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Page 1
Low-temperature long-time cooking of meat: Eating quality and underlying mechanisms.
Meat Sci. 2018 Sep;143:104-113. doi: 10.1016/j.meatsci.2018.04.032. Epub 2018 Apr 27.
Meat Sci. 2018.
PMID: 29730528
Review.
In search of better snacks: ohmic-heating nixtamalized flour and amaranth addition increase the nutraceutical and nutritional potential of vegetable-enriched tortilla chips.
Domínguez-Hernández E, Gutiérrez-Uribe JA, Domínguez-Hernández ME, Loarca-Piña GF, Gaytán-Martínez M.
Domínguez-Hernández E, et al.
J Sci Food Agric. 2023 Apr;103(6):2773-2785. doi: 10.1002/jsfa.12424. Epub 2023 Jan 19.
J Sci Food Agric. 2023.
PMID: 36598243
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Effect of LTLT heat treatment on cathepsin B and L activities and denaturation of myofibrillar proteins of pork.
Dominguez-Hernandez E, Ertbjerg P.
Dominguez-Hernandez E, et al.
Meat Sci. 2021 May;175:108454. doi: 10.1016/j.meatsci.2021.108454. Epub 2021 Jan 29.
Meat Sci. 2021.
PMID: 33548841
Free article.
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