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PUBMED FOR HANDHELDS

Journal Abstract Search

887 related items for PubMed ID: 19904983

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  • 22. Effects of pyruvate on lipid oxidation and ground beef color.
    Ramanathan R, Mancini RA, Van Buiten CB, Suman SP, Beach CM.
    J Food Sci; 2012 Aug; 77(8):C886-92. PubMed ID: 22860580
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  • 23. Effects of dietary vitamin E supplementation on lipid oxidation and volatiles content of irradiated, cooked turkey meat patties with different packaging.
    Ahn DU, Sell JL, Jo C, Chen X, Wu C, Lee JI.
    Poult Sci; 1998 Jun; 77(6):912-20. PubMed ID: 9628545
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  • 24. Lipid and protein oxidation of chicken breast rolls as affected by dietary oxidation levels and packaging.
    Xiao S, Zhang WG, Lee EJ, Ma CW, Ahn DU.
    J Food Sci; 2011 May; 76(4):C612-7. PubMed ID: 22417343
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  • 29. 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
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  • 30. 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 30; 90(6):1050-5. PubMed ID: 20355146
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  • 31. Inhibition of lipid oxidation in cooked beef patties by hydrolyzed potato protein is related to its reducing and radical scavenging ability.
    Wang LL, Xiong YL.
    J Agric Food Chem; 2005 Nov 16; 53(23):9186-92. PubMed ID: 16277421
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  • 40. Effects of pork meat cut and packaging type on lipid oxidation and oxidative products during refrigerated storage (8 degrees C).
    Park SY, Kim YJ, Lee HC, Yoo SS, Shim JH, Chin KB.
    J Food Sci; 2008 Apr 16; 73(3):C127-34. PubMed ID: 18387088
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