218 related articles for article (PubMed ID: 30479509)
1. The Effects of Natural Antioxidants on Protein Oxidation, Lipid Oxidation, Color, and Sensory Attributes of Beef Patties during Cold Storage at 4℃.
Zahid A; Seo JK; Park JY; Jeong JY; Jin SK; Park TS; Yang HS
Korean J Food Sci Anim Resour; 2018 Oct; 38(5):1029-1042. PubMed ID: 30479509
[TBL] [Abstract][Full Text] [Related]
2. Effects of clove extract on oxidative stability and sensory attributes in cooked beef patties at refrigerated storage.
Zahid MA; Choi JY; Seo JK; Parvin R; Ko J; Yang HS
Meat Sci; 2020 Mar; 161():107972. PubMed ID: 31675647
[TBL] [Abstract][Full Text] [Related]
3. Assessment of the Stability of Fresh Beef Patties with the Addition of Clove Extract during Frozen Storage.
Zahid MA; Seo JK; Parvin R; Ko J; Park JY; Yang HS
Food Sci Anim Resour; 2020 Jul; 40(4):601-612. PubMed ID: 32734267
[TBL] [Abstract][Full Text] [Related]
4. Comparison of Butylated Hydroxytoluene, Ascorbic Acid, and Clove Extract as Antioxidants in Fresh Beef Patties at Refrigerated Storage.
Zahid MA; Seo JK; Parvin R; Ko J; Yang HS
Food Sci Anim Resour; 2019 Oct; 39(5):768-779. PubMed ID: 31728446
[TBL] [Abstract][Full Text] [Related]
5. Effects of lyophilized black mulberry water extract on lipid oxidation, metmyoglobin formation, color stability, microbial quality and sensory properties of beef patties stored under aerobic and vacuum packaging conditions.
Turan E; Şimşek A
Meat Sci; 2021 Aug; 178():108522. PubMed ID: 33957374
[TBL] [Abstract][Full Text] [Related]
6. Effects of the Incorporation of Tannin Extract from Quebracho Colorado Wood on Color Parameters, Lipid Oxidation, and Sensory Attributes of Beef Patties.
Fruet APB; Giotto FM; Fonseca MA; Nörnberg JL; de Mello AS
Foods; 2020 May; 9(5):. PubMed ID: 32455684
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. Ascorbate, green tea and grape seed extracts increase the shelf life of low sulphite beef patties.
Bañón S; Díaz P; Rodríguez M; Garrido MD; Price A
Meat Sci; 2007 Dec; 77(4):626-33. PubMed ID: 22061951
[TBL] [Abstract][Full Text] [Related]
9. Addition of tea catechins and vitamin C on sensory evaluation, colour and lipid stability during chilled storage in cooked or raw beef and chicken patties.
Mitsumoto M; O'Grady MN; Kerry JP; Joe Buckley D
Meat Sci; 2005 Apr; 69(4):773-9. PubMed ID: 22063156
[TBL] [Abstract][Full Text] [Related]
10. Frozen storage stability of beef patties incorporated with extracts from ulam raja leaves (Cosmos caudatus).
Reihani SF; Tan TC; Huda N; Easa AM
Food Chem; 2014 Jul; 155():17-23. PubMed ID: 24594148
[TBL] [Abstract][Full Text] [Related]
11. Effect of Edible Onion (
Soares KS; Souza MP; Silva-Filho EC; Barud HS; Ribeiro CA; Santos DD; Rocha KNS; de Moura JFP; Oliveira RL; Bezerra LR
Molecules; 2021 Nov; 26(23):. PubMed ID: 34885783
[TBL] [Abstract][Full Text] [Related]
12. Maqui (
Velázquez L; Quiñones J; Inostroza K; Sepúlveda G; Díaz R; Scheuermann E; Domínguez R; Lorenzo JM; Velásquez C; Sepúlveda N
Antioxidants (Basel); 2022 Jul; 11(7):. PubMed ID: 35883896
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. Antioxidant and antimicrobial activity of commercial propolis extract in beef patties.
Vargas-Sánchez RD; Torrescano-Urrutia GR; Acedo-Félix E; Carvajal-Millán E; González-Córdova AF; Vallejo-Galland B; Torres-Llanez MJ; Sánchez-Escalante A
J Food Sci; 2014 Aug; 79(8):C1499-504. PubMed ID: 25039743
[TBL] [Abstract][Full Text] [Related]
15. Effect of natural antioxidants, irradiation, and cooking on lipid oxidation in refrigerated, salted ground beef patties.
Schevey CT; Toshkov S; Brewer MS
J Food Sci; 2013 Nov; 78(11):S1793-9. PubMed ID: 24245898
[TBL] [Abstract][Full Text] [Related]
16. Effects of conjugated linoleic acid on color and lipid oxidation of beef patties during cold storage.
Hur SJ; Ye BW; Lee JL; Ha YL; Park GB; Joo ST
Meat Sci; 2004 Apr; 66(4):771-5. PubMed ID: 22061007
[TBL] [Abstract][Full Text] [Related]
17. Low-fat beef patties with augmented omega-3 fatty acid and CLA levels and influence of grape seed extract.
Gómez I; Beriain MJ; Sarriés MV; Insausti K; Mendizabal JA
J Food Sci; 2014 Nov; 79(11):S2368-76. PubMed ID: 25319110
[TBL] [Abstract][Full Text] [Related]
18. Effects of acerola fruit extract on sensory and shelf-life of salted beef patties from grinds differing in fatty acid composition.
Realini CE; Guàrdia MD; Díaz I; García-Regueiro JA; Arnau J
Meat Sci; 2015 Jan; 99():18-24. PubMed ID: 25280358
[TBL] [Abstract][Full Text] [Related]
19. Application of hull, bur and leaf chestnut extracts on the shelf-life of beef patties stored under MAP: Evaluation of their impact on physicochemical properties, lipid oxidation, antioxidant, and antimicrobial potential.
Zamuz S; López-Pedrouso M; Barba FJ; Lorenzo JM; Domínguez H; Franco D
Food Res Int; 2018 Oct; 112():263-273. PubMed ID: 30131137
[TBL] [Abstract][Full Text] [Related]
20. Inclusion of blended lipid solutions as functional ingredients to alter the fatty acid profile of beef patties.
Lowder AC; Osburn WN
J Food Sci; 2010 Sep; 75(7):S355-64. PubMed ID: 21535570
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
