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1.
Evaluations of physicochemical and anti-oxidant properties of powdered leaves from lotus, shepherd's purse and goldenrod in restructured duck/pork patties.
J Food Sci Technol
; 54(8): 2494-2502, 2017 Jul.
Article
in English
| MEDLINE | ID: mdl-28740307
2.
Effects of membrane-filtered soy hull pectin and pre-emulsified fiber/oil on chemical and technological properties of low fat and low salt meat emulsions.
J Food Sci Technol
; 53(6): 2580-8, 2016 Jun.
Article
in English
| MEDLINE | ID: mdl-27478213
3.
Challenges and processing strategies to produce high quality frozen meat.
Meat Sci
; 205: 109311, 2023 Nov.
Article
in English
| MEDLINE | ID: mdl-37586162
4.
Proteomics and metabolomics profiling of meat exudate to determine the impact of postmortem aging on oxidative stability of beef muscles.
Food Chem X
; 18: 100660, 2023 Jun 30.
Article
in English
| MEDLINE | ID: mdl-37025416
5.
Impact of Antimicrobial Carcass Washes and Processing Techniques on Quality Attributes of Beef Frankfurters.
Foods
; 11(13)2022 Jun 26.
Article
in English
| MEDLINE | ID: mdl-35804707
6.
Tumbling and subsequent aging improves tenderness of beef longissimus lumborum and semitendinosus steaks by disrupting myofibrillar structure and enhancing proteolysis.
J Anim Sci
; 100(3)2022 Mar 01.
Article
in English
| MEDLINE | ID: mdl-35357503
7.
In Utero Heat Stress Has Minimal Impacts on Processed Pork Products: A Comparative Study.
Foods
; 11(9)2022 Apr 24.
Article
in English
| MEDLINE | ID: mdl-35563945
8.
Characterizing the Flavor Precursors and Liberation Mechanisms of Various Dry-Aging Methods in Cull Beef Loins Using Metabolomics and Microbiome Approaches.
Metabolites
; 12(6)2022 May 24.
Article
in English
| MEDLINE | ID: mdl-35736405
9.
Beef quality, biochemical attributes, and descriptive sensory scores of gluteus medius, biceps femoris, and tensor fasciae latae muscles subjected to combined tumbling and postmortem aging.
J Food Sci
; 87(9): 3781-3796, 2022 Sep.
Article
in English
| MEDLINE | ID: mdl-35986923
10.
Evaluation of functional and chemical properties of crust from dry-aged beef loins as a novel food ingredient.
Meat Sci
; 173: 108403, 2021 Mar.
Article
in English
| MEDLINE | ID: mdl-33321440
11.
Utilizing Pork Exudate Metabolomics to Reveal the Impact of Aging on Meat Quality.
Foods
; 10(3)2021 Mar 20.
Article
in English
| MEDLINE | ID: mdl-33804730
12.
Effect of Dry-Aging on Quality and Palatability Attributes and Flavor-Related Metabolites of Pork Loins.
Foods
; 10(10)2021 Oct 19.
Article
in English
| MEDLINE | ID: mdl-34681552
13.
Elucidating mechanisms involved in flavor generation of dry-aged beef loins using metabolomics approach.
Food Res Int
; 139: 109969, 2021 01.
Article
in English
| MEDLINE | ID: mdl-33509515
14.
Impacts of in Utero Heat Stress on Carcass and Meat Quality Traits of Market Weight Gilts.
Animals (Basel)
; 11(3)2021 Mar 06.
Article
in English
| MEDLINE | ID: mdl-33800814
15.
Elucidating the involvement of apoptosis in postmortem proteolysis in porcine muscles from two production cycles using metabolomics approach.
Sci Rep
; 11(1): 3465, 2021 02 10.
Article
in English
| MEDLINE | ID: mdl-33568769
16.
Arginine supplementation may improve color and redox stability of beef loins through delayed onset of mitochondrial-mediated apoptotic processes.
Food Chem
; 343: 128552, 2021 May 01.
Article
in English
| MEDLINE | ID: mdl-33189476
17.
Mitochondrial apoptosis and proteolytic changes of myofibrillar proteins in two different pork muscles during aging.
Food Chem
; 319: 126571, 2020 Jul 30.
Article
in English
| MEDLINE | ID: mdl-32169769
18.
Proteolytic changes of myofibrillar and small heat shock proteins in different bovine muscles during aging: Their relevance to tenderness and water-holding capacity.
Meat Sci
; 163: 108090, 2020 May.
Article
in English
| MEDLINE | ID: mdl-32087505
19.
Combined impacts of initial freezing rate of pork leg muscles (M. biceps femoris and M. semitendinosus) and subsequent freezing on quality characteristics of pork patties.
Meat Sci
; 170: 108248, 2020 Dec.
Article
in English
| MEDLINE | ID: mdl-32736287
20.
Pig Skin Gelatin Hydrolysates Attenuate Acetylcholine Esterase Activity and Scopolamine-induced Impairment of Memory and Learning Ability of Mice.
Food Sci Anim Resour
; 40(2): 183-196, 2020 Mar.
Article
in English
| MEDLINE | ID: mdl-32161914