Funder
Ministry of Education - Singapore
Reference42 articles.
1. Response surface methodology to optimize the sterilization process of slightly acidic electrolyzed water for Chinese shrimp (Fenneropenaeus chinensis) and to investigate its effect on shrimp quality;Chang;Food Chemistry,2024
2. Myosin heavy chain isoform and metabolic profile differ in beef steaks varying in tenderness;Dang;Meat Science,2020
3. Application of electrolysed oxidising water as a sanitiser to extend the shelf-life of seafood products: A review;Dewi;Journal of Food Science and Technology,2018
4. Effects of ergothioneine from mushrooms (Flammulina velutipes) on melanosis and lipid oxidation of Kuruma shrimp (Marsupenaeus japonicus);Encarnacion;Journal of Agricultural and Food Chemistry,2010
5. Effect of tea polyphenols on the tenderness of yak meat;Gao;Journal of Food Processing and Preservation,2020