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There are 6327 results for: content related to: Low-Temperature Carbon Monoxide Oxidation with Au–Cu Meatball-Like Cages Prepared by Galvanic Replacement

  1. Effect of Chitosan on the Formation of Heterocyclic Aromatic Amines and Some Quality Properties of Meatball

    Journal of Food Processing and Preservation

    Fatih Oz, Ali Zaman and Mükerrem Kaya

    Version of Record online : 14 SEP 2016, DOI: 10.1111/jfpp.13065

  2. PREPARATION OF CLOVE BUDS DEODORIZED AQUEOUS EXTRACT (CDAE) AND EVALUATION OF ITS POTENTIAL TO IMPROVE OXIDATIVE STABILITY OF CHICKEN MEATBALLS IN COMPARISON TO SYNTHETIC AND NATURAL FOOD ANTIOXIDANTS

    Journal of Food Quality

    Volume 35, Issue 3, June 2012, Pages: 190–199, KIM WEI CHAN, NICHOLAS M.H. KHONG, SHAHID IQBAL, SOO EE CH'NG and ABDUL SALAM BABJI

    Version of Record online : 9 MAY 2012, DOI: 10.1111/j.1745-4557.2012.00445.x

  3. POTENTIAL USES OF MECHANICALLY DEBONED BULLFROG (RANA CATESBEIANA) MEAT TO PARTIALLY REPLACE LEAN PORK TO PRODUCE EMULSIFIED MEATBALLS

    Journal of Food Quality

    Volume 34, Issue 4, August 2011, Pages: 245–251, KUO-CHIANG HSU, DENG-CHENG LIU, HERBERT W. OCKERMAN and FA-JUI TAN

    Version of Record online : 1 AUG 2011, DOI: 10.1111/j.1745-4557.2011.00393.x

  4. THE EFFECT OF NISIN AND BOVINE LACTOFERRIN ON THE MICROBIOLOGICAL QUALITY OF TURKISH-STYLE MEATBALL (TEKIRDAĞ KÖFTE)

    Journal of Food Safety

    Volume 28, Issue 3, August 2008, Pages: 355–375, HILAL COLAK, HAMPARSUN HAMPIKYAN, ENVER BARIS BINGOL and HARUN AKSU

    Version of Record online : 28 JUL 2008, DOI: 10.1111/j.1745-4565.2008.00105.x

  5. Quality Characteristics of Chinese-style Meatball Containing Bacterial Cellulose (Nata)

    Journal of Food Science

    Volume 69, Issue 3, April 2004, Pages: SNQ107–SNQ111, K. W. LIN and H. Y. LIN

    Version of Record online : 31 MAY 2006, DOI: 10.1111/j.1365-2621.2004.tb13378.x

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    Effects of Combined Ohmic–Infrared Cooking Treatment on Microbiological Inactivation of Meatballs

    Journal of Food Process Engineering

    Volume 40, Issue 1, February 2017, Ilkin Yucel Sengun, Filiz Icier and Gamze Kor

    Version of Record online : 3 NOV 2015, DOI: 10.1111/jfpe.12309

  7. Maintenance of Safety and Quality of Refrigerated Ready-to-Cook Seasoned Ground Beef Product (Meatball) by Combining Gamma Irradiation with Modified Atmosphere Packaging

    Journal of Food Science

    Volume 76, Issue 6, August 2011, Pages: M413–M420, Gurbuz Gunes, Aylin Ozturk, Neriman Yilmaz and Beraat Ozcelik

    Version of Record online : 21 JUN 2011, DOI: 10.1111/j.1750-3841.2011.02244.x

  8. Effects of Water Extract of Urtica dioica L. on the Quality of Meatballs

    Journal of Food Processing and Preservation

    Volume 38, Issue 3, June 2014, Pages: 1356–1363, Fatih Oz

    Version of Record online : 25 APR 2013, DOI: 10.1111/jfpp.12097

  9. The Effect of Direct Addition of Conjugated Linoleic Acid on the Formation of Heterocyclic Aromatic Amines in Beef Chops

    Journal of Food Processing and Preservation

    Volume 39, Issue 6, December 2015, Pages: 2820–2833, F. Oz, M. Kizil, I.H. Cakmak and M.I. Aksu

    Version of Record online : 2 JUL 2015, DOI: 10.1111/jfpp.12533

  10. Physicochemical Properties and Sensory Analysis of Duck Meatballs Containing Duck Meat Surimi-Like Material during Frozen Storage

