Effects of deep, air and vacuum frying on oyster quality and protein-mediated mechanism analysis via TMT quantitative proteomics

Frying Process: From Conventional to Air Frying Technology

Aline Nalon Zaghi, Sandra Maria Barbalho, Élen Landgraf Guiguer et al. · Food Reviews International · 2019 · 111 citations

Agriculture, Food Science, Nutritional Sciences +14

Myofibrillar Protein Cross-Linking and Gelling Behavior Modified by Structurally Relevant Phenolic Compounds

Anqi Guo, Jiang Jiang, Alma D. True et al. · Journal of Agricultural and Food Chemistry · 2021 · 109 citations

Agriculture, Biochemistry, Food Science +17

Electron spin resonance as a tool to monitor the influence of novel processing technologies on food properties

Francisco J. Barba, Shahin Roohinejad, Kenji Ishikawa et al. · Trends in Food Science & Technology · 2020 · 65 citations · Full text

Agriculture, Chemistry, Food Science +14

Relation of quality and sensory perception with changes in free amino acids of thawed seabream (Sparus aurata)

Juan Calanche, Ana Tomás‐Vidal, Silvia Martínez‐Llorens et al. · Food Research International · 2019 · 59 citations · Full text

Life Sciences, Biochemistry, Zoology +10

Protein oxidation and proteolysis during roasting and <i>in vitro</i> digestion of fish (<i>Acipenser gueldenstaedtii</i>)

Lyulin Hu, Sijie Ren, Qing Shen et al. · Journal of the Science of Food and Agriculture · 2018 · 53 citations

Agriculture, Biochemistry, Food Science +17