Results 101 to 110 of about 590 (165)

Optimizing Protein Profile, Flavor, Digestibility, and Microstructure: The Impact of Preheating and Reheating in Stir-Fried Chicken. [PDF]

Foods
Akhtar KH, Gao Z, Zhang Z, Sun X, Yu Y, Ma J, Zhang D, Wang Z.   +7 more
europepmc   +1 more source

Inhibitory effects of honey-containing marinades on the production of heterocyclic amines (HCAs) in grilled meat: a review. [PDF]

J Food Sci Technol
Santharaguru S, Yusri AS, Sarbon NM, Ismail-Fitry MR, Sarbon NM.   +4 more
europepmc   +1 more source

Effects of cooking conditions on the physicochemical and sensory characteristics of dry- and wet-aged beef. [PDF]

Anim Biosci, 2021
Lee D, Lee HJ, Yoon JW, Ryu M, Jo C.
europepmc   +1 more source

Effect of familiarity, brand loyalty and food neophobicity on food acceptance: A case study of instant noodles with consumers in Seoul, Beijing, and Shanghai. [PDF]

Curr Res Food Sci
Xiao K, Chung SJ, Wong R, Lee B, Kim H, Zhu B.   +5 more
europepmc   +1 more source

Influence of Cook Method and Degree of Doneness on Aromatic Volatiles in Flap and Skirt Steaks

Meat and Muscle Biology, 2018
C. A. Pena, H. L. Laird, M. L. Bamsey, R. K. Miller, D. Gredell, D. Woerner, C. R. Kerth   +6 more
openaire   +1 more source

Adapting Sensory Analysis to the Pandemic Era: Exploring "Remote Home Tasting" of Sous-Vide Chicken Breast for Research Continuity. [PDF]

Foods
Masino F, Montevecchi G, Antonelli A, Fiego DPL, Fava P, Foligni R, Pulvirenti A.   +6 more
europepmc   +1 more source

Determination of 16 European Priority Polycyclic Aromatic Hydrocarbons in Doner Kebab Varieties Cooked Under Different Heating Sources. [PDF]

Foods
Akkaya E, Colak H, Hampikyan H, Cakmak Sancar B, Akhan M, Engin AS, Cetin O, Bingol EB.   +7 more
europepmc   +1 more source

Assessing food safety practices and foodborne illness risk factors in Brazilian households. [PDF]

PLoS One
Fernandes Viana GG, Arruda AG, Marques Rossi GA.   +2 more
europepmc   +1 more source

Evaluation of the changes in composition of pork chops during cooking. [PDF]

Transl Anim Sci, 2020
Gaffield KN, Schunke ED, Lowell JE, Dilger AC, Harsh BN.   +4 more
europepmc   +1 more source

Quality Characteristics and Storage Stability of Frying Steak Utilizing Wax-Based Korean Pine Seed Oil. [PDF]

Foods
Wang P, Wang J, Fan Y, Zhang N, Guo Q.
europepmc   +1 more source