The DOI matches its Crossref record; 43 of the 43 references it cites were found in a registry or an index.
Sous vide cooking: A review
Open accessAbstract
Sous vide is a method of cooking in vacuumized plastic pouches at precisely controlled temperatures. Precise temperature control gives more choice over doneness and texture than traditional cooking methods. Cooking in heat-stable, vacuumized pouches improves shelf-life and can enhance taste and nutrition. This article reviews the basic techniques, food safety, and science of sous vide cooking.
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Cites
Jay, J. M. (1995) · Food Science Texts Series · doi:10.1007/978-1-4615-7476-7 · Cited by 2,396
Flavour formation in meat and meat products: a review
Mottram, D. S. (1998) · Food Chemistry · doi:10.1016/s0308-8146(98)00076-4 · Cited by 1,405
(2020) · Human Rights Documents Online · doi:10.1163/2210-7975_hrd-9978-20190011 · Cited by 1,382
Effects of heat on meat proteins – Implications on structure and quality of meat products
Tornberg, E. (2005) · Meat Science · doi:10.1016/j.meatsci.2004.11.021 · Cited by 1,352
Lawrie, R. A., & Ledward, D. A. (2006) · Woodhead Publishing Limited eBooks · doi:10.1533/9781845691615 · Cited by 710
Structural model requirements to describe microbial inactivation during a mild heat treatment
Geeraerd, A. H., Herremans, C. H., & Van Impe, J. F. (2000) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(00)00362-7 · Cited by 692
On Food and Cooking: The Science and Lore of the Kitchen
Schmid, R., & McGee, H. (1989) · Taxon · doi:10.2307/1222284 · Cited by 615
(2000) · Springer eBooks · doi:10.1007/978-1-4615-4427-2 · Cited by 606
Andersson, A., Rönner, U., & Granum, P. E. (1995) · International Journal of Food Microbiology · doi:10.1016/0168-1605(95)00053-4 · Cited by 408
Waldron, K. W., Smith, A. C., Parr, A. J., Ng, A., & Parker, M. L. (1997) · Trends in Food Science & Technology · doi:10.1016/s0924-2244(97)01052-2 · Cited by 304
Cited by
Breakfast: the most important meal of the day?
Spence, C. (2017) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2017.01.003 · Cited by 108
Guillén, S., Mir-Bel, J., Oria, R., & Salvador, M. L. (2017) · Food Chemistry · doi:10.1016/j.foodchem.2016.08.067 · Cited by 88
Gómez, I., Ibañez, F. C., & Beriain, M. J. (2019) · International Journal of Food Properties · doi:10.1080/10942912.2019.1666869 · Cited by 68
Digestion of food proteins: the role of pepsin
Yang, M., Yang, Z., Everett, D. W., Gilbert, E. P., Singh, H., & Ye, A. (2025) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2025.2453096 · Cited by 65
“The aggregation and gelation of sarcoplasmic proteins begin at approximately 40 °C and finish at approximately 60 °C (Baldwin 2012).”
Metadata
- Authors
- Baldwin, D. E.
- Venue
- International Journal of Gastronomy and Food Science
- Publisher
- Elsevier BV
- Published
- 2012-01
- Volume
- 1
- Issue
- 1
- Pages
- 15-30
- ISSN
- 1878-450X (ISSN-L)
- OpenAlex
- W1968664548
- Cited by
- 606
- References
- 43
- FWCI
- 18.46
- Type
- journal article
- Language
- en
- Open access
- hybrid
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Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
