201 related articles for article (PubMed ID: 29023815)
1. Polysaccharides in Spirulina platensis Improve Antioxidant Capacity of Chinese-Style Sausage.
Luo A; Feng J; Hu B; Lv J; Chen CO; Xie S
J Food Sci; 2017 Nov; 82(11):2591-2597. PubMed ID: 29023815
[TBL] [Abstract][Full Text] [Related]
2. Development of Sausages Containing Mechanically Deboned Chicken Meat Hydrolysates.
Jin SK; Choi JS; Choi YJ; Lee SJ; Lee SY; Hur SJ
J Food Sci; 2015 Jul; 80(7):S1563-7. PubMed ID: 26077386
[TBL] [Abstract][Full Text] [Related]
3. Effect of Flavourzyme on proteolysis, antioxidant capacity and sensory attributes of Chinese sausage.
Feng L; Qiao Y; Zou Y; Huang M; Kang Z; Zhou G
Meat Sci; 2014 Sep; 98(1):34-40. PubMed ID: 24831062
[TBL] [Abstract][Full Text] [Related]
4. Effect of jabuticaba peel extract on lipid oxidation, microbial stability and sensory properties of Bologna-type sausages during refrigerated storage.
de Almeida PL; de Lima SN; Costa LL; de Oliveira CC; Damasceno KA; dos Santos BA; Campagnol PC
Meat Sci; 2015 Dec; 110():9-14. PubMed ID: 26156583
[TBL] [Abstract][Full Text] [Related]
5. Compositional Factors that Influence Lipid Peroxidation in Beef Juice and Standard Sausages.
Yi G; Haug A; Nordvi B; Saarem K; Oostindjer M; Langsrud Ø; Egelandsdal B
J Food Sci; 2015 Dec; 80(12):C2692-700. PubMed ID: 26579877
[TBL] [Abstract][Full Text] [Related]
6. Utilization of adzuki bean extract as a natural antioxidant in cured and uncured cooked pork sausages.
Jayawardana BC; Hirano T; Han KH; Ishii H; Okada T; Shibayama S; Fukushima M; Sekikawa M; Shimada K
Meat Sci; 2011 Oct; 89(2):150-3. PubMed ID: 21663804
[TBL] [Abstract][Full Text] [Related]
7. Influence of sucrose level and inoculation of Lactobacillus plantarum on the physicochemical, textural, microbiological, and sensory characteristics of Isan sausage (Thai fermented pork sausage).
Hongthong N; Chumngoen W; Tan FJ
Anim Sci J; 2020; 91(1):e13312. PubMed ID: 31729102
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. Oxidation phenomena and color properties of grape pomace on nitrite-reduced meat emulsion systems.
Riazi F; Zeynali F; Hoseini E; Behmadi H; Savadkoohi S
Meat Sci; 2016 Nov; 121():350-358. PubMed ID: 27424305
[TBL] [Abstract][Full Text] [Related]
10. Microencapsulated jabuticaba (Myrciaria cauliflora) extract added to fresh sausage as natural dye with antioxidant and antimicrobial activity.
Baldin JC; Michelin EC; Polizer YJ; Rodrigues I; de Godoy SH; Fregonesi RP; Pires MA; Carvalho LT; Fávaro-Trindade CS; de Lima CG; Fernandes AM; Trindade MA
Meat Sci; 2016 Aug; 118():15-21. PubMed ID: 27016672
[TBL] [Abstract][Full Text] [Related]
11. Effect of cinnamon essential oil on the microbiological and physiochemical characters of fresh Italian style sausage during storage.
Zhang X; Wang H; Li X; Sun Y; Pan D; Wang Y; Cao J
Anim Sci J; 2019 Mar; 90(3):435-444. PubMed ID: 30652388
[TBL] [Abstract][Full Text] [Related]
12. Antioxidant Activities of Lactic Acid Bacteria for Quality Improvement of Fermented Sausage.
Zhang Y; Hu P; Lou L; Zhan J; Fan M; Li D; Liao Q
J Food Sci; 2017 Dec; 82(12):2960-2967. PubMed ID: 29131334
[TBL] [Abstract][Full Text] [Related]
13. Effect of the incorporation of polysaccharides from green alga Bryopsis plumosa on beef sausages quality.
Ghariani M; Ben Saad H; Hamzaoui A; Ajela M; Hilali A; Ben Amara I
Cell Mol Biol (Noisy-le-grand); 2022 Sep; 68(10):30-37. PubMed ID: 37114275
[TBL] [Abstract][Full Text] [Related]
14. Bee pollen powder as a functional ingredient in frankfurters.
Novaković S; Djekic I; Pešić M; Kostić A; Milinčić D; Stanisavljević N; Radojević A; Tomasevic I
Meat Sci; 2021 Dec; 182():108621. PubMed ID: 34252842
[TBL] [Abstract][Full Text] [Related]
15. Microencapsulated procyanidins by extruding starch improved physicochemical properties, inhibited the protein and lipid oxidant of chicken sausages.
Song J; Jiang L; Qi M; Suo W; Deng Y; Ma C; Li H; Zhang D
J Food Sci; 2022 Mar; 87(3):1184-1196. PubMed ID: 35122248
[TBL] [Abstract][Full Text] [Related]
16. Essential oil versus supercritical fluid extracts of winter savory (Satureja montana L.) - Assessment of the oxidative, microbiological and sensory quality of fresh pork sausages.
Šojić B; Pavlić B; Tomović V; Ikonić P; Zeković Z; Kocić-Tanackov S; Đurović S; Škaljac S; Jokanović M; Ivić M
Food Chem; 2019 Jul; 287():280-286. PubMed ID: 30857701
[TBL] [Abstract][Full Text] [Related]
17. An evaluation of the effectiveness of FreshCase technology to extend the storage life of whole-muscle pork and ground pork sausage.
Yang X; Woerner DR; McCullough KR; Hasty JD; Geornaras I; Smith GC; Sofos JN; Belk KE
J Anim Sci; 2016 Nov; 94(11):4921-4929. PubMed ID: 27898937
[TBL] [Abstract][Full Text] [Related]
18. Stability and bioactivities evaluation of analytical grade C-phycocyanin during the storage of Spirulina platensis powder.
Zhou Y; Huang Z; Liu Y; Li B; Wen Z; Cao L
J Food Sci; 2024 Mar; 89(3):1442-1453. PubMed ID: 38258911
[TBL] [Abstract][Full Text] [Related]
19. Effect of sage (Salvia officinalis) on the oxidative stability of Chinese-style sausage during refrigerated storage.
Zhang L; Lin YH; Leng XJ; Huang M; Zhou GH
Meat Sci; 2013 Oct; 95(2):145-50. PubMed ID: 23739264
[TBL] [Abstract][Full Text] [Related]
20. Effect of high-pressure treatment and storage temperature on top-quality (Montanera) Iberian dry-cured pork sausages (chorizo).
Trejo A; Martín MJ; Gómez-Quintana A; Cava R; García-Parra JJ; Ramírez MR
J Food Sci; 2021 May; 86(5):1963-1978. PubMed ID: 33884640
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
