Open Access
BIO Web Conf.
Volume 36, 2021
International Scientific and Practical Conference “Fundamental Scientific Research and Their Applied Aspects in Biotechnology and Agriculture” (FSRAABA 2021)
Article Number 05004
Number of page(s) 6
Section Biotechnology in the Agro-Industrial Complex
Published online 01 October 2021
  • S. Kakde, R.S. Bhopal, S. Bhardwaj, A. Misra, Nutrition, 33, 216–224 (2017) [Google Scholar]
  • R.M. Aadil, U. Roobab, A.A. Maan, G.M. Madni, Encyclopedia of Food Chemistry, 70–75 (2019). [Google Scholar]
  • Y. Cui, X. Shi, Y. Tang, Y. Xie, Z. Dua, Food Chemistry, 313, 125930 (2020). [Google Scholar]
  • K. Skog, A. Solyakov, P. Arvidsson, M. Jägerstad, Screening for toxic Maillard reaction products in meat flavours and bouillons, The Maillard Reaction in Foods and Medicine, 444 (2005) [CrossRef] [Google Scholar]
  • F. Shahidi, A.G.P. Samaranayaka, R.B. Pegg, Heat effects on meat: Maillard reaction and browning, Encyclopedia of Meat Sciences, 578–592 (2004). [CrossRef] [Google Scholar]
  • H.-W. Huang, C.-P. Hsu, C.-Y. Wang, Journal of Food and Drug Analysis, 28, 1, 1–13, (2020) [Google Scholar]
  • O.P. Soladoye, Z. Pietrasik, Utilizing high pressure processing for extended shelf life meat products, Reference Module in Food Science (2018) [Google Scholar]
  • S. Xue, C. Wang, Y.H. Brad Kim, G. Bian, M. Han, X. Xu, G. Zhou, Food Chemistry, 306, 125602 (2020) [Google Scholar]
  • Z.S. Seregely, I. Dalmadi, J. Farkas, High Pressure Research: An International Journal, 27 (1), 23–26 (2007). [Google Scholar]
  • I.C. Duru, M. Andreevskaya, P. Laine, T.M. Rode, A. Ylinen, T. Lovdal, N. Bar, P. Crauwels, C.U. Riedel, F.I. Bucur, A.I. Nicolau, P. Auvinen, BMC Genomics, 21 (455) (2020). [Google Scholar]
  • E. De Angelis, S.L. Bavaro, G. Forte, R. Pilolli, L. Monaci, Nutrients, 10, 1679 (2018) [Google Scholar]
  • A.Y. Volkov, N.A. Kruglikov, A.V. Alexandrov, V.V. Kotkova, IOP Conf. Series: Materials Science and Engineering, 1008, 012012 (2020) [Google Scholar]
  • P.W. Bridgman, R.B. Dow, Journal of chemical physics, 3, 35–41 (1935) [Google Scholar]
  • P.W. Bridgman, Physicai review, 48, 825–847 (1935) [Google Scholar]
  • P.W. Bridgman 18, 1, 1–93 (1948) [Google Scholar]
  • P.W. Bridgman, Rheological properties at high pressure, 21, 7–16 (1946) [Google Scholar]
  • J.C. Cheftel, J. Culioli, Meat Science, 46, 3, 211–236 (1997) [Google Scholar]
  • D. Knorr Hydrostatic pressure treatment of food: microbiology, New Methods of Food Preservation, 159–175 (1995) [Google Scholar]
  • A. Toth, C. Nemeth, I. Zeke, A. Barkoi, K. Hidas, L. Friedrich, Progress in Agricultural Engineering Sciences, 16, S1, 67–74 (2020) [Google Scholar]
  • F. Witte, S. Smetana, V. Heinz, N. Terjung, Meat Science, 170, 108241 (2020). [Google Scholar]
  • G. Joseph, K.R. Remya Kumari, C.K. Kamalakanth, J. Bindu, K.K. Asha, Journal of Aquatic Food Product Technology, 29 (6), 531–543 (2020) [Google Scholar]
  • K. Kantono, N. Hamid, I. Oey, Y.C. Wu, Q. Ma, M. Farouk, D. Chadha, Foods, 9, 1444 (2020) [Google Scholar]
  • M.H. Rahman, T.-H. Mu, M. Zhang, M.-M. Ma, H.-N. Sun, Journal of Food Process Preservation, 00, e14852 (2020) [Google Scholar]
  • A. Okamoto, A. Suzuki, Progress in Biotechnology, 19, 571–576 (2002) [Google Scholar]
  • A.T. Richards, Encyclopedia of Analytical Science (Third Edition), 436–450 (2019) [Google Scholar]
  • F. Toldra, M. Flores, M.C. Aristoy, Encyclopedia of Meat Sciences (Second Edition), 206–211 (2014) [Google Scholar]

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.