1 |
Colorimetric sensing of dopamine in beef meat using copper sulfide encapsulated within bovine serum albumin functionalized with copper phosphate (CuS-BSA-Cu-3(PO4)(2)) nanoparticles Swaidan A, Barras A, Addad A, Tahon JF, Toufaily J, Hamieh T, Szunerits S, Boukherroub R Journal of Colloid and Interface Science, 582, 732, 2021 |
2 |
A controlled study for the characterization of PM2.5 emitted during grilling ground beef meat Torkmahalleh MA, Gorjinezhad S, Keles M, Unluevcek HS, Azgin C, Cihan E, Tanis B, Soy N, Ozaslan N, Ozturk F, Hopke PK Journal of Aerosol Science, 103, 132, 2017 |
3 |
Corrosion and health aspects in ohmic cooking of beef meat patties Wang RG, Farid MM Journal of Food Engineering, 146, 17, 2015 |
4 |
Chemical-free assessment and mapping of major constituents in beef using hyperspectral imaging ElMasry G, Sun DW, Allen P Journal of Food Engineering, 117(2), 235, 2013 |
5 |
Supercritical fluid extracts from tamarillo (Solanum betaceum Sendtn) epicarp and its application as protectors against lipid oxidation of cooked beef meat Castro-Vargas HI, Benelli P, Ferreira SRS, Parada-Alfonso F Journal of Supercritical Fluids, 76, 17, 2013 |
6 |
Prevalence and distribution of Arcobacter species in various sources in Turkey and molecular analysis of isolated strains by ERIC-PCR Aydin F, Gumussoy KS, Atabay HI, Ica T, Abay S Journal of Applied Microbiology, 103(1), 27, 2007 |
7 |
Effect of combined vacuum cooling and air blast cooling on processing time and cooling loss of large cooked beef joints Jackman P, Sun DW, Zheng LY Journal of Food Engineering, 81(1), 266, 2007 |
8 |
Effect of Lactobacillus-protective cultures with bacteriocin-like inhibitory substances' producing ability on microbiological, chemical and sensory changes during storage of refrigerated vacuum-packaged sliced beef Katikou P, Ambrosiadis I, Georgantelis D, Koidis P, Georgakis SA Journal of Applied Microbiology, 99(6), 1303, 2005 |
9 |
Effect of steam condensation, hot water or chlorinated hot water immersion on bacterial numbers and quality of lamb carcasses James C, Thornton JA, Ketteringham L, James SJ Journal of Food Engineering, 43(4), 219, 2000 |