelatin by modifying collagen molecule structure

(2021) Long He et al.   ULTRASONICS SONOCHEMISTRY

Effect of a sea buckthorn pomace extract-esterified potato starch film on the quality and spoilage bacteria of beef jerky sold in supermarket

(2020) Zonglin Guo et al.   FOOD CHEMISTRY

A new inverse olive oil emulsion plus carrot powder to replace animal fat in model meat batters

(2020) Burcu Öztürk-Kerimoğlu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Towards real time assessment of intramuscular fat content in meat using optical fiber-based optical coherence tomography

(2020) Abi Thampi et al.   MEAT SCIENCE

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

(2020) Zonglin Guo et al.   ULTRASONICS SONOCHEMISTRY

Evaluation of the flavour properties of cooked chicken drumsticks as affected by sugar smoking times using an electronic nose, electronic tongue, and HS-SPME/GC-MS

(2020) Lang Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Physicochemical and sensory variables of Maillard reaction products obtained from Takifugu obscurus muscle hydrolysates

(2019) Wenli Wang et al.   FOOD CHEMISTRY

Label-free proteomics reveals the mechanism of bitterness and adhesiveness in Jinhua ham

(2019) Chang-Yu Zhou et al.   FOOD CHEMISTRY

Effects of temperature on microbial succession and quality of sour meat during fermentation

(2019) Jing Lv et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Use of high-intensity ultrasound to improve emulsifying properties of chicken myofibrillar protein and enhance the rheological properties and stability of the emulsion

(2019) Ke Li et al.   FOOD HYDROCOLLOIDS

Effect of ultrasound‐ethanol pretreatment on drying kinetics, quality parameters, functional group, and amino acid profile of apple slices using pulsed vacuum drying

(2019) Robert Amanor‐Atiemoh et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Ultrasound and basic electrolyzed water: A green approach to reduce the technological defects caused by NaCl reduction in meat emulsions

(2019) Yasmim Sena Vaz Leães et al.   ULTRASONICS SONOCHEMISTRY

Application of chemometrics to assess the influence of ultrasound frequency, Lactobacillus sakei culture and drying on beef jerky manufacture: Impact on amino acid profile, organic acids, texture and colour

(2018) K Shikha Ojha et al.   FOOD CHEMISTRY

Antioxidant activity and sensory characteristics of Maillard reaction products derived from different peptide fractions of soybean meal hydrolysate

(2018) Min Yu et al.   FOOD CHEMISTRY

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

(2018) Yunhe Zou et al.   ULTRASONICS SONOCHEMISTRY

Physico-chemical composition and oxidative stability of South African beef, game, ostrich and pork droëwors

(2018) Felicitas E. Mukumbo et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Probiotic biological strategies to decontaminate aflatoxin M 1 in a traditional Iranian fermented milk drink (Doogh)

(2017) Zahra Sarlak et al.   FOOD CONTROL

Effects of ultrasound on the physicochemical properties and microstructure of salted-dried grass carp (Ctenopharyngodon idella )

(2017) Teng Wang et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Investigating the influence of ultrasound pre-treatment on drying kinetics and moisture migration measurement in Lactobacillus sakei cultured and uncultured beef jerky

(2017) K. Shikha Ojha et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Ultrasound technology for food fermentation applications

(2017) K. Shikha Ojha et al.   ULTRASONICS SONOCHEMISTRY

Effects of ultrasound on microbial growth and enzyme activity

(2017) Guoping Huang et al.   ULTRASONICS SONOCHEMISTRY

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

Ultrasound assisted extraction of food and natural products. Mechanisms, techniques, combinations, protocols and applications. A review

(2017) Farid Chemat et al.   ULTRASONICS SONOCHEMISTRY

Protein oxidation and proteolysis during storage and in vitro digestion of pork and beef patties

(2016) Tine Rysman et al.   FOOD CHEMISTRY

Effect of hot air drying on volatile compounds of Flammulina velutipes detected by HS-SPME–GC–MS and electronic nose

(2016) Wenjian Yang et al.   FOOD CHEMISTRY

Power ultrasonic on mass transport of beef: Effects of ultrasound intensity and NaCl concentration

(2016) Da-cheng Kang et al.   Innovative Food Science & Emerging Technologies

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

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

Enhancement of mass transfer by ultrasound: Application to adsorbent regeneration and food drying/dehydration

(2016) Ye Yao   ULTRASONICS SONOCHEMISTRY

Effects of high-energy ultrasound on the functional properties of proteins

(2016) O.A. Higuera-Barraza et al.   ULTRASONICS SONOCHEMISTRY

Quality, functionality, and shelf life of fermented meat and meat products: A review

(2015) Pavan Kumar et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Physicochemical properties of foal meat as affected by cooking methods

(2015) José M. Lorenzo et al.   MEAT SCIENCE

Effect of aging on volatile compounds in cooked beef

(2015) A. Watanabe et al.   MEAT SCIENCE

Quality properties of pre- and post-rigor beef muscle after interventions with high frequency ultrasound

(2014) Anita L. Sikes et al.   ULTRASONICS SONOCHEMISTRY

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

Proximate composition and fatty acid profile of three different fresh and dried commercial sea cucumbers from Turkey

(2011) Mehmet Aydın et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Evaluation of sample preparation methods for water activity determination in jerky and kippered beef: A research note

(2010) N.M. Harper et al.   MEAT SCIENCE

Myoglobin and lipid oxidation interactions: Mechanistic bases and control

(2010) Cameron Faustman et al.   MEAT SCIENCE

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

Effect of different cooking methods on the oxidation, proximate and fatty acid composition of silver catfish (Rhamdia quelen) fillets

(2007) Jucieli Weber et al.   FOOD CHEMISTRY

Effect of ultrasound treatment on water holding properties and microstructure of beef (m. semimembranosus) during ageing

(2007) Joanna Stadnik et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Ultrasonic degradation of aqueous carboxymethylcellulose: Effect of viscosity, molecular mass, and concentration

(2007) Grönroos Antti et al.   ULTRASONICS SONOCHEMISTRY