相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Effect of reheating methods on eating quality, oxidation and flavor characteristics of Braised beef with potatoes dish
Jianying Li et al.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE (2023)
The influence of muscle, ageing and thermal treatment method on the quality of cooked beef
Monika Modzelewska-Kapitula et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2022)
Monitoring the variations in physicochemical characteristics of squab meat during the braising cooking process
Wenhong Zhao et al.
FOOD SCIENCE & NUTRITION (2022)
Transformation of highly marbled meats under various cooking processes
Duconseille Anne et al.
MEAT SCIENCE (2022)
Effect of cooking temperature on texture and flavour binding of braised sauce porcine skin
Chunyan Xu et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2021)
Tracking aggregation behaviour and gel properties induced by structural alterations in myofibrillar protein in mirror carp (Cyprinus carpio) under the synergistic effects of pH and heating
Xin Du et al.
FOOD CHEMISTRY (2021)
Molecular signatures of beef tenderness: Underlying mechanisms based on integromics of protein biomarkers from multi-platform proteomics studies
Mohammed Gagaoua et al.
MEAT SCIENCE (2021)
Mechanisms of change in gel water-holding capacity of myofibrillar proteins affected by lipid oxidation: The role of protein unfolding and cross-linking
Yi Jiang et al.
FOOD CHEMISTRY (2021)
Thermal denaturation of proteins in the muscle fibre and connective tissue from bovine muscles composed of type I (masseter) or type II (cutaneous trunci) fibres: DSC and FTIR microspectroscopy study
Rozita Vaskoska et al.
FOOD CHEMISTRY (2021)
Structural changes of meat protein of chicken sausages with various levels of salt and phosphate and their effects on in vitro digestion
Ji Seon Choi et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2021)
The effect of pre-drying methods on physicochemical, textural and sensory characteristics on puff dried Turkey breast meat
Feyza Elmas et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2021)
Packaging of beef fillet with active chitosan film incorporated with e-polylysine: An assessment of quality indices and shelf life
Kazem Alirezalu et al.
MEAT SCIENCE (2021)
Typical reactive carbonyl compounds in food products: Formation, influence on food quality, and detection methods
Xuxia Zhou et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2020)
Analysis of Protein Oxidation in Food and Feed Products
Michael Hellwig
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2020)
Changes in the thermal stability and structure of protein from porcine longissimus dorsi induced by different thawing methods
Bo Wang et al.
FOOD CHEMISTRY (2020)
Study on the mechanism of KCl replacement of NaCl on the water retention of salted pork
Dong Zhang et al.
FOOD CHEMISTRY (2020)
Effects of in vitro oxidation on myofibrillar protein charge, aggregation, and structural characteristics
Dong Zhang et al.
FOOD CHEMISTRY (2020)
Influences of weight and thickness on cooking time required for various mechanically tenderized beef steaks to reach minimum safe internal temperature without resting
Joyjit Saha et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Impacts of aging/freezing sequence on microstructure, protein degradation and physico-chemical properties of beef muscles
Derico Setyabrata et al.
MEAT SCIENCE (2019)
Effects of malondialdehyde as a byproduct of lipid oxidation on protein oxidation in rabbit meat
Zhaoming Wang et al.
FOOD CHEMISTRY (2019)
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
Shasha Cheng et al.
MEAT SCIENCE (2019)
Modifications of protein-related compounds of beef minced meat treated by high pressure
Claire Guyon et al.
MEAT SCIENCE (2018)
Pork proteins oxidative modifications under the influence of varied time-temperature thermal treatments: A chemical and redox proteomics assessment
Bhaskar Mitra et al.
MEAT SCIENCE (2018)
Cooking method effect on Warner-Bratzler shear force of different beef muscles
Romina Fabre et al.
MEAT SCIENCE (2018)
Moisture migration, microstructure damage and protein structure changes in porcine longissimus muscle as influenced by multiple freeze-thaw cycles
Mingcheng Zhang et al.
MEAT SCIENCE (2017)
Antioxidant activity of pomegranate peel extract on lipid and protein oxidation in beef meatballs during frozen storage
Sebahattin Serhat Turgut et al.
MEAT SCIENCE (2017)
Protein oxidation and proteolysis during storage and in vitro digestion of pork and beef patties
Tine Rysman et al.
FOOD CHEMISTRY (2016)
Effect of pulsed electric field on the proteolysis of cold boned beef M. Longissimus lumborum and M. Semimembranosus
Via Suwandy et al.
MEAT SCIENCE (2015)
Effect of Steam-Assisted Hybrid Cooking on Textural Quality Characteristics, Cooking Loss, and Free Moisture Content of Beef
Hilal Isleroglu et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2015)
Characterization and classification of Japanese consumer perceptions for beef tenderness using descriptive texture characteristics assessed by a trained sensory panel
Keisuke Sasaki et al.
MEAT SCIENCE (2014)
Effect of electrohydraulic shockwave treatment on tenderness, muscle cathepsin and peptidase activities and microstructure of beef loin steaks from Holstein young bulls
Tomas Bolumar et al.
MEAT SCIENCE (2014)
Temperature of frozen storage affects the nature and consequences of protein oxidation in beef patties
Mariana Utrera et al.
MEAT SCIENCE (2014)
Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat
Ruben Dominguez et al.
MEAT SCIENCE (2014)
Effect of protein denaturation degree on texture and water state of cooked meat
Naomi Ishiwatari et al.
JOURNAL OF FOOD ENGINEERING (2013)
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
Kelly L. Pearce et al.
MEAT SCIENCE (2011)
Protein carbonyls in meat systems: A review
Mario Estevez
MEAT SCIENCE (2011)
Effect of cooking on protein oxidation in n-3 polyunsaturated fatty acids enriched beef. Implication on nutritional quality
Ph. Gatellier et al.
MEAT SCIENCE (2010)
分享论文
