Vacuum Packaged Mutton Patties: Comparative Effects of High Pressure Processing and Irradiation

Effects of Electron Beam Irradiation and High Pressure Treatment Combined with Citrus Peel Extract on Seasoned Chicken Breast Meat

(2015) Amali U. Alahakoon et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

New Insights into the High-Pressure Processing of Meat and Meat Products

(2012) H. Simonin et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

The mechanism of high pressure-induced gels of rabbit myosin

(2012) Yingying Cao et al.   Innovative Food Science & Emerging Technologies

High-pressure-based hurdle strategy to extend the shelf-life of fresh chicken breast fillets

(2011) J.M. Rodríguez-Calleja et al.   FOOD CONTROL

The effect of high pressure on microbial population, meat quality and sensory characteristics of chicken breast fillet

(2010) Zbigniew A. Kruk et al.   FOOD CONTROL

Effect of single-cycle and multiple-cycle high-pressure treatments on the colour and texture of chicken breast fillets

(2010) Ana Del Olmo et al.   Innovative Food Science & Emerging Technologies

Monitoring the effects of high pressure processing and temperature on selected beef quality attributes

(2010) R. McArdle et al.   MEAT SCIENCE

Structural changes of myoglobin in pressure-treated pork meat probed by resonance Raman spectroscopy

(2009) Hainer Wackerbarth et al.   FOOD CHEMISTRY

Effect of high pressure processing and cooking treatment on the quality of Atlantic salmon

(2009) Yavuz Yagiz et al.   FOOD CHEMISTRY

Use of high pressure to reduce cook loss and improve texture of low-salt beef sausage batters

(2009) Anita L. Sikes et al.   Innovative Food Science & Emerging Technologies

Effects of carbon monoxide-modified atmosphere packaging and irradiation on E. coli K12 survival and raw beef quality

(2009) L. Ramamoorthi et al.   MEAT SCIENCE

High pressure induced changes on sarcoplasmic protein fraction and quality indicators

(2009) Begonya Marcos et al.   MEAT SCIENCE

Effect of pressure and holding time on colour, protein and lipid oxidation of sliced dry-cured Iberian ham and loin during refrigerated storage

(2008) Ramón Cava et al.   Innovative Food Science & Emerging Technologies

Effect of high pressure treatment on colour, microbial and chemical characteristics of dry cured loin

(2008) Marco Campus et al.   MEAT SCIENCE