Analysis of the effects of thermal protein denaturation on the quality attributes of sous-vide cooked tuna

Analysis of Browning of Broiled Foods by Noncontact Techniques: A Case Study for Japanese Eggplant (Solanum Melongena )

(2016) Yvan Llave et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Response to the Questions Posed by the Food and Drug Administration and the National Marine Fisheries Service Regarding Determination of Cooking Parameters for Safe Seafood for Consumers

(2016)   JOURNAL OF FOOD PROTECTION

The effects of processing technologies and preparation on the final quality of fish products

(2015) Sabine Sampels   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Estimation of color changes in fish surface at the beginning of grilling based on the degree of protein denaturation

(2014) Xingyi Yu et al.   JOURNAL OF FOOD ENGINEERING

Decomposition kinetics of umami component during meat cooking

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

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

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

DETERMINATION OF THE QUALITY AND SHELF LIFE OF SOUS VIDE PACKAGED WHITING (MERLANGIUS MERLANGUS EUXINUS, NORDMAN, 1840) STORED AT COLD (4C) AND TEMPERATURE ABUSE (12C)

(2012) SUHENDAN MOL et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

MICROBIOLOGICAL QUALITY OF SOUS VIDE COOK-CHILL PRESERVED FOOD AT DIFFERENT SHELF LIFE

(2010) C. SEBASTIÁ et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Tensile properties of cooked meat sausages and their correlation with texture profile analysis (TPA) parameters and physico-chemical characteristics

(2008) A.M. Herrero et al.   MEAT SCIENCE

Kinetics of heat denaturation of proteins from farmed Atlantic cod (Gadus morhua)

(2007) Dagbjørn Skipnes et al.   JOURNAL OF FOOD ENGINEERING

Effects of retort conditions on ATP-related compounds in pouched fish muscle

(2007) Takashi Kuda et al.   LWT-FOOD SCIENCE AND TECHNOLOGY