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| Structure, sensory and nutritional aspects of soluble-fibre inclusion in processed food products | | Food hydrocolloids |
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| Optimization of a 12-Hour TaqMan PCR-Based Method for Detection of Salmonella Bacteria in Meat | | Applied and environmental microbiology AEM |
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| Characterization and evaluation of the spoilage potential of Lactococcus piscium isolates from modified atmosphere packaged meat | | International journal of food microbiology |
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| Temporal clustering of minced meat by RGB- and spectral imaging | | Journal of food engineering |
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| High pressure processing inactivation of listeria innocua in minced trout (oncorhynchus mykiss) | | Journal of food processing and preservation |
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| Verocytotoxigenic Escherichia coli O157 in beef and sheep abattoirs in Ireland and characterisation of isolates by Pulsed-Field Gel Electrophoresis and Multi-Locus Variable Number of Tandem Repeat Analysis | | International journal of food microbiology |
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| Survey of Belgian consumption patterns and consumer behaviour of poultry meat to provide insight in risk factors for campylobacteriosis | | Food control |
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| Phytosterol oxides content in selected thermally processed products | | European food research and technology |
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| Hydrolysis of surimi wastewater for production of transglutaminase by Enterobacter sp. C2361 and Providencia sp. C1112 | | Food chemistry |
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| Occurrence of Shiga toxin-producing E. coli (STEC) on carcasses and retail beef cuts in the marketing chain of beef in Argentina | | Meat science |
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| Fatty acid composition of minced meat, longissimus muscle and omental fat from Small East African goats finished on different levels of concentrate supplementation | | Meat science |
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| Principal component analysis (PCA) and multiple linear regression (MLR) statistical tools to evaluate the effect of E-beam irradiation on ready-to-eat food | | Journal of food composition and analysis |
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| MPN-PCR detection and antimicrobial resistance of Listeria monocytogenes isolated from raw and ready-to-eat foods in Malaysia | | Food control |
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| Effect of casein and oat flour on physicochemical and oxidative processes of cooked chicken kofta | | Journal of food processing and preservation |
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| The microbiological condition of minced pork prepared at retail stores in Athens, Greece | | Meat science |
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| Occurrence and characteristics of extended-spectrum β-lactamase (ESBL) producing Enterobacteriaceae in food producing animals, minced meat and raw milk | | BMC veterinary research |
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| Salt-stressed fresh cut leek accelerates CO2 and C2H4 production and enhances the development of quality characteristics of traditional Greek sausages during storage | | Meat science |
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| Potential of hyperspectral imaging and pattern recognition for categorization and authentication of red meat | | Innovative food science and emerging technologies |
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| Prevalence and characteristics of methicillin-resistant coagulase-negative staphylococci from livestock, chicken carcasses, bulk tank milk, minced meat, and contact persons | | BMC veterinary research |
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| A quantitative PCR assay for the detection and quantification of Shiga toxin-producing Escherichia coli (STEC) in minced beef and dairy products | | International journal of food microbiology |
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| Contribution of Fourier transform infrared (FTIR) spectroscopy data on the quantitative determination of minced pork meat spoilage | | Food research international |
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| Peroxynitrite induced discoloration of muscle foods | | Meat science |
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| RETRACTED: Estimating the diagnostic accuracy of three culture-dependent methods for the Listeria monocytogenes detection from a Bayesian perspective | | International journal of food microbiology |
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| Expression of virulence genes of listeria monocytogenes in food | | Journal of food safety |
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| Antioxidant protection of high-pressure processed minced chicken meat by industrial tomato products | | Food and bioproducts processing |
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| Dietary fibre in dogs diet: comparisons between cellulose, pectin, guar gum, and between two incorporation rates of guar gum | | Journal of animal physiology and animal nutrition |
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| Endogenous Proteases in Pacific Whiting (Merluccius productus) Muscle as A Processing Aid in Functional Fish Protein Hydrolysate Production | | Food and bioprocess technology |
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| Incorporation of minced trout (oncorhynchus mykiss) into egg-based noodles | | Journal of food processing and preservation |
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| The effects of modified atmosphere gas composition on microbiological criteria, color and oxidation values of minced beef meat | | Meat science |
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| Application of Classification and Regression Tree (CART) analysis on the microflora of minced meat for classification according to Reg. (EC) 2073/2005 | | Meat science |
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| Bayesian inference for quantifying Listeria monocytogenes prevalence and concentration in minced pork meat from presence/absence microbiological testing | | Food microbiology |
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| Effect of plant extracts on lipid oxidation during frozen storage of minced fish muscle | | International journal of food science and technology |
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| Evaluation of freshness decay of minced beef stored in high-oxygen modified atmosphere packaged at different temperatures using NIR and MIR spectroscopy | | Meat science |