    Journal of Food Science

    Volume 77, Issue 1, January 2012, Pages: S91–S98, T. Nurkhoeriyati, N. Huda and R. Ahmad

    Version of Record online : 19 JAN 2012, DOI: 10.1111/j.1750-3841.2011.02519.x

  11. 25th Anniversary Article: Galvanic Replacement: A Simple and Versatile Route to Hollow Nanostructures with Tunable and Well-Controlled Properties

    Advanced Materials

    Volume 25, Issue 44, November 26, 2013, Pages: 6313–6333, Xiaohu Xia, Yi Wang, Aleksey Ruditskiy and Younan Xia

    Version of Record online : 12 SEP 2013, DOI: 10.1002/adma.201302820

  12. Synthesis and Characterization of Pd@MxCu1−x (M=Au, Pd, and Pt) Nanocages with Porous Walls and a Yolk–Shell Structure through Galvanic Replacement Reactions

    Chemistry - A European Journal

    Volume 18, Issue 47, November 19, 2012, Pages: 14974–14980, Shuifen Xie, Prof. Mingshang Jin, Dr. Jing Tao, Dr. Yucai Wang, Prof. Zhaoxiong Xie, Dr. Yimei Zhu and Prof. Younan Xia

    Version of Record online : 29 OCT 2012, DOI: 10.1002/chem.201202477

  13. Recent Advances in the Synthesis and Applications of Ultrasmall Bimetallic Nanoclusters

    Particle & Particle Systems Characterization

    Volume 32, Issue 6, June 2015, Pages: 613–629, Xun Yuan, Xinyue Dou, Kaiyuan Zheng and Jianping Xie

    Version of Record online : 29 JAN 2015, DOI: 10.1002/ppsc.201400212

  14. Effect of Modified Wheat Gluten on Boiling Resistance Capacity of Pork Meatballs

    Journal of Food Science

    Volume 81, Issue 2, February 2016, Pages: E430–E437, Kai-Qiang Wang, Shui-Zhong Luo, Xi-Yang Zhong, Ke-Zhou Cai, Jing Cai, Shao-Tong Jiang and Zhi Zheng

    Version of Record online : 13 JAN 2016, DOI: 10.1111/1750-3841.13207

  15. Modelling the deep-fat frying of beef meatballs

    International Journal of Food Science & Technology

    Volume 29, Issue 4, August 1994, Pages: 429–440, PETER ATEBA and GAURI S. MITTAL

    Version of Record online : 6 JUL 2007, DOI: 10.1111/j.1365-2621.1994.tb02084.x

  16. Silver – Copper Bimetallic Flexible Electrodes Prepared Using a Galvanic Replacement Reaction and Their Applications

    ChemistrySelect

    Volume 2, Issue 6, February 23, 2017, Pages: 2114–2122, Raju Thota, S. Sundari, Sheela Berchmans and V. Ganesh

    Version of Record online : 24 FEB 2017, DOI: 10.1002/slct.201601810

  17. The Role of Surface Nonuniformity in Controlling the Initiation of a Galvanic Replacement Reaction

    Chemistry – An Asian Journal

    Volume 6, Issue 6, June 6, 2011, Pages: 1479–1484, Claire M. Cobley, Qiang Zhang, Wilbur Song and Prof. Younan Xia

    Version of Record online : 15 MAR 2011, DOI: 10.1002/asia.201000944

  18. Artificial neural network for the prediction of temperature, moisture and fat contents in meatballs during deep-fat frying

    International Journal of Food Science & Technology

    Volume 36, Issue 5, June 2001, Pages: 489–497, G. S. Mittal and J. Zhang

    Version of Record online : 20 DEC 2001, DOI: 10.1046/j.1365-2621.2001.00490.x

  19. Biocontrol of Shiga Toxigenic Escherichia coli O157:H7 in Turkish Raw Meatball by Bacteriophage

    Journal of Food Safety

    Volume 36, Issue 1, February 2016, Pages: 120–131, Yilmaz Emre Gencay, Naim Deniz Ayaz, Gizem Copuroglu and Irfan Erol

    Version of Record online : 16 AUG 2015, DOI: 10.1111/jfs.12219

  20. Evaluation of Color, Lipid Oxidation and Microbial Quality in Meatballs Formulated with Bee Pollen During Frozen Storage

    Journal of Food Processing and Preservation

    Volume 41, Issue 3, June 2017, Sadettin Turhan, Furkan Turker Saricaoglu, Mustafa Mortas, Fehmi Yazici and Huseyin Genccelep

    Version of Record online : 7 JUN 2016, DOI: 10.1111/jfpp.12916