1.A Validated Method for Cholesterol Determination in Turkey Meat Products Using Relative Response Factors

作　　者：Simona Grasso , Sabine M. Harrison , Frank J. Monahan ;Nigel P. Brunton

出　　处：Foods. 2019 ;8(12):1-5.doi:10.3390/foods8120684

出版社：MDPI Publishing

文章 ID：242011484

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2.Effect of Cold Plasma on Meat Cholesterol and Lipid Oxidation

作　　者：Juan M. Pérez-Andrés ;Janna Cropotova ;Sabine M. Harrison 等

出　　处：Foods. 2020 ;9(12):1786-1798.doi:10.3390/foods9121786

出版社：MDPI Publishing

文章 ID：257511575

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3.The Effect of Organic Acid, Trisodium Phosphate and Essential Oil Component Immersion Treatments on the Microbiology of Cod (Gadus morhua) during Chilled Storage

作　　者：Conor Smyth ;Nigel P. Brunton ;Colin Fogarty 等

出　　处：Foods. 2018 ;7(12):200.doi:10.3390/foods7120200

出版社：MDPI Publishing

文章 ID：220952540

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4.Bisphenol A and Metabolites in Meat and Meat Products: Occurrence, Toxicity, and Recent Development in Analytical Methods

作　　者：Abu bakar Siddique ;Sabine M. Harrison ;Frank J. Monahan 等

出　　处：Foods. 2021 ;10(4):714.doi:10.3390/foods10040714

出版社：MDPI Publishing

文章 ID：260757697

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5.High-Pressure Processing for the Production of Added-Value Claw Meat from Edible Crab (Cancer pagurus)

作　　者：Federico Lian ;Enrico De Conto ;Vincenzo Del Grippo 等

出　　处：Foods. 2021 ;10(5):955.doi:10.3390/foods10050955

出版社：MDPI Publishing

文章 ID：262432542

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