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Shudong He, Walid Elfalleh, Xianbao Sun, Ming Du, Hui Chen, Hanju Sun & Beiwei Zhu. (2019) Quality and Sensory Characteristics of Volutharpa ampullacea perryi (False Abalone) Meat during the Boiling Cooking. Journal of Aquatic Food Product Technology 28:1, pages 93-106.
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Xijin Zhu, Chao Yang, Yu Song, Yu Qiang, Dong Han & Chunhui Zhang. (2023) Changes provoked by altitudes and cooking methods in physicochemical properties, volatile profile, and sensory characteristics of yak meat. Food Chemistry: X 20, pages 101019.
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Renata Stanisławczyk, Jagoda Żurek, Mariusz Rudy, Marian Gil, Anna Krajewska & Dariusz Dziki. (2023) Effect of Time and Temperature in Sous-Vide Heat Treatment on Selected Physicochemical Properties of Horsemeat. Processes 11:11, pages 3126.
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Jaehyun Jeong, Seungtak Jeon, Jiseon Lee, Mi-Yeon Lee, Kwang-Hee Lee, Chi-Kwang Song & Mi-Jung Choi. (2023) The Effect of Fermented Grains (koji) on Physicochemical and Sensory Characteristics of Chicken Breasts. Foods 12:18, pages 3463.
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Jolanta Kowalska, Dorota Miarka, Agata Marzec, Agnieszka Ciurzyńska, Monika Janowicz, Sabina Galus & Hanna Kowalska. (2023) Sous-Vide as an Innovative and Alternative Method of Culinary Treatment of Chicken Breast in Terms of Product Quality and Safety. Applied Sciences 13:6, pages 3906.
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Jiqian Liu, Lijuan Han, Wenzheng Han, Linsheng Gui, Zhenzhen Yuan, Shengzhen Hou, Zhiyou Wang, Baochun Yang, Sayed Haidar Abbas Raza, Abdulaziz Faisal Saleh Alowais, Alaa Ahmed Alraddadi & Anwar Mohammed Alanazi. (2022) Effect of Different Heat Treatments on the Quality and Flavor Compounds of Black Tibetan Sheep Meat by HS-GC-IMS Coupled with Multivariate Analysis. Molecules 28:1, pages 165.
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Haijing Li, Baohua Kong, Qian Liu, Qian Chen, Fangda Sun, Haotian Liu & Xiufang Xia. (2022) Ultrasound pretreatment for improving the quality and protein digestibility of stir-frying chicken gizzards. Food Research International 161, pages 111782.
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Gamze Turgay-İzzetoğlu, Ömer F. Çokgezme, Deniz Döner, Ceren Ersoy, Buse M. Çabas & Filiz İçier. (2022) Cooking the Chicken Meat with Moderate Electric Field: Rheological Properties and Image Processing of Microstructure. Food and Bioprocess Technology 15:5, pages 1082-1100.
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Heba H.S. Abdel-Naeem, Khalid Ibrahim Sallam & Hamdy M.B.A. Zaki. (2021) Effect of different cooking methods of rabbit meat on topographical changes, physicochemical characteristics, fatty acids profile, microbial quality and sensory attributes. Meat Science 181, pages 108612.
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Yixin Wang, Han Wu, Wenzheng Shi, Haiyuan Huang, Siyuan Shen, Feng Yang & Shi Chen. (2021)
Changes of the flavor substances and protein degradation of black carp (
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Mirosława Karpińska-Tymoszczyk, Anna Draszanowska, Marzena Danowska-Oziewicz & Lidia Kurp. (2020) The effect of low-temperature thermal processing on the quality of chicken breast fillets. Food Science and Technology International 26:7, pages 563-573.
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Artur Głuchowski, Ewa Czarniecka-Skubina & Maria Buła. (2020) The Use of the Sous-Vide Method in the Preparation of Poultry at Home and in Catering—Protection of Nutrition Value Whether High Energy Consumption. Sustainability 12:18, pages 7606.
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Chih-Hsien Lin, Jing-Fang Huang, Yu-Fen Sun, Peter J. Adams, Jiunn-Horng Lin & Ian D. Robertson. (2020) Detection of chicken carcasses contaminated with Salmonella enterica serovar in the abattoir environment of Taiwan. International Journal of Food Microbiology 325, pages 108640.
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Melike Taşkıran, Emine Olum & Kezban Candoğan. (2019) Changes in chicken meat proteins during microwave and electric oven cooking. Journal of Food Processing and Preservation 44:2.
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Jun Qi, Xiao Li, Wenwen Zhang, Huhu Wang, Guanghong Zhou & Xinglian Xu. (2017)
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Wanwisa Chumngoen, Chih‐Feng Chen & Fa‐Jui Tan. (2017) Effects of moist‐ and dry‐heat cooking on the meat quality, microstructure and sensory characteristics of native chicken meat. Animal Science Journal 89:1, pages 193-201.
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