274 related articles for article (PubMed ID: 20374816)
1. 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]
2. Oxidative and color stability of cooked ground pork containing lotus leaf (Nelumbo nucifera) and barley leaf (Hordeum vulgare) powder during refrigerated storage.
Choe JH; Jang A; Lee ES; Choi JH; Choi YS; Han DJ; Kim HY; Lee MA; Shim SY; Kim CJ
Meat Sci; 2011 Jan; 87(1):12-8. PubMed ID: 20926202
[TBL] [Abstract][Full Text] [Related]
3. Effects of kimchi ethanolic extracts on oxidative stability of refrigerated cooked pork.
Lee MA; Choi JH; Choi YS; Kim HY; Kim HW; Hwang KE; Chung HK; Kim CJ
Meat Sci; 2011 Dec; 89(4):405-11. PubMed ID: 21636220
[TBL] [Abstract][Full Text] [Related]
4. Effects of pork meat cut and packaging type on lipid oxidation and oxidative products during refrigerated storage (8 degrees C).
Park SY; Kim YJ; Lee HC; Yoo SS; Shim JH; Chin KB
J Food Sci; 2008 Apr; 73(3):C127-34. PubMed ID: 18387088
[TBL] [Abstract][Full Text] [Related]
5. Utilization of electron beam irradiated almond skin powder as a natural antioxidant in ground top round beef.
Prasetyo M; Chia M; Hughey C; Were LM
J Food Sci; 2008 Jan; 73(1):T1-6. PubMed ID: 18211377
[TBL] [Abstract][Full Text] [Related]
6. Evaluation of lipid oxidation and oxidative products as affected by pork meat cut, packaging method, and storage time during frozen storage (-10 degrees C).
Park SY; Yoo SS; Uh JH; Eun JB; Lee HC; Kim YJ; Chin KB
J Food Sci; 2007 Mar; 72(2):C114-9. PubMed ID: 17995825
[TBL] [Abstract][Full Text] [Related]
7. Kimchi extracts as inhibitors of colour deterioration and lipid oxidation in raw ground pork meat during refrigerated storage.
Lee MA; Kim TK; Hwang KE; Choi YJ; Park SH; Kim CJ; Choi YS
J Sci Food Agric; 2019 Apr; 99(6):2735-2742. PubMed ID: 30350316
[TBL] [Abstract][Full Text] [Related]
8. Effect of grape seed extract on physicochemical properties of ground, salted, chicken thigh meat during refrigerated storage at different relative humidity levels.
Brannan RG
J Food Sci; 2008 Jan; 73(1):C36-40. PubMed ID: 18211347
[TBL] [Abstract][Full Text] [Related]
9. Evaluation of the ability of Eleutherine americana crude extract as natural food additive in cooked pork.
Ifesan BO; Siripongvutikorn S; Hutadilok-Towatana N; Voravuthikunchai SP
J Food Sci; 2009 Sep; 74(7):M352-7. PubMed ID: 19895480
[TBL] [Abstract][Full Text] [Related]
10. Antioxidant action of ganghwayakssuk (Artemisia princeps Pamp.) in combination with ascorbic acid to increase the shelf life in raw and deep fried chicken nuggets.
Hwang KE; Choi YS; Choi SM; Kim HW; Choi JH; Lee MA; Kim CJ
Meat Sci; 2013 Nov; 95(3):593-602. PubMed ID: 23797017
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. 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]
13. Bio protection and preservation of raw beef meat using pungent aromatic plant substances.
Krishnan KR; Babuskin S; Babu PA; Fayidh MA; Sabina K; Archana G; Sivarajan M; Sukumar M
J Sci Food Agric; 2014 Sep; 94(12):2456-63. PubMed ID: 24425618
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. 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]
16. Effect of salt, kinnow and pomegranate fruit by-product powders on color and oxidative stability of raw ground goat meat during refrigerated storage.
Devatkal SK; Naveena BM
Meat Sci; 2010 Jun; 85(2):306-11. PubMed ID: 20374904
[TBL] [Abstract][Full Text] [Related]
17. Antioxidant properties of dried plum ingredients in raw and precooked pork sausage.
Nuñez de Gonzalez MT; Boleman RM; Miller RK; Keeton JT; Rhee KS
J Food Sci; 2008 Jun; 73(5):H63-71. PubMed ID: 18576997
[TBL] [Abstract][Full Text] [Related]
18. Relationships between ultimate pH and microbial, chemical, and physical characteristics of vacuum-packaged pork loins.
Knox BL; van Laack RL; Davidson PM
J Food Sci; 2008 Apr; 73(3):M104-10. PubMed ID: 18387112
[TBL] [Abstract][Full Text] [Related]
19. Comparison of spice-derived antioxidants and metal chelators on fresh beef color stability.
Allen K; Cornforth D
Meat Sci; 2010 Aug; 85(4):613-9. PubMed ID: 20416831
[TBL] [Abstract][Full Text] [Related]
20. Oxidative stability of gelatin coated pork at refrigerated storage.
Herring JL; Jonnalongadda SC; Narayanan VC; Coleman SM
Meat Sci; 2010 Aug; 85(4):651-6. PubMed ID: 20416806
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
