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A comprehensive study of sous-vide cooked Korat chicken breast processed by various conditions: texture, compositional/structural changes, and consumer acceptance.
Poult Sci. 2024 Apr;103(4):103495. doi: 10.1016/j.psj.2024.103495. Epub 2024 Jan 24.
Poult Sci. 2024.
PMID: 38354473
Free PMC article.
Lipid and Volatile Profiles of Various Goat Primal Cuts: Aspects of Nutritional Value and Flavor/Taste Attributes.
Saengsuk N, Sangsawad P, Paengkoum P, Pongsetkul J.
Saengsuk N, et al.
Foods. 2024 Feb 3;13(3):492. doi: 10.3390/foods13030492.
Foods. 2024.
PMID: 38338627
Free PMC article.
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Comparative physicochemical characteristics and in vitro protein digestibility of alginate/calcium salt restructured pork steak hydrolyzed with bromelain and addition of various hydrocolloids (low acyl gellan, low methoxy pectin and κ-carrageenan).
Saengsuk N, Laohakunjit N, Sanporkha P, Kaisangsri N, Selamassakul O, Ratanakhanokchai K, Uthairatanakij A, Waeonukul R.
Saengsuk N, et al.
Food Chem. 2022 Nov 1;393:133315. doi: 10.1016/j.foodchem.2022.133315. Epub 2022 May 26.
Food Chem. 2022.
PMID: 35653998
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Physicochemical characteristics and textural parameters of restructured pork steaks hydrolysed with bromelain.
Saengsuk N, Laohakunjit N, Sanporkha P, Kaisangsri N, Selamassakul O, Ratanakhanokchai K, Uthairatanakij A.
Saengsuk N, et al.
Food Chem. 2021 Nov 1;361:130079. doi: 10.1016/j.foodchem.2021.130079. Epub 2021 May 12.
Food Chem. 2021.
PMID: 34033991
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