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Rozita Vaskoska

csiro

H指数:12

被引数:871

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Upcycling Meat Co-products Beyond Food: Recent Advances and the Missing Middle

食品以外的肉类副产品的升级: 最新进展和缺失的中间

Current Opinion in Green and Sustainable Chemistry

IF9.4

2026-09-010

PRE

Listeria monocytogenes: A Continuous Global Threat in Ready-to-Eat (RTE) Foods

李斯特菌单核增生亚种：一种在即食食品（RTE）中持续存在的全球性威胁

Foods 2025, Vol. 14, Page 3664

IF5.1

2025-10-270

OAAI

The effect of extended refrigerated storage on the physicochemical, structural, and microbial quality of sous vide cooked biceps femoris treated with ginger powder (zingibain)

IF6.1

2022-04-017

PRE

Meat tenderness: advances in biology, biochemistry, molecular mechanisms and new technologies

IF6.1

2022-03-01112

OAAI

Myosin sensitivity to thermal denaturation explains differences in water loss and shrinkage during cooking in muscles of distinct fibre types

IF6.1

2021-09-0140

PREAI

Active edible packaging based on milk proteins: A route to carry and deliver nutraceuticals

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2021-05-0147

PRE

Thermal denaturation of proteins in the muscle fibre and connective tissue from bovine muscles composed of type I (masseter) or type II (cutaneous trunci) fibres: DSC and FTIR microspectroscopy study

IF9.8

2021-05-0141

PREAI

Ageing and cathepsin inhibition affect the shrinkage of fibre fragments of bovine semitendinosus , biceps femoris and psoas major during heating

IF6.1

2021-02-0114

PREAI

Evaluation of 3D Laser Scanning for Estimation of Heating-Induced Volume Shrinkage and Prediction of Cooking Loss of Pork Cuboids Compared to Manual Measurements

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2020-05-0412

PREAI

The effect of barrier properties of polymeric films on the shelf-life of vacuum packaged fresh pork meat

聚合物薄膜阻隔性能对真空包装鲜猪肉货架期的影响

IF6.1

2019-12-0120

PREAI

Systematic review of emerging and innovative technologies for meat tenderisation

IF6.1

2017-10-0194

PREAI