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.
442 related articles for article (PubMed ID: 29926929)
21. Antimicrobial Activities of Nisin, Tea Polyphenols, and Chitosan and their Combinations in Chilled Mutton. He L; Zou L; Yang Q; Xia J; Zhou K; Zhu Y; Han X; Pu B; Hu B; Deng W; Liu S J Food Sci; 2016 Jun; 81(6):M1466-71. PubMed ID: 27096939 [TBL] [Abstract][Full Text] [Related]
22. Effects of dietary supplementation with green tea polyphenols on digestion and meat quality in lambs infected with Haemonchus contortus. Zhong RZ; Li HY; Fang Y; Sun HX; Zhou DW Meat Sci; 2015 Jul; 105():1-7. PubMed ID: 25746574 [TBL] [Abstract][Full Text] [Related]
23. Antimicrobial activities of tapioca starch/decolorized hsian-tsao leaf gum coatings containing green tea extracts in fruit-based salads, romaine hearts and pork slices. Chiu PE; Lai LS Int J Food Microbiol; 2010 Apr; 139(1-2):23-30. PubMed ID: 20138382 [TBL] [Abstract][Full Text] [Related]
25. Effect of tea polyphenols on microbiological and biochemical quality of Collichthys fish ball. Yi S; Li J; Zhu J; Lin Y; Fu L; Chen W; Li X J Sci Food Agric; 2011 Jul; 91(9):1591-7. PubMed ID: 21445875 [TBL] [Abstract][Full Text] [Related]
26. 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]
27. Changes in the physiochemical, microbial, and sensory characteristics of fresh pork sausage containing rosemary and green tea extracts during retail display. Schilling MW; Pham AJ; Williams JB; Xiong YL; Dhowlaghar N; Tolentino AC; Kin S Meat Sci; 2018 Sep; 143():199-209. PubMed ID: 29778983 [TBL] [Abstract][Full Text] [Related]
28. The Effect of Buckwheat Hull Extract on Lipid Oxidation in Frozen-Stored Meat Products. Hęś M; Szwengiel A; Dziedzic K; Le Thanh-Blicharz J; Kmiecik D; Górecka D J Food Sci; 2017 Apr; 82(4):882-889. PubMed ID: 28272837 [TBL] [Abstract][Full Text] [Related]
29. The combined efficacy of carvacrol and modified atmosphere packaging on the survival of Salmonella, Campylobacter jejuni and lactic acid bacteria on turkey breast cutlets. Nair DV; Kiess A; Nannapaneni R; Schilling W; Sharma CS Food Microbiol; 2015 Aug; 49():134-41. PubMed ID: 25846923 [TBL] [Abstract][Full Text] [Related]
30. Effect of Tea Polyphenols on the Oxidation and Color Stability of Porcine Hemoglobin. Dong J; Zhou Y; Lu Y; Lv Y; Chi Y; He Q J Food Sci; 2019 Aug; 84(8):2086-2090. PubMed ID: 31294460 [TBL] [Abstract][Full Text] [Related]
31. 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]
32. Antioxidant potential of chrysanthemum morifolium flower extract on lipid and protein oxidation in goat meat patties during refrigerated storage. Khan IA; Xu W; Wang D; Yun A; Khan A; Zongshuai Z; Ijaz MU; Yiqun C; Hussain M; Huang M J Food Sci; 2020 Mar; 85(3):618-627. PubMed ID: 32052442 [TBL] [Abstract][Full Text] [Related]
33. Effect of microencapsulated Jabuticaba (Myrciaria cauliflora) extract on quality and storage stability of mortadella sausage. Baldin JC; Munekata PES; Michelin EC; Polizer YJ; Silva PM; Canan TM; Pires MA; Godoy SHS; Fávaro-Trindade CS; Lima CG; Fernandes AM; Trindade MA Food Res Int; 2018 Jun; 108():551-557. PubMed ID: 29735090 [TBL] [Abstract][Full Text] [Related]
34. The fortification of tea with sweeteners and milk and its effect on in vitro antioxidant potential of tea product and glutathione levels in an animal model. Korir MW; Wachira FN; Wanyoko JK; Ngure RM; Khalid R Food Chem; 2014 Feb; 145():145-53. PubMed ID: 24128460 [TBL] [Abstract][Full Text] [Related]
35. Natural extracts versus sodium ascorbate to extend the shelf life of meat-based ready-to-eat meals. Price A; Díaz P; Bañón S; Garrido MD Food Sci Technol Int; 2013 Oct; 19(5):427-38. PubMed ID: 23729424 [TBL] [Abstract][Full Text] [Related]
36. Pomegranate peel as phenolic compounds source: Advanced analytical strategies and practical use in meat products. Smaoui S; Hlima HB; Mtibaa AC; Fourati M; Sellem I; Elhadef K; Ennouri K; Mellouli L Meat Sci; 2019 Dec; 158():107914. PubMed ID: 31437671 [TBL] [Abstract][Full Text] [Related]
37. Effect of alternative preservatives on the microbial quality, lipid stability and sensory evaluation of boerewors. Mathenjwa SA; Hugo CJ; Bothma C; Hugo A Meat Sci; 2012 Jun; 91(2):165-72. PubMed ID: 22326060 [TBL] [Abstract][Full Text] [Related]
38. Influence of pitanga leaf extracts on lipid and protein oxidation of pork burger during shelf-life. Lorenzo JM; Vargas FC; Strozzi I; Pateiro M; Furtado MM; Sant'Ana AS; Rocchetti G; Barba FJ; Dominguez R; Lucini L; do Amaral Sobral PJ Food Res Int; 2018 Dec; 114():47-54. PubMed ID: 30361026 [TBL] [Abstract][Full Text] [Related]
39. 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]
40. Antioxidant activity of purslane extract and its inhibitory effect on the lipid and protein oxidation of rabbit meat patties during chilled storage. Wang Z; He Z; Zhang D; Li H J Sci Food Agric; 2021 Mar; 101(5):1953-1962. PubMed ID: 32918299 [TBL] [Abstract][Full Text] [Related] [Previous] [Next] [New Search]