Effect of gamma irradiation on the quality characteristics of frozen yacare caiman (Caiman crocodilus yacare) meat

Evaluation of Lipid Oxidation, Volatile Compounds and Vibrational Spectroscopy of Silver Carp (Hypophthalmichthys molitrix) during Ice Storage as Related to the Quality of Its Washed Mince

(2021) Sasinee Kunyaboon et al.   Foods

Volatile Compounds, Odour and Flavour Attributes of Lamb Meat from the Navarra Breed as Affected by Ageing

(2021) Kizkitza Insausti et al.   Foods

Variation of aroma components during frozen storage of cooked beef balls by SPME and SAFE coupled with GC‐O‐MS

(2020) Yuwei Sun et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Evaluation of the Perceptual Interactions among Aldehydes in a Cheddar Cheese Matrix According to Odor Threshold and Aroma Intensity

(2020) Chen Chen et al.   MOLECULES

Antioxidant effect of acerola fruit powder, rosemary and licorice extract in caiman meat nuggets containing mechanically separated caiman meat

(2020) Gilmar Borges de Paiva et al.   MEAT SCIENCE

Effect of irradiation on the parameters that influence quality characteristics of raw beef round eye

(2018) Xi Feng et al.   Innovative Food Science & Emerging Technologies

Optimization of Drying Process for Squid-Laver Snack by a Combined Method of Fuzzy Synthetic and Response Surface Methodology

(2017) Chang-Cheng Zhao et al.   JOURNAL OF FOOD QUALITY

Effect of irradiation on the parameters that influence quality characteristics of raw turkey breast meat

(2017) Xi Feng et al.   RADIATION PHYSICS AND CHEMISTRY

Effects of irradiation source and dose level on quality characteristics of processed meat products

(2017) Youn-Kyung Ham et al.   RADIATION PHYSICS AND CHEMISTRY

Consumer palatability scores, sensory descriptive attributes, and volatile compounds of grilled beef steaks from three USDA Quality Grades

(2016) J.F. Legako et al.   MEAT SCIENCE

Effect of irradiation on the parameters that influence quality characteristics of uncured and cured cooked turkey meat products

(2016) Xi Feng et al.   POULTRY SCIENCE

Mechanisms of volatile production from sulfur-containing amino acids by irradiation

(2016) Dong Uk Ahn et al.   RADIATION PHYSICS AND CHEMISTRY

Chicken Meat Submitted to Gamma Radiation and Packed with or without Oxygen

(2015) K Pelicia et al.   Brazilian Journal of Poultry Science

Several techniques for the preparation of flour from carcasses of the Pantanal alligator (Caiman crocodilus yacare)

(2015) Vitória Regina Takeuchi FERNANDES et al.   Food Science and Technology

Effect of radiation processing on meat tenderisation

(2015) Sweetie R. Kanatt et al.   RADIATION PHYSICS AND CHEMISTRY

Several techniques for the preparation of flour from carcasses of the Pantanal alligator (Caiman crocodilus yacare)

(2015) Vitória Regina Takeuchi FERNANDES et al.   Food Science and Technology

Elimination of coliforms and Salmonella spp. in sheep meat by gamma irradiation treatment

(2014) Luciana Salles Vasconcelos Henriques et al.   BRAZILIAN JOURNAL OF MICROBIOLOGY

Sisvar: a Guide for its Bootstrap procedures in multiple comparisons

(2014) Daniel Furtado Ferreira   CIENCIA E AGROTECNOLOGIA

Cooking losses, lipid oxidation and formation of volatile compounds in foal meat as affected by cooking procedure

(2014) José M. Lorenzo et al.   FLAVOUR AND FRAGRANCE JOURNAL

Análise qualitativa de compostos voláteis do headspace de carne cozida de ovinos e caprinos

(2013) Jossiê Zamperetti Donadel et al.   CIENCIA RURAL

Mortadella sausage manufactured with Caiman yacare (Caiman crocodilus yacare) meat, pork backfat, and soybean oil

(2013) C.S.N. Morais et al.   MEAT SCIENCE

Instrumental and sensory texture of low-sodium restructured cooked Caiman steaks

(2013) A.C.V.C.S. Canto et al.   MEAT SCIENCE

Physico-chemical and sensory attributes of low-sodium restructured caiman steaks containing microbial transglutaminase and salt replacers

(2013) Anna C.V.C.S. Canto et al.   MEAT SCIENCE

Caracterização do processo de rigor mortis do músculo Ilio-ischiocaudalis de jacaré-do-pantanal (Caiman crocodilus yacare) e maciez da carne

(2012) Juliana Paulino Vieira et al.   CIENCIA RURAL

Effect of gamma irradiation and frozen storage on chemical and sensory characteristics of rainbow trout (Oncorhynchus mykiss) fillet

(2012) Marjan Oraei et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of Cooking on Radiation-Induced Chemical Markers in Beef and Pork during Storage

(2012) Joong-Ho Kwon et al.   JOURNAL OF FOOD SCIENCE

Potential Chemical Markers for the Identification of Irradiated Sausages

(2012) Joong Ho Kwon et al.   JOURNAL OF FOOD SCIENCE

Effect of high hydrostatic pressure on the color and texture parameters of refrigerated Caiman (Caiman crocodilus yacare) tail meat

(2012) A.C.V.C.S. Canto et al.   MEAT SCIENCE

Effects of gamma irradiation on chemical, microbial quality and shelf life of shrimp

(2012) Aslı Hocaoğlu et al.   RADIATION PHYSICS AND CHEMISTRY

Color, Lipid Oxidation, Sensory Quality, and Aroma Compounds of Beef Steaks Displayed under Different Levels of Oxygen in a Modified Atmosphere Package

(2011) Virginia Celia Resconi et al.   JOURNAL OF FOOD SCIENCE

Addition of garlic or onion before irradiation on lipid oxidation, volatiles and sensory characteristics of cooked ground beef

(2011) Han Sul Yang et al.   MEAT SCIENCE

Fatty acid profiles in meat from Caiman yacare (Caiman crocodilus yacare) raised in the wild or in captivity

(2010) João Vicente-Neto et al.   MEAT SCIENCE

Irradiation Applications in Vegetables and Fruits: A Review

(2009) Ioannis S. Arvanitoyannis et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Branched chain aldehydes: production and breakdown pathways and relevance for flavour in foods

(2008) Bart A. Smit et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

A review of the nutritional content and technological parameters of indigenous sources of meat in South America

(2008) A. Saadoun et al.   MEAT SCIENCE

Irradiation effects on meat flavor: A review

(2008) M.S. Brewer   MEAT SCIENCE