Improvement of microbiological safety of sous-vide meals by gamma radiation

Sous vide foods: conclusions of an ECFF Botulinum Working Party

Gwyn W. Gould · Food Control · 1999 · 87 citations

Sous Vide Foods, Health Sciences, Food Safety +1

Microbiological specifications of food pathogens

A. C. Baird‐Parker, T.A. Roberts, R. B. Tompkin · 1996 · 84 citations

Host-pathogen Interactions, Pathogenic Microbiology, Microbial Pathogens +9

Determination of thiamine (vitamin B,) and riboflavin (vitamin B2) in meat and liver by high-performance liquid chromatography

Éva Barna, Ernõ Dworschák · Journal of Chromatography A · 1994 · 59 citations

Nutrition, Nutrient Bioavailability, Vitamin B2 +11

MALONALDEHYDE CONCENTRATIONS IN FOOD ARE AFFECTED BY COOKING CONDITIONS

David S. Newburg, Jose Madrid Concon · Journal of Food Science · 1980 · 59 citations

Nutrition, Dietary Exposure, Food Analysis +18

Studies on the combined effect of gamma radiation and cooking on the nutritional value of fish

T. S. Kennedy, F.J. Ley · Journal of the Science of Food and Agriculture · 1971 · 32 citations

Nutrition, Dietary Exposure, Nutritive Value +20