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| Automated bacterial DNA isolation from food and feed samples - a biopreparedness design | | Journal of food safety |
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| Development and evaluation of DNA and RNA real-time assays for food analysis using the hilA gene of Salmonella enterica subspecies enterica | | Food microbiology |
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| Testing caffeic acid as a natural antioxidant in functional fish-fibre restructured products | | Lebensmittel-Wissenschaft |
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| Mathematical modelling of mixing of salt in minced meat by bowl-cutter | | Journal of food engineering |
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| Application of mid-infrared spectroscopy with multivariate analysis and soft independent modeling of class analogies (SIMCA) for the detection of adulterants in minced beef | | Meat science |
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| Myoglobin as marker in meat adulteration: A UPLC method for determining the presence of pork meat in raw beef burger | | Food chemistry |
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| Influence of food substrates on the development of the blowflies Calliphora vicina and Calliphora vomitoria (Diptera, Calliphoridae) | | Parasitology research |
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| Using Multispectral Imaging for Spoilage Detection of Pork Meat | | Food and bioprocess technology |
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| Effects of hydrocolloids and high-pressure-heating processing on minced fish gels | | European food research and technology |
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| Possible role for cryostabilizers in preventing protein and lipid alterations in frozen-stored minced muscle of Atlantic mackerel | | Journal of agricultural and food chemistry |
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| Sensory shelf-life predictions by survival analysis accelerated storage models | | Food quality and preference |
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| Characteristics of cytotoxic necrotizing factor and cytolethal distending toxin producing Escherichia coli strains isolated from meat samples in Northern Ireland | | Food microbiology |
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| Functional fatty fish supplemented with grape procyanidins. Antioxidant and proapoptotic properties on colon cell lines | | Journal of agricultural and food chemistry |
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| Survival of antibiotic resistant and antibiotic sensitive strains of E. coli O157 and E. coli O26 in food matrices | | International journal of food microbiology |
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| Antimicrobial resistance in Irish isolates of verocytotoxigenic Escherichia coli (E. coli)--VTEC | | International journal of food microbiology |
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| Measurement of lipid oxidation and porphyrins in high oxygen modified atmosphere and vacuum-packed minced turkey and pork meat by fluorescence spectra and images | | Meat science |
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| Investigation of inhibitory effects of several combinations of sodium salts on the growth of Listeria monocytogenes and Salmonella enterica serotype enteritidis in minced beef | | Journal of food safety |
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| A review of quantitative microbial risk assessment in the management of Escherichia coli O157:H7 on beef | | Meat science |
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| Inhibitory Effect of Known Antioxidants and of Press Juice from Herring (Clupea harengus) Light Muscle on the Generation of Free Radicals in Human Monocytes | | Journal of agricultural and food chemistry |
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| Effect of grape antioxidant dietary fibre on the prevention of lipid oxidation in minced fish: Evaluation by different methodologies | | Food chemistry |
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| Chemical equilibrium of minced turkey meat in organic acid solutions | | Meat science |
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| Proximate analysis of homogenized and minced mass of pork sausages by NIRS | | Food chemistry |
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| Storage properties of refrigerated whiting mince after mincing by three different methods | | Food chemistry |
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| Wheat fiber as a functional ingredient in restructured fish products | | Food chemistry |
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| Low-salt restructured products from striped mullet (Mugil cephalus) using microbial transglutaminase or whey protein concentrate as additives | | Food chemistry |
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| Effect of iced storage of bigeye snapper (Priacanthus tayenus) on the chemical composition, properties and acceptability of Som-fug, a fermented Thai fish mince | | Food chemistry |
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| Cysteine proteinase inhibitor from chicken plasma: Fractionation, characterization and autolysis inhibition of fish myofibrillar proteins | | Food chemistry |
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| Water distribution in smoked salmon | | Journal of the science of food and agriculture |
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| A method for characterising cook loss and water holding capacity in heat treated cod (Gadus morhua) muscle | | Journal of food engineering |
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| Screening food raw materials for the presence of the world's most frequent clinical cases of Shiga toxin-encoding Escherichia coli O26, O103, O111, O145 and O157 | | International journal of food microbiology |
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| The fate of two Listeria monocytogenes serotypes in “cig kofte” at different storage temperatures | | Meat science |
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| The combined effect of antioxidants and modified atmosphere packaging on protein and lipid oxidation in beef patties during chill storage | | Meat science |
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| Physical Study of Minced Fish Muscle with a White-Grape By-Product Added as an Ingredient | | Journal of food science |
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| Improvement of Moistness and Texture of High Omega-3 Fatty Acid Mackerel Nuggets by Inclusion of Moisture-Releasing Ingredients | | Journal of food science |
