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Effect of 3D printing on the structure and textural properties of processed cheese

Journal of food engineering, 2018-03, Vol.220, p.56-64

2018

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Oxygen Sensor-Based Respirometry and the Landscape of Microbial Testing Methods as Applicable to Food and Beverage Matrices

Sensors (Basel, Switzerland), 2023-05, Vol.23 (9), p.4519

2023

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A sensor‐based system for rapid on‐site testing of microbial contamination in meat samples and carcasses

Journal of applied microbiology, 2022-02, Vol.132 (2), p.1210-1220

2022

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High pressure induced changes on sarcoplasmic protein fraction and quality indicators

Meat science, 2010-05, Vol.85 (1), p.115-120

2010

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Factors Influencing the Flavour of Bovine Milk and Cheese from Grass Based versus Non-Grass Based Milk Production Systems

Foods, 2018-03, Vol.7 (3), p.37

2018

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Effect of Cold Plasma Treatment on the Packaging Properties of Biopolymer-Based Films: A Review

Applied sciences, 2022-02, Vol.12 (3), p.1346

2022

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Integrated phenotypic-genotypic approach to understand the influence of ultrasound on metabolic response of Lactobacillus sakei

PloS one, 2018-01, Vol.13 (1), p.e0191053-e0191053

2018

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Effect of marinating time and low pH on marinade performance and sensory acceptability of poultry meat

Meat science, 2010-08, Vol.85 (4), p.657-663

2010

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Effect of High-Pressure Processing on the Packaging Properties of Biopolymer-Based Films: A Review

Polymers, 2022-07, Vol.14 (15), p.3009

2022

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A Simple Sensor System for Onsite Monitoring of O2 in Vacuum-Packed Meats during the Shelf Life

Sensors (Basel, Switzerland), 2021-06, Vol.21 (13), p.4256

2021

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Seaweed polysaccharides (laminarin and fucoidan) as functional ingredients in pork meat: an evaluation of anti-oxidative potential, thermal stability and bioaccessibility

Marine drugs, 2015-04, Vol.13 (4), p.2447-2464

2015

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'Low-Salt' Bread as an Important Component of a Pragmatic Reduced-Salt Diet for Lowering Blood Pressure in Adults with Elevated Blood Pressure

Nutrients, 2019-07, Vol.11 (8), p.1725

2019

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Assessment of Performance of the Industrial Process of Bulk Vacuum Packaging of Raw Meat with Nondestructive Optical Oxygen Sensing Systems

Sensors (Basel, Switzerland), 2018-05, Vol.18 (5), p.1395

2018

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Correlating Volatile Lipid Oxidation Compounds with Consumer Sensory Data in Dairy Based Powders During Storage

Antioxidants, 2020-04, Vol.9 (4), p.338

2020

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Dietary cardoon meal modulates rumen biohydrogenation and bacterial community in lambs

Scientific reports, 2021-08, Vol.11 (1), p.16180-16180, Article 16180

2021

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Natural Anti-Microbials for Enhanced Microbial Safety and Shelf-Life of Processed Packaged Meat

Foods, 2021-07, Vol.10 (7), p.1598

2021

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A Comparative Study on the Effect of Ultrasound-Treated Apple Pomace and Coffee Silverskin Powders as Phosphate Replacers in Irish Breakfast Sausage Formulations

Foods, 2022-09, Vol.11 (18), p.2763

2022

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Addressing Clean Label Trends in Commercial Meat Processing: Strategies, Challenges and Insights from Consumer Perspectives

Foods, 2023-05, Vol.12 (10), p.2062

2023

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Assessment of black coffee temperature profiles consumed from paper-based cups and effect on affective and descriptive product sensory attributes

International journal of food science & technology, 2016-09, Vol.51 (9), p.2041-2048

2016

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Salt reduction strategies in processed meat products – A review

Trends in food science & technology, 2017-01, Vol.59, p.70-78

2017

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The Effect of Reducing Fat and Salt on the Quality and Shelf Life of Pork Sausages Containing Brown Seaweeds (Sea Spaghetti and Irish Wakame)

Applied sciences, 2024-09, Vol.14 (17), p.7811

2024

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Possibilities for developing texture‐modified beef steaks suitable for older consumers using fruit‐derived proteolytic enzymes

Journal of texture studies, 2018-06, Vol.49 (3), p.256-261

2018

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Ultrasound for Meat Processing: Effects of Salt Reduction and Storage on Meat Quality Parameters

Applied sciences, 2021-01, Vol.11 (1), p.117

2021

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Comparison of Automated Extraction Techniques for Volatile Analysis of Whole Milk Powder

Foods, 2021-09, Vol.10 (9), p.2061

2021

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Novel processing technologies and ingredient strategies for the reduction of phosphate additives in processed meat

Trends in food science & technology, 2019-12, Vol.94, p.43-53

2019

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Effect of 3D printing on the structure and textural properties of processed cheese

Oxygen Sensor-Based Respirometry and the Landscape of Microbial Testing Methods as Applicable to Food and Beverage Matrices

A sensor‐based system for rapid on‐site testing of microbial contamination in meat samples and carcasses

High pressure induced changes on sarcoplasmic protein fraction and quality indicators

Factors Influencing the Flavour of Bovine Milk and Cheese from Grass Based versus Non-Grass Based Milk Production Systems

Effect of Cold Plasma Treatment on the Packaging Properties of Biopolymer-Based Films: A Review

Integrated phenotypic-genotypic approach to understand the influence of ultrasound on metabolic response of Lactobacillus sakei

Effect of marinating time and low pH on marinade performance and sensory acceptability of poultry meat

Effect of High-Pressure Processing on the Packaging Properties of Biopolymer-Based Films: A Review

A Simple Sensor System for Onsite Monitoring of O2 in Vacuum-Packed Meats during the Shelf Life

Seaweed polysaccharides (laminarin and fucoidan) as functional ingredients in pork meat: an evaluation of anti-oxidative potential, thermal stability and bioaccessibility

'Low-Salt' Bread as an Important Component of a Pragmatic Reduced-Salt Diet for Lowering Blood Pressure in Adults with Elevated Blood Pressure

Assessment of Performance of the Industrial Process of Bulk Vacuum Packaging of Raw Meat with Nondestructive Optical Oxygen Sensing Systems

Correlating Volatile Lipid Oxidation Compounds with Consumer Sensory Data in Dairy Based Powders During Storage

Dietary cardoon meal modulates rumen biohydrogenation and bacterial community in lambs

Natural Anti-Microbials for Enhanced Microbial Safety and Shelf-Life of Processed Packaged Meat

A Comparative Study on the Effect of Ultrasound-Treated Apple Pomace and Coffee Silverskin Powders as Phosphate Replacers in Irish Breakfast Sausage Formulations

Addressing Clean Label Trends in Commercial Meat Processing: Strategies, Challenges and Insights from Consumer Perspectives

Assessment of black coffee temperature profiles consumed from paper-based cups and effect on affective and descriptive product sensory attributes

Salt reduction strategies in processed meat products – A review

The Effect of Reducing Fat and Salt on the Quality and Shelf Life of Pork Sausages Containing Brown Seaweeds (Sea Spaghetti and Irish Wakame)

Possibilities for developing texture‐modified beef steaks suitable for older consumers using fruit‐derived proteolytic enzymes

Ultrasound for Meat Processing: Effects of Salt Reduction and Storage on Meat Quality Parameters

Comparison of Automated Extraction Techniques for Volatile Analysis of Whole Milk Powder

Novel processing technologies and ingredient strategies for the reduction of phosphate additives in processed meat

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