231 related articles for article (PubMed ID: 19854999)
1. Effect of electron beam irradiation and storage on the quality attributes of sausages with different fat contents.
Kwon JH; Nam KC; Lee EJ; Kang HJ; Ahn DU
J Anim Sci; 2010 Feb; 88(2):795-801. PubMed ID: 19854999
[TBL] [Abstract][Full Text] [Related]
2. Potential chemical markers for the identification of irradiated sausages.
Kwon JH; Akram K; Nam KC; Min B; Lee EJ; Ahn DU
J Food Sci; 2012 Sep; 77(9):C1000-4. PubMed ID: 22897432
[TBL] [Abstract][Full Text] [Related]
3. Lipid oxidation, color changes and volatiles production in irradiated pork sausage with different fat content and packaging during storage.
Jo C; Lee JI; Ahn DU
Meat Sci; 1999 Apr; 51(4):355-61. PubMed ID: 22062031
[TBL] [Abstract][Full Text] [Related]
4. Dose-dependent changes of chemical attributes in irradiated sausages.
Nam KC; Lee EJ; Ahn DU; Kwon JH
Meat Sci; 2011 May; 88(1):184-8. PubMed ID: 21232877
[TBL] [Abstract][Full Text] [Related]
5. Evaluation of 2-alkylcyclobutanones in irradiated cured pork products during vacuum-packed storage.
Zanardi E; Battaglia A; Ghidini S; Conter M; Badiani A; Ianieri A
J Agric Food Chem; 2007 May; 55(10):4264-70. PubMed ID: 17447788
[TBL] [Abstract][Full Text] [Related]
6. Energy content, sensory properties, and microbiological shelf life of German bologna-type sausages produced with citrate or phosphate and with inulin as fat replacer.
Nowak B; von Mueffling T; Grotheer J; Klein G; Watkinson BM
J Food Sci; 2007 Nov; 72(9):S629-38. PubMed ID: 18034747
[TBL] [Abstract][Full Text] [Related]
7. Effects of gamma irradiation and electron beam irradiation on quality, sensory, and bacterial populations in beef sausage patties.
Park JG; Yoon Y; Park JN; Han IJ; Song BS; Kim JH; Kim WG; Hwang HJ; Han SB; Lee JW
Meat Sci; 2010 Jun; 85(2):368-72. PubMed ID: 20374913
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. Fat content influences the color, lipid oxidation, and volatiles of irradiated ground beef.
Ismail HA; Lee EJ; Ko KY; Ahn DU
J Food Sci; 2009 Aug; 74(6):C432-40. PubMed ID: 19723179
[TBL] [Abstract][Full Text] [Related]
10. Formation of trans fatty acids in ground beef and frankfurters due to irradiation.
Fan X; Kays SE
J Food Sci; 2009 Mar; 74(2):C79-84. PubMed ID: 19323735
[TBL] [Abstract][Full Text] [Related]
11. Effect of the gamma radiation dose rate on psychrotrophic bacteria, thiobarbituric acid reactive substances, and sensory characteristics of mechanically deboned chicken meat.
Brito PP; Azevedo H; Cipolli KM; Fukuma HT; MourĂ£o GB; Roque CV; Miya NT; Pereira JL
J Food Sci; 2011 Mar; 76(2):S133-8. PubMed ID: 21535789
[TBL] [Abstract][Full Text] [Related]
12. E-Beam Irradiation for Improving the Microbiological Quality of Smoked Duck Meat with Minimum Effects on Physicochemical Properties During Storage.
An KA; Arshad MS; Jo Y; Chung N; Kwon JH
J Food Sci; 2017 Apr; 82(4):865-872. PubMed ID: 28267865
[TBL] [Abstract][Full Text] [Related]
13. Elimination of Escherichia coli O 157 : H7 and Listeria monocytogenes from raw beef sausage by gamma-irradiation.
Badr HM
Mol Nutr Food Res; 2005 Apr; 49(4):343-9. PubMed ID: 15789371
[TBL] [Abstract][Full Text] [Related]
14. Cetylpyridinium chloride treatment of ready-to-eat Polish sausages: effects on Listeria monocytogenes populations and quality attributes.
Singh M; Gill VS; Thippareddi H; Phebus RK; Marsden JL; Herald TJ; Nutsch AL
Foodborne Pathog Dis; 2005; 2(3):233-41. PubMed ID: 16156704
[TBL] [Abstract][Full Text] [Related]
15. Effect of antioxidants on the quality of irradiated sausages prepared with turkey thigh meat.
Du M; Ahn DU
Poult Sci; 2002 Aug; 81(8):1251-6. PubMed ID: 12211320
[TBL] [Abstract][Full Text] [Related]
16. Effect of irradiation on the quality of turkey ham during storage.
Zhu MJ; Lee EJ; Mendonca A; Ahn DU
Meat Sci; 2004 Jan; 66(1):63-8. PubMed ID: 22063932
[TBL] [Abstract][Full Text] [Related]
17. Sensory acceptability of slow fermented sausages based on fat content and ripening time.
Olivares A; Navarro JL; Salvador A; Flores M
Meat Sci; 2010 Oct; 86(2):251-7. PubMed ID: 20510528
[TBL] [Abstract][Full Text] [Related]
18. Effect of antioxidant application methods on the color, lipid oxidation, and volatiles of irradiated ground beef.
Ismail HA; Lee EJ; Ko KY; Paik HD; Ahn DU
J Food Sci; 2009; 74(1):C25-32. PubMed ID: 19200082
[TBL] [Abstract][Full Text] [Related]
19. Volatiles, color, and lipid oxidation of broiler breast fillets irradiated before and after cooking.
Du M; Hur SJ; Nam KC; Ismail H; Ahn DU
Poult Sci; 2001 Dec; 80(12):1748-53. PubMed ID: 11771891
[TBL] [Abstract][Full Text] [Related]
20. E-Beam irradiation of bagged, ready-to-eat spinach leaves (Spinacea oleracea): an engineering approach.
Gomes C; Moreira RG; Castell-Perez ME; Kim J; Da Silva P; Castillo A
J Food Sci; 2008 Mar; 73(2):E95-102. PubMed ID: 18298731
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]