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Combined effect of beet powder and lentil flour as a partial nitrite substitute on physicochemical, texture and sensory characteristics, color, and oxidative stability of pork bologna

Journal of food science, 2022-10, Vol.87 (10), p.4379-4393

2022

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Generating Multi-Functional Pulse Ingredients for Processed Meat Products-Scientific Evaluation of Infrared-Treated Lentils

Foods, 2023-04, Vol.12 (8), p.1722

2023

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Water-soluble phenolic compounds and their putative antioxidant activities in the seed coats from different lentil (Lens culinaris) genotypes

Food chemistry, 2023-05, Vol.407, p.135145-135145, Article 135145

2023

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Sensory descriptors for pulses and pulse‐derived ingredients: Toward a standardized lexicon and sensory wheel

Comprehensive reviews in food science and food safety, 2022-03, Vol.21 (2), p.999-1023

2022

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Effect of age on sensory perception of beef patties with varying firmness

Meat science, 2022-10, Vol.192, p.108869-108869, Article 108869

2022

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Influence of cooking method, fat content and food additives on physicochemical and nutritional properties of beef meatballs fortified with sugarcane fibre

International journal of food science & technology, 2020-06, Vol.55 (6), p.2381-2390

2020

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Effect of postmortem tenderization strategies (pretumbling, blade tenderization, moisture enhancement) on processing yield parameters and eating quality of selected hip and loin muscles from youthful and mature beef carcasses

Translational animal science, 2021-07, Vol.5 (3), p.txab139-txab139

2021

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Physicochemical, thermal and functional characterisation of protein isolates from Kabuli and Desi chickpea (Cicer arietinum L.): a comparative study with soy (Glycine max) and pea (Pisum sativum L.)

Journal of the science of food and agriculture, 2011-04, Vol.91 (6), p.1022-1031

2011

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Physicochemical and compositional properties of blended beef patties formulated with pea and faba bean protein isolates and texturized pea protein

Sustainable food proteins, 2023-12, Vol.1 (4), p.175-186

2023

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Sensory Acceptability of Iron‐Fortified Red Lentil (Lens culinaris Medik.) Dal

Journal of food science, 2018-03, Vol.83 (3), p.804-813

2018

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Release of Angiotensin I-Converting Enzyme Inhibitory Peptides from Flaxseed (Linum usitatissimum L.) Protein under Simulated Gastrointestinal Digestion

Journal of agricultural and food chemistry, 2011-09, Vol.59 (17), p.9596-9604

2011

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Characterization of chickpea (Cicer arietinum L.) flours and application in low-fat pork bologna as a model system

Food research international, 2010-03, Vol.43 (2), p.617-626

2010

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Theory and methodology of antibiotic extraction from biomatrices

Journal of Chromatography A, 1998-07, Vol.812 (1), p.3-15

1998

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Oxidative stability of direct‐expanded chickpea–sorghum snacks

Food science & nutrition, 2020-08, Vol.8 (8), p.4340-4351

2020

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In vitro digestibility of flaxseed (Linum usitatissimum L.) protein: effect of seed mucilage, oil and thermal processing

International journal of food science & technology, 2013-03, Vol.48 (3), p.628-635

2013

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Influence of injection, packaging, and storage conditions on the quality of beef and bison steaks

Journal of food science, 2006-03, Vol.71 (2), p.S110-S118

2006

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Biochemical Properties of Natural Actomyosin Extracted from Normal and Pale, Soft, and Exudative Pork Loin After Frozen Storage

Journal of food science, 2005-05, Vol.70 (4), p.C313-C320

2005

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Peptides with Angiotensin I-Converting Enzyme (ACE) Inhibitory Activity from Defibrinated, Hydrolyzed Bovine Plasma

Journal of agricultural and food chemistry, 2002-11, Vol.50 (24), p.6981-6988

2002

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The effect of heat treatment and high‐pressure homogenization on the dispersibility and interfacial behavior of faba bean protein isolate and concentrate

Sustainable food proteins, 2024-09, Vol.2 (3), p.159-179

2024

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Generating functional property variation in lentil (Lens culinaris) flour by seed micronization: Effects of seed moisture level and surface temperature

