Cold plasmas combined with Ar-based MAP for meatball products: Influence on microbiological shelflife and quality attributes

HS-GC-IMS detection of volatile organic compounds in yak milk powder processed by different drying methods

(2021) Duo Feng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Biodegradable Active Packaging as an Alternative to Conventional Packaging: A Case Study with Chicken Fillets

(2021) Jawad Sarfraz et al.   Foods

Recent Developments in Seafood Packaging Technologies

(2021) Michael G. Kontominas et al.   Foods

Changes in color, myoglobin, and lipid oxidation in beef patties treated by dielectric barrier discharge cold plasma during storage

(2021) Xiaoting Wang et al.   MEAT SCIENCE

Identification of changes in volatile compounds in dry-cured fish during storage using HS-GC-IMS

(2020) Qi Zhang et al.   FOOD RESEARCH INTERNATIONAL

Characterization of flavor volatile compounds in sauce spareribs by gas chromatography–mass spectrometry and electronic nose

(2020) Jie Shi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization of Jinhua ham aroma profiles in specific to aging time by gas chromatography-ion mobility spectrometry (GC-IMS)

(2020) Dengyong Liu et al.   MEAT SCIENCE

Evaluation of In-Package Atmospheric Dielectric Barrier Discharge Cold Plasma Treatment as an Intervention Technology for Decontaminating Bulk Ready-To-Eat Chicken Breast Cubes in Plastic Containers

(2020) Eun Song Lee et al.   Applied Sciences-Basel

Influence of proteolytic enzyme treatment on the changes in volatile compounds and odors of beef longissimus dorsi

(2020) Di Zhao et al.   FOOD CHEMISTRY

High-throughput sequencing analysis of the bacterial community for assessing the differences in extraction methods of bacteria separation from chilled pork

(2020) Cong Zhou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterizing the volatile compounds of different sorghum cultivars by both GC-MS and HS-GC-IMS

(2020) Xiaojing Fan et al.   FOOD RESEARCH INTERNATIONAL

HS-GC-IMS with PCA to analyze volatile flavor compounds across different production stages of fermented soybean whey tofu

(2020) Yang Yang et al.   FOOD CHEMISTRY

Use of a non-destructive sampling method for characterization of Iberian cured ham breed and feeding regime using GC-IMS

(2019) Andrés Martín-Gómez et al.   MEAT SCIENCE

Cold plasma treatment of ready-to-eat ham: Influence of process conditions and storage on inactivation of Listeria innocua

(2019) Barun Yadav et al.   FOOD RESEARCH INTERNATIONAL

Effects of cooking methods on changes in fatty acids contents, lipid oxidation and volatile compounds of rabbit meat

(2019) Ewa Rasinska et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Action of plasma-activated lactic acid on the inactivation of inoculated Salmonella Enteritidis and quality of beef

(2019) Jing Qian et al.   Innovative Food Science & Emerging Technologies

Evaluation of physicochemical properties and volatile compounds of Chinese dried pork loin curing with plasma-treated water brine

(2019) Ji Luo et al.   Scientific Reports

Modified atmosphere packaging with a small change in gas ratio could maintain pork quality during −3 °C storage

(2019) Keping Ye et al.   FOOD CONTROL

In-package decontamination of chicken breast using cold plasma technology: Microbial, quality and storage studies

(2019) Rkia Moutiq et al.   MEAT SCIENCE

Effects of replacing fat with Perilla seed on the characteristics of meatballs

(2019) Miao Ran et al.   MEAT SCIENCE

Differences in cellular damage induced by dielectric barrier discharge plasma between Salmonella Typhimurium and Staphylococcus aureus

(2019) Mingming Huang et al.   BIOELECTROCHEMISTRY

Impact of pomegranate peel nanoparticles on quality attributes of meatballs during refrigerated storage

(2018) Mohamed K. Morsy et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A critical analysis of the cold plasma induced lipid oxidation in foods

(2018) Mohsen Gavahian et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of in-package high voltage dielectric barrier discharge on microbiological, color and oxidation properties of pork in modified atmosphere packaging during storage

(2018) Mingming Huang et al.   MEAT SCIENCE

In-package cold plasma technologies

(2018) N.N. Misra et al.   JOURNAL OF FOOD ENGINEERING

Effects of the treatment parameters on the efficacy of the inactivation of Salmonella contaminating boiled chicken breast by in-package atmospheric cold plasma treatment

(2018) Si Hyeon Roh et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Comparative evaluation of spoilage-related bacterial diversity and metabolite profiles in chilled beef stored under air and vacuum packaging

(2018) Ahmad Rois Mansur et al.   FOOD MICROBIOLOGY

Applications of cold plasma technology for microbiological safety in meat industry

(2017) N.N. Misra et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of curing salts and probiotic cultures on the evolution of flavor compounds in dry-fermented sausages during ripening

(2016) Marianthi Sidira et al.   FOOD CHEMISTRY

Influence of in-package cold plasma treatment on microbiological shelf life and appearance of fresh chicken breast fillets

(2016) Jiamei Wang et al.   FOOD MICROBIOLOGY

Influence of physicochemical parameters and high pressure processing on the volatile compounds of Serrano dry-cured ham after prolonged refrigerated storage

(2016) N. Martínez-Onandi et al.   MEAT SCIENCE

Mechanisms of Inactivation by High-Voltage Atmospheric Cold Plasma Differ for Escherichia coli and Staphylococcus aureus

(2015) L. Han et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Effect of immobilized Lactobacillus casei on volatile compounds of heat treated probiotic dry-fermented sausages

(2015) Marianthi Sidira et al.   FOOD CHEMISTRY

High CO2-modified atmosphere packaging for extension of shelf-life of chilled yellow-feather broiler meat: A special breed in Asia

(2015) Xinxiao Zhang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Changes in physico-chemical properties and volatile compounds throughout the manufacturing process of dry-cured foal loin

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

Effects of dielectric barrier discharge plasma on pathogen inactivation and the physicochemical and sensory characteristics of pork loin

(2013) Hyun-Joo Kim et al.   CURRENT APPLIED PHYSICS

Effect of nitrite on the odourant volatile fraction of cooked ham

(2013) Caroline Thomas et al.   FOOD CHEMISTRY

Effect of low-pressure cold plasma on surface microflora of meat and quality attributes

(2013) Natalia Ulbin-Figlewicz et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Predominant enterobacteria on modified-atmosphere packaged meat and poultry

(2012) Elina Säde et al.   FOOD MICROBIOLOGY

Contribution of beef base to aroma characteristics of beeflike process flavour assessed by descriptive sensory analysis and gas chromatography olfactometry and partial least squares regression

(2010) Shiqing Song et al.   JOURNAL OF CHROMATOGRAPHY A

Suckling kid breed and slaughter weight discrimination using muscle colour and visible reflectance

(2010) G. Ripoll et al.   MEAT SCIENCE

Solid-phase microextraction method for the determination of volatile compounds associated to oxidation of fish muscle

(2008) Jacobo Iglesias et al.   JOURNAL OF CHROMATOGRAPHY A

Meat spoilage during distribution

(2007) George-John E. Nychas et al.   MEAT SCIENCE