Journal of Electromagnetic Analysis and Applications

Journal of Electromagnetic Analysis and Applications

ISSN Print: 1942-0730
ISSN Online: 1942-0749
www.scirp.org/journal/jemaa
E-mail: jemaa@scirp.org
"Comparison Between Conventional Convective Heating and Microwave Heating: An FTIR Spectroscopy Study of the Effects of Microwave Oven Cooking of Bovine Breast Meat"
written by Emanuele Calabrò, Salvatore Magazù,
published by Journal of Electromagnetic Analysis and Applications, Vol.4 No.11, 2012
has been cited by the following article(s):
  • Google Scholar
  • CrossRef
[1] Degree of Doneness of Cooked Beef Longissimus Muscle Alters Lipid Bioaccessibility
2021
[2] Potentialities of using cryoprotectants in gluten-free frozen dough and microwave baking as an emerging technology
2021
[3] General Mills, Golden Valley, MN, United States
2020
[4] Monitoring Thermal Treatments Applied to Meat Using Traditional Methods and Spectroscopic Techniques: a Review of Advances over the Last Decade
2020
[5] Addressing product performance issues through ingredients
2020
[6] Monitoring Thermal and Non-Thermal Treatments during Processing of Muscle Foods: A Comprehensive Review of Recent Technological Advances
2020
[7] FTIR-SPECTROSCOPY STUDY OF MICROWAVE AND CONVENTIONAL HEATING ON THE DEGRADATION OF MARGARINE AND BUTTER
EUROPEAN JOURNAL OF MATERIALS SCIENCE AND ENGINEERING, 2019
[8] Reduction of red blood spots in cooked marinated breast meat by combination of microwave heating and steaming
2019
[9] Denaturation Kinetics and Aggregation Mechanism of the Sarcoplasmic and Myofibril Proteins from Grass Carp During Microwave Processing
Food and Bioprocess Technology, 2018
[10] Thermal processing food-related toxicants: a review
Critical Reviews in Food Science and Nutrition, 2018
[11] Mikrodalga fırında pişirmenin tavuk eti proteinleri üzerine etkisi
2018
[12] Effect of mass loading and microwave absorber application method on the product from microwave assisted pyrolysis of palm oil mill effluent
2017
[13] EFFECT OF MASS LOADING AND MICROWAVE ABSORBER APPLICATION METHOD ON THE PRODUCT FROM MICROWAVE ASSISTED PYROLYSIS OF …
2017
[14] Tracking hydrophobicity state, aggregation behaviour and structural modifications of pork proteins under the influence of assorted heat treatments
Food Research International, 2017
[15] The effects of food processing and canning technologies on the nutritional value of foods
Environmental and Agricultural Research Summaries (with Biographical Sketches), 2017
[16] IMPROVING THE FUNCTIONAL DIVERSITY OF A LIBRARY OF LIVE AND INACTIVATED PROBIOTIC MICROORGANISMS.
International Journal of Probiotics & Prebiotics, 2016
[17] Microwave-Alkali Treatment of Chicken Feathers for Protein Hydrolysate Production
Waste and Biomass Valorization, 2016
[18] Improving the functional diversity of a library of live and inactivated probiotic microorganisms
International Journal of Probiotics & Prebiotics, 2016
[19] Microwave vs. convection heating of bovine Gluteus Medius muscle: impact on selected physical properties of final product and cooking yield
International Journal of Food Science & Technology, 2015
[20] Unfolding-Induced in Haemoglobin by Exposure to Electromagnetic Fields: a Ftir Spectroscopy Study
Oriental Journal of Chemistry, 2014
[21] 微波加热过程的温度模拟研究进展
化工科技, 2014
[22] Unfolding and Aggregation of Myoglobin Can Be Induced by Three Hours' Exposure to Mobile Phone Microwaves: A FTIR Spectroscopy Study
Spectroscopy Letters, 2013
Free SCIRP Newsletters
Copyright © 2006-2022 Scientific Research Publishing Inc. All Rights Reserved.
Top