Duck breast muscle proteins, free fatty acids and volatile compounds as affected by curing methods

Comparison of Protein Surface Hydrophobicity Measured at Various pH Values Using Three Different Fluorescent Probes

Nooshin Alizadeh-Pasdar, Eunice C.Y. Li‐Chan · Journal of Agricultural and Food Chemistry · 2000 · 619 citations

Life Sciences, Biochemistry, Molecular Biology +16

Comparative study on physicochemical changes of muscle proteins from some tropical fish during frozen storage

Soottawat Benjakul, Wonnop Visessanguan, Chutima Thongkaew et al. · Food Research International · 2003 · 326 citations

Agriculture, Biochemistry, Fisheries +17

Effects of power ultrasound on oxidation and structure of beef proteins during curing processing

Dacheng Kang, Yunhe Zou, Yu-Ping Cheng et al. · Ultrasonics Sonochemistry · 2016 · 324 citations · Full text

Agriculture, Biochemistry, Food Science +17

Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat

Rubén Domínguez, María Gómez, Sónia Fonseca et al. · Meat Science · 2014 · 319 citations

Agriculture, Biochemistry, Food Science +16

Effects of ultrasound on the beef structure and water distribution during curing through protein degradation and modification

Dacheng Kang, Xueqin Gao, Qingfeng Ge et al. · Ultrasonics Sonochemistry · 2017 · 254 citations

Agriculture, Food Science, Food Engineering +15