Enhancement of safety and quality of ready-to-cook Asian green mussel using acidic electrolyzed water depuration in combination with sous vide cooking

Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4

Ulrich K. Laemmli · Nature · 1970 · 251.6K citations

Life Sciences, Microbiology, Molecular Biology +14

A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION

E. G. Bligh, W. J. Dyer · Canadian Journal of Biochemistry and Physiology · 1959 · 48.9K citations

Life Sciences, Biochemistry, Zoology +9

Prevention and control of hazards in seafood

Hans Henrik Huss, Alan Reilly, Peter Karim Ben Embarek · Food Control · 2000 · 274 citations

Veterinary Medicine, Fisheries, Food Science +10

Application of slightly acidic electrolyzed water as a potential non-thermal food sanitizer for decontamination of fresh ready-to-eat vegetables and sprouts

Abdulsudi Issa-Zacharia, Yoshinori Kamitani, Nami Miwa et al. · Food Control · 2010 · 178 citations

Agriculture, Food Science, Food Engineering +15

Effect of different temperature–time combinations on lipid and protein oxidation of sous-vide cooked lamb loins

Mar Roldán, Teresa Antequera, Mónica Armenteros et al. · Food Chemistry · 2013 · 165 citations

Agriculture, Biochemistry, Food Science +16