144 related articles for article (PubMed ID: 38680802)
21. 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]
22. Changes provoked by altitudes and cooking methods in physicochemical properties, volatile profile, and sensory characteristics of yak meat.
Zhu X; Yang C; Song Y; Qiang Y; Han D; Zhang C
Food Chem X; 2023 Dec; 20():101019. PubMed ID: 38144763
[TBL] [Abstract][Full Text] [Related]
23. Marinated oven-grilled beef entrecôte meat from a bovine farm: Evaluation of resultant physicochemical and organoleptic attributes.
Okpala COR; Juchniewicz S; Leicht K; Korzeniowska M; Guiné RPF
PeerJ; 2023; 11():e15116. PubMed ID: 36945361
[TBL] [Abstract][Full Text] [Related]
24. Impact of various types of heat processing on the energy and nutritional values of goose breast meat.
Goluch Z; Barbara K; Haraf G; Wołoszyn J; Okruszek A; Wereńska M
Poult Sci; 2021 Nov; 100(11):101473. PubMed ID: 34607154
[TBL] [Abstract][Full Text] [Related]
25. 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]
26. Comparative study on the effects of sous-vide, microwave cooking, and stewing on functional properties and sensory quality of goose meat.
Wereńska M
Poult Sci; 2023 Nov; 102(11):103064. PubMed ID: 37722278
[TBL] [Abstract][Full Text] [Related]
27. Differences in textural properties of cooked caponized and broiler chicken breast meat.
U-Chupaj J; Malila Y; Gamonpilas C; Kijroongrojana K; Petracci M; Benjakul S; Visessanguan W
Poult Sci; 2017 Jul; 96(7):2491-2500. PubMed ID: 28339836
[TBL] [Abstract][Full Text] [Related]
28. Fatty acid profile and health lipid indicies of goose meat in relation to various types of heat treatment.
Wereńska M; Haraf G; Wołoszyn J; Goluch Z; Okruszek A; Teleszko M
Poult Sci; 2021 Aug; 100(8):101237. PubMed ID: 34198099
[TBL] [Abstract][Full Text] [Related]
29. Muscle yields and physical meat quality characteristics of hot- vs. cold-deboned ostrich (Struthio camelus) meat.
Hoffman LC; Pretorius K; Gouws PA; Marais J; Needham T
Meat Sci; 2022 May; 187():108770. PubMed ID: 35183846
[TBL] [Abstract][Full Text] [Related]
30. Thermal processing implications on the digestibility of meat, fish and seafood proteins.
Bhat ZF; Morton JD; Bekhit AEA; Kumar S; Bhat HF
Compr Rev Food Sci Food Saf; 2021 Sep; 20(5):4511-4548. PubMed ID: 34350699
[TBL] [Abstract][Full Text] [Related]
31. Influence of Different Cooking Methods on Fillet Steak Physicochemical Characteristics.
Borela VL; de Alencar ER; Mendonça MA; Han H; Raposo A; Ariza-Montes A; Araya-Castillo L; Zandonadi RP
Int J Environ Res Public Health; 2022 Jan; 19(1):. PubMed ID: 35010860
[TBL] [Abstract][Full Text] [Related]
32. Effect of different cooking methods on nutritional value and antioxidant activity of cultivated mushrooms.
Roncero-Ramos I; Mendiola-Lanao M; Pérez-Clavijo M; Delgado-Andrade C
Int J Food Sci Nutr; 2017 May; 68(3):287-297. PubMed ID: 27760471
[TBL] [Abstract][Full Text] [Related]
33. 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]
34. Survival of Salmonella Typhimurium in poultry-based meat preparations during grilling, frying and baking.
Roccato A; Uyttendaele M; Cibin V; Barrucci F; Cappa V; Zavagnin P; Longo A; Ricci A
Int J Food Microbiol; 2015 Mar; 197():1-8. PubMed ID: 25540842
[TBL] [Abstract][Full Text] [Related]
35. Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat.
Domínguez R; Gómez M; Fonseca S; Lorenzo JM
Meat Sci; 2014 Jun; 97(2):223-30. PubMed ID: 24583332
[TBL] [Abstract][Full Text] [Related]
36. Microbiological studies on hamburgers.
Tamminga SK; Beumer RR; Kampelmacher EH
J Hyg (Lond); 1982 Feb; 88(1):125-42. PubMed ID: 6276464
[TBL] [Abstract][Full Text] [Related]
37. Cooking loss in retail beef cuts: The effect of muscle type, sex, ageing, pH, salt and cooking method.
Macharáčková B; Bogdanovičová K; Ježek F; Bednář J; Haruštiaková D; Kameník J
Meat Sci; 2021 Jan; 171():108270. PubMed ID: 32853886
[TBL] [Abstract][Full Text] [Related]
38. Advanced Red Meat Cooking Technologies and Their Effect on Engineering and Quality Properties: A Review.
Alfaifi BM; Al-Ghamdi S; Othman MB; Hobani AI; Suliman GM
Foods; 2023 Jun; 12(13):. PubMed ID: 37444300
[TBL] [Abstract][Full Text] [Related]
39. The impact of Qodume Shirazi seed mucilage-based edible coating containing lavender essential oil on the quality enhancement and shelf life improvement of fresh ostrich meat: An experimental and modeling study.
Heydari S; Jooyandeh H; Alizadeh Behbahani B; Noshad M
Food Sci Nutr; 2020 Dec; 8(12):6497-6512. PubMed ID: 33312535
[TBL] [Abstract][Full Text] [Related]
40. Impact of different cooking methods on polycyclic aromatic hydrocarbons in rabbit meat.
Siddique R; Zahoor AF; Ahmad H; Zahid FM; Karrar E
Food Sci Nutr; 2021 Jun; 9(6):3219-3227. PubMed ID: 34136186
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]