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Analysis of the effects of thermal protein denaturation on the quality attributes of sous-vide cooked tuna
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1002/9781118910771openalex-snapshot
The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking
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Differential Scanning Calorimetry
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Kinetic analysis of derivative curves in thermal analysis
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Effect of sous vide cooking, with freezing, on selected quality parameters of seven fish species in a range of sauces
inferredcites →https://doi.org/10.1016/0924-2244(96)10027-3openalex-snapshot
New research issues in sous-vide cooking
inferredcites →https://doi.org/10.1016/j.foodcont.2003.11.011openalex-snapshot
Microbiological safety and sensory characteristics of salmon slices processed by the sous vide method
inferredcites →https://doi.org/10.1016/j.foodcont.2004.02.001openalex-snapshot
Quality assurance of raw fish based on HACCP concept
inferredcites →https://doi.org/10.1016/j.ijgfs.2011.11.002openalex-snapshot
Sous vide cooking: A review
inferredcites →https://doi.org/10.1016/j.jfoodeng.2007.06.030openalex-snapshot
Kinetics of heat denaturation of proteins from farmed Atlantic cod (Gadus morhua)
inferredcites →https://doi.org/10.1016/j.jfoodeng.2013.03.013openalex-snapshot
Effect of protein denaturation degree on texture and water state of cooked meat
inferredcites →https://doi.org/10.1016/j.jfoodeng.2013.05.040openalex-snapshot
Decomposition kinetics of umami component during meat cooking
inferredcites →https://doi.org/10.1016/j.jfoodeng.2013.12.030openalex-snapshot
Estimation of color changes in fish surface at the beginning of grilling based on the degree of protein denaturation
inferredcites →https://doi.org/10.1016/j.lwt.2007.02.018openalex-snapshot
Effects of retort conditions on ATP-related compounds in pouched fish muscle
inferredcites →https://doi.org/10.1016/j.meatsci.2004.11.021openalex-snapshot
Effects of heat on meat proteins – Implications on structure and quality of meat products
inferredcites →https://doi.org/10.1016/j.meatsci.2008.03.008openalex-snapshot
Tensile properties of cooked meat sausages and their correlation with texture profile analysis (TPA) parameters and physico-chemical characteristics
inferredcites →https://doi.org/10.1016/j.postharvbio.2006.04.004openalex-snapshot
Calibrated color measurements of agricultural foods using image analysis
inferredcites →https://doi.org/10.1016/j.tifs.2015.04.003openalex-snapshot
The effects of processing technologies and preparation on the final quality of fish products
inferredcites →https://doi.org/10.1021/jf00079a005openalex-snapshot
Biochemical basis of postmortem nucleotide catabolism in cod (Gadus morhua) and its relationship to spoilage
inferredcites →https://doi.org/10.1046/j.1444-2906.2001.00226.xopenalex-snapshot
Change of K value and water state of yellowfin tuna Thunnus albacares meat stored in a wide temperature range (20oC to -84oC)
inferredcites →https://doi.org/10.1111/j.1365-2621.2005.01077.xopenalex-snapshot
A review of the kinetics of degradation of inosine monophosphate in some species of fish during chilled storage
inferredcites →https://doi.org/10.1111/j.1745-4514.2005.00050.xopenalex-snapshot
POSTMORTEM CHANGES IN QUALITY INDICES OF ICE-STORED FLOUNDER (PARALICHTHYS PATAGONICUS)
inferredcites →https://doi.org/10.1111/j.1745-4549.2009.00430.xopenalex-snapshot
MICROBIOLOGICAL QUALITY OF SOUS VIDE COOK-CHILL PRESERVED FOOD AT DIFFERENT SHELF LIFE
inferredcites →https://doi.org/10.1111/j.1745-4549.2011.00616.xopenalex-snapshot
DETERMINATION OF THE QUALITY AND SHELF LIFE OF SOUS VIDE PACKAGED WHITING (MERLANGIUS MERLANGUS EUXINUS, NORDMAN, 1840) STORED AT COLD (4C) AND TEMPERATURE ABUSE (12C)
inferredcites →https://doi.org/10.1111/jfpe.12347openalex-snapshot
Analysis of Browning of Broiled Foods by Noncontact Techniques: A Case Study for Japanese Eggplant (Solanum Melongena)
inferredcites →https://doi.org/10.11428/jhej1987.44.11openalex-snapshot
Decomposition of Inosinic Acid in Flesh during Cooking
inferredcites →https://doi.org/10.4172/2157-7110.1000241openalex-snapshot
Addition of Fish Protein Hydrolysate for Enhanced Water Retention in Sous Vide Processing of Salmon
inferredcites →https://doi.org/10.4315/0362-028x-71.6.1287openalex-snapshot
