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Sunflower oil organogels and organogel-in-water emulsions (part II): Implementation in frankfurter sausages

Food science & technology, 2016-11, Vol.73, p.351-356

2016

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Evaluation of bigel systems as potential substitutes to partially replace pork backfat in semi-dry sausages

Meat science, 2024-02, Vol.208, p.109392-109392, Article 109392

2024

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On the structural and mechanical properties of mixed coconut and olive oil oleogels and bigels

International journal of biological macromolecules, 2024-05, Vol.268 (Pt 2), p.131942-131942, Article 131942

2024

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Efficacies of soy sauce and wine base marinades for controlling spoilage of raw beef

Food microbiology, 2011-02, Vol.28 (1), p.158-163

2011

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Use of marination for controlling Salmonella enterica and Listeria monocytogenes in raw beef

Food microbiology, 2013-12, Vol.36 (2), p.248-253

2013

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Effect of freeze-dried leek powder (FDLP) and nitrite level on processing and quality characteristics of fermented sausages

Meat science, 2011-02, Vol.87 (2), p.140-145

2011

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Effect of the ripening time under vacuum and packaging film permeability on processing and quality characteristics of low-fat fermented sausages

Meat science, 2009-12, Vol.83 (4), p.589-598

2009

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Sunflower oil organogels and organogel-in-water emulsions (part I): Microstructure and mechanical properties

Food science & technology, 2016-11, Vol.73, p.153-161

2016

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Crystalline microstructure and physicochemical properties of olive oil oleogels formulated with monoglycerides and phytosterols

Food science & technology, 2022-01, Vol.154, p.112815, Article 112815

2022

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Combined Hurdle Effects of Process Parameters on Biochemical, Microbiological and Sensory Attributes of Trout Fillets

Journal of food processing and preservation, 2014-02, Vol.38 (1), p.466-476

2014

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Modified fermented sausages with olive oil oleogel and NaCl–KCl substitution for improved nutritional quality

Food science & technology, 2022-03, Vol.158, p.113172, Article 113172

2022

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Physicochemical properties and microstructure of bigels formed with gelatin and κ-carrageenan hydrogels and monoglycerides in olive oil oleogels

Food hydrocolloids, 2023-07, Vol.140, p.108636, Article 108636

2023

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Impact of physical and chemical pretreatments on texture of octopus (Eledone moschata)

Journal of food science, 2004-09, Vol.69 (7), p.264-267

Katsanidis, E

2004

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Effects of postexsanguination vascular infusion of cattle with a solution of saccharides, sodium chloride, and phosphates or with calcium chloride on quality and sensory traits of steaks and ground beef

Journal of animal science, 2003-01, Vol.81 (1), p.156

2003

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Novel HPLC analysis of tocopherols, tocotrienols, and cholesterol in tissue

Free radical biology & medicine, 1999-12, Vol.27 (11), p.1137-1140

1999

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Combined Hurdle Effects of Process Parameters on Biochemical, Microbiological and Sensory Attributes of Trout Fillets: Effects of Combined Hurdles on Trout Fillets

Journal of food processing and preservation, 2014-02, Vol.38 (1), p.466-476

2014

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Effects of vascular infusion with a solution of saccharides, sodium chloride, and phosphates with or without vitamin C on carcass traits, Warner-Bratzler shear force, flavor-profile, and descriptive-attribute characteristics of steaks and ground beef from Charolais cattle

Meat science, 2002-04, Vol.60 (4), p.341-347

2002

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Effects of vascular infusion with a solution of saccharides; sodium chloride; phosphates; and vitamins C, E, or both on carcass traits, Warner-Bratzler shear force, and palatability traits of steaks and ground beef

Journal of animal science, 2002-07, Vol.80 (7), p.1904

2002

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Effects of postexsanguination vascular infusion of cattle with a solution of saccharides, sodium chloride, phosphates, and vitamins C, E, or C+E on meat display-color stability

Journal of animal science, 2001-10, Vol.79 (10), p.2619

2001

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Vascular Infusion as a Means to Improve the Antioxidant–Prooxidant Balance of Beef

