149 related articles for article (PubMed ID: 35240027)
1. Antioxidant activity of Cinnamomum cassia extract and quality of raw chicken patties added with C. cassia powder and Pleurotus sajor-caju powder as functional ingredients during storage.
Rakasivi KGJ; Chin KB
Anim Biosci; 2022 Aug; 35(8):1279-1288. PubMed ID: 35240027
[TBL] [Abstract][Full Text] [Related]
2. Evaluation of Antioxidant Activity of
Kim H; Chin KB
Food Sci Anim Resour; 2020 Nov; 40(6):881-895. PubMed ID: 33305274
[TBL] [Abstract][Full Text] [Related]
3. Evaluation of Antioxidative Activity of Various Levels of Ethanol Extracted Tomato Powder and Application to Pork Patties.
Kim HS; Chin KB
Korean J Food Sci Anim Resour; 2017; 37(2):242-253. PubMed ID: 28515648
[TBL] [Abstract][Full Text] [Related]
4. Effects of Drying Temperature on Antioxidant Activities of Tomato Powder and Storage Stability of Pork Patties.
Kim HS; Chin KB
Korean J Food Sci Anim Resour; 2016; 36(1):51-60. PubMed ID: 27499664
[TBL] [Abstract][Full Text] [Related]
5. Effects of Annatto (Bixa orellana L.) Seeds Powder on Physicochemical Properties, Antioxidant and Antimicrobial Activities of Pork Patties during Refrigerated Storage.
Cuong TV; Chin KB
Korean J Food Sci Anim Resour; 2016; 36(4):476-86. PubMed ID: 27621688
[TBL] [Abstract][Full Text] [Related]
6. Peanut skin extract reduces lipid oxidation in cooked chicken patties.
Munekata PE; Calomeni AV; Rodrigues CE; Fávaro-Trindade CS; Alencar SM; Trindade MA
Poult Sci; 2015 Mar; 94(3):442-6. PubMed ID: 25681473
[TBL] [Abstract][Full Text] [Related]
7. Efficacy of tomato powder as antioxidant in cooked pork patties.
Kim IS; Jin SK; Yang MR; Chu GM; Park JH; Rashid RH; Kim JY; Kang SN
Asian-Australas J Anim Sci; 2013 Sep; 26(9):1339-46. PubMed ID: 25049917
[TBL] [Abstract][Full Text] [Related]
8. The effect of
Babiker EE; Al-Juhaimi FY; Alqah HA; Adisa AR; Adiamo OQ; Mohamed Ahmed IA; Alsawmahi ON; Ghafoor K; Ozcan MM
J Food Sci Technol; 2019 Aug; 56(8):3910-3920. PubMed ID: 31413416
[TBL] [Abstract][Full Text] [Related]
9. Production of Chicken Patties Supplemented with Cantaloupe By-Products: Impact on the Quality, Storage Stability, and Antioxidant Activity.
Ali MI; Ibrahim RM; Mostafa AGM
Int J Food Sci; 2022; 2022():9918215. PubMed ID: 35321349
[TBL] [Abstract][Full Text] [Related]
10. Antioxidant activities of purple rice bran extract and its effect on the quality of low-NaCl, phosphate-free patties made from channel catfish (Ictalurus punctatus) belly flap meat.
Min B; Chen MH; Green BW
J Food Sci; 2009 Apr; 74(3):C268-77. PubMed ID: 19397712
[TBL] [Abstract][Full Text] [Related]
11. Antioxidant Activities of Eggplant (
Sembring HSB; Chin KB
Food Sci Anim Resour; 2021 Jul; 41(4):715-730. PubMed ID: 34291218
[TBL] [Abstract][Full Text] [Related]
12. Effect of Aged and Fermented Garlic Extracts as Natural Antioxidants on Lipid Oxidation in Pork Patties.
Lee HJ; Yoon DK; Lee NY; Lee CH
Food Sci Anim Resour; 2019 Aug; 39(4):610-622. PubMed ID: 31508591
[TBL] [Abstract][Full Text] [Related]
13. Effects of Lemon Balm on the Oxidative Stability and the Quality Properties of Hamburger Patties during Refrigerated Storage.
Lee HJ; Choi YJ; Choi YI; Lee JJ
Korean J Food Sci Anim Resour; 2014; 34(4):533-42. PubMed ID: 26761292
[TBL] [Abstract][Full Text] [Related]
14. Functional properties of raw and cooked pork patties with added irradiated, freeze-dried green tea leaf extract powder during storage at 4 °C.
Jo C; Son JH; Son CB; Byun MW
Meat Sci; 2003 May; 64(1):13-7. PubMed ID: 22062657
[TBL] [Abstract][Full Text] [Related]
15. Antioxidant Activity of Brown Soybean Ethanolic Extracts and Application to Cooked Pork Patties.
Lee CH; Hwang KE; Kim HW; Song DH; Kim YJ; Ham YK; Choi YS; Jang SJ; Jeong TJ; Kim CJ
Korean J Food Sci Anim Resour; 2016; 36(3):359-68. PubMed ID: 27433107
[TBL] [Abstract][Full Text] [Related]
16. Effect of Cacao Nip Extracts (CEs) on Quality Characteristics of Pork Patties during Cold Storage Period.
Choi JH; Kim N; Kim GW; Choi HY
Food Sci Anim Resour; 2019 Dec; 39(6):918-933. PubMed ID: 31950108
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. Effect of Incorporation of Pomegranate Peel and Bagasse Powder and Their Extracts on Quality Characteristics of Chicken Meat Patties.
Sharma P; Yadav S
Food Sci Anim Resour; 2020 Apr; 40(3):388-400. PubMed ID: 32426718
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. Effect of Calamansi Pulp Ethanol Extracts on the Meat Quality and Biogenic Amine Formation of Pork Patty during Refrigerated Storage.
Cho J; Barido FH; Kim HJ; Kim HJ; Kim D; Shin DJ; Jang A
Food Sci Anim Resour; 2023 Jan; 43(1):25-45. PubMed ID: 36789197
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]