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| Identification of pork genome in commercial meat extracts for Halal authentication by SYBR green I real-time PCR | | International journal of food science and technology |
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| Determination of volatile N-nitrosamines in meat products by microwave-assisted extraction coupled with dispersive micro solid-phase extraction and gas chromatography – Chemical ionisation mass spectrometry | | Food chemistry |
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| An enzyme sensor for the determination of total amines in dry-fermented sausages | | Journal of food engineering |
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| Use of response surface optimization for the production of biosurfactant from Rhodococcus spp. MTCC 2574 | | Bioresource technology |
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| Influence of carbon sources and C/N ratio on EPS production in anaerobic sequencing batch biofilm reactors for wastewater treatment | | Bioresource technology |
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| Characterisation of kiwifruit and asparagus enzyme extracts, and their activities toward meat proteins | | Food chemistry |
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| Reprint of: An enzyme sensor for the determination of total amines in dry-fermented sausages | | Journal of food engineering |
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| Antioxidant activity of bovine and porcine meat treated with extracts from edible lotus (Nelumbo nucifera) rhizome knot and leaf | | Meat science |
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| Spoilage-related microbiota associated with chilled beef stored in air or vacuum pack | | Food microbiology |
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| Changed dynamics in myofibrillar protein aggregation as a consequence of heating time and temperature | | Meat science |
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| Equations for spectrophotometric determination of relative concentrations of myoglobin derivatives in aqueous tuna meat extracts | | Food chemistry |
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| Optimization of process parameters for the production of tyrosine phenol lyase by Citrobacter freundii MTCC 2424 | | Bioresource technology |
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| Antioxidant effects of broccoli powder extract in goat meat nuggets | | Meat science |
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| Determination of Antioxidant Capacity of Unprocessed and Processed Food Products by Spectrophotometric Methods | | Food analytical methods |
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| Antioxidant status, colour stability and myoglobin resistance to oxidation of longissimus dorsi muscle from lambs fed a tannin-containing diet | | Food chemistry |
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| Metabolomic approach for the detection of mechanically recovered meat in food products | | Food chemistry |
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| The effect of gender on the quality of roe deer (Capreolus capreolus L.) meat | | Small ruminant research |
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| Detection of Adulteration of Meat and Meat Products with Buffalo Meat Employing Polymerase Chain Reaction Assay | | Food analytical methods |
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| Optimisation of a chromatographic procedure for determining biogenic amine concentrations in meat and meat products employing a cation-exchange column with a post-column system | | Food chemistry |
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| Mechanisms of body fat modulation by conjugated linoleic acid (CLA) | | Food research international |
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| Effect of environmental parameters on growth kinetics of Bacillus cereus (ATCC 7004) after mild heat treatment | | International journal of food microbiology |
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| New method for the analysis of heterocyclic amines in meat extracts using pressurised liquid extraction and liquid chromatography-tandem mass spectrometry | | Journal of chromatography |
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| Optimisation of microwave assisted extraction (MAE) for polycyclic aromatic hydrocarbon (PAH) determination in smoked meat | | Meat science |
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| Effect of different acids on the extraction of pepsin-solubilised collagen containing melanin from silky fowl feet | | Food chemistry |
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