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Number Cited by Other Article(s)
1
Comparing the Effects of Thyme (Zataria multiflora) and Rosemary (Rosmarinus officinalis) Essential Oils on Microbiological, Physicochemical, and Sensory Properties of Vacuum-Packaged and Refrigerated Chicken Breast. J FOOD QUALITY 2022. [DOI: 10.1155/2022/6125731] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/03/2022]  Open
2
Nacak B, Öztürk-Kerimoğlu B, Yıldız D, Çağındı Ö, Serdaroğlu M. Peanut and linseed oil emulsion gels as potential fat replacer in emulsified sausages. Meat Sci 2021;176:108464. [PMID: 33618129 DOI: 10.1016/j.meatsci.2021.108464] [Citation(s) in RCA: 39] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2020] [Revised: 02/04/2021] [Accepted: 02/09/2021] [Indexed: 01/01/2023]
3
Coorey R, Ng DSH, Jayamanne VS, Buys EM, Munyard S, Mousley CJ, Njage PMK, Dykes GA. The Impact of Cooling Rate on the Safety of Food Products as Affected by Food Containers. Compr Rev Food Sci Food Saf 2018;17:827-840. [DOI: 10.1111/1541-4337.12357] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2017] [Revised: 03/27/2018] [Accepted: 03/28/2018] [Indexed: 12/29/2022]
4
Li CH, Bland JM, Bechtel PJ. Effect of precooking and polyphosphate treatment on the quality of catfish fillets cooked in pouch in boiling water. Int J Food Sci Technol 2017. [DOI: 10.1111/ijfs.13459] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
5
Texture, Oil Adsorption and Safety of the European Style Croquettes Manufactured at Industrial Scale. FOOD ENGINEERING REVIEWS 2015. [DOI: 10.1007/s12393-015-9130-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
6
Basappa Maheswarappa N, Subbaiah V, Muthupalani M, Yamagani PK, Mohan K, Keshapaga UR, Vaikkathukattil Asokan S, Kalappurakkal RC. Antioxidant activity of carnosic acid and rosmarinic acid in raw and cooked ground chicken patties. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014;94:273-9. [PMID: 23740828 DOI: 10.1002/jsfa.6248] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/28/2013] [Revised: 05/22/2013] [Accepted: 06/05/2013] [Indexed: 06/02/2023]
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