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1.

Effect of different temperature-time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins.

Roldán M, Antequera T, Martín A, Mayoral AI, Ruiz J.

Meat Sci. 2013 Mar;93(3):572-8. doi: 10.1016/j.meatsci.2012.11.014. Epub 2012 Nov 16.

PMID:
23273466
2.

Physico-chemical, textural and structural characteristics of sous-vide cooked pork cheeks as affected by vacuum, cooking temperature, and cooking time.

Sánchez Del Pulgar J, Gázquez A, Ruiz-Carrascal J.

Meat Sci. 2012 Mar;90(3):828-35. doi: 10.1016/j.meatsci.2011.11.024. Epub 2011 Nov 18.

PMID:
22154568
3.

Effect of added phosphate and type of cooking method on physico-chemical and sensory features of cooked lamb loins.

Roldán M, Antequera T, Pérez-Palacios T, Ruiz J.

Meat Sci. 2014 May;97(1):69-75. doi: 10.1016/j.meatsci.2014.01.012. Epub 2014 Jan 26.

PMID:
24530991
4.

Effect of different temperature-time combinations on lipid and protein oxidation of sous-vide cooked lamb loins.

Roldan M, Antequera T, Armenteros M, Ruiz J.

Food Chem. 2014 Apr 15;149:129-36. doi: 10.1016/j.foodchem.2013.10.079. Epub 2013 Oct 26.

PMID:
24295686
5.

Volatile compound profile of sous-vide cooked lamb loins at different temperature-time combinations.

Roldán M, Ruiz J, Del Pulgar JS, Pérez-Palacios T, Antequera T.

Meat Sci. 2015 Feb;100:52-7. doi: 10.1016/j.meatsci.2014.09.010. Epub 2014 Sep 28.

PMID:
25306511
6.

Physicochemical and microbiological changes during the refrigerated storage of lamb loins sous-vide cooked at different combinations of time and temperature.

Roldán M, Antequera T, Hernández A, Ruiz J.

Food Sci Technol Int. 2014 Sep 23. pii: 1082013214552861. [Epub ahead of print]

PMID:
25249562
7.

Advanced glycation end products, physico-chemical and sensory characteristics of cooked lamb loins affected by cooking method and addition of flavour precursors.

Roldan M, Loebner J, Degen J, Henle T, Antequera T, Ruiz-Carrascal J.

Food Chem. 2015 Feb 1;168:487-95. doi: 10.1016/j.foodchem.2014.07.100. Epub 2014 Jul 30.

PMID:
25172739
8.

Spoilage of sous vide cooked salmon (Salmo salar) stored under refrigeration.

Díaz P, Garrido MD, Bañón S.

Food Sci Technol Int. 2011 Feb;17(1):31-7. doi: 10.1177/1082013210368744. Epub 2010 Dec 20.

PMID:
21364043
9.

Volatile compounds profile of sous-vide cooked pork cheeks as affected by cooking conditions (vacuum packaging, temperature and time).

del Pulgar JS, Roldan M, Ruiz-Carrascal J.

Molecules. 2013 Oct 10;18(10):12538-47. doi: 10.3390/molecules181012538.

10.

Effect of different air/steam convection cooking methods on turkey breast meat: physical characterization, water status and sensory properties.

Mora B, Curti E, Vittadini E, Barbanti D.

Meat Sci. 2011 Jul;88(3):489-97. doi: 10.1016/j.meatsci.2011.01.033. Epub 2011 Feb 26.

PMID:
21356579
11.

Inactivation of Escherichia coli O157:H7 in moisture-enhanced nonintact beef by pan-broiling or roasting with various cooking appliances set at different temperatures.

Shen C, Geornaras I, Belk KE, Smith GC, Sofos JN.

J Food Sci. 2011 Jan-Feb;76(1):M64-71. doi: 10.1111/j.1750-3841.2010.01882.x. Epub 2010 Nov 4.

PMID:
21535695
12.

Effect of prolonged heat treatment from 48 °C to 63 °C on toughness, cooking loss and color of pork.

Christensen L, Ertbjerg P, Aaslyng MD, Christensen M.

Meat Sci. 2011 Jun;88(2):280-5. doi: 10.1016/j.meatsci.2010.12.035. Epub 2011 Jan 9.

PMID:
21256682
13.
14.

Effect of salt addition on sous vide cooked whole beef muscles from Argentina.

Vaudagna SR, Pazos AA, Guidi SM, Sanchez G, Carp DJ, Gonzalez CB.

Meat Sci. 2008 Jul;79(3):470-82. doi: 10.1016/j.meatsci.2007.11.001. Epub 2007 Nov 17.

PMID:
22062908
15.

Colour and sarcoplasmic protein evaluation of pork following water bath and ohmic cooking.

Dai Y, Miao J, Yuan SZ, Liu Y, Li XM, Dai RT.

Meat Sci. 2013 Apr;93(4):898-905. doi: 10.1016/j.meatsci.2012.11.044. Epub 2012 Nov 28.

PMID:
23333584
16.

Quality evaluation of cook-chilled chicory stems (Cichorium intybus L., Catalogna group) by conventional and sous vide cooking methods.

Renna M, Gonnella M, Giannino D, Santamaria P.

J Sci Food Agric. 2014 Mar 15;94(4):656-65. doi: 10.1002/jsfa.6302. Epub 2013 Aug 2.

PMID:
23847094
17.

Cookery method and end-point temperature can affect the Warner-Bratzler shear force, cooking loss, and internal cooked color of beef longissimus steaks.

Yancey JW, Wharton MD, Apple JK.

Meat Sci. 2011 May;88(1):1-7. doi: 10.1016/j.meatsci.2010.11.020. Epub 2010 Nov 27.

PMID:
21185659
18.

Temperature and time effects on mutagen production in cooked lamb meat.

Sflomos C, Papadopoulou R, Athanasiou K.

Mutagenesis. 1989 May;4(3):228-9.

PMID:
2659940
19.

Effectiveness of two cooking systems in destroying Escherichia coli O157:H7 and Listeria monocytogenes in ground beef patties.

D'Sa EM, Harrison MA, Williams SE, Broccoli MH.

J Food Prot. 2000 Jul;63(7):894-9.

PMID:
10914656
20.

Postcooking temperature changes in beef patties.

Berry BW, Bigner-George ME.

J Food Prot. 2001 Sep;64(9):1405-11.

PMID:
11563519
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