BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

422 related articles for article (PubMed ID: 20374901)

  • 21. Inhibition of lipid oxidation and rancidity in precooked pork patties by radical-scavenging licorice (Glycyrrhiza glabra) extract.
    Jiang J; Zhang X; True AD; Zhou L; Xiong YL
    J Food Sci; 2013 Nov; 78(11):C1686-94. PubMed ID: 24245886
    [TBL] [Abstract][Full Text] [Related]  

  • 22. 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]  

  • 23. 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]  

  • 24. Oak wood extracts as natural antioxidants to increase shelf life of raw pork patties in modified atmosphere packaging.
    Soriano A; Alañón ME; Alarcón M; García-Ruíz A; Díaz-Maroto MC; Pérez-Coello MS
    Food Res Int; 2018 Sep; 111():524-533. PubMed ID: 30007715
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Antioxidant activity of black currant (Ribes nigrum L.) extract and its inhibitory effect on lipid and protein oxidation of pork patties during chilled storage.
    Jia N; Kong B; Liu Q; Diao X; Xia X
    Meat Sci; 2012 Aug; 91(4):533-9. PubMed ID: 22483714
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Use of carbon monoxide combined with carbon dioxide for modified atmosphere packaging of pre- and postrigor fresh pork sausage to improve shelf life.
    Laury A; Sebranek JG
    J Food Prot; 2007 Apr; 70(4):937-42. PubMed ID: 17477264
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Effect of grape seed extract on oxidative, color and sensory stability of a pre-cooked, frozen, re-heated beef sausage model system.
    Kulkarni S; DeSantos FA; Kattamuri S; Rossi SJ; Brewer MS
    Meat Sci; 2011 May; 88(1):139-44. PubMed ID: 21193269
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Application of hull, bur and leaf chestnut extracts on the shelf-life of beef patties stored under MAP: Evaluation of their impact on physicochemical properties, lipid oxidation, antioxidant, and antimicrobial potential.
    Zamuz S; López-Pedrouso M; Barba FJ; Lorenzo JM; Domínguez H; Franco D
    Food Res Int; 2018 Oct; 112():263-273. PubMed ID: 30131137
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Quality preservation of reduced sodium pork patties: effects of antioxidants on colour and lipid stability.
    Cheng JH; Wang ST; Ockerman HW
    J Sci Food Agric; 2013 Sep; 93(12):2959-62. PubMed ID: 23471643
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Effects of succinate on ground beef color and premature browning.
    Mancini RA; Ramanathan R; Suman SP; Dady G; Joseph P
    Meat Sci; 2011 Oct; 89(2):189-94. PubMed ID: 21663806
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Protein oxidation in emulsified cooked burger patties with added fruit extracts: Influence on colour and texture deterioration during chill storage.
    Ganhão R; Morcuende D; Estévez M
    Meat Sci; 2010 Jul; 85(3):402-9. PubMed ID: 20416800
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Use of double packaging and antioxidant combinations to improve color, lipid oxidation, and volatiles of irradiated raw and cooked turkey breast patties.
    Nam KC; Ahn DU
    Poult Sci; 2003 May; 82(5):850-7. PubMed ID: 12762410
    [TBL] [Abstract][Full Text] [Related]  

  • 33. 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]  

  • 34. Use of lyophilised and powdered Gentiana lutea root in fresh beef patties stored under different atmospheres.
    Azman NA; Gordon MH; Skowyra M; Segovia F; Almajano MP
    J Sci Food Agric; 2015 Jul; 95(9):1804-11. PubMed ID: 25139796
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Control of spoilage microorganisms in minced pork by a self-developed modified atmosphere induced by the respiratory activity of meat microflora.
    Koutsoumanis KP; Stamatiou AP; Drosinos EH; Nychas GJ
    Food Microbiol; 2008 Oct; 25(7):915-21. PubMed ID: 18721682
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Avocado by-products as inhibitors of color deterioration and lipid and protein oxidation in raw porcine patties subjected to chilled storage.
    Rodríguez-Carpena JG; Morcuende D; Estévez M
    Meat Sci; 2011 Oct; 89(2):166-73. PubMed ID: 21555188
    [TBL] [Abstract][Full Text] [Related]  

  • 37. 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]  

  • 38. 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]  

  • 39. Chitosan inhibits premature browning in ground beef.
    Suman SP; Mancini RA; Joseph P; Ramanathan R; Konda MK; Dady G; Yin S
    Meat Sci; 2011 Jul; 88(3):512-6. PubMed ID: 21396786
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Packaging-specific influence of chitosan on color stability and lipid oxidation in refrigerated ground beef.
    Suman SP; Mancini RA; Joseph P; Ramanathan R; Konda MK; Dady G; Yin S
    Meat Sci; 2010 Dec; 86(4):994-8. PubMed ID: 20833484
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 22.