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| Thermal Gelation of Previously Cooked Minced Meat from Jonah Crab (Cancer borealis) | | Journal of food science |
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| Effect of irradiation on properties and storage stability of Som-fug produced from bigeye snapper | | Food chemistry |
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| Measurement uncertainty of the EU methods for microbiological examination of red meat | | Food microbiology |
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| Compositions, functional properties and antioxidative activity of protein hydrolysates prepared from round scad (Decapterus maruadsi) | | Food chemistry |
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| Evaluation of Occasional Nonresponse of a Washed Cod Mince Model to Hemoglobin (Hb)-Mediated Oxidation | | Journal of agricultural and food chemistry |
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| Application of PCA method for characterisation of textural properties of selected ready-to-eat meat products | | Journal of food engineering |
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| Inhibition of Hemoglobin-Mediated Oxidation of Regular and Lipid-Fortified Washed Cod Mince by a White Grape Dietary Fiber | | Journal of agricultural and food chemistry |
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| Lipid and protein deterioration during the chilled storage of minced sea salmon (Pseudopercis semifasciata) | | Journal of the science of food and agriculture |
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| Characterization of the Arcobacter contamination on Belgian pork carcasses and raw retail pork | | International journal of food microbiology |
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| Escherichia coli O26 in minced beef: Prevalence, characterization and antimicrobial resistance pattern | | International journal of food microbiology |
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| The antimicrobial effect of thyme essential oil, nisin, and their combination against Listeria monocytogenes in minced beef during refrigerated storage | | Food microbiology |
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| A comparison in the composition of recovered meat produced from beef neckbones processed using hand boning, a traditional Advanced Meat Recovery (AMR) system, and a Desinewated Minced Meat system | | Meat science |
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| Lipid and colour stability of beef from grazing heifers supplemented with sunflower oil alone or with fish oil | | Meat science |
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| Sorption isotherms of salted minced pork and of lean surface of dry-cured hams at the end of the resting period using KCl as substitute for NaCl | | Meat science |
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| Antioxidative Properties of Press Juice From Herring (Clupea harengus) Against Hemoglobin (Hb) Mediated Oxidation of Washed Cod Mince [Erratum: 2008 Mar., v. 56, no. 5, p. 1795.] | | Journal of agricultural and food chemistry |
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| Hemoglobin-Mediated Lipid Oxidation and Compositional Characteristics of Washed Fish Mince Model Systems Made from Cod (Gadus morhua), Herring (Clupea harengus), and Salmon (Salmo salar) Muscle | | Journal of agricultural and food chemistry |
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| Freshness monitoring of sea bream (Sparus aurata) with a potentiometric sensor | | Food chemistry |
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| Autolysis of Pacific White Shrimp (Litopenaeus vannamei) Meat: Characterization and the Effects of Protein Additives | | Journal of food science |
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| Waste excretion of marble goby (Oxyeleotris marmorata Bleeker) fed with different diets | | Aquaculture |
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| Hemoglobin-mediated lipid oxidation of protein isolates obtained from cod and haddock white muscle as affected by citric acid, calcium chloride and pH | | Food chemistry |
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| Effect of Milk Protein Concentrate on Lipid Oxidation and Formation of Fishy Volatiles in Herring Mince (Clupea harengus) during Frozen Storage | | Journal of agricultural and food chemistry |
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| Reduction of lipids in fish meal prepared from fish waste by a yeast Yarrowia lipolytica | | International journal of food microbiology |
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| Gelation properties of previously cooked minced meat from Jonah crab (Cancer borealis) as affected by washing treatment and salt concentration | | Food chemistry |
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| Microbial profiles of carcasses and minced meat from kangaroos processed in South Australia | | International journal of food microbiology |
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| Influence of various preservatives on the quality of minced beef under modified atmosphere at chilled storage | | Meat science |
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| Solid-phase microextraction method for the determination of volatile compounds associated to oxidation of fish muscle | | Journal of chromatography |
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| Influence of alginate and microbial transglutaminase as binding ingredients on restructured fish muscle processed at low temperature | | Journal of the science of food and agriculture |
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| Best-worst scaling: An introduction and initial comparison with monadic rating for preference elicitation with food products | | Food quality and preference |
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| Improvement of Gelling Properties of Lizardfish Mince as Influenced by Microbial Transglutaminase and Fish Freshness | | Journal of food science |
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| Tunisian Salvia officinalis L. and Schinus molle L. essential oils: Their chemical compositions and their preservative effects against Salmonella inoculated in minced beef meat | | International journal of food microbiology |
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| Biochemical and gelling properties of tilapia surimi and protein recovered using an acid-alkaline process | | Food chemistry |
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| The antimicrobial effect of thyme essential oil, nisin and their combination against Escherichia coli O157:H7 in minced beef during refrigerated storage | | Meat science |
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