Predicting the loss of vitamins B3 (niacin) and B6 (pyridoxamine) in beef during cooking

Vitamin losses: Retention during heat treatment and continual changes expressed by mathematical models

Emília Lešková, Jana Kubíková, Eva Kováčiková et al. · Journal of Food Composition and Analysis · 2006 · 402 citations

Agriculture, Nutrition, Heat Transfer +16

Aspects of meat quality: trace elements and B vitamins in raw and cooked meats

Ginevra Lombardi‐Boccia, Sabina Lanzi, Altero Aguzzi · Journal of Food Composition and Analysis · 2004 · 278 citations

Agriculture, Food Science, Nutritional Sciences +16

Moisture transport during cooking of meat: An analysis based on Flory–Rehner theory

R.G.M. van der Sman · Meat Science · 2007 · 111 citations · Full text

Agriculture, Food Science, Food Analysis +12

Combined heat transfer and kinetic models to predict cooking loss during heat treatment of beef meat

Alain Kondjoyan, Samuel S. Oillic, Stéphane Portanguen et al. · Meat Science · 2013 · 89 citations

Agriculture, Food Science, Mechanical Engineering +16

Formation of Heterocyclic Amines in a Meat Juice Model System

P. Arvidsson, M.A.J.S. van Boekel, Kerstin Skog et al. · Journal of Food Science · 1999 · 70 citations

Natural Sciences, Chemistry, Analytical Chemistry +8