These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

450 related articles for article (PubMed ID: 21681756)

  • 21. The effect of postharvest ripening on strawberry bioactive composition and antioxidant potential.
    Goulas V; Manganaris GA
    J Sci Food Agric; 2011 Aug; 91(10):1907-14. PubMed ID: 21520448
    [TBL] [Abstract][Full Text] [Related]  

  • 22. The fruit extract of three strawberry cultivars prevents lipid peroxidation and protects the unsaturated fatty acids in the Fenton reagent environment.
    Ozsahin AD; Gokce Z; Yilmaz O; Kirecci OA
    Int J Food Sci Nutr; 2012 May; 63(3):353-7. PubMed ID: 22032616
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Antioxidant potential of chrysanthemum morifolium flower extract on lipid and protein oxidation in goat meat patties during refrigerated storage.
    Khan IA; Xu W; Wang D; Yun A; Khan A; Zongshuai Z; Ijaz MU; Yiqun C; Hussain M; Huang M
    J Food Sci; 2020 Mar; 85(3):618-627. PubMed ID: 32052442
    [TBL] [Abstract][Full Text] [Related]  

  • 24. 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]  

  • 25. Oxidative stability and lipid oxidation flavoring volatiles in antioxidants treated chicken meat patties during storage.
    Sohaib M; Anjum FM; Arshad MS; Imran M; Imran A; Hussain S
    Lipids Health Dis; 2017 Feb; 16(1):27. PubMed ID: 28143531
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Utilization of adzuki bean extract as a natural antioxidant in cured and uncured cooked pork sausages.
    Jayawardana BC; Hirano T; Han KH; Ishii H; Okada T; Shibayama S; Fukushima M; Sekikawa M; Shimada K
    Meat Sci; 2011 Oct; 89(2):150-3. PubMed ID: 21663804
    [TBL] [Abstract][Full Text] [Related]  

  • 27. 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]  

  • 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. Effects of nano-TiO
    Li D; Ye Q; Jiang L; Luo Z
    J Sci Food Agric; 2017 Mar; 97(4):1116-1123. PubMed ID: 27282949
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Effect of dipping in pomegranate (Punica granatum) fruit juice phenolic solution on the shelf life of chicken meat under refrigerated storage (4°C).
    Vaithiyanathan S; Naveena BM; Muthukumar M; Girish PS; Kondaiah N
    Meat Sci; 2011 Jul; 88(3):409-14. PubMed ID: 21345604
    [TBL] [Abstract][Full Text] [Related]  

  • 31. 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]  

  • 32. Investigation of optimum roasting conditions to obtain possible health benefit supplement, antioxidants from coffee beans.
    Sulaiman SF; Moon JK; Shibamoto T
    J Diet Suppl; 2011 Sep; 8(3):293-310. PubMed ID: 22432728
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Addition of tea catechins and vitamin C on sensory evaluation, colour and lipid stability during chilled storage in cooked or raw beef and chicken patties.
    Mitsumoto M; O'Grady MN; Kerry JP; Joe Buckley D
    Meat Sci; 2005 Apr; 69(4):773-9. PubMed ID: 22063156
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Effects of clove extract on oxidative stability and sensory attributes in cooked beef patties at refrigerated storage.
    Zahid MA; Choi JY; Seo JK; Parvin R; Ko J; Yang HS
    Meat Sci; 2020 Mar; 161():107972. PubMed ID: 31675647
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Antioxidant activities of mamao luang (Antidesma thwaitesianum Müll. Arg.) fruit: Extraction and application in raw chicken patties.
    Chinprahast N; Boonying J; Popuang N
    J Food Sci; 2020 Mar; 85(3):647-656. PubMed ID: 32043581
    [TBL] [Abstract][Full Text] [Related]  

  • 36. In vitro antioxidant activity and total phenolic content of the inflorescences, leaves and fruits of Sorbus torminalis (L.) Crantz.
    Olszewska MA
    Acta Pol Pharm; 2011; 68(6):945-53. PubMed ID: 22125961
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Effects of acerola fruit extract on sensory and shelf-life of salted beef patties from grinds differing in fatty acid composition.
    Realini CE; Guàrdia MD; Díaz I; García-Regueiro JA; Arnau J
    Meat Sci; 2015 Jan; 99():18-24. PubMed ID: 25280358
    [TBL] [Abstract][Full Text] [Related]  

  • 38. 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]  

  • 39. Protective effect of quince (Cydonia oblonga Miller) fruit against oxidative hemolysis of human erythrocytes.
    Magalhães AS; Silva BM; Pereira JA; Andrade PB; Valentão P; Carvalho M
    Food Chem Toxicol; 2009 Jun; 47(6):1372-7. PubMed ID: 19306906
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Guarana seed extracts as a useful strategy to extend the shelf life of pork patties: UHPLC-ESI/QTOF phenolic profile and impact on microbial inactivation, lipid and protein oxidation and antioxidant capacity.
    Pateiro M; Vargas FC; Chincha AAIA; Sant'Ana AS; Strozzi I; Rocchetti G; Barba FJ; Domínguez R; Lucini L; do Amaral Sobral PJ; Lorenzo JM
    Food Res Int; 2018 Dec; 114():55-63. PubMed ID: 30361027
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 23.