281 related articles for article (PubMed ID: 19323731)
1. Antioxidative activities of mushroom (Flammulina velutipes) extract added to bigeye tuna meat: dose-dependent efficacy and comparison with other biological antioxidants.
Bao HN; Ushio H; Ohshima T
J Food Sci; 2009 Mar; 74(2):C162-9. PubMed ID: 19323731
[TBL] [Abstract][Full Text] [Related]
2. Antioxidative activity and antidiscoloration efficacy of ergothioneine in mushroom (Flammulina velutipes) extract added to beef and fish meats.
Bao HN; Ushio H; Ohshima T
J Agric Food Chem; 2008 Nov; 56(21):10032-40. PubMed ID: 18841979
[TBL] [Abstract][Full Text] [Related]
3. Value-added use of mushroom ergothioneine as a colour stabilizer in processed fish meats.
Bao HN; Osako K; Ohshima T
J Sci Food Agric; 2010 Aug; 90(10):1634-41. PubMed ID: 20564452
[TBL] [Abstract][Full Text] [Related]
4. Edible mushroom (Flammulina velutipes) extract inhibits melanosis in Kuruma shrimp (Marsupenaeus japonicus).
Encarnacion AB; Fagutao F; Hirayama J; Terayama M; Hirono I; Ohshima T
J Food Sci; 2011; 76(1):C52-8. PubMed ID: 21535653
[TBL] [Abstract][Full Text] [Related]
5. Effects of ergothioneine from mushrooms (Flammulina velutipes) on melanosis and lipid oxidation of kuruma shrimp (Marsupenaeus japonicus).
Encarnacion AB; Fagutao F; Hirono I; Ushio H; Ohshima T
J Agric Food Chem; 2010 Feb; 58(4):2577-85. PubMed ID: 20078077
[TBL] [Abstract][Full Text] [Related]
6. Antioxidative activities of hydrophilic extracts prepared from the fruiting body and spent culture medium of Flammulina velutipes.
Bao HN; Ochiai Y; Ohshima T
Bioresour Technol; 2010 Aug; 101(15):6248-55. PubMed ID: 20346651
[TBL] [Abstract][Full Text] [Related]
7. Colour, lipid and protein stability of Rhea americana meat during air- and vacuum-packaged storage: influence of muscle on oxidative processes.
Filgueras RS; Gatellier P; Aubry L; Thomas A; Bauchart D; Durand D; Zambiazi RC; Santé-Lhoutellier V
Meat Sci; 2010 Nov; 86(3):665-73. PubMed ID: 20659783
[TBL] [Abstract][Full Text] [Related]
8. Antioxidant properties of Du-zhong (Eucommia ulmoides Oliv.) extracts and their effects on color stability and lipid oxidation of raw pork patties.
Xu Z; Tang M; Li Y; Liu F; Li X; Dai R
J Agric Food Chem; 2010 Jun; 58(12):7289-96. PubMed ID: 20499841
[TBL] [Abstract][Full Text] [Related]
9. Antioxidative activity of rosemary extract in lipid fraction of minced meat balls during storage in a freezer.
Karpińska M; Borowski J; Danowska-Oziewicz M
Nahrung; 2000 Feb; 44(1):38-41. PubMed ID: 10702998
[TBL] [Abstract][Full Text] [Related]
10. Bioactive components of caper (Capparis spinosa L.) from Sicily and antioxidant effects in a red meat simulated gastric digestion.
Tesoriere L; Butera D; Gentile C; Livrea MA
J Agric Food Chem; 2007 Oct; 55(21):8465-71. PubMed ID: 17887802
[TBL] [Abstract][Full Text] [Related]
11. Effect of electron beam irradiation and storage at 5 degrees C on thiobarbituric acid reactive substances and carbonyl contents in chicken breast meat infused with antioxidants and selected plant extracts.
Rababah T; Hettiarachchy N; Horax R; Eswaranandam S; Mauromoustakos A; Dickson J; Niebuhr S
J Agric Food Chem; 2004 Dec; 52(26):8236-41. PubMed ID: 15612823
[TBL] [Abstract][Full Text] [Related]
12. Antioxidant activities of purple rice bran extract and its effect on the quality of low-NaCl, phosphate-free patties made from channel catfish (Ictalurus punctatus) belly flap meat.
Min B; Chen MH; Green BW
J Food Sci; 2009 Apr; 74(3):C268-77. PubMed ID: 19397712
[TBL] [Abstract][Full Text] [Related]
13. Particulate metmyoglobin reducing activity and its relationship with meat color.
Bekhit Ael-D; Geesink GH; Ilian MA; Morton JD; Sedcole R; Bickerstaffe R
J Agric Food Chem; 2003 Sep; 51(20):6026-35. PubMed ID: 13129312
[TBL] [Abstract][Full Text] [Related]
14. The antioxidative properties of mustard leaf (Brassica juncea) kimchi extracts on refrigerated raw ground pork meat against lipid oxidation.
Lee MA; Choi JH; Choi YS; Han DJ; Kim HY; Shim SY; Chung HK; Kim CJ
Meat Sci; 2010 Mar; 84(3):498-504. PubMed ID: 20374816
[TBL] [Abstract][Full Text] [Related]
15. Effects of irradiated phytic acid on antioxidation and color stability in meat models.
Park HR; Ahn HJ; Kim JH; Yook HS; Kim S; Lee CH; Byun MW
J Agric Food Chem; 2004 May; 52(9):2572-6. PubMed ID: 15113159
[TBL] [Abstract][Full Text] [Related]
16. Evaluation of the antioxidant activities and nutritional properties of ten edible plant extracts and their application to fresh ground beef.
Kim SJ; Min SC; Shin HJ; Lee YJ; Cho AR; Kim SY; Han J
Meat Sci; 2013 Mar; 93(3):715-22. PubMed ID: 23273483
[TBL] [Abstract][Full Text] [Related]
17. Transectional heat transfer in thermoregulating bigeye tuna (Thunnus obesus) - a 2D heat flux model.
Boye J; Musyl M; Brill R; Malte H
J Exp Biol; 2009 Nov; 212(Pt 22):3708-18. PubMed ID: 19880733
[TBL] [Abstract][Full Text] [Related]
18. Plant extracts effectiveness to extend bison meat shelf life.
Sood V; Tian W; Narvaez-Bravo C; Arntfield SD; González AR
J Food Sci; 2020 Apr; 85(4):936-946. PubMed ID: 32249417
[TBL] [Abstract][Full Text] [Related]
19. Lipid peroxidation by "free" iron ions and myoglobin as affected by dietary antioxidants in simulated gastric fluids.
Lapidot T; Granit R; Kanner J
J Agric Food Chem; 2005 May; 53(9):3383-90. PubMed ID: 15853376
[TBL] [Abstract][Full Text] [Related]
20. Effects of natural antioxidants on colour stability, lipid oxidation and metmyoglobin reducing activity in raw beef patties.
Liu F; Xu Q; Dai R; Ni Y
Acta Sci Pol Technol Aliment; 2015; 14(1):37-44. PubMed ID: 28068018
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]