Journal of food science, 2003-05, Vol.68 (4), p.1149-1154

2003

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Solubilized Cellulose and Dehydrated Potato Extract in Cooked, Low-fat Comminuted Beef

Journal of food science, 2001-06, Vol.66 (5), p.758-761

2001

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Mass transfer kinetics during osmotic preconcentration aiming at minimal solid uptake

Journal of food engineering, 1995, Vol.25 (2), p.151-166

1995

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Sorption changes induced by osmotic preconcentration of apple slices in different osmotic media

Journal of food science, 1995-03, Vol.60 (2), p.348-350

1995

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Effects of vascular infusion with a solution of saccharides, sodium chloride, and phosphates with or without vitamin C on carcass traits, Warner–Bratzler shear force, flavor-profile, and descriptive-attribute characteristics of steaks and ground beef from Charolais cattle ☆ ☆ Contribution no. 01-180-J from the Kansas Agricultural Experiment Station

Meat science, 2002, Vol.60 (4), p.341-347

2002

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Effects of vascular infusion with a solution of saccharides; sodium chloride; phosphates; and vitamins C, E, or both on carcass traits, Warner-Bratzlershear force, and palatability traits of steaks and ground beef1

Journal of animal science, 2002-07, Vol.80 (7), p.1904-1910

2002

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Sunflower oil organogels and organogel-in-water emulsions (part II): Implementation in frankfurter sausages

Evaluation of bigel systems as potential substitutes to partially replace pork backfat in semi-dry sausages

On the structural and mechanical properties of mixed coconut and olive oil oleogels and bigels

Efficacies of soy sauce and wine base marinades for controlling spoilage of raw beef

Use of marination for controlling Salmonella enterica and Listeria monocytogenes in raw beef

Effect of freeze-dried leek powder (FDLP) and nitrite level on processing and quality characteristics of fermented sausages

Effect of the ripening time under vacuum and packaging film permeability on processing and quality characteristics of low-fat fermented sausages

Sunflower oil organogels and organogel-in-water emulsions (part I): Microstructure and mechanical properties

Crystalline microstructure and physicochemical properties of olive oil oleogels formulated with monoglycerides and phytosterols

Combined Hurdle Effects of Process Parameters on Biochemical, Microbiological and Sensory Attributes of Trout Fillets

Modified fermented sausages with olive oil oleogel and NaCl–KCl substitution for improved nutritional quality

Physicochemical properties and microstructure of bigels formed with gelatin and κ-carrageenan hydrogels and monoglycerides in olive oil oleogels

Impact of physical and chemical pretreatments on texture of octopus (Eledone moschata)

Effects of postexsanguination vascular infusion of cattle with a solution of saccharides, sodium chloride, and phosphates or with calcium chloride on quality and sensory traits of steaks and ground beef

Novel HPLC analysis of tocopherols, tocotrienols, and cholesterol in tissue

Combined Hurdle Effects of Process Parameters on Biochemical, Microbiological and Sensory Attributes of Trout Fillets: Effects of Combined Hurdles on Trout Fillets

Effects of vascular infusion with a solution of saccharides, sodium chloride, and phosphates with or without vitamin C on carcass traits, Warner-Bratzler shear force, flavor-profile, and descriptive-attribute characteristics of steaks and ground beef from Charolais cattle

Effects of vascular infusion with a solution of saccharides; sodium chloride; phosphates; and vitamins C, E, or both on carcass traits, Warner-Bratzler shear force, and palatability traits of steaks and ground beef

Effects of postexsanguination vascular infusion of cattle with a solution of saccharides, sodium chloride, phosphates, and vitamins C, E, or C+E on meat display-color stability

Vascular Infusion as a Means to Improve the Antioxidant–Prooxidant Balance of Beef

Solubilized Cellulose and Dehydrated Potato Extract in Cooked, Low-fat Comminuted Beef

Mass transfer kinetics during osmotic preconcentration aiming at minimal solid uptake

Sorption changes induced by osmotic preconcentration of apple slices in different osmotic media

Effects of vascular infusion with a solution of saccharides; sodium chloride; phosphates; and vitamins C, E, or both on carcass traits, Warner-Bratzlershear force, and palatability traits of steaks and ground beef1

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