217 related articles for article (PubMed ID: 25529288)
1. The functionality of plum ingredients in meat products: a review.
Jarvis N; O'Bryan CA; Ricke SC; Crandall PG
Meat Sci; 2015 Apr; 102():41-8. PubMed ID: 25529288
[TBL] [Abstract][Full Text] [Related]
2. Dried plum products as a substitute for phosphate in chicken marinade.
Jarvis N; Clement AR; O'Bryan CA; Babu D; Crandall PG; Owens CM; Meullenet JF; Ricke SC
J Food Sci; 2012 Jun; 77(6):S253-7. PubMed ID: 22671532
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. Effects of using plum puree on some properties of low fat beef patties.
Yildiz-Turp G; Serdaroglu M
Meat Sci; 2010 Dec; 86(4):896-900. PubMed ID: 20732751
[TBL] [Abstract][Full Text] [Related]
5. Fruit-based Natural Antioxidants in Meat and Meat Products: A Review.
Ahmad SR; Gokulakrishnan P; Giriprasad R; Yatoo MA
Crit Rev Food Sci Nutr; 2015; 55(11):1503-13. PubMed ID: 24915314
[TBL] [Abstract][Full Text] [Related]
6. Potential applications of plant based derivatives as fat replacers, antioxidants and antimicrobials in fresh and processed meat products.
Hygreeva D; Pandey MC; Radhakrishna K
Meat Sci; 2014 Sep; 98(1):47-57. PubMed ID: 24845336
[TBL] [Abstract][Full Text] [Related]
7. Effect of high-hydrostatic pressure and moderate-intensity pulsed electric field on plum.
García-Parra J; González-Cebrino F; Delgado-Adámez J; Cava R; Martín-Belloso O; Élez-Martínez P; Ramírez R
Food Sci Technol Int; 2018 Mar; 24(2):145-160. PubMed ID: 29020810
[TBL] [Abstract][Full Text] [Related]
8. Quality properties of fruits as affected by drying operation.
Omolola AO; Jideani AI; Kapila PF
Crit Rev Food Sci Nutr; 2017 Jan; 57(1):95-108. PubMed ID: 25675260
[TBL] [Abstract][Full Text] [Related]
9. Dried plums and their products: composition and health effects--an updated review.
Stacewicz-Sapuntzakis M
Crit Rev Food Sci Nutr; 2013; 53(12):1277-302. PubMed ID: 24090144
[TBL] [Abstract][Full Text] [Related]
10. Carbohydrate composition of selected plum/prune preparations.
Dikeman CL; Bauer LL; Fahey GC
J Agric Food Chem; 2004 Feb; 52(4):853-9. PubMed ID: 14969541
[TBL] [Abstract][Full Text] [Related]
11. Japanese plums (Prunus salicina Lindl.) and phytochemicals--breeding, horticultural practice, postharvest storage, processing and bioactivity.
Fanning KJ; Topp B; Russell D; Stanley R; Netzel M
J Sci Food Agric; 2014 Aug; 94(11):2137-47. PubMed ID: 24449456
[TBL] [Abstract][Full Text] [Related]
12. Antioxidant potential of different plum cultivars during storage.
Mihalache Arion C; Tabart J; Kevers C; Niculaua M; Filimon R; Beceanu D; Dommes J
Food Chem; 2014 Mar; 146():485-91. PubMed ID: 24176372
[TBL] [Abstract][Full Text] [Related]
13. Effects of pineapple byproduct and canola oil as fat replacers on physicochemical and sensory qualities of low-fat beef burger.
Selani MM; Shirado GA; Margiotta GB; Saldaña E; Spada FP; Piedade SM; Contreras-Castillo CJ; Canniatti-Brazaca SG
Meat Sci; 2016 Feb; 112():69-76. PubMed ID: 26562792
[TBL] [Abstract][Full Text] [Related]
14. Plum (Prunus salicina) peel and pulp microparticles as natural antioxidant additives in breast chicken patties.
Basanta MF; Rizzo SA; Szerman N; Vaudagna SR; Descalzo AM; Gerschenson LN; Pérez CD; Rojas AM
Food Res Int; 2018 Apr; 106():1086-1094. PubMed ID: 29579902
[TBL] [Abstract][Full Text] [Related]
15. A three-prong strategy to develop functional food using protein isolates recovered from chicken processing by-products with isoelectric solubilization/precipitation.
Tahergorabi R; Sivanandan L; Beamer SK; Matak KE; Jaczynski J
J Sci Food Agric; 2012 Sep; 92(12):2534-42. PubMed ID: 22488651
[TBL] [Abstract][Full Text] [Related]
16. [Effect of processing on the antioxidant capacity of the plum (Prunus domestica)].
Valero Y; Colina J; Ineichen E
Arch Latinoam Nutr; 2012 Dec; 62(4):363-9. PubMed ID: 24020256
[TBL] [Abstract][Full Text] [Related]
17. Improving functional value of meat products.
Zhang W; Xiao S; Samaraweera H; Lee EJ; Ahn DU
Meat Sci; 2010 Sep; 86(1):15-31. PubMed ID: 20537806
[TBL] [Abstract][Full Text] [Related]
18. Natural antimicrobial/antioxidant agents in meat and poultry products as well as fruits and vegetables: A review.
Aziz M; Karboune S
Crit Rev Food Sci Nutr; 2018 Feb; 58(3):486-511. PubMed ID: 27437876
[TBL] [Abstract][Full Text] [Related]
19. Lipid and cholesterol oxidation in chicken meat are inhibited by sage but not by garlic.
Mariutti LR; Nogueira GC; Bragagnolo N
J Food Sci; 2011 Aug; 76(6):C909-15. PubMed ID: 22417489
[TBL] [Abstract][Full Text] [Related]
20. The effect of dried plum on serum levels of receptor activator of NF-κB ligand, osteoprotegerin and sclerostin in osteopenic postmenopausal women: a randomised controlled trial.
Hooshmand S; Brisco JR; Arjmandi BH
Br J Nutr; 2014 Jul; 112(1):55-60. PubMed ID: 24780728
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]