188 related articles for article (PubMed ID: 22260127)
1. Effects of cooking temperatures on the physicochemical properties and consumer acceptance of chicken stock.
Krasnow M; Bunch T; Shoemaker C; Loss CR
J Food Sci; 2012 Jan; 77(1):S19-23. PubMed ID: 22260127
[TBL] [Abstract][Full Text] [Related]
2. Process optimization and consumer acceptability of salted ground beef patties cooked and held hot in flavored marinade.
Shrestha S; Cornforth D; Nummer BA
J Food Sci; 2010 Sep; 75(7):C607-12. PubMed ID: 21535526
[TBL] [Abstract][Full Text] [Related]
3. Sensory characteristics and consumer acceptability of beef stock containing glutathione Maillard reaction products prepared at various conditions.
Kwon GY; Hong JH; Kim YS; Lee SM; Kim KO
J Food Sci; 2011; 76(1):S1-7. PubMed ID: 21535706
[TBL] [Abstract][Full Text] [Related]
4. Analysis of ingredient functionality and formulation optimization of pasta supplemented with peanut flour.
Howard BM; Hung YC; McWatters K
J Food Sci; 2011; 76(1):E40-7. PubMed ID: 21535674
[TBL] [Abstract][Full Text] [Related]
5. Sensory characteristics and consumer acceptability of beef stock containing the glutathione-xylose Maillard reaction product and/or monosodium glutamate.
Hong JH; Kwon KY; Kim KO
J Food Sci; 2012 Jun; 77(6):S233-9. PubMed ID: 22591448
[TBL] [Abstract][Full Text] [Related]
6. Physicochemical Properties and Consumer Acceptance of High-Pressure Processed, Sous Vide-Cooked Lobster Tails.
Humaid S; Nayyar D; Bolton J; Skonberg DI
J Food Sci; 2019 Dec; 84(12):3454-3462. PubMed ID: 31752050
[TBL] [Abstract][Full Text] [Related]
7. Inactivation of Escherichia coli O157:H7 in moisture-enhanced nonintact beef by pan-broiling or roasting with various cooking appliances set at different temperatures.
Shen C; Geornaras I; Belk KE; Smith GC; Sofos JN
J Food Sci; 2011; 76(1):M64-71. PubMed ID: 21535695
[TBL] [Abstract][Full Text] [Related]
8. Effect of the addition of soy flour on sensory quality of extrusion and conventionally cooked cassava complementary porridges.
Muoki PN; Kinnear M; Emmambux MN; de Kock HL
J Sci Food Agric; 2015 Mar; 95(4):730-8. PubMed ID: 25042021
[TBL] [Abstract][Full Text] [Related]
9. Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms.
Dominguez-Hernandez E; Salaseviciene A; Ertbjerg P
Meat Sci; 2018 Sep; 143():104-113. PubMed ID: 29730528
[TBL] [Abstract][Full Text] [Related]
10. As good as expected? How consumer expectations and addition of vegetable pieces to soups influence sensory perception and liking.
Santagiuliana M; van den Hoek IAF; Stieger M; Scholten E; Piqueras-Fiszman B
Food Funct; 2019 Feb; 10(2):665-680. PubMed ID: 30652709
[TBL] [Abstract][Full Text] [Related]
11. Varying the temperature of the liquid used for high-pressure processing of prerigor pork: effects on fresh pork quality, myofibrillar protein solubility, and frankfurter textural properties.
Souza CM; Boler DD; Clark DL; Kutzler LW; Holmer SF; Summerfield JW; Cannon JE; Smit NR; McKeith FK; Killefer J
J Food Sci; 2012 Jan; 77(1):S54-61. PubMed ID: 22260131
[TBL] [Abstract][Full Text] [Related]
12. Effect of varying salt and fat levels on the sensory and physiochemical quality of frankfurters.
Tobin BD; O'Sullivan MG; Hamill RM; Kerry JP
Meat Sci; 2012 Dec; 92(4):659-66. PubMed ID: 22784420
[TBL] [Abstract][Full Text] [Related]
13. The impact of salt replacers and flavor enhancer on the processing characteristics and consumer acceptance of restructured cooked hams.
Pietrasik Z; Gaudette NJ
Meat Sci; 2014 Mar; 96(3):1165-70. PubMed ID: 24334036
[TBL] [Abstract][Full Text] [Related]
14. Maximising umami taste in meat using natural ingredients: effects on chemistry, sensory perception and hedonic liking in young and old consumers.
Dermiki M; Mounayar R; Suwankanit C; Scott J; Kennedy OB; Mottram DS; Gosney MA; Blumenthal H; Methven L
J Sci Food Agric; 2013 Oct; 93(13):3312-21. PubMed ID: 23585029
[TBL] [Abstract][Full Text] [Related]
15. Enzyme-modified starch as an oil delivery system for bake-only chicken nuggets.
Purcell S; Wang YJ; Seo HS
J Food Sci; 2014 May; 79(5):C802-9. PubMed ID: 24734785
[TBL] [Abstract][Full Text] [Related]
16. A three-prong strategy to develop functional food using protein isolates recovered from chicken processing by-products with isoelectric solubilization/precipitation.
Tahergorabi R; Sivanandan L; Beamer SK; Matak KE; Jaczynski J
J Sci Food Agric; 2012 Sep; 92(12):2534-42. PubMed ID: 22488651
[TBL] [Abstract][Full Text] [Related]
17. Occurrence of heterocyclic amines in cooked meat products.
Puangsombat K; Gadgil P; Houser TA; Hunt MC; Smith JS
Meat Sci; 2012 Mar; 90(3):739-46. PubMed ID: 22129588
[TBL] [Abstract][Full Text] [Related]
18. Effect of different air/steam convection cooking methods on turkey breast meat: physical characterization, water status and sensory properties.
Mora B; Curti E; Vittadini E; Barbanti D
Meat Sci; 2011 Jul; 88(3):489-97. PubMed ID: 21356579
[TBL] [Abstract][Full Text] [Related]
19. Impacts of glutathione Maillard reaction products on sensory characteristics and consumer acceptability of beef soup.
Hong JH; Jung DW; Kim YS; Lee SM; Kim KO
J Food Sci; 2010 Oct; 75(8):S427-34. PubMed ID: 21535516
[TBL] [Abstract][Full Text] [Related]
20. Perceptual changes and drivers of liking in high protein extruded snacks.
Kreger JW; Lee Y; Lee SY
J Food Sci; 2012 Apr; 77(4):S161-9. PubMed ID: 22515253
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
