Thermal processing is an inevitable part of the processing and preparation of meat and meat
products for human consumption. However, thermal processing techniques, both …

This review deals with the last few years' articles on various fluorescence techniques
(conventional, excitation-emission matrix, and synchronous fluorescence spectroscopy) as a …

Liquid chromatography–electrospray ionisation–mass spectrometry (LC–ESI–MS) was
applied as an advanced methodology to study the suitability of using α-aminoadipic …

We investigated the oxidative mechanisms and identified the target protein induced by heat
treatment. The study was carried out on M. longissimus thoracis from Galia and Redone …

The impact of six culinary practices–oven/microwave combined with/without seasoning with
oregano/beer–on lipid and protein oxidation of chicken burgers after cooking and after in …

Proteins and essential fatty acids are crucial components of the human diet. However, lipids
and proteins are susceptible to oxidative modification during food processing resulting in …

This study was conducted to evaluate the effect of storage temperature and duration on
oxidation and flavour changes in frozen pork dumpling filler. Freshly prepared dumplings …

Food is a complex matrix of proteins, fats, minerals, vitamins, and other components. Various
analytical methods are currently used for food testing. However, most of the used methods …

Multiphoton imaging has evolved as an indispensable tool in cell biology and holds
prospects for clinical applications. When addressing endogenous signals such as coherent …

The current study attempted to provide a convenient, non-invasive and time-saving method
to estimate the freshness of intact horse mackerel (Trachurus japonicus) fish in a frozen state …