315 related articles for article (PubMed ID: 26186399)
1. Antioxidant and antimicrobial effects of dietary supplementation with rosemary diterpenes (carnosic acid and carnosol) vs vitamin E on lamb meat packed under protective atmosphere.
Ortuño J; Serrano R; Bañón S
Meat Sci; 2015 Dec; 110():62-9. PubMed ID: 26186399
[TBL] [Abstract][Full Text] [Related]
2. Shelf life of meat from lambs given essential oil-free rosemary extract containing carnosic acid plus carnosol at 200 or 400 mg kg⁻¹.
Ortuño J; Serrano R; Jordán MJ; Bañón S
Meat Sci; 2014 Apr; 96(4):1452-9. PubMed ID: 24412737
[TBL] [Abstract][Full Text] [Related]
3. Incorporating rosemary diterpenes in lamb diet to improve microbial quality of meat packed in different environments.
Ortuño J; Serrano R; Bañón S
Anim Sci J; 2017 Sep; 88(9):1436-1445. PubMed ID: 28139059
[TBL] [Abstract][Full Text] [Related]
4. Improving the sensory and oxidative stability of cooked and chill-stored lamb using dietary rosemary diterpenes.
Serrano R; Ortuño J; Bañón S
J Food Sci; 2014 Sep; 79(9):S1805-10. PubMed ID: 25142077
[TBL] [Abstract][Full Text] [Related]
5. Meat texture and antioxidant status are improved when carnosic acid is included in the diet of fattening lambs.
Morán L; Andrés S; Bodas R; Prieto N; Giráldez FJ
Meat Sci; 2012 Aug; 91(4):430-4. PubMed ID: 22436658
[TBL] [Abstract][Full Text] [Related]
6. Use of dietary rosemary diterpenes to inhibit rancid volatiles in lamb meat packed under protective atmosphere.
Ortuño J; Serrano R; Bañón S
Animal; 2016 Aug; 10(8):1391-401. PubMed ID: 26940773
[TBL] [Abstract][Full Text] [Related]
7. Relationship between antioxidant status and oxidative stability in lamb meat reinforced with dietary rosemary diterpenes.
Ortuño J; Serrano R; Jordán MJ; Bañón S
Food Chem; 2016 Jan; 190():1056-1063. PubMed ID: 26213076
[TBL] [Abstract][Full Text] [Related]
8. Effects of dietary rosemary extract on lamb spoilage under retail display conditions.
Bañón S; Méndez L; Almela E
Meat Sci; 2012 Mar; 90(3):579-83. PubMed ID: 22032920
[TBL] [Abstract][Full Text] [Related]
9. Use of dietary vitamin E and selenium (Se) to increase the shelf life of modified atmosphere packaged light lamb meat.
Ripoll G; Joy M; Muñoz F
Meat Sci; 2011 Jan; 87(1):88-93. PubMed ID: 20920835
[TBL] [Abstract][Full Text] [Related]
10. Relevance of the carnosic acid/carnosol ratio for the level of rosemary diterpene transfer and for improving lamb meat antioxidant status.
Jordán MJ; Castillo J; Bañón S; Martínez-Conesa C; Sotomayor JA
Food Chem; 2014 May; 151():212-8. PubMed ID: 24423523
[TBL] [Abstract][Full Text] [Related]
11. Carnosic acid dietary supplementation at 0.12% rates slows down meat discoloration in gluteus medius of fattening lambs.
Morán L; Rodríguez-Calleja JM; Bodas R; Prieto N; Giráldez FJ; Andrés S
Meat Sci; 2012 Mar; 90(3):789-95. PubMed ID: 22133590
[TBL] [Abstract][Full Text] [Related]
12. Biogenic amines as freshness index of meat wrapped in a new active packaging system formulated with essential oils of Rosmarinus officinalis.
Sirocchi V; Caprioli G; Cecchini C; Coman MM; Cresci A; Maggi F; Papa F; Ricciutelli M; Vittori S; Sagratini G
Int J Food Sci Nutr; 2013 Dec; 64(8):921-8. PubMed ID: 23815565
[TBL] [Abstract][Full Text] [Related]
13. Supplementation of lamb diets with vitamin E and rosemary extracts on meat quality parameters.
Leal LN; Beltrán JA; Marc Bellés ; Bello JM; den Hartog LA; Hendriks WH; Martín-Tereso J
J Sci Food Agric; 2020 May; 100(7):2922-2931. PubMed ID: 32031256
[TBL] [Abstract][Full Text] [Related]
14. Dietary administration of ewe diets with a distillate from rosemary leaves (Rosmarinus officinalis L.): influence on lamb meat quality.
Nieto G; Díaz P; Bañón S; Garrido MD
Meat Sci; 2010 Jan; 84(1):23-9. PubMed ID: 20374750
[TBL] [Abstract][Full Text] [Related]
15. Effect of forage and retail packaging types on meat quality of long-term chilled lamb loins.
Kim YH; Stuart A; Rosenvold K; Maclennan G
J Anim Sci; 2013 Dec; 91(12):5998-6007. PubMed ID: 24085415
[TBL] [Abstract][Full Text] [Related]
16. Display stability of fresh and thawed lamb supplemented with vitamin E or sprayed with an antioxidant borage seed extract.
Bellés M; Alonso V; Roncalés P; Beltrán JA
J Sci Food Agric; 2018 Jun; 98(8):2871-2879. PubMed ID: 29143965
[TBL] [Abstract][Full Text] [Related]
17. Effects of dietary rosemary, rosemary volatile oil and vitamin E on broiler performance, meat quality and serum SOD activity.
Yesilbag D; Eren M; Agel H; Kovanlikaya A; Balci F
Br Poult Sci; 2011 Aug; 52(4):472-82. PubMed ID: 21919575
[TBL] [Abstract][Full Text] [Related]
18. Effect of dietary carnosic acid on the fatty acid profile and flavour stability of meat from fattening lambs.
Morán L; Giráldez FJ; Panseri S; Aldai N; Jordán MJ; Chiesa LM; Andrés S
Food Chem; 2013 Jun; 138(4):2407-14. PubMed ID: 23497902
[TBL] [Abstract][Full Text] [Related]
19. Effects of packaging systems and fat concentrations on microbiology, sensory and physical properties of ground beef stored at 4±1°C for 25 days.
Lavieri N; Williams SK
Meat Sci; 2014 Aug; 97(4):534-41. PubMed ID: 24769874
[TBL] [Abstract][Full Text] [Related]
20. Stability of lamb loin stored under refrigeration and packed in different modified atmosphere packaging systems.
Fernandes Rde P; Freire MT; de Paula ES; Kanashiro AL; Catunda FA; Rosa AF; Balieiro JC; Trindade MA
Meat Sci; 2014 Jan; 96(1):554-61. PubMed ID: 24018275
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
