Effect of pulsed electric field treatment on beef cuts properties: Tenderness, colour, drip loss, pH, electrical conductivity, water activity, cooking losses, drying

Effects of heat on meat proteins – Implications on structure and quality of meat products

Meat Science · 2005 · 1.3K citations

Agriculture, Biochemistry, Food Science +14

Electrotechnologies applied to valorization of by-products from food industry: Main findings, energy and economic cost of their industrialization

Eduardo Puértolas, Francisco J. Barba · Food and Bioproducts Processing · 2016 · 178 citations · Full text

Agriculture, Chemical Engineering, Food Science +16

Pulsed electric fields and their impact on the diffusion characteristics of potato slices

A. Janositz, A.-K. Noack, Dietrich Knorr · LWT · 2011 · 157 citations · Full text

Agriculture, Biophysics, Food Science +14

Applied and Emerging Methods for Meat Tenderization: A Comparative Perspective

Zuhaib F. Bhat, James D. Morton, Susan L. Mason et al. · Comprehensive Reviews in Food Science and Food Safety · 2018 · 155 citations · Full text

Agriculture, Animal Sciences, Food Science +15

Heat-Induced Changes in Myofibrillar Protein Structures and Myowater of Two Pork Qualities. A Combined FT-IR Spectroscopy and Low-Field NMR Relaxometry Study

Hanne Christine Bertram, Achim Köhler, Ulrike Böcker et al. · Journal of Agricultural and Food Chemistry · 2006 · 153 citations

Agriculture, Biochemistry, Food Science +17