S.L. Beilken

Effects of high-pressure treatment on the ultrastructure and thermal behaviour of beef intramuscular collagen

Changes in lysosomal enzyme activities and shear values of high pressure treated meat during ageing

Effect of fat replacement by inulin or lupin-kernel fibre on sausage patty acceptability, post-meal perceptions of satiety and food intake in men

Current research in meat color

High pressure/thermal treatment effects on the texture of beef muscle

Formation of short chain fatty acids by the gut microbiota and their impact on human metabolism

Effects of high pressure on meat: A review

Quality characteristics and composition of the longissimus muscle in the short-loin from male and female farmed red deer in New Zealand

Impact of freezing and thawing on the quality of meat: Review

Opportunities and Challenges in High Pressure Processing of Foods

Physiology and Pathophysiology of Carnosine

Pulse proteins: Processing, characterization, functional properties and applications in food and feed

Nonthermal Plasma Inactivation of Food-Borne Pathogens

DESIGNS TO BALANCE THE EFFECT OF ORDER OF PRESENTATION AND FIRST‐ORDER CARRY‐OVER EFFECTS IN HALL TESTS

Physico-chemical properties of chickpea flour, starch and protein fractions and their utilization in low-fat pork bologna

Effect of Cattle Breed on Meat Quality, Muscle Fiber Characteristics, Lipid Oxidation and Fatty Acids in China

Phytochemical Constituents and Antioxidant Activity of Sweet Basil (Ocimum basilicum L.) Essential Oil on Ground Beef from Boran and Nguni Cattle

The effects of finishing diet and postmortem ageing on the eating quality of the M. longissimus thoracis of electrically stimulated Brahman steer carcasses

Some Effects on the Mechanical Properties of Meat Produced by Cooking at Temperatures between 50° and 60°C

Effect of High Pressure during heat Treatment on the Wamer‐Bratzler Shear Force Values of Selected Beef Muscles

Use of preference mapping to relate consumer preference to the sensory properties of a processed meat product (tinned cat food)

Evaluation of Some Binders and Fat Substitutes in Low‐fat Frankfurters