The Effects of Long-Duration Stewing Combined with Different Cooking and Heating Methods on the Quality of Pork Belly

Influence of cooking method on the nutrient composition of Spanish light lamb

(2013) M.M. Campo et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Combined effects of potassium lactate and calcium ascorbate as sodium chloride substitutes on the physicochemical and sensory characteristics of low-sodium frankfurter sausage

(2013) Y.M. Choi et al.   MEAT SCIENCE

Characterization and classification of Japanese consumer perceptions for beef tenderness using descriptive texture characteristics assessed by a trained sensory panel

(2013) Keisuke Sasaki et al.   MEAT SCIENCE

Comparison of the effects of four cooking methods on fatty acid profiles and nutritional composition of red mullet (Mullus barbatus) muscle

(2012) Aida Koubaa et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Multiphase and multicomponent transport with phase change during meat cooking

(2012) Ashish Dhall et al.   JOURNAL OF FOOD ENGINEERING

Effect of different temperature–time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins

(2012) Mar Roldán et al.   MEAT SCIENCE

Effect of high-fat diets on body composition, lipid metabolism and insulin sensitivity, and the role of exercise on these parameters

(2011) D.F. Coelho et al.   BRAZILIAN JOURNAL OF MEDICAL AND BIOLOGICAL RESEARCH

Systematic Approach to High-Power and Energy-Efficient Industrial Induction Cooker System: Circuit Design, Control Strategy, and Prototype Evaluation

(2011) Lichan Meng et al.   IEEE TRANSACTIONS ON POWER ELECTRONICS

MEAT SCIENCE AND MUSCLE BIOLOGY SYMPOSIUM: Manipulating meat tenderness by increasing the turnover of intramuscular connective tissue1,2

(2011) P. P. Purslow et al.   JOURNAL OF ANIMAL SCIENCE

Effects of myosin heavy chain isoforms on meat quality, fatty acid composition, and sensory evaluation in Berkshire pigs

(2011) Y.K. Kang et al.   MEAT SCIENCE

Biological activities of Maillard reaction products (MRPs) in a sugar–amino acid model system

(2010) In Guk Hwang et al.   FOOD CHEMISTRY

Prediction of pork belly fatness from the intact primal cut

(2010) B. Uttaro et al.   FOOD CONTROL

Oxidative and color stability of cooked ground pork containing lotus leaf (Nelumbo nucifera) and barley leaf (Hordeum vulgare) powder during refrigerated storage

(2010) Ju-Hui Choe et al.   MEAT SCIENCE

Effect of cooking method on the fatty acid profile of New Zealand King Salmon (Oncorhynchus tshawytscha)

(2009) Danaé Larsen et al.   FOOD CHEMISTRY

Analytical strategies in lipidomics and applications in disease biomarker discovery

(2009) Chunxiu Hu et al.   JOURNAL OF CHROMATOGRAPHY B-ANALYTICAL TECHNOLOGIES IN THE BIOMEDICAL AND LIFE SCIENCES

The energetic significance of cooking

(2009) Rachel N. Carmody et al.   JOURNAL OF HUMAN EVOLUTION

Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products (COPs) in Latissimus dorsi muscle of Iberian pigs

(2009) J.M. Broncano et al.   MEAT SCIENCE

The animal fat paradox and meat quality

(2008) E.C. Webb et al.   MEAT SCIENCE

Collagen contribution to meat toughness: Theoretical aspects

(2008) Jacques Lepetit   MEAT SCIENCE

New strategies for reducing the pork back-fat content in typical Italian salami

(2008) Matteo Alessandro Del Nobile et al.   MEAT SCIENCE