Food research international, 2015-10, Vol.76, p.122-131

2015

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Effects of Marination and Cooking Regimes on the Waterbinding Properties and Tenderness of Beef and Bison Top Round Roasts

Journal of food science, 2005-03, Vol.70 (2), p.S102-S106

2005

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The effects of marination and cooking regimes on the water-binding properties and tenderness of beef and bison top round roasts

Journal of food science, 2005-03, Vol.70 (2), p.S102-S106

2005

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Effect of L-glucose and D-tagatose on bacterial growth in media and a cooked cured ham product

Journal of food protection, 2000, Vol.63 (1), p.71-77

2000

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Rapid Post-Mortem Glycolysis and Delay Chilling of Turkey Carcasses Cause Alterations to Protein Extractability and Degradation of Breast Muscle Proteins

Journal of agricultural and food chemistry, 1999-07, Vol.47 (7), p.2529-2536

1999

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Effect of Thermal Processing and Additives on the Kinetics of Oxytetracycline Degradation in Pork Muscle

Journal of agricultural and food chemistry, 1997-06, Vol.45 (6), p.2252-2257

1997

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Combined effect of beet powder and lentil flour as a partial nitrite substitute on physicochemical, texture and sensory characteristics, color, and oxidative stability of pork bologna

Generating Multi-Functional Pulse Ingredients for Processed Meat Products-Scientific Evaluation of Infrared-Treated Lentils

Water-soluble phenolic compounds and their putative antioxidant activities in the seed coats from different lentil (Lens culinaris) genotypes

Sensory descriptors for pulses and pulse‐derived ingredients: Toward a standardized lexicon and sensory wheel

Effect of age on sensory perception of beef patties with varying firmness

Influence of cooking method, fat content and food additives on physicochemical and nutritional properties of beef meatballs fortified with sugarcane fibre

Effect of postmortem tenderization strategies (pretumbling, blade tenderization, moisture enhancement) on processing yield parameters and eating quality of selected hip and loin muscles from youthful and mature beef carcasses

Physicochemical, thermal and functional characterisation of protein isolates from Kabuli and Desi chickpea (Cicer arietinum L.): a comparative study with soy (Glycine max) and pea (Pisum sativum L.)

Physicochemical and compositional properties of blended beef patties formulated with pea and faba bean protein isolates and texturized pea protein

Sensory Acceptability of Iron‐Fortified Red Lentil (Lens culinaris Medik.) Dal

Release of Angiotensin I-Converting Enzyme Inhibitory Peptides from Flaxseed (Linum usitatissimum L.) Protein under Simulated Gastrointestinal Digestion

Characterization of chickpea (Cicer arietinum L.) flours and application in low-fat pork bologna as a model system

Theory and methodology of antibiotic extraction from biomatrices

Oxidative stability of direct‐expanded chickpea–sorghum snacks

In vitro digestibility of flaxseed (Linum usitatissimum L.) protein: effect of seed mucilage, oil and thermal processing

Influence of injection, packaging, and storage conditions on the quality of beef and bison steaks

Biochemical Properties of Natural Actomyosin Extracted from Normal and Pale, Soft, and Exudative Pork Loin After Frozen Storage

Peptides with Angiotensin I-Converting Enzyme (ACE) Inhibitory Activity from Defibrinated, Hydrolyzed Bovine Plasma

The effect of heat treatment and high‐pressure homogenization on the dispersibility and interfacial behavior of faba bean protein isolate and concentrate

Generating functional property variation in lentil (Lens culinaris) flour by seed micronization: Effects of seed moisture level and surface temperature

Effects of Marination and Cooking Regimes on the Waterbinding Properties and Tenderness of Beef and Bison Top Round Roasts

The effects of marination and cooking regimes on the water-binding properties and tenderness of beef and bison top round roasts

Effect of L-glucose and D-tagatose on bacterial growth in media and a cooked cured ham product

Rapid Post-Mortem Glycolysis and Delay Chilling of Turkey Carcasses Cause Alterations to Protein Extractability and Degradation of Breast Muscle Proteins

Effect of Thermal Processing and Additives on the Kinetics of Oxytetracycline Degradation in Pork Muscle

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