PublisherDOIYearVolumeIssuePageTitleAuthor(s)Link
Food Quality and Preference10.1016/s0950-3293(00)00011-22000115377-385Effects of prolonged storage on the sensory quality and consumer acceptance of sous vide meat-based recipe dishesGillian A Armstrong, Heather McIlveenhttps://api.elsevier.com/content/article/PII:S0950329300000112?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0950329300000112?httpAccept=text/plain
Poultry Science10.1016/j.psj.2020.03.0042020Combined effects of sous-vide cooking conditions on meat and sensory quality characteristics of chicken breast meatC.H. Park, B. Lee, E. Oh, Y.S. Kim, Y.M. Choihttps://api.elsevier.com/content/article/PII:S0032579120301644?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0032579120301644?httpAccept=text/plain
LWT10.1016/j.lwt.2018.02.017201892161-168Quality assessment of ready-to-eat asparagus spears as affected by conventional and sous-vide cooking methodsMaria Gonnella, Miriana Durante, Sofia Caretto, Massimiliano D'Imperio, Massimiliano Rennahttps://api.elsevier.com/content/article/PII:S0023643818301464?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:S0023643818301464?httpAccept=text/plain
Journal of Food Quality10.1111/j.1745-4557.2011.00430.x2012352137-143DETERMINATION OF THE QUALITY AND SHELF LIFE OF SOUS VIDE PACKAGED BONITO (SARDA SARDA, BLOCH, 1793) STORED AT 4 AND 12CSUHENDAN MOL, SAMIME OZTURAN, SERAP COSANSUhttps://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1745-4557.2011.00430.x
Journal of Foodservice10.1111/j.1745-4506.2007.00065.x2007185187-197The effect of cooking in a steam-convection oven on the quality of selected dishesMarzena Danowska-Oziewicz, Mirosława Karpińska-Tymoszczyk, Jerzy Borowskihttps://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1745-4506.2007.00065.x
Quality Breeding in Field Crops10.1007/978-3-030-04609-5_2201923-39Marker-Assisted Breeding for Improving the Cooking and Eating Quality of RiceMaxwell Darko Asante, Francis Osei Amoako-Andoh, Valentin Stanislas Edgar Traore, Matilda Ntowaa Bissah, Joshua N. Cobbhttp://link.springer.com/content/pdf/10.1007/978-3-030-04609-5_2
International Journal of Food Science & Technology10.1111/j.1365-2621.1995.tb01422.x2007306745-755Estimation of confidence interval of pasteurizing values of conduction-heated Sous Vide food in a combination ovenGUOZHONG XIE, MICHAEL A. SHEARDhttps://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1365-2621.1995.tb01422.x
Improving the Safety and Quality of Nuts10.1533/9780857097484.2.1732013173-197Impact of roasting on nut qualityR. Perren, F.E. Escherhttps://api.elsevier.com/content/article/PII:B978085709266350008X?httpAccept=text/xml, https://api.elsevier.com/content/article/PII:B978085709266350008X?httpAccept=text/plain, http://woodhead.metapress.com/index/R3R66J4N715474K4.pdf
Journal of Food Processing and Preservation10.1111/j.1745-4549.2009.00430.x2010346964-974MICROBIOLOGICAL QUALITY OF SOUS VIDE COOK-CHILL PRESERVED FOOD AT DIFFERENT SHELF LIFEC. SEBASTIÁ, J.M. SORIANO, M. IRANZO, H. RICOhttps://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1745-4549.2009.00430.x
Journal of Food Processing and Preservation10.1111/j.1745-4549.2011.00616.x2012366497-503DETERMINATION OF THE QUALITY AND SHELF LIFE OF SOUS VIDE PACKAGED WHITING (MERLANGIUS MERLANGUS EUXINUS, NORDMAN, 1840) STORED AT COLD (4C) AND TEMPERATURE ABUSE (12C)SUHENDAN MOL, SAMIME OZTURAN, SERAP COSANSUhttps://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1111%2Fj.1745-4549.2011.00616.x