PublisherDOIYearVolumeIssuePageTitleAuthor(s)Link
Asian-Australasian Journal of Animal Sciences10.5713/ajas.17.02172018312293-300Effects of cooking method and final core-temperature on cooking loss, lipid oxidation, nucleotide-related compounds and aroma volatiles of Hanwoo brisketDicky Tri Utama, Ki Ho Baek, Hae Seong Jeong, Seok Ki Yoon, Seon-Tea Joo, Sung Ki Leehttp://www.ajas.info/upload/pdf/ajas-31-2-293.pdf, http://www.ajas.info/journal/view.php?doi=10.5713/ajas.17.0217, http://www.ajas.info/upload/pdf/ajas-31-2-293.pdf
Applied Mechanics and Materials10.4028/www.scientific.net/amm.855.70201685570-74Effect of Different Cooking Method on Cooking Loss and Lipid Oxidation in Buffalo MeatPhongchai Klinhom, Jitra Klinhom, Sasithorn Methawiwathttps://www.scientific.net/AMM.855.70.pdf
Flavour Science10.1533/9781845698232.4.2211996221-224AROMA VOLATILES FROM THE EXTRUSION COOKING OF MODEL SYSTEMS CONTAINING PROLINE AND ORNITHINEW.L.P. Bredie, D.S. Mottram, R.C.E. Guyhttps://api.elsevier.com/content/article/PII:B9781855737792500429?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:B9781855737792500429?httpAccept=text/plain, http://woodhead.metapress.com/index/PVP70Q2V62T52322.pdf
Meat Science10.1016/s0309-1740(99)00028-51999524443-451Cooking rate, pH and final endpoint temperature effects on color and cook loss of a lean ground beef model systemM.Susan Brewer, Jan Novakofskihttps://api.elsevier.com/content/article/PII:S0309174099000285?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0309174099000285?httpAccept=text/plain
Poultry Science10.1093/ps/80.12.1748200180121748-1753Volatiles, Color, and Lipid Oxidation of Broiler Breast Fillets Irradiated Before and After CookingM. Du, S.J. Hur, K.C. Nam, H. Ismail, D.U. Ahnhttps://api.elsevier.com/content/article/PII:S0032579119418749?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0032579119418749?httpAccept=text/plain, http://academic.oup.com/ps/article-pdf/80/12/1748/4311412/poultrysci80-1748.pdf
Flavour and Fragrance Journal10.1002/ffj.32012014294240-248Cooking losses, lipid oxidation and formation of volatile compounds in foal meat as affected by cooking procedureJosé M. Lorenzo, Rubén Domínguezhttps://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fffj.3201
European Journal of Lipid Science and Technology10.1002/ejlt.20140014820141173349-354Effects of cooking conditions on the concentrations of extractable tocopherols, tocotrienols and γ-oryzanol in brown rice: Longer cooking time increases the levels of extractable bioactive componentsTsu-Chi Lin, Shao-Hua Huang, Lean-Teik Nghttps://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fejlt.201400148, https://onlinelibrary.wiley.com/doi/full/10.1002/ejlt.201400148
Meat Science10.1016/0309-1740(83)90016-5198384317-321Effect of electrical stimulation and cooking temperature on the within-sample variation of cooking loss and shear force of lambP.K. Lewis, S.A. Babikerhttps://api.elsevier.com/content/article/PII:0309174083900165?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:0309174083900165?httpAccept=text/plain
Journal of Food Science10.1111/1750-3841.1300920158010C2161-C2169Effects of Different End-Point Cooking Temperatures on the Efficiency of Encapsulated Phosphates on Lipid Oxidation Inhibition in Ground MeatB. Kılıç, A. Şimşek, J.R. Claus, E. Atılgan, N. Aktaşhttps://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2F1750-3841.13009
Food / Nahrung10.1002/food.19960400106199640121-24Lipid oxidation in chicken as affected by cooking and frozen storageZ. M. Abdel-Kaderhttps://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Ffood.19960400106, https://onlinelibrary.wiley.com/doi/full/10.1002/food.19960400106