179 related articles for article (PubMed ID: 29223559)
21. Study of the Oxidative and Microbiological Stability of Nitrite-Reduced, Vacuum-Packed, Refrigerated Lamb Sausages Supplemented with Red Propolis Extract.
Gotardo LRM; Carvalho FAL; Gomes Quirino DJ; Favaro-Trindade CS; Alencar SM; Oliveira AL; Trindade MA
Foods; 2023 Dec; 12(24):. PubMed ID: 38137222
[TBL] [Abstract][Full Text] [Related]
22. Substitution of synthetic antioxidant by curcumin microcrystals in mortadella formulations.
Júnior MM; de Oliveira TP; Gonçalves OH; Leimann FV; Medeiros Marques LL; Fuchs RHB; Cardoso FAR; Droval AA
Food Chem; 2019 Dec; 300():125231. PubMed ID: 31374430
[TBL] [Abstract][Full Text] [Related]
23. Oxidative stability and lipid oxidation flavoring volatiles in antioxidants treated chicken meat patties during storage.
Sohaib M; Anjum FM; Arshad MS; Imran M; Imran A; Hussain S
Lipids Health Dis; 2017 Feb; 16(1):27. PubMed ID: 28143531
[TBL] [Abstract][Full Text] [Related]
24. Effect of active gelatin-starch film containing Syzygium cumini and Origanum vulgare extract on the preservation of lamb burgers.
Barbosa TCM; Grisi CVB; da Fonseca SB; Meireles BRLA; Cordeiro AMTM
Meat Sci; 2022 Sep; 191():108844. PubMed ID: 35598424
[TBL] [Abstract][Full Text] [Related]
25. 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]
26. Effect of guarana (Paullinia cupana) seed and pitanga (Eugenia uniflora L.) leaf extracts on lamb burgers with fat replacement by chia oil emulsion during shelf life storage at 2 °C.
de Carvalho FAL; Lorenzo JM; Pateiro M; Bermúdez R; Purriños L; Trindade MA
Food Res Int; 2019 Nov; 125():108554. PubMed ID: 31554074
[TBL] [Abstract][Full Text] [Related]
27. 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]
28. 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]
29. Chitosan boosts the antimicrobial activity of Origanum vulgare essential oil in modified atmosphere packaged pork.
Paparella A; Mazzarrino G; Chaves-López C; Rossi C; Sacchetti G; Guerrieri O; Serio A
Food Microbiol; 2016 Oct; 59():23-31. PubMed ID: 27375241
[TBL] [Abstract][Full Text] [Related]
30. Radish powder and oregano essential oil as nitrite substitutes in fermented cooked sausages.
Ozaki MM; Santos MD; Ribeiro WO; Azambuja Ferreira NC; Picone CSF; Domínguez R; Lorenzo JM; Pollonio MAR
Food Res Int; 2021 Feb; 140():109855. PubMed ID: 33648173
[TBL] [Abstract][Full Text] [Related]
31. Antioxidant effect of acerola fruit powder, rosemary and licorice extract in caiman meat nuggets containing mechanically separated caiman meat.
de Paiva GB; Trindade MA; Romero JT; da Silva-Barretto AC
Meat Sci; 2021 Mar; 173():108406. PubMed ID: 33338780
[TBL] [Abstract][Full Text] [Related]
32. Oxidative stability of fermented Italian-type sausages using mate leaves (Ilex paraguariensis St. Hil) extract as natural antioxidant.
Beal P; Faion AM; Cichoski AJ; Cansian RL; Valduga AT; de Oliveira D; Valduga E
Int J Food Sci Nutr; 2011 Nov; 62(7):703-10. PubMed ID: 21591987
[TBL] [Abstract][Full Text] [Related]
33. Properties of reformulated hot dog sausage without added nitrites during chilled storage.
Ruiz-Capillas C; Herrero AM; Tahmouzi S; Razavi SH; Triki M; Rodríguez-Salas L; Samcová K; Jiménez-Colmenero F
Food Sci Technol Int; 2016 Jan; 22(1):21-30. PubMed ID: 25480689
[TBL] [Abstract][Full Text] [Related]
34. Antioxidant effects of soy sauce on color stability and lipid oxidation of raw beef patties during cold storage.
Kim HW; Choi YS; Choi JH; Kim HY; Hwang KE; Song DH; Lee SY; Lee MA; Kim CJ
Meat Sci; 2013 Nov; 95(3):641-6. PubMed ID: 23811104
[TBL] [Abstract][Full Text] [Related]
35. Combined Effect of Impregnation with an
Giannakourou MC; Poulis S; Konteles SJ; Dipla A; Lougovois VP; Kyrana V; Proestos C; Sinanoglou VJ
Molecules; 2021 May; 26(9):. PubMed ID: 34066449
[TBL] [Abstract][Full Text] [Related]
36. Turmeric (Curcuma longa L.) extract on oxidative stability, physicochemical and sensory properties of fresh lamb sausage with fat replacement by tiger nut (Cyperus esculentus L.) oil.
de Carvalho FAL; Munekata PES; Lopes de Oliveira A; Pateiro M; Domínguez R; Trindade MA; Lorenzo JM
Food Res Int; 2020 Oct; 136():109487. PubMed ID: 32846569
[TBL] [Abstract][Full Text] [Related]
37. Effect of natural pigments on the oxidative stability of sausages stored under refrigeration.
Mercadante AZ; Capitani CD; Decker EA; Castro IA
Meat Sci; 2010 Apr; 84(4):718-26. PubMed ID: 20374848
[TBL] [Abstract][Full Text] [Related]
38. Hydroxytyrosol extracts, olive oil and walnuts as functional components in chicken sausages.
Nieto G; Martínez L; Castillo J; Ros G
J Sci Food Agric; 2017 Aug; 97(11):3761-3771. PubMed ID: 28133759
[TBL] [Abstract][Full Text] [Related]
39. Effect of turmeric powder (Curcuma longa L.) and ascorbic acid on physical characteristics and oxidative status of fresh and stored rabbit burgers.
Mancini S; Preziuso G; Dal Bosco A; Roscini V; Szendrő Z; Fratini F; Paci G
Meat Sci; 2015 Dec; 110():93-100. PubMed ID: 26188362
[TBL] [Abstract][Full Text] [Related]
40. The application of natural antioxidants via brine injection protects Iberian cooked hams against lipid and protein oxidation.
Armenteros M; Morcuende D; Ventanas J; Estévez M
Meat Sci; 2016 Jun; 116():253-9. PubMed ID: 26923219
[TBL] [Abstract][Full Text] [Related]
[Previous] [Next] [New Search]
