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Journal Abstract Search

229 related items for PubMed ID: 10702998

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  • 2. Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage.
    Selani MM, Contreras-Castillo CJ, Shirahigue LD, Gallo CR, Plata-Oviedo M, Montes-Villanueva ND.
    Meat Sci; 2011 Jul; 88(3):397-403. PubMed ID: 21342750
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  • 3. Antioxidative activities of mushroom (Flammulina velutipes) extract added to bigeye tuna meat: dose-dependent efficacy and comparison with other biological antioxidants.
    Bao HN, Ushio H, Ohshima T.
    J Food Sci; 2009 Mar; 74(2):C162-9. PubMed ID: 19323731
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  • 6. 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 29; 52(26):8236-41. PubMed ID: 15612823
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  • 7. Thiamine losses during storage of pasteurised and sterilized model systems of minced chicken meat with addition of fresh and oxidized fat, and antioxidants.
    Szymandera-Buszka K, Hęś M, Waszkowiak K, Jędrusek-Golińska A.
    Acta Sci Pol Technol Aliment; 2014 Dec 29; 13(4):393-401. PubMed ID: 28067481
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  • 10. Use of plant extracts in summer and winter season butter oxidative stability improvement.
    Gramza-Michalowska A, Korczak J, Regula J.
    Asia Pac J Clin Nutr; 2007 Dec 29; 16 Suppl 1():85-8. PubMed ID: 17392082
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  • 11. Dietary versus post-mortem use of oregano oil and/or alpha-tocopherol in turkeys to inhibit development of lipid oxidation in meat during refrigerated storage.
    Govaris A, Botsoglou N, Papageorgiou G, Botsoglou E, Ambrosiadis I.
    Int J Food Sci Nutr; 2004 Mar 29; 55(2):115-23. PubMed ID: 14985183
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  • 12. Antioxidative activity and antidiscoloration efficacy of ergothioneine in mushroom (Flammulina velutipes) extract added to beef and fish meats.
    Bao HN, Ushio H, Ohshima T.
    J Agric Food Chem; 2008 Nov 12; 56(21):10032-40. PubMed ID: 18841979
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  • 14. 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 12; 74(3):C268-77. PubMed ID: 19397712
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  • 15. Natural antioxidants in meat and poultry products.
    Karre L, Lopez K, Getty KJ.
    Meat Sci; 2013 Jun 12; 94(2):220-7. PubMed ID: 23501254
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  • 16. Effect of deep-freeze storage time and thawing method on intramuscular lipids oxidation and sensory quality of pork loin.
    Chwastowska-Siwiecka I, Kondratowicz J.
    Pol J Vet Sci; 2008 Jun 12; 11(2):113-7. PubMed ID: 18683539
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  • 17. Effect of grape seed extract on physicochemical properties of ground, salted, chicken thigh meat during refrigerated storage at different relative humidity levels.
    Brannan RG.
    J Food Sci; 2008 Jan 12; 73(1):C36-40. PubMed ID: 18211347
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  • 20. Effect of microencapsulated Jabuticaba (Myrciaria cauliflora) extract on quality and storage stability of mortadella sausage.
    Baldin JC, Munekata PES, Michelin EC, Polizer YJ, Silva PM, Canan TM, Pires MA, Godoy SHS, Fávaro-Trindade CS, Lima CG, Fernandes AM, Trindade MA.
    Food Res Int; 2018 Jun 12; 108():551-557. PubMed ID: 29735090
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