Use of low-field nuclear magnetic resonance to characterize water properties in frozen chicken breasts thawed under high pressure

Effect of different air/steam convection cooking methods on turkey breast meat:Physical characterization, water status and sensory properties

(2011) B. Mora et al.   MEAT SCIENCE

Meat quality and cooking attributes of thawed pork with different low field NMR T21

(2011) Chunbao Li et al.   MEAT SCIENCE

Quality changes during the frozen storage of sea bass (Dicentrarchus labrax) muscle after pressure shift freezing and pressure assisted thawing

(2010) Valeria Tironi et al.   Innovative Food Science & Emerging Technologies

The effects of pre-salting methods on water distribution and protein denaturation of dry salted and rehydrated cod – A low-field NMR study

(2010) María Gudjónsdóttir et al.   JOURNAL OF FOOD ENGINEERING

High Hydrostatic Pressure Effects on Rapid Thawing of Frozen Beef

(2010) YANYUN ZHAO et al.   JOURNAL OF FOOD SCIENCE

Effect of starter culture and fermentation temperature on water mobility and distribution in fermented sausages and correlation to microbial safety studied by nuclear magnetic resonance relaxometry

(2010) Sandie M. Møller et al.   MEAT SCIENCE

Water properties and salt uptake in Atlantic salmon fillets as affected by ante-mortem stress, rigor mortis, and brine salting: A low-field 1H NMR and 1H/23Na MRI study

(2009) Ida G. Aursand et al.   FOOD CHEMISTRY

A comparison of conventional and radio frequency defrosting of lean beef meats: Effects on water binding characteristics

(2009) K.W. Farag et al.   MEAT SCIENCE

DSC Determination of Glass Transition Temperature on Sea Bass (Dicentrarchus labrax) Muscle: Effect of High-Pressure Processing

(2008) Valeria Tironi et al.   Food and Bioprocess Technology