Characterization of moisture migration of beef during refrigeration storage by low‐field NMR and its relationship to beef quality

Effects of active gelatin coated with henna ( L. inermis ) extract on beef meat quality during chilled storage

(2018) Mourad Jridi et al.   FOOD CONTROL

Effect of Storage Temperatures on the Moisture Migration and Microstructure of Beef

(2018) Xia Li et al.   JOURNAL OF FOOD QUALITY

Influence of multiple freeze-thaw cycles on quality characteristics of beef semimembranous muscle: With emphasis on water status and distribution by LF-NMR and MRI

(2018) Shasha Cheng et al.   MEAT SCIENCE

Relationship Between Protein Denaturation and Water Holding Capacity of Pork During Postmortem Ageing

(2017) Xia Li et al.   Food Biophysics

A feasibility quantification study of total volatile basic nitrogen (TVB-N) content in duck meat for freshness evaluation

(2017) Lu Qiao et al.   FOOD CHEMISTRY

Development and evaluation of chitosan and its derivative for the shelf life extension of beef meat under refrigeration storage

(2017) Imran Khan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Relationship Between Water Migration and Quality Changes of Yellowfin Tuna (Thunnus albacares) During Storage at 0°C and 4°C by LF-NMR

(2017) Xinyun Wang et al.   Journal of Aquatic Food Product Technology

Study on the mobility of water and its correlation with the spoilage process of salmon (Salmo solar) stored at 0 and 4 °C by low-field nuclear magnetic resonance (LF NMR 1H)

(2017) Shuo Wang et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Investigating the influence of ultrasound pre-treatment on drying kinetics and moisture migration measurement in Lactobacillus sakei cultured and uncultured beef jerky

(2017) K. Shikha Ojha et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Long-term red meat preservation using chilled and frozen storage combinations: A review

(2017) Cassius E.O. Coombs et al.   MEAT SCIENCE

Classification of organic beef freshness using VNIR hyperspectral imaging

(2017) Stuart O.J. Crichton et al.   MEAT SCIENCE

Recent advances in time domain NMR & MRI sensors and their food applications

(2017) Emrah Kirtil et al.   Current Opinion in Food Science

Understanding the phase transition of linear poly(N-isopropylacrylamide) gel under the heating and cooling processes

(2016) Yeonju Park et al.   JOURNAL OF MOLECULAR STRUCTURE

Investigation the effects of protein hydration states on the mobility water and fat in meat batters by LF-NMR technique

(2016) Jun-Hua Shao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Pork biogenic amine index (BAI) determination based on chemometric analysis of hyperspectral imaging data

(2016) Weiwei Cheng et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of pomegranate peel extract on lipid and protein oxidation in beef meatballs during refrigerated storage

(2016) Sebahattin Serhat Turgut et al.   MEAT SCIENCE

Recent Advances in Methods and Techniques for Freshness Quality Determination and Evaluation of Fish and Fish Fillets: A Review

(2015) Jun-Hu Cheng et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Low-Field Nuclear Magnetic Resonance of Proton (1H LF NMR) Relaxometry for Monitoring the Time and Temperature History of Frozen Hake (Merluccius merluccius L.) Muscle

(2015) Javier Sánchez-Valencia et al.   Food and Bioprocess Technology

High pressure/thermal combinations on texture and water holding capacity of chicken batters

(2015) Haibo Zheng et al.   Innovative Food Science & Emerging Technologies

Characterisation of the lipid and protein fraction of fresh camel meat and the associated changes during refrigerated storage

(2015) Sajid Maqsood et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

1H Nuclear Magnetic Resonance Relaxometry and Magnetic Resonance Imaging and Applications in Food Science and Processing

(2015) Emrah Kirtil et al.   Food Engineering Reviews

Low field nuclear magnetic resonance (LF-NMR) relaxometry in hake (Merluccius merluccius, L.) muscle after different freezing and storage conditions

(2013) Isabel Sánchez-Alonso et al.   FOOD CHEMISTRY

A fast and non-destructive method to discriminate beef samples using TD-NMR

(2013) Poliana M. Santos et al.   FOOD CONTROL

Fast determination of beef quality parameters with time-domain nuclear magnetic resonance spectroscopy and chemometrics

(2013) Fabíola Manhas Verbi Pereira et al.   TALANTA

Determination of the Moisture Content in Beef Without Weighing Using Benchtop Time-Domain Nuclear Magnetic Resonance Spectrometer and Chemometrics

(2012) Fabíola Manhas Verbi Pereira et al.   Food Analytical Methods

Changes in the physicochemical and sensory characteristics in raw and grilled ovine meat

(2012) Isadora Martínez-Arellano et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Water distribution and mobility in meat during the conversion of muscle to meat and ageing and the impacts on fresh meat quality attributes — A review

(2011) Kelly L. Pearce et al.   MEAT SCIENCE

Discrimination and prediction of multiple beef freshness indexes based on electronic nose

(2011) Xuezhen Hong et al.   SENSORS AND ACTUATORS B-CHEMICAL

Preservation technologies for fresh meat – A review

(2010) G.H. Zhou et al.   MEAT SCIENCE

Low field 1H NMR relaxometry and multivariate data analysis in crude oil viscosity prediction

(2009) Paulo Frederico de Oliveira Ramos et al.   CHEMOMETRICS AND INTELLIGENT LABORATORY SYSTEMS

Freshness decay and shelf life predictive modelling of European sea bass (Dicentrarchus labrax) applying chemical methods and electronic nose

(2009) S. Limbo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Dietary tannins improve lamb meat colour stability

(2008) G. Luciano et al.   MEAT SCIENCE