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Journal Abstract Search

463 related items for PubMed ID: 19200118

  • 1. Effect of natural and synthetic antioxidants on the oxidative stability of cooked, frozen pork patties.
    Sasse A, Colindres P, Brewer MS.
    J Food Sci; 2009; 74(1):S30-5. PubMed ID: 19200118
    [Abstract] [Full Text] [Related]

  • 2. Oxidative stability of cooked, frozen, reheated beef patties: effect of antioxidants.
    Colindres P, Brewer MS.
    J Sci Food Agric; 2011 Mar 30; 91(5):963-8. PubMed ID: 21254072
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  • 3. Effect of natural antioxidants on oxidative stability of cooked, refrigerated beef and pork.
    Rojas MC, Brewer MS.
    J Food Sci; 2007 May 30; 72(4):S282-8. PubMed ID: 17995791
    [Abstract] [Full Text] [Related]

  • 4. Antioxidant properties of dried plum ingredients in raw and precooked pork sausage.
    Nuñez de Gonzalez MT, Boleman RM, Miller RK, Keeton JT, Rhee KS.
    J Food Sci; 2008 Jun 30; 73(5):H63-71. PubMed ID: 18576997
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  • 5. Effect of grape seed extract on oxidative, color and sensory stability of a pre-cooked, frozen, re-heated beef sausage model system.
    Kulkarni S, DeSantos FA, Kattamuri S, Rossi SJ, Brewer MS.
    Meat Sci; 2011 May 30; 88(1):139-44. PubMed ID: 21193269
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  • 8. Effects of plant extracts on microbial growth, color change, and lipid oxidation in cooked beef.
    Ahn J, Grün IU, Mustapha A.
    Food Microbiol; 2007 Feb 30; 24(1):7-14. PubMed ID: 16943089
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  • 9. Response surface optimisation of extraction of antioxidants from strawberry fruit, and lipid peroxidation inhibitory potential of the fruit extract in cooked chicken patties.
    Saha J, Debnath M, Saha A, Ghosh T, Sarkar PK.
    J Sci Food Agric; 2011 Aug 15; 91(10):1759-65. PubMed ID: 21681756
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  • 10. 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 15; 78(11):S1793-9. PubMed ID: 24245898
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  • 14. Comparative study of the influence of hawthorn (Crataegus monogyna) berry ethanolic extract and butylated hydroxylanisole (BHA) on lipid peroxidation, myoglobin oxidation, consistency and firmness of minced pork during refrigeration.
    Papuc C, Predescu CN, Tudoreanu L, Nicorescu V, Gâjâilă I.
    J Sci Food Agric; 2018 Mar 15; 98(4):1346-1361. PubMed ID: 28782814
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  • 17. 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 15; 111():342-350. PubMed ID: 30007695
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  • 18. Anti-oxidant effect of extracts of kinnow rind, pomegranate rind and seed powders in cooked goat meat patties.
    Devatkal SK, Narsaiah K, Borah A.
    Meat Sci; 2010 May 15; 85(1):155-9. PubMed ID: 20374879
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  • 19. Relationship between the solubility, dosage and antioxidant capacity of carnosic acid in raw and cooked ground buffalo meat patties and chicken patties.
    Naveena BM, Vaithiyanathan S, Muthukumar M, Sen AR, Kumar YP, Kiran M, Shaju VA, Chandran KR.
    Meat Sci; 2013 Oct 15; 95(2):195-202. PubMed ID: 23743029
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  • 20. Influence of natural extracts on the shelf life of modified atmosphere-packaged pork patties.
    Lorenzo JM, Sineiro J, Amado IR, Franco D.
    Meat Sci; 2014 Jan 15; 96(1):526-34. PubMed ID: 24008060
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