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.
3. Lipid oxidation inhibition capacity of plant extracts and powders in a processed meat model system. Burri SCM; Ekholm A; Bleive U; Püssa T; Jensen M; Hellström J; Mäkinen S; Korpinen R; Mattila PH; Radenkovs V; Segliņa D; Håkansson Å; Rumpunen K; Tornberg E Meat Sci; 2020 Apr; 162():108033. PubMed ID: 31862489 [TBL] [Abstract][Full Text] [Related]
4. 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]
5. Effect of pomegranate peel extract on lipid and protein oxidation in beef meatballs during refrigerated storage. Turgut SS; Soyer A; Işıkçı F Meat Sci; 2016 Jun; 116():126-32. PubMed ID: 26878610 [TBL] [Abstract][Full Text] [Related]
6. 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]
7. Effect of rosemary extract on lipid oxidation of cooked pork during simulated gastric digestion. Liu S; Zhang R; Fan L; Ma Y; Xiang Q J Sci Food Agric; 2020 Mar; 100(4):1735-1740. PubMed ID: 31821565 [TBL] [Abstract][Full Text] [Related]
8. Alleviative effects of litchi (Litchi chinensis Sonn.) flower on lipid peroxidation and protein degradation in emulsified pork meatballs. Ding Y; Wang SY; Yang DJ; Chang MH; Chen YC J Food Drug Anal; 2015 Sep; 23(3):501-508. PubMed ID: 28911709 [TBL] [Abstract][Full Text] [Related]
9. Cholesterol and lipid oxidation in raw and pan-fried minced beef stored under aerobic packaging. Ferioli F; Dutta PC; Caboni MF J Sci Food Agric; 2010 Apr; 90(6):1050-5. PubMed ID: 20355146 [TBL] [Abstract][Full Text] [Related]
11. Effect of electron beam irradiation and storage at 5 degrees C on thiobarbituric acid reactive substances and carbonyl contents in chicken breast meat infused with antioxidants and selected plant extracts. Rababah T; Hettiarachchy N; Horax R; Eswaranandam S; Mauromoustakos A; Dickson J; Niebuhr S J Agric Food Chem; 2004 Dec; 52(26):8236-41. PubMed ID: 15612823 [TBL] [Abstract][Full Text] [Related]
12. Effect of Flaxseed Meals and Extracts on Lipid Stability in a Stored Meat Product. Waszkowiak K; Rudzińska M J Am Oil Chem Soc; 2014; 91(6):979-987. PubMed ID: 24882871 [TBL] [Abstract][Full Text] [Related]
14. 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]
15. Antioxidant activity of pomegranate peel extract on lipid and protein oxidation in beef meatballs during frozen storage. Turgut SS; Işıkçı F; Soyer A Meat Sci; 2017 Jul; 129():111-119. PubMed ID: 28273584 [TBL] [Abstract][Full Text] [Related]
16. Selected quality parameters of salmon and meat when fried with or without added fat. Elmadfa I; Al-Saghir S; Kanzler S; Frisch G; Majchrzak D; Wagner KH Int J Vitam Nutr Res; 2006 Jul; 76(4):238-46. PubMed ID: 17243088 [TBL] [Abstract][Full Text] [Related]
17. Effect of annatto seed and coriander leaves as natural antioxidants in fish meatballs during frozen storage. Sancho RA; de Lima FA; Costa GG; Mariutti LR; Bragagnolo N J Food Sci; 2011 Aug; 76(6):C838-45. PubMed ID: 22417481 [TBL] [Abstract][Full Text] [Related]
18. Effect of olive leaf (Olea europea L.) extracts on protein and lipid oxidation in cooked pork meat patties enriched with n-3 fatty acids. Botsoglou E; Govaris A; Ambrosiadis I; Fletouris D; Papageorgiou G J Sci Food Agric; 2014 Jan; 94(2):227-34. PubMed ID: 23696421 [TBL] [Abstract][Full Text] [Related]
19. Thiobarbituric acid reactive substances and volatile compounds in chicken breast meat infused with plant extracts and subjected to electron beam irradiation. Rababah T; Hettiarachchy NS; Horax R; Cho MJ; Davis B; Dickson J Poult Sci; 2006 Jun; 85(6):1107-13. PubMed ID: 16776483 [TBL] [Abstract][Full Text] [Related]
20. Effect of Lentinan on Lipid Oxidation and Quality Change in Goose Meatballs during Cold Storage. Fu L; Du L; Sun Y; Fan X; Zhou C; He J; Pan D Foods; 2022 Apr; 11(7):. PubMed ID: 35407142 [TBL] [Abstract][Full Text] [Related] [Next] [New Search]