These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.
126 related articles for article (PubMed ID: 26396313)
1. Oxidative stability of pork emulsion containing tomato products and pink guava pulp during refrigerated aerobic storage. Joseph S; Chatli MK; Biswas AK; Sahoo J J Food Sci Technol; 2014 Nov; 51(11):3208-16. PubMed ID: 26396313 [TBL] [Abstract][Full Text] [Related]
2. Efficacy of pink guava pulp as an antioxidant in raw pork emulsion. Joseph S; Chatli MK; Biswas AK; Sahoo J J Food Sci Technol; 2014 Aug; 51(8):1492-500. PubMed ID: 25114339 [TBL] [Abstract][Full Text] [Related]
3. Lycopene fortification on the quality characteristics of beverage formulations developed from pink flesh guava (Psidium guajava L.). Pasupuleti V; Kulkarni SG J Food Sci Technol; 2014 Dec; 51(12):4126-31. PubMed ID: 25477692 [TBL] [Abstract][Full Text] [Related]
4. Inhibition of lipid and protein oxidation in raw ground pork by Terminalia arjuna fruit extract during refrigerated storage. Chauhan P; Pradhan SR; Das A; Nanda PK; Bandyopadhyay N; Das AK Asian-Australas J Anim Sci; 2019 Feb; 32(2):265-273. PubMed ID: 30056664 [TBL] [Abstract][Full Text] [Related]
5. Kimchi extracts as inhibitors of colour deterioration and lipid oxidation in raw ground pork meat during refrigerated storage. Lee MA; Kim TK; Hwang KE; Choi YJ; Park SH; Kim CJ; Choi YS J Sci Food Agric; 2019 Apr; 99(6):2735-2742. PubMed ID: 30350316 [TBL] [Abstract][Full Text] [Related]
6. Effects of Drying Temperature on Antioxidant Activities of Tomato Powder and Storage Stability of Pork Patties. Kim HS; Chin KB Korean J Food Sci Anim Resour; 2016; 36(1):51-60. PubMed ID: 27499664 [TBL] [Abstract][Full Text] [Related]
7. Quality of low-fat pork sausages with tomato powder as colour and functional additive during refrigerated storage. Kim IS; Jin SK; Mandal PK; Kang SN J Food Sci Technol; 2011 Oct; 48(5):591-7. PubMed ID: 23572792 [TBL] [Abstract][Full Text] [Related]
8. Guava (Psidium guajava L.) Powder as an Antioxidant Dietary Fibre in Sheep Meat Nuggets. Verma AK; Rajkumar V; Banerjee R; Biswas S; Das AK Asian-Australas J Anim Sci; 2013 Jun; 26(6):886-95. PubMed ID: 25049864 [TBL] [Abstract][Full Text] [Related]
9. Antioxidant and Antimicrobial Activity of Porcine Liver Hydrolysate in Meat Emulsion and Their Influence on Physico-Chemical and Color Deterioration During Refrigeration Storage. Verma AK; Chatli MK; Kumar P; Mehta N J Food Sci; 2019 Jul; 84(7):1844-1853. PubMed ID: 31218699 [TBL] [Abstract][Full Text] [Related]
10. Studies on preparation of mixed toffee from guava and strawberry. Chavan UD; Pawar UB; Pawar GH J Food Sci Technol; 2015 Oct; 52(10):6791-7. PubMed ID: 26396431 [TBL] [Abstract][Full Text] [Related]
11. Protective effects of sugarcane phenolic extract against lipid oxidative damages in raw ground pork and beef during refrigerated storage conditions. Dumandan NG; Kagaoan ACT; Acda RD; Tumambing CR; Esteban MAS; Leonardo LPA; Lim LRA; Pham LJ Heliyon; 2023 Mar; 9(3):e14486. PubMed ID: 36950632 [TBL] [Abstract][Full Text] [Related]
12. Effect of Persimmon Peel ( Choe JH; Kim HY; Kim CJ Korean J Food Sci Anim Resour; 2017; 37(2):254-263. PubMed ID: 28515649 [TBL] [Abstract][Full Text] [Related]
13. Effect of the combination of natural antioxidants and packaging methods on quality of pork patties during storage. Kumar V; Chatli MK; Wagh RV; Mehta N; Kumar P J Food Sci Technol; 2015 Oct; 52(10):6230-41. PubMed ID: 26396369 [TBL] [Abstract][Full Text] [Related]
14. Chemical composition and antioxidant activity of seven cultivars of guava (Psidium guajava) fruits. Flores G; Wu SB; Negrin A; Kennelly EJ Food Chem; 2015 Mar; 170():327-35. PubMed ID: 25306353 [TBL] [Abstract][Full Text] [Related]
15. Changes in Quality Characteristics of Pork Patties Containing Multilayered Fish Oil Emulsion during Refrigerated Storage. Jo YJ; Kwon YJ; Min SG; Choi MJ Korean J Food Sci Anim Resour; 2015; 35(1):71-9. PubMed ID: 26761802 [TBL] [Abstract][Full Text] [Related]
16. 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]
17. Enhancement of the nutritional status and quality of fresh pork sausages following the addition of linseed oil, fish oil and natural antioxidants. Valencia I; O'Grady MN; Ansorena D; Astiasarán I; Kerry JP Meat Sci; 2008 Dec; 80(4):1046-54. PubMed ID: 22063835 [TBL] [Abstract][Full Text] [Related]
18. Evaluation of Guava Pulp Microencapsulated in Mucilage of Aloe Vera and Otálora MC; Wilches-Torres A; Gómez Castaño JA Foods; 2022 Aug; 11(15):. PubMed ID: 35954146 [TBL] [Abstract][Full Text] [Related]
19. Quality characteristics of pork patties irradiated and stored in different packaging and storage conditions. Ahn DU; Jo C; Du M; Olson DG; Nam KC Meat Sci; 2000 Oct; 56(2):203-9. PubMed ID: 22061910 [TBL] [Abstract][Full Text] [Related]
20. 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] [Next] [New Search]