Effect of cold atmospheric plasma-assisted curing process on the color, odor, volatile composition, and heterocyclic amines in beef meat roasted by charcoal and superheated steam

Superheated steam processing: An emerging technology to improve food quality and safety

(2022) Jiajia Fang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Semi-Quantitative and Qualitative Distinction of Aromatic and Flavour Compounds in Charcoal Grilled, Electric Barbecue Grilled, Infrared Grilled and Superheated-Steam Roasted Lamb Meat Patties Using GC/MC, E-nose and E-tongue

(2022) Raheel Suleman et al.   Separations

Formation of polycyclic aromatic hydrocarbon in an intramuscular fat model system containing epicatechin

(2022) Teng Hui et al.   FOOD RESEARCH INTERNATIONAL

Potential Alternative to Nitrite in Roasted Lamb for Sensory Attributes: Atmospheric Nonthermal Plasma Treatment

(2021) Ruixia Chen et al.   Foods

Carbonyl Chemistry and the Formation of Heterocyclic Aromatic Amines with the Structure of Aminoimidazoazaarene

(2021) Francisco J. Hidalgo et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Formation and Prediction of PhIP, Harman, and Norharman in Chemical Model Systems Containing Epicatechin under Various Reaction Conditions

(2021) Teng Hui et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Comprehensive Evaluation of Flavor in Charcoal and Electric-Roasted Tamarix Lamb by HS-SPME/GC-MS Combined with Electronic Tongue and Electronic Nose

(2021) Yujun Xu et al.   Foods

The effect of nitric oxide synthase and arginine on the color of cooked meat

(2021) Marzena Zając et al.   FOOD CHEMISTRY

The effect of whole carcase medium voltage electrical stimulation, tenderstretching and longissimus infusion with actinidin on alpaca meat quality

(2020) Tamara E. Biffin et al.   MEAT SCIENCE

Nitrite sources for cured meat products

(2020) Kyung Jo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Enrichment of nitrite in onion powder using atmospheric pressure plasma and egg whites for meat curing

(2020) Ji Won Kim et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Formation of flavor volatile compounds at different processing stages of household stir-frying mutton sao zi in the northwest of China

(2020) Shuang Bai et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of roasting by charcoal, electric, microwave and superheated steam methods on (non)volatile compounds in oyster cuts of roasted lamb

(2020) Huan Liu et al.   MEAT SCIENCE

Comparative analysis of charcoal grilling, infrared grilling and superheated steam roasting on the colour, textural quality and heterocyclic aromatic amines of lamb patties

(2019) Raheel Suleman et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Evaluation of physicochemical properties and volatile compounds of Chinese dried pork loin curing with plasma-treated water brine

(2019) Ji Luo et al.   Scientific Reports

Recent advances in heterocyclic aromatic amines: An update on food safety and hazardous control from food processing to dietary intake

(2019) Xiaoqian Chen et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Curing of ground ham by remote infusion of atmospheric non-thermal plasma

(2019) Kyung Jo et al.   FOOD CHEMISTRY

Formation of heterocyclic aromatic amines with the structure of aminoimidazoazarenes in food products

(2019) Rosario Zamora et al.   FOOD CHEMISTRY

The use of atmospheric pressure plasma as a curing process for canned ground ham

(2018) Juri Lee et al.   FOOD CHEMISTRY

Direct infusion of nitrite into meat batter by atmospheric pressure plasma treatment

(2017) Samooel Jung et al.   Innovative Food Science & Emerging Technologies

Use of Atmospheric Pressure Cold Plasma for Meat Industry

(2017) Juri Lee et al.   Korean Journal for Food Science of Animal Resources

Applications of cold plasma technology for microbiological safety in meat industry

(2017) N.N. Misra et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Evaluation of the microbiological safety, quality changes, and genotoxicity of chicken breast treated with flexible thin-layer dielectric barrier discharge plasma

(2016) Haelim Lee et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Corona discharge plasma jet for inactivation of Escherichia coli O157:H7 and Listeria monocytogenes on inoculated pork and its impact on meat quality attributes

(2015) Soee Choi et al.   ANNALS OF MICROBIOLOGY

Effect of oven cooking method on formation of heterocyclic amines and quality characteristics of chicken patties: Steam-assisted hybrid oven versus convection ovens

(2014) Hilal Isleroglu et al.   POULTRY SCIENCE

The Development of Aromas in Ruminant Meat

(2013) Virginia Resconi et al.   MOLECULES

Redox Reactions of Myoglobin

(2012) Mark P. Richards   ANTIOXIDANTS & REDOX SIGNALING

The use and control of nitrate and nitrite for the processing of meat products

(2007) Karl-Otto Honikel   MEAT SCIENCE