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Research article

First published 2001-6

Prediction of Tenderness and other Quality Attributes of Beef by near Infrared Reflectance Spectroscopy between 750 and 1100 nm;Further Studies

Caroline Venel, Anne Maria Mullen, Gerard Downey [...]

Journal of Near Infrared Spectroscopy

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Research article

First published 2001-6

Prediction and Classification of Tenderness in Beef from Non-Invasive Diode Array Detected NIR Spectra

Rune Rødbotten, Bjørn-Helge Mevik, Kjell Ivar Hildrum

Journal of Near Infrared Spectroscopy

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Research article

First published 2024

Phosphate and two-stage cooking: Impact on lipid oxidation and tenderness in sous-vide beef semitendinosus

Nik Zuhairah Nik Zainal Abidin, Nurul Aimiza Shamsuddin, Nur Raudhatul Syahindah Mohd Radzi [...]

Food Science and Technology International

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Research article

First published 2022-4

Effect of ultrasonication and vacuum impregnation pretreatments on the quality of beef marinated in onion juice a natural meat tenderizer

Hande Demir, Seyda Çelik, Yasemin Çelebi Sezer

Food Science and Technology International

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Research article

First published 1997-3

Comparison of Multivariate Calibration and Discriminant Analysis in Evaluating NIR Spectroscopy for Determination of Meat Tenderness

Tormod Næs, Kjell Ivar Hildrum

Applied Spectroscopy

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Research article

First published 1995-3

Near Infrared Reflectance Spectroscopy in the Prediction of Sensory Properties of Beef

K.I. Hildrum, T. Isaksson, T. Næs [...]

Journal of Near Infrared Spectroscopy

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Research article

First published 2026-4

Rectal Perforation Induced by Taenia saginata : A Case Report

Nurhilal Kızıltoprak, Ayşe Gökçen Yıldız, Gülçin Ercan

Foodborne Pathogens and Disease

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Other

First published 2011-8

Extraction of bromelain from pineapple peels

S. Ketnawa, P. Chaiwut, S. Rawdkuen

Food Science and Technology International

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