276 related articles for article (PubMed ID: 24245898)
1. Effect of natural antioxidants, irradiation, and cooking on lipid oxidation in refrigerated, salted ground beef patties.
Schevey CT; Toshkov S; Brewer MS
J Food Sci; 2013 Nov; 78(11):S1793-9. PubMed ID: 24245898
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. 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]
4. 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]
5. 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]
6. Anti-oxidant effect of extracts of kinnow rind, pomegranate rind and seed powders in cooked goat meat patties.
Devatkal SK; Narsaiah K; Borah A
Meat Sci; 2010 May; 85(1):155-9. PubMed ID: 20374879
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. 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]
9. 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]
10. Low-fat beef patties with augmented omega-3 fatty acid and CLA levels and influence of grape seed extract.
Gómez I; Beriain MJ; Sarriés MV; Insausti K; Mendizabal JA
J Food Sci; 2014 Nov; 79(11):S2368-76. PubMed ID: 25319110
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Effects of antioxidants and gamma irradiation on the shelf life of beef patties.
Lee JW; Yook HS; Kim SA; Lee KH; Byun MW
J Food Prot; 1999 Jun; 62(6):619-24. PubMed ID: 10382650
[TBL] [Abstract][Full Text] [Related]
13. Response surface optimisation of extraction of antioxidants from strawberry fruit, and lipid peroxidation inhibitory potential of the fruit extract in cooked chicken patties.
Saha J; Debnath M; Saha A; Ghosh T; Sarkar PK
J Sci Food Agric; 2011 Aug; 91(10):1759-65. PubMed ID: 21681756
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. 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]
16. Relationship between the solubility, dosage and antioxidant capacity of carnosic acid in raw and cooked ground buffalo meat patties and chicken patties.
Naveena BM; Vaithiyanathan S; Muthukumar M; Sen AR; Kumar YP; Kiran M; Shaju VA; Chandran KR
Meat Sci; 2013 Oct; 95(2):195-202. PubMed ID: 23743029
[TBL] [Abstract][Full Text] [Related]
17. Effect of low-dose electron beam irradiation on quality of ground beef patties and raw, intact carcass muscle pieces.
Kundu D; Holley R
J Food Sci; 2013 Jun; 78(6):S920-5. PubMed ID: 23647549
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. Antioxidant and antimicrobial activity of commercial propolis extract in beef patties.
Vargas-Sánchez RD; Torrescano-Urrutia GR; Acedo-Félix E; Carvajal-Millán E; González-Córdova AF; Vallejo-Galland B; Torres-Llanez MJ; Sánchez-Escalante A
J Food Sci; 2014 Aug; 79(8):C1499-504. PubMed ID: 25039743
[TBL] [Abstract][Full Text] [Related]
20. 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]
[Next] [New Search]