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Jingjing Xu, Min Zhang, Yuchuan Wang & Bhesh Bhandari. (2023) Novel Technologies for Flavor Formation in the Processing of Meat Products: A Review. Food Reviews International 39:2, pages 802-826.
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Fengying Chen, Min Zhang, Kai Fan & Arun S. Mujumdar. (2022) Non-thermal Technology and Heating Technology for Fresh Food Cooking in the Central Kitchen Processing: A Review. Food Reviews International 38:4, pages 608-627.
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Alfredo Domínguez-Niño, Ana María Lucho-Gómez, Isaac Pilatowsky-Figueroa, Erick Cesar López-Vidaña, Beatriz Castillo-Téllez & Octavio García-Valladares. (2020) Experimental study of the dehydration kinetics of chicken breast meat and its influence on the physicochemical properties. CyTA - Journal of Food 18:1, pages 508-517.
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Fábio A. P. Silva, Valquíria C. S. Ferreira, Marta S. Madruga & Mario Estévez. (2017) Aroma profile and consumer liking of salted and dried chicken meat: Effects of desalting and cooking methods. International Journal of Food Properties 20:12, pages 2954-2965.
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Lifang Feng, Chunwei Shi, Ziye Bei, Yayun Li, Dongxia Yuan, Yingchun Gong & Jianzhong Han. (2016) Rosemary Extract in Combination with ɛ-Polylysine Enhance the Quality of Chicken Breast Muscle during Refrigerated Storage. International Journal of Food Properties 19:10, pages 2338-2348.
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Hilal Isleroglu, Tansel Kemerlı-Kalbaran, Özgül Özdestan-Ocak, Ali Üren & Figen Kaymak-Ertekin. (2016) Steam Assisted Hybrid Cooking Behavior of Semitendinosus Muscle: Heterocyclic Amines Formation, Soluble Protein Degradation, Fat Retention, Surface Color, and Cooking Value. International Journal of Food Properties 19:5, pages 1139-1153.
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Manali Khatri, Anurag Singh, Rakhi Singh, Dinkar B. Kamble, Aamir Hussain Dar & Arun Sharma. (2023) Optimization and evaluation of quinoa and chia based gluten free pasta formulation. Food and Humanity 1, pages 174-179.
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Shuwei Wang, Haitao Chen, Jie Sun, Ning Zhang, Shuqi Wang & Baoguo Sun. (2023) Effects of cooking methods on aroma formation in pork: A comprehensive review. Food Chemistry: X 20, pages 100884.
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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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A.P.K. Thathsarani, Amali U. Alahakoon & Rumesh Liyanage. (2022) Current status and future trends of sous vide processing in meat industry; A review. Trends in Food Science & Technology 129, pages 353-363.
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Naciye Kutlu, Ravi Pandiselvam, Irem Saka, Aybike Kamiloglu, Prashant Sahni & Anjineyulu Kothakota. (2021) Impact of different microwave treatments on food texture. Journal of Texture Studies 53:6, pages 709-736.
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Zhuang Zhuang Qiu & Koo Bok Chin. (2022) Evaluation of antioxidant activities of lotus rhizome root powder prepared by different drying conditions and its application to raw and cooked pork patties. Food Packaging and Shelf Life 33, pages 100917.
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Ebru ERDEMİR & Mehmet KARAOĞLU. (2021) Et ve et ürünlerinin tekstürel özelliklerini enstrümantal olarak tespit etme yöntemleri ve tekstür profil analizi üzerine bir derlemeA Review on Methods of Determining Textural Properties of Meat and Meat Products Instrumentally and Texture Profile Analysis. Iğdır Üniversitesi Fen Bilimleri Enstitüsü Dergisi 11:4, pages 2836-2848.
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G E M Malelak, I Benu, A E Manu & I G N Jelantik. (2021) Nutritional value and color of se’i processed from cull cow meat from different body condition score and smoked at different smoke method. IOP Conference Series: Earth and Environmental Science 653:1, pages 012041.
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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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Muhammad Sajid Arshad, Muhammad Sohaib, Rabia Shabir Ahmad, Muhamad Tahir Nadeem, Ali Imran, Muhammad Umair Arshad, Joong-Ho Kwon & Zaid Amjad. (2018) Ruminant meat flavor influenced by different factors with special reference to fatty acids. Lipids in Health and Disease 17:1.
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Qiushan Guo, Da-Wen Sun, Jun-Hu Cheng & Zhong Han. (2017) Microwave processing techniques and their recent applications in the food industry. Trends in Food Science & Technology 67, pages 236-247.
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