126 related articles for article (PubMed ID: 35321349)
1. 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]
2. 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]
3. Quality evaluation of beef patties formulated with bambara groundnut (Vigna subterranean L.) seed flour.
Alakali JS; Irtwange SV; Mzer MT
Meat Sci; 2010 Jun; 85(2):215-23. PubMed ID: 20374888
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Quality and Sensory Characteristics of Reduced-fat Chicken Patties with Pork Back Fat Replaced by Dietary Fiber from Wheat Sprout.
Choi YS; Sung JM; Park JD; Hwang KE; Lee CW; Kim TK; Jeon KH; Kim CJ; Kim YB
Korean J Food Sci Anim Resour; 2016; 36(6):799-806. PubMed ID: 28115892
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. Effect of some plant starches and carrageenan as fat substitutes in chicken patties.
Das SK; Prabhakaran P; Tanwar VK; Biswas S
J Anim Sci; 2015 Jul; 93(7):3704-12. PubMed ID: 26726332
[TBL] [Abstract][Full Text] [Related]
8. Physicochemical, microbiological and sensory evaluation of beef patties incorporated with destoned olive cake powder.
Hawashin MD; Al-Juhaimi F; Ahmed IAM; Ghafoor K; Babiker EE
Meat Sci; 2016 Dec; 122():32-39. PubMed ID: 27471795
[TBL] [Abstract][Full Text] [Related]
9. Effect of NaCl, myoglobin, Fe(II), and Fe(III) on lipid oxidation of raw and cooked chicken breast and beef loin.
Min B; Cordray JC; Ahn DU
J Agric Food Chem; 2010 Jan; 58(1):600-5. PubMed ID: 19904983
[TBL] [Abstract][Full Text] [Related]
10. Effects of animal fat replacement with almond flour on quality parameters of beef patties.
Kirkyol M; Akköse A
Food Sci Nutr; 2023 Nov; 11(11):7091-7099. PubMed ID: 37970419
[TBL] [Abstract][Full Text] [Related]
11. Effect of Dietary Fiber Extracted from Algelica keiskei Koidz on the Quality Characteristics of Chicken Patties.
Choi YS; Kim HW; Hwang KE; Song DH; Jeong TJ; Kim YB; Jeon KH; Kim CJ
Korean J Food Sci Anim Resour; 2015; 35(3):307-14. PubMed ID: 26761844
[TBL] [Abstract][Full Text] [Related]
12. Effect of Purple Eggplant Flour on Physicochemical, Lipid Oxidation, and Sensory Properties of Low-Fat Beef Patties.
Bunmee T; Setthaya P; Chaiwang N; Sansawat T
Int J Food Sci; 2022; 2022():9753201. PubMed ID: 35155666
[TBL] [Abstract][Full Text] [Related]
13. Enhancement of the nutritional status of beef patties by adding flaxseed flour.
Elif Bilek A; Turhan S
Meat Sci; 2009 Aug; 82(4):472-7. PubMed ID: 20416676
[TBL] [Abstract][Full Text] [Related]
14. Clove Polyphenolic Compounds Improve the Microbiological Status, Lipid Stability, and Sensory Attributes of Beef Burgers during Cold Storage.
Ahmed IAM; Babiker EE; Al-Juhaimi FY; Bekhit AEA
Antioxidants (Basel); 2022 Jul; 11(7):. PubMed ID: 35883845
[TBL] [Abstract][Full Text] [Related]
15. 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]
16. Assessment of the antioxidant effect of astaxanthin in fresh, frozen and cooked lamb patties.
Carballo DE; Caro I; Andrés S; Giráldez FJ; Mateo J
Food Res Int; 2018 Sep; 111():342-350. PubMed ID: 30007695
[TBL] [Abstract][Full Text] [Related]
17. Antioxidant and Antibacterial Effect of Fruit Peel Powders in Chicken Patties.
Abdel-Naeem HHS; Elshebrawy HA; Imre K; Morar A; Herman V; Pașcalău R; Sallam KI
Foods; 2022 Jan; 11(3):. PubMed ID: 35159453
[TBL] [Abstract][Full Text] [Related]
18. Plum (Prunus salicina) peel and pulp microparticles as natural antioxidant additives in breast chicken patties.
Basanta MF; Rizzo SA; Szerman N; Vaudagna SR; Descalzo AM; Gerschenson LN; Pérez CD; Rojas AM
Food Res Int; 2018 Apr; 106():1086-1094. PubMed ID: 29579902
[TBL] [Abstract][Full Text] [Related]
19. Formation of cholesterol oxides in irradiated raw and cooked chicken meat during storage.
Lee JI; Kang S; Ahn DU; Lee M
Poult Sci; 2001 Jan; 80(1):105-8. PubMed ID: 11214329
[TBL] [Abstract][Full Text] [Related]
20. Improved antioxidant properties of pork patties by replacing fat with resveratrol-loaded MP-CS complex stabilized pickering emulsion.
Wang M; Ma L; Xie P; Li C; Yang X; Lang Y
Food Sci Technol Int; 2023 Aug; ():10820132231196202. PubMed ID: 37593829
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]