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For: Tribuzi G, Schmidt F, Laurindo J. Operational diagrams for salting-marination processes and quality of cooked mussels. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.06.048] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/16/2022]
Number Cited by Other Article(s)
1
Sabzi F, Varidi MJ, Varidi M, Asnaashari M. Effect of verjuice (Vitis vinifera L.) on physicochemical and textural properties of beef M. biceps femoris. Food Sci Nutr 2024;12:5497-5517. [PMID: 39139932 PMCID: PMC11317659 DOI: 10.1002/fsn3.4192] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2023] [Revised: 03/17/2024] [Accepted: 04/13/2024] [Indexed: 08/15/2024]  Open
2
Kontominas MG, Badeka AV, Kosma IS, Nathanailides CI. Innovative Seafood Preservation Technologies: Recent Developments. Animals (Basel) 2021;11:E92. [PMID: 33418992 PMCID: PMC7825328 DOI: 10.3390/ani11010092] [Citation(s) in RCA: 21] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2020] [Revised: 12/31/2020] [Accepted: 01/02/2021] [Indexed: 11/16/2022]  Open
3
Lorenzo RA, Tomac A, Tapella F, Yeannes MI, Romero MC. Biochemical and quality parameters of southern king crab meat after transport simulation and re-immersion. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107480] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
4
Jimenez Lugo R, Paola Agustinelli S, Isabel Yeannes M, Czerner M. Cold smoking of Lebranche mullet (Mugil liza): Physicochemical, sensory, and microbiological evaluation. FOOD SCI TECHNOL INT 2020;27:289-300. [PMID: 32854541 DOI: 10.1177/1082013220951674] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
5
Koop BL, Cargnin MA, Fidler F, Ribeiro DHB, Campos CEM, Soares LS, Monteiro AR. Vacuum curcumin infusion in cooked oysters ( Crassostrea gigas ) to increase their shelf life. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13234] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
6
Bampi M, Domschke N, Schmidt F, Laurindo J. Influence of vacuum application, acid addition and partial replacement of NaCl by KCl on the mass transfer during salting of beef cuts. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.07.009] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
7
TRIBUZI G, ARAGÃO GMFD, LAURINDO JB. Processing of chopped mussel meat in retort pouch. FOOD SCIENCE AND TECHNOLOGY 2015. [DOI: 10.1590/1678-457x.6698] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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