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Impact of high voltage electric field thawing on the quality of frozen tuna fish (Thunnus albacares)

Journal of food engineering, 2015-07, Vol.156, p.39-44

2015

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Effects of Ultrasound on Microstructure and Enzyme Penetration in Beef Longissimus lumborum Muscle

Food and bioprocess technology, 2018-03, Vol.11 (3), p.680-693

2018

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Investigation of stability, consistency, and oil oxidation of emulsion filled gel prepared by inulin and rice bran oil using ultrasonic radiation

Ultrasonics sonochemistry, 2018-04, Vol.42, p.585-593

2018

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Physicochemical properties of beef burger after partial incorporation of ethylcellulose oleogel instead of animal fat

Journal of food science and technology, 2021-12, Vol.58 (12), p.4775-4784

2021

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Effects of nomadic grazing system and indoor concentrate feeding systems on performance, behavior, blood parameters, and meat quality of finishing lambs

PloS one, 2022-12, Vol.17 (12), p.e0278669

2022

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Effects of nomadic grazing system and indoor concentrate feeding systems on performance, behavior, blood parameters, and meat quality of finishing lambs

PloS one, 2022-12, Vol.17 (12), p.e0278669-e0278669

2022

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Potential application of DBD Plasma Technique for modifying structural and physicochemical properties of Soy Protein Isolate

Food hydrocolloids, 2022-01, Vol.122, p.107077, Article 107077

2022

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Acrylamide in Foods: Chemistry and Analysis. A Review

Food and bioprocess technology, 2011-04, Vol.4 (3), p.340-363

2011

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Improvement of meat tenderness by simultaneous application of high-intensity ultrasonic radiation and papain treatment

Innovative food science & emerging technologies, 2017-02, Vol.39, p.223-229

2017

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Restaurant food waste valorization by microwave-assisted hydrolysis: Optimization, typological and biochemical analysis

Cleaner Materials, 2024-09, Vol.13, p.100269, Article 100269

2024

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Application of ultrasound treatment for improving the physicochemical, functional and rheological properties of myofibrillar proteins

International journal of biological macromolecules, 2018-05, Vol.111, p.139-147

2018

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Chemical and microstructural evaluation of 'hard-to-cook' phenomenon in legumes (pinto bean and small-type lentil)

International journal of food science & technology, 2011-09, Vol.46 (9), p.1884-1890

2011

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Improving the textural and functional properties of soy protein isolate using dielectric barrier discharge (DBD) plasma-assisted pH-shifting

Innovative food science & emerging technologies, 2024-06, Vol.94, p.103657, Article 103657

2024

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The Effects of High-Pressure Homogenization on Physicochemical and Functional Properties of Gelatin

Food and bioprocess technology, 2024, Vol.17 (1), p.100-122

2024

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Gluten-free products in celiac disease: Nutritional and technological challenges and solutions

Journal of research in medical sciences, 2018-01, Vol.23 (1), p.109-109

2018

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Production of sesame oil oleogels based on beeswax and application as partial substitutes of animal fat in beef burger

Food research international, 2018-06, Vol.108, p.368-377

2018

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The effect of polysaccharide type on dielectric barrier discharge (DBD) plasma glycosylation of sodium caseinate-part I: Physicochemical, structural and thermal properties

International journal of biological macromolecules, 2024-10, Vol.278 (Pt 4), p.135061, Article 135061

2024

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Effects of dielectric barrier discharge plasma on the physicochemical and functional properties of myofibrillar proteins

Innovative food science & emerging technologies, 2019-06, Vol.54, p.1-8

2019

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Qualitative improvement of low meat beef burger using Aloe vera

Meat science, 2015-01, Vol.99, p.75-80

2015

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Conjugation of soy protein isolate with carboxymethyl cellulose through dielectric barrier discharge (DBD) plasma

Food chemistry, 2023-05, Vol.407, p.135059-135059, Article 135059

2023

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The potential of DBD plasma pretreatment for the isolation of micro- and nano-cellulose fibers from the walnut shells

Carbohydrate polymers, 2024-03, Vol.327, p.121692-121692, Article 121692

2024

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Encapsulation of polyethylene glycol as a phase change material using alginate microbeads to prevent temperature fluctuation- Case study: Fish packaging

Food hydrocolloids, 2023-01, Vol.134, p.108029, Article 108029

2023

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Evaluation of wheat flour substitution with amaranth flour on chicken nugget properties

Food science & technology, 2018-05, Vol.91, p.580-587

2018

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Effect of high voltage electrostatic field thawing on the lipid oxidation of frozen tuna fish (Thunnus albacares)

Innovative food science & emerging technologies, 2016-08, Vol.36, p.42-47

2016

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Aerogel composite based on cellulose nanofibril and poly vinyl alcohol as insulation for meat packaging

Journal of food engineering, 2024-04, Vol.367, p.111854, Article 111854

2024

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Impact of high voltage electric field thawing on the quality of frozen tuna fish (Thunnus albacares)

Effects of Ultrasound on Microstructure and Enzyme Penetration in Beef Longissimus lumborum Muscle

Investigation of stability, consistency, and oil oxidation of emulsion filled gel prepared by inulin and rice bran oil using ultrasonic radiation

Physicochemical properties of beef burger after partial incorporation of ethylcellulose oleogel instead of animal fat

Effects of nomadic grazing system and indoor concentrate feeding systems on performance, behavior, blood parameters, and meat quality of finishing lambs

Effects of nomadic grazing system and indoor concentrate feeding systems on performance, behavior, blood parameters, and meat quality of finishing lambs

Potential application of DBD Plasma Technique for modifying structural and physicochemical properties of Soy Protein Isolate

Acrylamide in Foods: Chemistry and Analysis. A Review

Improvement of meat tenderness by simultaneous application of high-intensity ultrasonic radiation and papain treatment

Restaurant food waste valorization by microwave-assisted hydrolysis: Optimization, typological and biochemical analysis

Application of ultrasound treatment for improving the physicochemical, functional and rheological properties of myofibrillar proteins

Chemical and microstructural evaluation of 'hard-to-cook' phenomenon in legumes (pinto bean and small-type lentil)

Improving the textural and functional properties of soy protein isolate using dielectric barrier discharge (DBD) plasma-assisted pH-shifting

The Effects of High-Pressure Homogenization on Physicochemical and Functional Properties of Gelatin

Gluten-free products in celiac disease: Nutritional and technological challenges and solutions

Production of sesame oil oleogels based on beeswax and application as partial substitutes of animal fat in beef burger

The effect of polysaccharide type on dielectric barrier discharge (DBD) plasma glycosylation of sodium caseinate-part I: Physicochemical, structural and thermal properties

Effects of dielectric barrier discharge plasma on the physicochemical and functional properties of myofibrillar proteins

Qualitative improvement of low meat beef burger using Aloe vera

Conjugation of soy protein isolate with carboxymethyl cellulose through dielectric barrier discharge (DBD) plasma

The potential of DBD plasma pretreatment for the isolation of micro- and nano-cellulose fibers from the walnut shells

Encapsulation of polyethylene glycol as a phase change material using alginate microbeads to prevent temperature fluctuation- Case study: Fish packaging

Evaluation of wheat flour substitution with amaranth flour on chicken nugget properties

Effect of high voltage electrostatic field thawing on the lipid oxidation of frozen tuna fish (Thunnus albacares)

Aerogel composite based on cellulose nanofibril and poly vinyl alcohol as insulation for meat packaging

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