D. Baldwin

2012

A researcher in the Science corpus: 1 paper; trusts 0 researchers and is trusted by 0 researchers here, as inferred from the citation graph.

Papers from D. Baldwin's perspective

Ordered by how strongly the researchers D. Baldwin trusts endorse each paper. Same corpus, a different order for every researcher.

  1. An evaluation of the effect of storage and processing temperatures on the microbiological status of sous vide extended shelf-life products
  2. The sensory quality of chicken and potato products prepared using cook–chill and sous vide methods
  3. Microbiological safety and sensory characteristics of salmon slices processed by the sous vide method
  4. Structural model requirements to describe microbial inactivation during a mild heat treatment. (Journal of food microbiology)
  5. Non-enzymatic depolymerization of carrot pectin : Toward a better understanding of carrot texture during thermal processing
  6. Effects of heat on meat proteins - Implications on structure and quality of meat products. (Meat Science)
  7. Effects of prolonged storage on the sensory quality and consumer acceptance of sous vide meat-based recipe dishes
  8. Thermal Inactivation of Salmonella spp. in Chicken Broth, Beef, Pork, Turkey, and Chicken: Determination of D- and Z-values
  9. Evaluation of the microbiological safety and sensory quality of rainbow trout (Oncorhynchus mykiss) processed by the sous vide method
  10. Textural properties of potatoes (Solanum tuberosum L., cv. Monalisa) as affected by different cooking processes

Their papers