Rozita Vaskoska

671 Sneydes Road
Melbourne, VIC 3030, Australia

Last Updated: 09/26/2026

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Found 10 publications

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

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

Journal: Foods (Basel, Switzerland)

Published: September 24, 2025

Development of a carbon cloth electrochemical sensor for the detection of cefixime.

Development of a carbon cloth electrochemical sensor for the detection of cefixime.

Journal: Biosensors & bioelectronics

Published: January 29, 2025

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

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

Journal: Meat science

Published: August 15, 2021

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

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

Journal: Meat science

Published: January 22, 2021

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

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

Journal: Meat science

Published: January 04, 2021

Muscle, Ageing and Temperature Influence the Changes in Texture, Cooking Loss and Shrinkage of Cooked Beef.

Muscle, Ageing and Temperature Influence the Changes in Texture, Cooking Loss and Shrinkage of Cooked Beef.

Journal: Foods (Basel, Switzerland)

Published: August 16, 2020

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.

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.

Journal: Food chemistry

Published: June 03, 2020

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

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

Journal: Meat science

Published: March 26, 2020

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

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

Journal: Meat science

Published: July 18, 2018

Systematic review of emerging and innovative technologies for meat tenderisation.

Systematic review of emerging and innovative technologies for meat tenderisation.

Journal: Meat science

Published: February 10, 2017

Showing 1-10 of 10

Last Updated: 09/26/2026