1. Ohmic cooking: Application of a novel technology in pork and influences on water holding capacity, cooking loss and colour;Ángel-Rendón;International Journal of Gastronomy and Food Science,2019
2. Characterization of flavor volatile compounds in industrial stir-frying mutton sao zi by GC-MS, E-nose, and physicochemical analysis;Bai;Food Science & Nutrition,2021
3. Advanced retorting, microwave assisted thermal sterilization (MATS), and pressure assisted thermal sterilization (PATS) to process meat products;Barbosa-Cánovas;Meat Science,2014
4. Characterization of key aroma compounds in raw and roasted peas (Pisum sativum L.) by application of instrumental and sensory techniques;Bi;Journal of Agricultural and Food Chemistry,2020
5. Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products (COPs) in Latissimus dorsi muscle of Iberian pigs;Broncano;Meat Science,2009