353 related articles for article (PubMed ID: 21636220)
1. 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]
2. 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]
3. 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]
4. 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]
5. 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]
6. Evaluation of two natural extracts (Rosmarinus officinalis L. and Melissa officinalis L.) as antioxidants in cooked pork patties packed in MAP.
Lara MS; Gutierrez JI; Timón M; Andrés AI
Meat Sci; 2011 Jul; 88(3):481-8. PubMed ID: 21345605
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. The antioxidative properties of Holy basil and Galangal in cooked ground pork.
Juntachote T; Berghofer E; Siebenhandl S; Bauer F
Meat Sci; 2006 Mar; 72(3):446-56. PubMed ID: 22061728
[TBL] [Abstract][Full Text] [Related]
9. Effect of natural antioxidants on oxidative stability of cooked, refrigerated beef and pork.
Rojas MC; Brewer MS
J Food Sci; 2007 May; 72(4):S282-8. PubMed ID: 17995791
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. 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]
12. Effect of natural and synthetic antioxidants on the oxidative stability of cooked, frozen pork patties.
Sasse A; Colindres P; Brewer MS
J Food Sci; 2009; 74(1):S30-5. PubMed ID: 19200118
[TBL] [Abstract][Full Text] [Related]
13. Peanut skin extract reduces lipid oxidation in cooked chicken patties.
Munekata PE; Calomeni AV; Rodrigues CE; Fávaro-Trindade CS; Alencar SM; Trindade MA
Poult Sci; 2015 Mar; 94(3):442-6. PubMed ID: 25681473
[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. Oxidative stability of cooked, frozen, reheated beef patties: effect of antioxidants.
Colindres P; Brewer MS
J Sci Food Agric; 2011 Mar; 91(5):963-8. PubMed ID: 21254072
[TBL] [Abstract][Full Text] [Related]
16. Antioxidant effects of broccoli powder extract in goat meat nuggets.
Banerjee R; Verma AK; Das AK; Rajkumar V; Shewalkar AA; Narkhede HP
Meat Sci; 2012 Jun; 91(2):179-84. PubMed ID: 22330944
[TBL] [Abstract][Full Text] [Related]
17. Comparative study of the influence of hawthorn (Crataegus monogyna) berry ethanolic extract and butylated hydroxylanisole (BHA) on lipid peroxidation, myoglobin oxidation, consistency and firmness of minced pork during refrigeration.
Papuc C; Predescu CN; Tudoreanu L; Nicorescu V; Gâjâilă I
J Sci Food Agric; 2018 Mar; 98(4):1346-1361. PubMed ID: 28782814
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. 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]
20. The Effect of Buckwheat Hull Extract on Lipid Oxidation in Frozen-Stored Meat Products.
Hęś M; Szwengiel A; Dziedzic K; Le Thanh-Blicharz J; Kmiecik D; Górecka D
J Food Sci; 2017 Apr; 82(4):882-889. PubMed ID: 28272837
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
