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Journal Abstract Search

130 related items for PubMed ID: 37099953

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  • 26. Effect of two-stage heating treatment on physicochemical properties of shrimp (Penaeus vannamei) meat.
    Yang C, Zhou X, Huang T, Song X, Jia R, Wei H, Yang W.
    J Sci Food Agric; 2023 Mar 15; 103(4):2098-2105. PubMed ID: 36370130
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  • 27. [Christmas article: The importance of the vacuum system for optimal sous vide cooking of roast pork - a randomized Christmas study].
    Entin JM.
    Ugeskr Laeger; 2022 Dec 12; 184(50):. PubMed ID: 36510808
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  • 29. Physicochemical properties of pork loin marinated in kefir, yoghurt or buttermilk and cooked sous vide.
    Latoch A, Libera J, Stasiak DM.
    Acta Sci Pol Technol Aliment; 2019 Dec 12; 18(2):163-171. PubMed ID: 31256544
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  • 31. Quality factors in beef, pork, and lamb cooked by microwaves.
    Korschgen BM, Baldwin RE, Snider S.
    J Am Diet Assoc; 1976 Dec 12; 69(6):635-40. PubMed ID: 1033217
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  • 34. Effect of different cooking times on the fat flavor compounds of pork belly.
    Bi J, Li Y, Yang Z, Lin Z, Chen F, Liu S, Li C.
    J Food Biochem; 2022 Aug 12; 46(8):e14184. PubMed ID: 35403722
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  • 35. Influence of induction cooking on the flavor of fat cover of braised pork belly.
    Da D, Nian Y, Zou B, Zhao D, Zhang Z, Li C.
    J Food Sci; 2021 May 12; 86(5):1997-2010. PubMed ID: 33884626
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  • 36. Effect of high pressure and salt on pork meat quality and microstructure.
    Duranton F, Simonin H, Chéret R, Guillou S, de Lamballerie M.
    J Food Sci; 2012 Aug 12; 77(8):E188-94. PubMed ID: 22860583
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  • 40. Microwave heating and conduction heating pork belly: Non-volatile compounds and their correlation with taste characteristics, heat transfer modes, and matrix microstructure.
    Wang X, Feng T, Wang X, Xia S, Yu J, Zhang X.
    Meat Sci; 2022 Oct 12; 192():108899. PubMed ID: 35797849
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