139 related articles for article (PubMed ID: 36436382)
1. Reduction of red blood spots in cooked marinated chicken breast meat by combined microwave heating and steaming.
Jantaranikorn M; Thumanu K; Yongsawatdigul J
Poult Sci; 2023 Jan; 102(1):102317. PubMed ID: 36436382
[TBL] [Abstract][Full Text] [Related]
2. Heating temperatures affect meat quality and vibrational spectroscopic properties of slow- and fast-growing chickens.
Katemala S; Molee A; Thumanu K; Yongsawatdigul J
Poult Sci; 2023 Aug; 102(8):102754. PubMed ID: 37276701
[TBL] [Abstract][Full Text] [Related]
3. Effect of marinating ingredients on temperature-induced denaturation of hemoglobin and its relation to red blood spot formation in cooked chicken breast.
Jantaranikorn M; Yongsawatdigul J
J Food Sci; 2020 Aug; 85(8):2398-2405. PubMed ID: 32614081
[TBL] [Abstract][Full Text] [Related]
4. Nonuniformity of Temperatures in Microwave Steam Heating of Lobster Tail.
Fleischman GJ
J Food Prot; 2016 Nov; 79(11):2000-2004. PubMed ID: 28221915
[TBL] [Abstract][Full Text] [Related]
5. Comparative Study on the Effects of Boiling, Steaming, Grilling, Microwaving and Superheated Steaming on Quality Characteristics of Marinated Chicken Steak.
Choi YS; Hwang KE; Jeong TJ; Kim YB; Jeon KH; Kim EM; Sung JM; Kim HW; Kim CJ
Korean J Food Sci Anim Resour; 2016; 36(1):1-7. PubMed ID: 27499656
[TBL] [Abstract][Full Text] [Related]
6. Influence of non-phosphate and low-sodium salt marination in combination with tumbling process on properties of chicken breast meat affected by white striping abnormality.
U-Chupaj J; Malila Y; Gozzi G; Vannini L; Dellarosa N; Laghi L; Petracci M; Benjakul S; Visessanguan W
J Food Sci; 2021 Feb; 86(2):319-326. PubMed ID: 33438239
[TBL] [Abstract][Full Text] [Related]
7. Implications of white striping and wooden breast abnormalities on quality traits of raw and marinated chicken meat.
Mudalal S; Lorenzi M; Soglia F; Cavani C; Petracci M
Animal; 2015 Apr; 9(4):728-34. PubMed ID: 25500004
[TBL] [Abstract][Full Text] [Related]
8. Effect of marination and microwave heating on the quality of Semimembranosus and Semitendinosus muscles from Friesian mature cows.
Pérez-Juan M; Kondjoyan A; Picouet P; Realini CE
Meat Sci; 2012 Oct; 92(2):107-14. PubMed ID: 22578362
[TBL] [Abstract][Full Text] [Related]
9. Modulation of Maillard reaction and protein aggregation in bovine meat following exposure to microwave heating and possible impact on digestive processes: An FTIR spectroscopy study.
Calabrò E; Magazù S
Electromagn Biol Med; 2020 Apr; 39(2):129-138. PubMed ID: 32142387
[TBL] [Abstract][Full Text] [Related]
10. Effect of plant extracts on physicochemical properties of chicken breast meat cooked using conventional electric oven or microwave.
Rababah TM; Ereifej KI; Al-Mahasneh MA; Al-Rababah MA
Poult Sci; 2006 Jan; 85(1):148-54. PubMed ID: 16493959
[TBL] [Abstract][Full Text] [Related]
11. Comparison between microwave and traditional water bath cooking on saltiness perception, water distribution and microstructure of grass crap meat.
Wang X; Muhoza B; Wang X; Feng T; Xia S; Zhang X
Food Res Int; 2019 Nov; 125():108521. PubMed ID: 31554080
[TBL] [Abstract][Full Text] [Related]
12. Terminal temperature dominates the gel quality of chicken meat paste: An emphasis on multiple heating-cooling regimes.
Zhao Z; Zhang H; Zhao X; Xu X
Food Chem; 2023 Aug; 418():135997. PubMed ID: 37004316
[TBL] [Abstract][Full Text] [Related]
13. Combined effects of sous-vide cooking conditions on meat and sensory quality characteristics of chicken breast meat.
Park CH; Lee B; Oh E; Kim YS; Choi YM
Poult Sci; 2020 Jun; 99(6):3286-3291. PubMed ID: 32475464
[TBL] [Abstract][Full Text] [Related]
14. Survival of Listeria spp. on raw whole chickens cooked in microwave ovens.
Farber JM; D'Aoust JY; Diotte M; Sewell A; Daley E
J Food Prot; 1998 Nov; 61(11):1465-9. PubMed ID: 9829186
[TBL] [Abstract][Full Text] [Related]
15. A comprehensive study of sous-vide cooked Korat chicken breast processed by various conditions: texture, compositional/structural changes, and consumer acceptance.
Pongsetkul J; Saengsuk N; Siriwong S; Thumanu K; Yongsawatdigul J; Benjakul S
Poult Sci; 2024 Apr; 103(4):103495. PubMed ID: 38354473
[TBL] [Abstract][Full Text] [Related]
16. Flavor and texture characteristics of microwave-cooked Kung Pao Chicken by different heat conduction effects and further aroma improvement with moderate enzymatic hydrolyzed chicken fat.
Cui H; Liu D; Xia X; Yu J; Hayat K; Zhang X; Ho CT
Food Funct; 2021 Mar; 12(4):1547-1557. PubMed ID: 33449984
[TBL] [Abstract][Full Text] [Related]
17. Dynamic changes of tenderness, moisture and protein in marinated chicken: the effect of different steaming temperatures.
Zhang J; Du D; Xu Y; Wang Z; Cai K; Zeng Q; Zhou H; Xu B
J Sci Food Agric; 2024 May; ():. PubMed ID: 38767345
[TBL] [Abstract][Full Text] [Related]
18. Effect of cooking method on carnosine and its homologues, pentosidine and thiobarbituric acid-reactive substance contents in beef and turkey meat.
Peiretti PG; Medana C; Visentin S; Dal Bello F; Meineri G
Food Chem; 2012 May; 132(1):80-5. PubMed ID: 26434266
[TBL] [Abstract][Full Text] [Related]
19. Quality changes in chicken livers during cooking.
Qu Z; Tang J; Sablani SS; Ross CF; Sankaran S; Shah DH
Poult Sci; 2021 Sep; 100(9):101316. PubMed ID: 34329987
[TBL] [Abstract][Full Text] [Related]
20. Influence of Cooking, Storage Period, and Re-heating on Production of Cholesterol Oxides in Chicken Meat.
Choe J; Min JS; Lee SO; Khan MI; Yim DG; Lee M; Jo C
Korean J Food Sci Anim Resour; 2018 Jul; 38(3):433-441. PubMed ID: 30018488
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]