The effects of various Chinese processing methods on the nutritional and safety properties of four kinds of meats

Systematic evaluation of nutritional and safety characteristics of Hengshan goat leg meat affected by multiple thermal processing methods

(2020) Yang Jiao et al.   JOURNAL OF FOOD SCIENCE

iTRAQ based proteomic profile analysis for goat Longissimus thoracis under repeated freeze-thaw treatments

(2020) Minghui Gu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Nutritional enhancement of sheep meat fatty acid profile for human health and wellbeing

(2018) Obert C. Chikwanha et al.   FOOD RESEARCH INTERNATIONAL

Natural antioxidants in processing and storage stability of sheep and goat meat products

(2018) Leda C.M. Cunha et al.   FOOD RESEARCH INTERNATIONAL

Meat consumption, health, and the environment

(2018) H. Charles J. Godfray et al.   SCIENCE

Effect of salting and ripening on the physicochemical and sensory quality of goat and sheep cured legs

(2017) Alfredo Teixeira et al.   MEAT SCIENCE

Technological demands of meat processing–An Asian perspective

(2017) Wangang Zhang et al.   MEAT SCIENCE

Protein oxidation and proteolysis during storage and in vitro digestion of pork and beef patties

(2016) Tine Rysman et al.   FOOD CHEMISTRY

Effects of grilling procedures on levels of polycyclic aromatic hydrocarbons in grilled meats

(2016) Joon-Goo Lee et al.   FOOD CHEMISTRY

Influence of home cooking conditions on Maillard reaction products in beef

(2016) Aurea Juliana Bombo Trevisan et al.   FOOD CHEMISTRY

Oxidation and structural decomposition of fats and oils at elevated temperatures

(2014) Christian Gertz et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

The analysis of trans fatty acid profiles in deep frying palm oil and chicken fillets with an improved gas chromatography method

(2014) Yi Chen et al.   FOOD CONTROL

Effect of different cooking methods on minerals, vitamins and nutritional quality indices of kutum roach (Rutilus frisii kutum)

(2013) Hedayat Hosseini et al.   FOOD CHEMISTRY

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

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

Nutritional Quality in Terms of Amino Acid and Fatty Acid of Five Coldwater Fish Species: Implications to Human Health

(2013) Debajit Sarma et al.   NATIONAL ACADEMY SCIENCE LETTERS-INDIA

EFFECT OF COOKING STYLES ON THE LIPID OXIDATION AND FATTY ACID COMPOSITION OF GRASS CARP (CTENOPHARYNYODON IDELLUS) FILLET

(2012) JINJIE ZHANG et al.   JOURNAL OF FOOD BIOCHEMISTRY

Influence of the housing system on meat quality of double muscled Piemontese young bulls

(2012) Alberto Brugiapaglia et al.   Livestock Science

Effect of final cooked temperature on tenderness, protein solubility and microstructure of duck breast muscle

(2012) Chao Li et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Formation of Strecker aldehydes between protein carbonyls – α-Aminoadipic and γ-glutamic semialdehydes – and leucine and isoleucine

(2011) Mario Estévez et al.   FOOD CHEMISTRY

Effect of gamma-ray irradiation on the fatty acid profile of irradiated beef meat

(2011) Rayna Stefanova et al.   FOOD CHEMISTRY

Effect of heat treatment on protein oxidation in pig meat

(2011) S. Traore et al.   MEAT SCIENCE

Meat and components of meat and the risk of bladder cancer in the NIH-AARP Diet and Health Study

(2010) Leah M. Ferrucci et al.   CANCER

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

Effect of cooking methods on fatty acids, conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat

(2009) Cristina M.M. Alfaia et al.   MEAT SCIENCE

Concentrations of polybrominated diphenyl ethers, hexachlorobenzene and polycyclic aromatic hydrocarbons in various foodstuffs before and after cooking

(2008) Gemma Perelló et al.   FOOD AND CHEMICAL TOXICOLOGY

Optimization of the Physical Refining of Sunflower Oil Concerning the Final Contents oftrans-Fatty Acids

(2008) Roberta Ceriani et al.   INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH

Relationship between beef consumer tenderness perception and Warner–Bratzler shear force

(2007) G. Destefanis et al.   MEAT SCIENCE