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5 in total

1. Further insight into the role of Ca²⁺ in broiler pale, soft and exudative-like (PSE) meat through the analysis of moisture by TGA and strong cation elements by ICP-OES.

Authors: Arlan S Freitas; Leila M Carvalho; Adriana L Soares; Marta S Madruga; Arnoud C S Neto; Rafael H Carvalho; Elza I Ida; Mario Estevez; Massami Shimokomaki
Journal: J Food Sci Technol Date: 2018-06-19 Impact factor: 2.701

2. Changes in physiochemical properties of water-soluble proteins from crucian carp (Carassius auratus) during heat treatment.

Authors: Kaifeng Li; Huixing Shen; Bo Li; Hang Wang; Yongkang Luo
Journal: J Food Sci Technol Date: 2012-02-17 Impact factor: 2.701

3. Effects of Boiling Processing on Texture of Scallop Adductor Muscle and Its Mechanism.

Authors: Zi-Xuan Wu; Ying-Chen Fan; Chao Guo; Yu-Xin Liu; De-Yang Li; Peng-Fei Jiang; Lei Qin; Yan-Hong Bai; Da-Yong Zhou
Journal: Foods Date: 2022-06-30

4. Effect of Protein Thermal Denaturation on the Texture Profile Evolution of Beijing Roast Duck.

Authors: Yanxia Liu; Zhenyu Wang; Dequan Zhang; Teng Pan; Huan Liu; Qingwu Shen; Teng Hui
Journal: Foods Date: 2022-02-24

5. Tropomyosin and Actin Identified as Major Allergens of the Carpet Clam (Paphia textile) and the Effect of Cooking on Their Allergenicity.

Authors: Zailatul Hani Mohamad Yadzir; Rosmilah Misnan; Faizal Bakhtiar; Noormalin Abdullah; Shahnaz Murad
Journal: Biomed Res Int Date: 2015-08-27 Impact factor: 3.411