258 related articles for article (PubMed ID: 34359480)
21. Physicochemical Features and Volatile Organic Compounds of Horse Loin Subjected to Sous-Vide Cooking.
Sujiwo J; Lee S; Kim D; Lee HJ; Oh S; Jung Y; Jang A
Foods; 2024 Jan; 13(2):. PubMed ID: 38254581
[TBL] [Abstract][Full Text] [Related]
22. Sous-Vide as an Alternative Method of Cooking to Improve the Quality of Meat: A Review.
Latoch A; Głuchowski A; Czarniecka-Skubina E
Foods; 2023 Aug; 12(16):. PubMed ID: 37628109
[TBL] [Abstract][Full Text] [Related]
23. Comparison between boiling and vacuum cooking (sous-vide) in the bioaccessibility of minerals in bovine liver samples.
da Silva FLF; de Lima JPS; Melo LS; da Silva YSM; Gouveia ST; Lopes GS; Matos WO
Food Res Int; 2017 Oct; 100(Pt 1):566-571. PubMed ID: 28873722
[TBL] [Abstract][Full Text] [Related]
24. Comparison of physical, microstructural and antioxidative properties of pumpkin cubes cooked by conventional, vacuum cooking and sous vide methods.
Rinaldi M; Santi S; Paciulli M; Ganino T; Pellegrini N; Visconti A; Vitaglione P; Barbanti D; Chiavaro E
J Sci Food Agric; 2021 Apr; 101(6):2534-2541. PubMed ID: 33063346
[TBL] [Abstract][Full Text] [Related]
25. Microbiological and Other Characteristics of Chicken Breast Meat Following Electron-Beam and Sous-Vide Treatments.
Shamsuzzaman K; Chuaqui-Offermanns N; Lucht L; McDougall T; Borsa J
J Food Prot; 1992 Jul; 55(7):528-533. PubMed ID: 31071898
[TBL] [Abstract][Full Text] [Related]
26. Physico-Chemical and Structural Characteristics of Vegetables Cooked Under Sous-Vide, Cook-Vide, and Conventional Boiling.
Iborra-Bernad C; García-Segovia P; Martínez-Monzó J
J Food Sci; 2015 Aug; 80(8):E1725-34. PubMed ID: 26130376
[TBL] [Abstract][Full Text] [Related]
27. Effects of Combined Electron-Beam Irradiation and Sous-Vide Treatments on Microbiological and Other Qualities of Chicken Breast Meat.
Shamsuzzaman K; Lucht L; Chuaqui-Ofermanns N
J Food Prot; 1995 May; 58(5):497-501. PubMed ID: 31137277
[TBL] [Abstract][Full Text] [Related]
28. Comparison of Single and Double Combination of Temperature-time in Sous Vide Treated Semitendinosus Muscle from Cattle and Goat.
Ismail I; Hwang YH; Joo ST
Food Sci Anim Resour; 2019 Feb; 39(1):45-53. PubMed ID: 30882073
[TBL] [Abstract][Full Text] [Related]
29. The Effect of Sodium Chloride on the Physicochemical and Textural Properties and Flavor Characteristics of Sous Vide Cooked Duck Meat.
Zhang M; Fu C; Chen M; Jin C
Foods; 2023 Sep; 12(18):. PubMed ID: 37761163
[TBL] [Abstract][Full Text] [Related]
30. Investigating the impact of sous vide cooking on the eating quality of spent buffalo (BUBALUS BUBALIS) meat.
Haq IU; Asghar B; Manzoor A; Ali S; Nauman K; Ahmad S; Hopkins DL; Nasir J
Meat Sci; 2024 Mar; 209():109417. PubMed ID: 38147799
[TBL] [Abstract][Full Text] [Related]
31. Thermal inactivation kinetics of uropathogenic Escherichia coli in sous-vide processed chicken breast.
Lee YJ; Pan YC; Chang CW; Lu KH
Food Res Int; 2023 Feb; 164():112316. PubMed ID: 36737909
[TBL] [Abstract][Full Text] [Related]
32. Nutritional advantages of sous-vide cooking compared to boiling on cereals and legumes: Determination of ashes and metals content in ready-to-eat products.
Rondanelli M; Daglia M; Meneghini S; Di Lorenzo A; Peroni G; Faliva MA; Perna S
Food Sci Nutr; 2017 May; 5(3):827-833. PubMed ID: 28572974
[TBL] [Abstract][Full Text] [Related]
33. Anti-
Kačániová M; Čmiková N; Kluz MI; Akacha BB; Saad RB; Mnif W; Waszkiewicz-Robak B; Garzoli S; Hsouna AB
Foods; 2024 Jan; 13(2):. PubMed ID: 38254501
[TBL] [Abstract][Full Text] [Related]
34. Effect of heat treatments on the physicochemical and sensory properties of the longissimus thoracis muscle in unweaned Limousin calves.
Kaliniak-Dziura A; Domaradzki P; Kowalczyk M; Florek M; Skałecki P; Kędzierska-Matysek M; Stanek P; Dmoch M; Grenda T; Kowalczuk-Vasilev E
Meat Sci; 2022 Oct; 192():108881. PubMed ID: 35709665
[TBL] [Abstract][Full Text] [Related]
35. Influence of sous vide and steam cooking on mineral contents, fatty acid composition and tenderness of semimembranosus muscle from Holstein-Friesian bulls.
Modzelewska-Kapituła M; Pietrzak-Fiećko R; Tkacz K; Draszanowska A; Więk A
Meat Sci; 2019 Nov; 157():107877. PubMed ID: 31254802
[TBL] [Abstract][Full Text] [Related]
36. Inactivation of Salmonella in nonintact beef during low-temperature sous vide cooking.
Hunt HB; Watson SC; Chaves BD; Sullivan GA
J Food Prot; 2023 Jan; 86(1):100010. PubMed ID: 36916593
[TBL] [Abstract][Full Text] [Related]
37. Actinidin pretreatment and sous vide cooking of beef brisket: Effects on meat microstructure, texture and in vitro protein digestibility.
Zhu X; Kaur L; Staincliffe M; Boland M
Meat Sci; 2018 Nov; 145():256-265. PubMed ID: 29982080
[TBL] [Abstract][Full Text] [Related]
38. Changes in Cathepsin Activity during Low-Temperature Storage and Sous Vide Processing of Beef Brisket.
Kaur L; Hui SX; Boland M
Food Sci Anim Resour; 2020 Apr; 40(3):415-425. PubMed ID: 32426720
[TBL] [Abstract][Full Text] [Related]
39. Effects of
Lee B; Park CH; Kim JY; Hyeonbin O; Kim D; Cho DK; Kim YS; Choi YM
Food Sci Anim Resour; 2021 Jul; 41(4):664-673. PubMed ID: 34291214
[TBL] [Abstract][Full Text] [Related]
40. Effects of
Yang L; Li Z; Xie T; Feng J; Xu X; Zhao Y; Gao X
Molecules; 2023 Dec; 28(24):. PubMed ID: 38138565
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]