214 related articles for article (PubMed ID: 22063582)
1. Evaluation of cholesterol and lipid oxidation in raw and cooked minced beef stored under oxygen-enriched atmosphere.
Ferioli F; Caboni MF; Dutta PC
Meat Sci; 2008 Nov; 80(3):681-5. PubMed ID: 22063582
[TBL] [Abstract][Full Text] [Related]
2. Cholesterol and lipid oxidation in raw and pan-fried minced beef stored under aerobic packaging.
Ferioli F; Dutta PC; Caboni MF
J Sci Food Agric; 2010 Apr; 90(6):1050-5. PubMed ID: 20355146
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. Effect of irradiation and packaging conditions after cooking on the formation of cholesterol and lipid oxidation products in meats during storage.
Ahn DU; Nam KC; Du M; Jo C
Meat Sci; 2001 Apr; 57(4):413-8. PubMed ID: 22061714
[TBL] [Abstract][Full Text] [Related]
5. Cholesterol oxidation products in irradiated raw meat with different packaging and storage time.
Nam KC; Du M; Jo C; Ahn DU
Meat Sci; 2001 Aug; 58(4):431-5. PubMed ID: 22062435
[TBL] [Abstract][Full Text] [Related]
6. Cholesterol photosensitised oxidation of beef meat under standard and modified atmosphere at retail conditions.
Boselli E; Rodriguez-Estrada MT; Fedrizzi G; Caboni MF
Meat Sci; 2009 Jan; 81(1):224-9. PubMed ID: 22063986
[TBL] [Abstract][Full Text] [Related]
7. The effect of an addition of sodium chloride and sodium triphosphate on fat oxidation products in cold stored beef.
Bilska A; Danyluk B; Kowalski R
Acta Sci Pol Technol Aliment; 2012; 11(1):27-36. PubMed ID: 22230972
[TBL] [Abstract][Full Text] [Related]
8. Effect of NaCl, myoglobin, Fe(II), and Fe(III) on lipid oxidation of raw and cooked chicken breast and beef loin.
Min B; Cordray JC; Ahn DU
J Agric Food Chem; 2010 Jan; 58(1):600-5. PubMed ID: 19904983
[TBL] [Abstract][Full Text] [Related]
9. The combined effect of antioxidants and modified atmosphere packaging on protein and lipid oxidation in beef patties during chill storage.
Lund MN; Hviid MS; Skibsted LH
Meat Sci; 2007 Jun; 76(2):226-33. PubMed ID: 22064290
[TBL] [Abstract][Full Text] [Related]
10. Inhibition of cholesterol oxidation products (COPs) formation in emulsified porcine patties by phenolic-rich avocado (Persea americana Mill.) extracts.
Rodríguez-Carpena JG; Morcuende D; Petrón MJ; Estévez M
J Agric Food Chem; 2012 Mar; 60(9):2224-30. PubMed ID: 22292505
[TBL] [Abstract][Full Text] [Related]
11. Formation of cholesterol oxides in irradiated raw and cooked chicken meat during storage.
Lee JI; Kang S; Ahn DU; Lee M
Poult Sci; 2001 Jan; 80(1):105-8. PubMed ID: 11214329
[TBL] [Abstract][Full Text] [Related]
12. Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products (COPs) in Latissimus dorsi muscle of Iberian pigs.
Broncano JM; Petrón MJ; Parra V; Timón ML
Meat Sci; 2009 Nov; 83(3):431-7. PubMed ID: 20416691
[TBL] [Abstract][Full Text] [Related]
13. Effects of lactate and modified atmospheric packaging on premature browning in cooked ground beef patties.
Mancini RA; Ramanathan R; Suman SP; Konda MK; Joseph P; Dady GA; Naveena BM; López-López I
Meat Sci; 2010 Jun; 85(2):339-46. PubMed ID: 20374909
[TBL] [Abstract][Full Text] [Related]
14. Effect of dietary administration of oil extracts from rosemary and sage on lipid oxidation in broiler meat.
Lopez-Bote CJ; Gray JI; Gomaa EA; Flegal CJ
Br Poult Sci; 1998 May; 39(2):235-40. PubMed ID: 9649877
[TBL] [Abstract][Full Text] [Related]
15. Effect of dietary supplementation on lipid photooxidation in beef meat, during storage under commercial retail conditions.
Cardenia V; Massimini M; Poerio A; Venturini MC; Rodriguez-Estrada MT; Vecchia P; Lercker G
Meat Sci; 2015 Jul; 105():126-35. PubMed ID: 25863872
[TBL] [Abstract][Full Text] [Related]
16. Effect of lutein, sesamol, ellagic acid and olive leaf extract on the quality and shelf-life stability of packaged raw minced beef patties.
Hayes JE; Stepanyan V; Allen P; O'Grady MN; Kerry JP
Meat Sci; 2010 Apr; 84(4):613-20. PubMed ID: 20374832
[TBL] [Abstract][Full Text] [Related]
17. [Cholesterol oxidation products in fresh and frozen shrimps, raw and grilled].
Echarte M; Conchillo A; Ansoren D; Astiasarán I
Nutr Hosp; 2005; 20(4):293-6. PubMed ID: 16045132
[TBL] [Abstract][Full Text] [Related]
18. Effects of lactate/phosphate injection enhancement on oxidation stability and protein degradation in early postmortem beef cuts packaged in high oxygen modified atmosphere.
Kim YH; Huff-Lonergan E; Sebranek JG; Lonergan SM
Meat Sci; 2010 Nov; 86(3):852-8. PubMed ID: 20696536
[TBL] [Abstract][Full Text] [Related]
19. Cholesterol oxidation and astaxanthin degradation in shrimp during sun drying and storage.
Hernández Becerra JA; Ochoa Flores AA; Valerio-Alfaro G; Soto-Rodriguez I; Rodríguez-Estrada MT; García HS
Food Chem; 2014 Feb; 145():832-9. PubMed ID: 24128553
[TBL] [Abstract][Full Text] [Related]
20. Evaluation and predictive modeling of shelf life of minced beef stored in high-oxygen modified atmosphere packaging at different temperatures.
Limbo S; Torri L; Sinelli N; Franzetti L; Casiraghi E
Meat Sci; 2010 Jan; 84(1):129-36. PubMed ID: 20374764
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
