ArticleFoods (Basel, Switzerland)2021
Effect of Different Processing Methods on Quality, Structure, Oxidative Properties and Water Distribution Properties of Fish Meat-Based Snacks.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 12 papers.
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Who cites it
12 citing papers in PubMed, 22 citations in OpenAlex.
- Comparative study of thermal and non-thermal sterilization on the physicochemical properties, microstructure, texture and flavor quality of avocado purée.Food chemistry: X · 2026Article
- Innovative Development and Characterization of a Beef-Based High-Protein Snack: An Integrative Study of Physicochemical and Acoustic Properties, and Its Protein Quality.Journal of food science · 2026Article
- Investigating the Impact of Amylopectin Chain-Length Distribution on the Structural and Functional Properties of Waxy Rice Starch.Foods (Basel, Switzerland) · 2025Article
- Investigation of Quality Enhancement Mechanisms in Tenobe Somen Noodles During Storage and Maturation.Foods (Basel, Switzerland) · 2025Review
- Optimizing Crisp Meat Quality with Modified Starches: From Rheological Properties to Post-Freezing Performance.Foods (Basel, Switzerland) · 2025Article
- Effect of Boiling Time on the Color, Water, Protein Secondary Structure, and Volatile Compounds of Beef.Foods (Basel, Switzerland) · 2025Article
- Article
- Development of Loop-Mediated Isothermal Amplification (LAMP) Assays for the Rapid Authentication of Three Swimming Crab Species.Foods (Basel, Switzerland) · 2022Article
- Incorporation of Tapioca Starch and Wheat Flour on Physicochemical Properties and Sensory Attributes of Meat-Based Snacks from Beef Scraps.Foods (Basel, Switzerland) · 2022Article
- Evaluation of key aroma compounds and protein secondary structure in the roasted Tan mutton during the traditional charcoal process.Frontiers in nutrition · 2022Article
- Comparative Effect of Frying and Baking on Chemical, Physical, and Microbiological Characteristics of Frozen Fish Nuggets.Foods (Basel, Switzerland) · 2021Article
- Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and Storage.Foods (Basel, Switzerland) · 2021Article
Corrections and comments
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Authors and funding
11 authors at 7 institutions in 5 countries.
Funding
Abstract
Snack foods are consumed around to globe due to their high nutrition, taste and versatility; however, the effects of various processing methods on quality, structure and oxidative properties are scare in the literature. This study aims to evaluate the effect of various processing methods (frying, baking and microwave cooking) on quality, structure, pasting, water distribution and protein oxidative properties of fish meat-based snacks. The results showed that the frying method induced a significantly (
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.