336 related articles for article (PubMed ID: 24122825)
1. Which is the best grape seed additive for frankfurters: extract, oil or flour?
Özvural EB; Vural H
J Sci Food Agric; 2014 Mar; 94(4):792-7. PubMed ID: 24122825
[TBL] [Abstract][Full Text] [Related]
2. Grape seed flour is a viable ingredient to improve the nutritional profile and reduce lipid oxidation of frankfurters.
Özvural EB; Vural H
Meat Sci; 2011 May; 88(1):179-83. PubMed ID: 21232878
[TBL] [Abstract][Full Text] [Related]
3. Antioxidant effcacy of unripe banana (Musa acuminata Colla) peel extracts in sunflower oil during accelerated storage.
Ling SS; Chang SK; Sia WC; Yim HS
Acta Sci Pol Technol Aliment; 2015; 14(4):343-356. PubMed ID: 28068040
[TBL] [Abstract][Full Text] [Related]
4. Effect of dietary grape seed extract and Cistus ladanifer L. in combination with vegetable oil supplementation on lamb meat quality.
Jerónimo E; Alfaia CM; Alves SP; Dentinho MT; Prates JA; Vasta V; Santos-Silva J; Bessa RJ
Meat Sci; 2012 Dec; 92(4):841-7. PubMed ID: 22885021
[TBL] [Abstract][Full Text] [Related]
5. Growth of Clostridium perfringens in sous vide cooked ground beef with added grape seed extract.
Cosansu S; Juneja VK
Meat Sci; 2018 Sep; 143():252-256. PubMed ID: 29807297
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. Effectiveness of Zataria multiflora Boiss essential oil and grape seed extract impregnated chitosan film on ready-to-eat mortadella-type sausages during refrigerated storage.
Moradi M; Tajik H; Razavi Rohani SM; Oromiehie AR
J Sci Food Agric; 2011 Dec; 91(15):2850-7. PubMed ID: 21796636
[TBL] [Abstract][Full Text] [Related]
8. Oxidative stability and chemical safety of mayonnaise enriched with grape seed extract.
Altunkaya A; Hedegaard RV; Harholt J; Brimer L; Gökmen V; Skibsted LH
Food Funct; 2013 Nov; 4(11):1647-53. PubMed ID: 24064585
[TBL] [Abstract][Full Text] [Related]
9. Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage.
Selani MM; Contreras-Castillo CJ; Shirahigue LD; Gallo CR; Plata-Oviedo M; Montes-Villanueva ND
Meat Sci; 2011 Jul; 88(3):397-403. PubMed ID: 21342750
[TBL] [Abstract][Full Text] [Related]
10. Valorization of underutilized North American pawpaw (Asimina triloba): investigation as a lipid oxidation inhibitor in turkey homogenate model system.
Brannan RG; Peters TE; Black KJ; Kukor BJ
J Sci Food Agric; 2018 Apr; 98(6):2210-2214. PubMed ID: 28963764
[TBL] [Abstract][Full Text] [Related]
11. Influence of heating on the polyphenolic content and antioxidant activity of grape seed flour.
Ross CF; Hoye C; Fernandez-Plotka VC
J Food Sci; 2011 Aug; 76(6):C884-90. PubMed ID: 22417486
[TBL] [Abstract][Full Text] [Related]
12. Effect of natural antioxidants from grape seed and chestnut in combination with hydroxytyrosol, as sodium nitrite substitutes in Cinta Senese dry-fermented sausages.
Aquilani C; Sirtori F; Flores M; Bozzi R; Lebret B; Pugliese C
Meat Sci; 2018 Nov; 145():389-398. PubMed ID: 30036844
[TBL] [Abstract][Full Text] [Related]
13. White grape pomace as a source of dietary fibre and polyphenols and its effect on physical and nutraceutical characteristics of wheat biscuits.
Mildner-Szkudlarz S; Bajerska J; Zawirska-Wojtasiak R; Górecka D
J Sci Food Agric; 2013 Jan; 93(2):389-95. PubMed ID: 22806270
[TBL] [Abstract][Full Text] [Related]
14. Chemical investigation of commercial grape seed derived products to assess quality and detect adulteration.
Villani TS; Reichert W; Ferruzzi MG; Pasinetti GM; Simon JE; Wu Q
Food Chem; 2015 Mar; 170():271-80. PubMed ID: 25306345
[TBL] [Abstract][Full Text] [Related]
15. Antibacterial, antiviral, and antifungal properties of wines and winery byproducts in relation to their flavonoid content.
Friedman M
J Agric Food Chem; 2014 Jul; 62(26):6025-42. PubMed ID: 24945318
[TBL] [Abstract][Full Text] [Related]
16. The fatty acid and tocopherol constituents of the seed oil extracted from 21 grape varieties (Vitis spp.).
Sabir A; Unver A; Kara Z
J Sci Food Agric; 2012 Jul; 92(9):1982-7. PubMed ID: 22271548
[TBL] [Abstract][Full Text] [Related]
17. Dog rose (Rosa canina L.) as a functional ingredient in porcine frankfurters without added sodium ascorbate and sodium nitrite.
Vossen E; Utrera M; De Smet S; Morcuende D; Estévez M
Meat Sci; 2012 Dec; 92(4):451-7. PubMed ID: 22698996
[TBL] [Abstract][Full Text] [Related]
18. Inclusion of blended lipid solutions as functional ingredients to alter the fatty acid profile of beef patties.
Lowder AC; Osburn WN
J Food Sci; 2010 Sep; 75(7):S355-64. PubMed ID: 21535570
[TBL] [Abstract][Full Text] [Related]
19. Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters.
Choi YS; Choi JH; Han DJ; Kim HY; Lee MA; Jeong JY; Chung HJ; Kim CJ
Meat Sci; 2010 Mar; 84(3):557-63. PubMed ID: 20374824
[TBL] [Abstract][Full Text] [Related]
20. Effects of virgin olive oil and grape seed oil on physicochemical and antimicrobial properties of pectin-gelatin blend emulsified films.
Khah MD; Ghanbarzadeh B; Roufegarinejad Nezhad L; Ostadrahimi A
Int J Biol Macromol; 2021 Feb; 171():262-274. PubMed ID: 33421466
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
