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.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

183 related articles for article (PubMed ID: 30071458)

  • 1. Practical use of natural antioxidants in meat products in the U.S.: A review.
    Oswell NJ; Thippareddi H; Pegg RB
    Meat Sci; 2018 Nov; 145():469-479. PubMed ID: 30071458
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Plant extracts effectiveness to extend bison meat shelf life.
    Sood V; Tian W; Narvaez-Bravo C; Arntfield SD; González AR
    J Food Sci; 2020 Apr; 85(4):936-946. PubMed ID: 32249417
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Natural antioxidants in meat and poultry products.
    Karre L; Lopez K; Getty KJ
    Meat Sci; 2013 Jun; 94(2):220-7. PubMed ID: 23501254
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Oxidative stability of cooked, frozen, reheated beef patties: effect of antioxidants.
    Colindres P; Brewer MS
    J Sci Food Agric; 2011 Mar; 91(5):963-8. PubMed ID: 21254072
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Application of plant extracts to improve the shelf-life, nutritional and health-related properties of ready-to-eat meat products.
    Nikmaram N; Budaraju S; Barba FJ; Lorenzo JM; Cox RB; Mallikarjunan K; Roohinejad S
    Meat Sci; 2018 Nov; 145():245-255. PubMed ID: 29982079
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Natural antioxidants in processing and storage stability of sheep and goat meat products.
    Cunha LCM; Monteiro MLG; Lorenzo JM; Munekata PES; Muchenje V; de Carvalho FAL; Conte-Junior CA
    Food Res Int; 2018 Sep; 111():379-390. PubMed ID: 30007699
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of natural and synthetic antioxidants on the oxidative stability of cooked, frozen pork patties.
    Sasse A; Colindres P; Brewer MS
    J Food Sci; 2009; 74(1):S30-5. PubMed ID: 19200118
    [TBL] [Abstract][Full Text] [Related]  

  • 8. The Effect of Natural Antioxidants on Quality and Shelf Life of Beef and Beef Products.
    Horbańczuk OK; Kurek MA; Atanasov AG; Brnčić M; Rimac Brnčić S
    Food Technol Biotechnol; 2019 Dec; 57(4):439-447. PubMed ID: 32123506
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Antioxidant properties of Mediterranean spices compared with common food additives.
    Martínez-Tomé M; Jiménez AM; Ruggieri S; Frega N; Strabbioli R; Murcia MA
    J Food Prot; 2001 Sep; 64(9):1412-9. PubMed ID: 11563520
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Green Alternatives to Nitrates and Nitrites in Meat-based Products-A Review.
    Gassara F; Kouassi AP; Brar SK; Belkacemi K
    Crit Rev Food Sci Nutr; 2016 Oct; 56(13):2133-48. PubMed ID: 25750989
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. 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]  

  • 13. Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review.
    Pateiro M; Barba FJ; Domínguez R; Sant'Ana AS; Mousavi Khaneghah A; Gavahian M; Gómez B; Lorenzo JM
    Food Res Int; 2018 Nov; 113():156-166. PubMed ID: 30195508
    [TBL] [Abstract][Full Text] [Related]  

  • 14. The potential of herbs and spices to reduce lipid oxidation during heating and gastrointestinal digestion of a beef product.
    Van Hecke T; Ho PL; Goethals S; De Smet S
    Food Res Int; 2017 Dec; 102():785-792. PubMed ID: 29196013
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effect of natural antioxidants from grape seed and chestnut in combination with hydroxytyrosol, as sodium nitrite substitutes in Cinta Senese dry-fermented sausages.
    Aquilani C; Sirtori F; Flores M; Bozzi R; Lebret B; Pugliese C
    Meat Sci; 2018 Nov; 145():389-398. PubMed ID: 30036844
    [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. Natural antimicrobial/antioxidant agents in meat and poultry products as well as fruits and vegetables: A review.
    Aziz M; Karboune S
    Crit Rev Food Sci Nutr; 2018 Feb; 58(3):486-511. PubMed ID: 27437876
    [TBL] [Abstract][Full Text] [Related]  

  • 18. The effect of ginger rhizome and refrigerated storage time on the quality of pasteurized canned meat.
    Draszanowska A; Karpińska-Tymoszczyk M; Olszewska MA
    Food Sci Technol Int; 2020 Jun; 26(4):300-310. PubMed ID: 31779495
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Critical overview of the use of plant antioxidants in the meat industry: Opportunities, innovative applications and future perspectives.
    Estévez M
    Meat Sci; 2021 Nov; 181():108610. PubMed ID: 34147961
    [TBL] [Abstract][Full Text] [Related]  

  • 20. 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]  

    [Next]    [New Search]
    of 10.