The Influence of Cooking Parameters and Chilled Storage Time on Quality of Sous-Vide Atlantic Mackerel (Scomber scombrus)

A non-invasive approach to assess texture changes in sous-vide cooked Atlantic mackerel during chilled storage by fluorescence imaging

(2018) Janna Cropotova et al.   FOOD CONTROL

Efficiency of Rosemary and Basil Essential Oils on the Shelf-Life Extension of Atlantic Mackerel (Scomber scombrus) Fillets Stored at 2°C

(2017) Romdhane Karoui et al.   JOURNAL OF AOAC INTERNATIONAL

Simple methods to reduce major allergens Ara h 1 and Ana o 1/2 in peanut and cashew extracts

(2017) Si-Yin Chung et al.   Food Science & Nutrition

Effect of cooking methods on nutritional quality and volatile compounds of Chinese chestnut (Castanea mollissima Blume)

(2016) Qian Li et al.   FOOD CHEMISTRY

Formation of Heterocyclic Aromatic Amines and Migration Level of Bisphenol-A in Sous-Vide-Cooked Trout Fillets at Different Cooking Temperatures and Cooking Levels

(2016) Fatih Oz et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The effect of thermal treatments including sous-vide, blast freezing and their combinations on beef tenderness of M. semitendinosus steaks targeted at elderly consumers

(2016) Cristina Botinestean et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Comparison of Vacuum Treatments and Traditional Cooking Using Instrumental and Sensory Analysis

(2013) C. Iborra-Bernad et al.   Food Analytical Methods

Effect of the icing with thyme, oregano and clove extracts on quality parameters of gutted and beheaded anchovy (Engraulis encrasicholus) during chilled storage

(2013) Abdelkader Bensid et al.   FOOD CHEMISTRY

Formation of Lysine-Derived Oxidation Products and Loss of Tryptophan during Processing of Porcine Patties with Added Avocado Byproducts

(2012) Mariana Utrera et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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

Effects of Added Phosphates on Lipid Stability During Salt Curing and Rehydration of Cod (Gadus morhua)

(2012) Minh Van Nguyen et al.   JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY

Effect of the Icing with Rosemary Extract on the Oxidative Stability and Biogenic Amine Formation in Sardine (Sardinella aurita) During Chilled Storage

(2011) Gülsün Özyurt et al.   Food and Bioprocess Technology

Protein carbonyls in meat systems: A review

(2011) Mario Estévez   MEAT SCIENCE

Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time

(2011) José Sánchez del Pulgar et al.   MEAT SCIENCE

Microbial transglutaminase-induced structural and rheological changes of cationic and anionic myofibrillar proteins

(2011) Geun-Pyo Hong et al.   MEAT SCIENCE

Spoilage of Sous Vide Cooked Salmon (Salmo salar) Stored Under Refrigeration

(2010) P. Díaz et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Centrifugal drip is an accessible source for protein indicators of pork ageing and water-holding capacity

(2010) Alessio Di Luca et al.   MEAT SCIENCE

Determination of Shelf Life of Sous Vide Salmon (Salmo Salard) Based on Sensory Attributes

(2009) Pedro Díaz et al.   JOURNAL OF FOOD SCIENCE

Effects of chitosan coating on quality and shelf life of silver carp during frozen storage

(2008) Wenjiao Fan et al.   FOOD CHEMISTRY

The influence of cooking and fat trimming on the actual nutrient intake from meat

(2008) N. Gerber et al.   MEAT SCIENCE

Salt effect on heat-induced physical and chemical changes of salmon fillet (O. gorbuscha)

(2007) Fanbin Kong et al.   FOOD CHEMISTRY