Response to the Questions Posed by the Food and Drug Administration and the National Marine Fisheries Service Regarding Determination of Cooking Parameters for Safe Seafood for Consumers
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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Applying Sous-Vide on the Shoulder Meat of Red King Crab (Paralithodes Camtschaticus)
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inferred← citeshttps://doi.org/10.1002/jsfa.11836openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/j.foodchem.2025.144423openalex-snapshot
Effect of sous vide cooking technology on the quality, protein structure, microstructure, and flavor of yellowfin tuna (Thunnus albacares)
inferred← citeshttps://doi.org/10.1016/j.foodres.2025.115675openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/j.ifset.2018.09.007openalex-snapshot
Characterization of ohmic heating and sous-vide treatment of scallops: Analysis of electrical conductivity and the effect of thermal protein denaturation on quality attribute changes
inferred← citeshttps://doi.org/10.1016/j.ijgfs.2019.100145openalex-snapshot
Physiochemical changes in sous-vide and conventionally cooked meat
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inferred← citeshttps://doi.org/10.1016/j.ijgfs.2022.100586openalex-snapshot
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The impact of cooking methods on the physical, sensory, and nutritional quality of fish
inferred← citeshttps://doi.org/10.1016/j.ijgfs.2025.101313openalex-snapshot
Protein structural and textural characteristics of sous-vide cooked rainbow trout (Oncorhynchus mykiss) meat
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2017.11.024openalex-snapshot
Analysis of color changes in chicken egg yolks and whites based on degree of thermal protein denaturation during ohmic heating and water bath treatment
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2018.06.010openalex-snapshot
Heat and mass transfer, shrinkage, and thermal protein denaturation of kuruma prawn (Marsupenaeus japonicas) during water bath treatment: A computational study with experimental validation
inferred← citeshttps://doi.org/10.1016/j.jfoodeng.2026.113175openalex-snapshot
Prediction of cooking-induced food transformations: A survey and outlook towards machine learning
inferred← citeshttps://doi.org/10.1016/j.lwt.2025.118513openalex-snapshot
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inferred← citeshttps://doi.org/10.1016/j.tifs.2021.11.031openalex-snapshot
Sous vide, a culinary technique for improving quality of food products: A review
inferred← citeshttps://doi.org/10.1016/j.tifs.2022.06.018openalex-snapshot
Mathematical modeling for thermally treated vacuum-packaged foods: A review on sous vide processing
inferred← citeshttps://doi.org/10.1016/j.tifs.2024.104533openalex-snapshot
Recent advances of recycling proteins from seafood by-products: Industrial applications, challenges, and breakthroughs
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Physicochemical Properties and Consumer Acceptance of Sous Vide Cooked Lobster Tails
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Structure analysis of the thermal energy spectrum generated during stimulation of organic matter by an electromagnetic field
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Phenomenological‐based semiphysical model to predict the water holding capacity of processed meats in the mixing process
inferred← citeshttps://doi.org/10.1111/jfpp.16045openalex-snapshot
Emulsification through oil addition on the properties of yellowfin tuna ( Thunnus albacares ) paste
inferred← citeshttps://doi.org/10.11301/jsfe.17501openalex-snapshot
Kinetic Studies on the Effect of Salt on the Thermal Denaturation of Egg Constituents
inferred← citeshttps://doi.org/10.11301/jsfe.18516openalex-snapshot
Study of Heat and Moisture Transfer and Reaction in Food Thermal Processing
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Study of Moisture Transfer and Reaction Kinetics in Food Processing
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Fatty Acid Profile, Physicochemical Composition, and Sensory Properties of Atlantic Salmon Fish (Salmo salar) during Different Culinary Treatments
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High Pressure Processing Has Variable Effects on Protein-Related and Sensory Properties of Cold and Hot Smoked Rainbow Trout
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REVIEW ON UNDERSTANDING OF EGG YOLK AS FUNCTIONAL INGREDIENTS
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