| 1 |
Supercritical carbon dioxide combined with high power ultrasound as innovate drying process for chicken breast
Morbiato G, Zambon A, Toffoletto M, Poloniato G, Dall'Acqua S, de Bernard M, Spilimbergo S
Journal of Supercritical Fluids, 147, 24, 2019 |
| 2 |
Disinfection of chicken fillets in packages with atmospheric cold plasma: effects of treatment voltage and time
Wang JM, Zhuang H, Lawrence K, Zhang JH
Journal of Applied Microbiology, 124(5), 1212, 2018 |
| 3 |
Effects of high voltage electric field thawing on the characteristics of chicken breast protein
Rahbari M, Hamdami N, Mirzaei H, Jafari SM, Kashaninejad M, Khomeiri M
Journal of Food Engineering, 216, 98, 2018 |
| 4 |
Effects of pulsed electric field (PEF) and oscillating magnetic field (OMF) combination technology on the extension of supercooling for chicken breasts
Mok JH, Her JY, Kang TY, Hoptowit R, Jun S
Journal of Food Engineering, 196, 27, 2017 |
| 5 |
Prediction of pH of fresh chicken breast fillets by VNIR hyperspectral imaging
Jia BB, Yoon SC, Zhuang H, Wang W, Li CY
Journal of Food Engineering, 208, 57, 2017 |
| 6 |
Development of multiplex PCR assay for simultaneous detection of Salmonella genus, Salmonella subspecies I, Salm. Enteritidis, Salm. Heidelberg and Salm. Typhimurium
Park SH, Ricke SC
Journal of Applied Microbiology, 118(1), 152, 2015 |
| 7 |
Alternative processing strategies to reduce the weight loss of cooked chicken breast fillets subjected to vacuum cooling
Schmidt FC, Laurindo JB
Journal of Food Engineering, 128, 10, 2014 |
| 8 |
Detection and differentiation of live and heat-treated Salmonella enterica serovars inoculated onto chicken breast using Fourier transform infrared (FT-IR) spectroscopy
Davis R, Burgula Y, Deering A, Irudayaraj J, Reuhs BL, Mauer LJ
Journal of Applied Microbiology, 109(6), 2019, 2010 |
| 9 |
Optimization of the chicken breast cooking process
Volpato G, Zandonal Michielin EM, Salvador Ferreira SR, Cunha Petrus JC
Journal of Food Engineering, 84(4), 576, 2008 |
| 10 |
Salting operational diagrams for chicken breast cuts: Hydration-dehydration
Schmidt FC, Carciofi BAM, Laurindo JB
Journal of Food Engineering, 88(1), 36, 2008 |
