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Journal of Texture Studies
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October 26, 2017
Possibilities for developing texture-modified beef steaks suitable for older consumers using fruit-derived proteolytic enzymes
Cristina Botinestean, Carolina Gomez, Yingqun Nian, et al.
Food Chemistry
|
October 31, 2020
Characterising the sensory quality and volatile aroma profile of clean-label sucrose reduced sponge cakes
E C Garvey, M G O'Sullivan, J P Kerry, et al.
Foods (Basel, Switzerland)
|
April 27, 2024
Incorporation of Sea Spaghetti (<i>Himanthalia elongata</i>) in Low-Salt Beef Patties: Effect on Sensory Profile and Consumer Hedonic and Emotional Response
Artur Głuchowski, Emily Crofton, Elena S Inguglia, et al.
Meat Science
|
June 1, 2017
Ultrasonic-assisted incorporation of nano-encapsulated omega-3 fatty acids to enhance the fatty acid profile of pork meat
K Shikha Ojha, Camila A Perussello, Carlos Álvarez García, et al.
International Journal of Biological Macromolecules
|
May 19, 2024
Pectin/sodium alginate-based active film integrated with microcrystalline cellulose and geraniol for food packaging applications
Monjurul Hoque, Ramesh P Babu, Ciara McDonagh, et al.
Meat Science
|
November 9, 2011
Distribution of α-tocopherol in beef muscles following dietary α-tocopheryl acetate supplementation
A Lynch, J P Kerry, M G O'Sullivan, et al.
Journal of Texture Studies
|
July 12, 2019
Optimization of textural and technological parameters using response surface methodology for the development of beef products for older consumers
Cristina Botinestean, Mohammad Hossain, Anne M Mullen, et al.
Meat Science
|
November 9, 2011
Use of oxygen sensors to non-destructively measure the oxygen content in modified atmosphere and vacuum packed beef: impact of oxygen content on lipid oxidation
M Smiddy, M Fitzgerald, J P Kerry, et al.
Meat Science
|
November 9, 2011
Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties
T L M C Carthy, J P Kerry, J F Kerry, et al.
Meat Science
|
December 3, 2014
Influence of level and duration of feeding polysaccharide (laminarin and fucoidan) extracts from brown seaweed (Laminaria digitata) on quality indices of fresh pork
N C Moroney, M N O'Grady, R C Robertson, et al.
Page
of 22
Search research articles
Search
Showing results (161-170 of 215) with videos related to
Sort By:
Page
of 22
Journal of Texture Studies
|
October 26, 2017
Possibilities for developing texture-modified beef steaks suitable for older consumers using fruit-derived proteolytic enzymes
Cristina Botinestean, Carolina Gomez, Yingqun Nian, et al.
Food Chemistry
|
October 31, 2020
Characterising the sensory quality and volatile aroma profile of clean-label sucrose reduced sponge cakes
E C Garvey, M G O'Sullivan, J P Kerry, et al.
Foods (Basel, Switzerland)
|
April 27, 2024
Incorporation of Sea Spaghetti (<i>Himanthalia elongata</i>) in Low-Salt Beef Patties: Effect on Sensory Profile and Consumer Hedonic and Emotional Response
Artur Głuchowski, Emily Crofton, Elena S Inguglia, et al.
Meat Science
|
June 1, 2017
Ultrasonic-assisted incorporation of nano-encapsulated omega-3 fatty acids to enhance the fatty acid profile of pork meat
K Shikha Ojha, Camila A Perussello, Carlos Álvarez García, et al.
International Journal of Biological Macromolecules
|
May 19, 2024
Pectin/sodium alginate-based active film integrated with microcrystalline cellulose and geraniol for food packaging applications
Monjurul Hoque, Ramesh P Babu, Ciara McDonagh, et al.
Meat Science
|
November 9, 2011
Distribution of α-tocopherol in beef muscles following dietary α-tocopheryl acetate supplementation
A Lynch, J P Kerry, M G O'Sullivan, et al.
Journal of Texture Studies
|
July 12, 2019
Optimization of textural and technological parameters using response surface methodology for the development of beef products for older consumers
Cristina Botinestean, Mohammad Hossain, Anne M Mullen, et al.
Meat Science
|
November 9, 2011
Use of oxygen sensors to non-destructively measure the oxygen content in modified atmosphere and vacuum packed beef: impact of oxygen content on lipid oxidation
M Smiddy, M Fitzgerald, J P Kerry, et al.
Meat Science
|
November 9, 2011
Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties
T L M C Carthy, J P Kerry, J F Kerry, et al.
Meat Science
|
December 3, 2014
Influence of level and duration of feeding polysaccharide (laminarin and fucoidan) extracts from brown seaweed (Laminaria digitata) on quality indices of fresh pork
N C Moroney, M N O'Grady, R C Robertson, et al.
Page
of 22