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PUBMED FOR HANDHELDS

Journal Abstract Search

153 related items for PubMed ID: 22747172

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  • 2. Antioxidant activity of some protein hydrolysates and their fractions with different isoelectric points.
    Park EY, Morimae M, Matsumura Y, Nakamura Y, Sato K.
    J Agric Food Chem; 2008 Oct 08; 56(19):9246-51. PubMed ID: 18788748
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  • 3. Inhibition of lipid oxidation and rancidity in precooked pork patties by radical-scavenging licorice (Glycyrrhiza glabra) extract.
    Jiang J, Zhang X, True AD, Zhou L, Xiong YL.
    J Food Sci; 2013 Nov 08; 78(11):C1686-94. PubMed ID: 24245886
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  • 4. Effect of natural antioxidants on oxidative stability of cooked, refrigerated beef and pork.
    Rojas MC, Brewer MS.
    J Food Sci; 2007 May 08; 72(4):S282-8. PubMed ID: 17995791
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  • 5. Effect of a brown seaweed (Laminaria digitata) extract containing laminarin and fucoidan on the quality and shelf-life of fresh and cooked minced pork patties.
    Moroney NC, O'Grady MN, O'Doherty JV, Kerry JP.
    Meat Sci; 2013 Jul 08; 94(3):304-11. PubMed ID: 23567129
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  • 8. Effect of olive leaf (Olea europea L.) extracts on protein and lipid oxidation in cooked pork meat patties enriched with n-3 fatty acids.
    Botsoglou E, Govaris A, Ambrosiadis I, Fletouris D, Papageorgiou G.
    J Sci Food Agric; 2014 Jan 30; 94(2):227-34. PubMed ID: 23696421
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  • 13. 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 30; 74(3):C268-77. PubMed ID: 19397712
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  • 14. Production and functional characterisation of antioxidative hydrolysates from corn protein via enzymatic hydrolysis and ultrafiltration.
    Zhou K, Sun S, Canning C.
    Food Chem; 2012 Dec 01; 135(3):1192-7. PubMed ID: 22953842
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  • 15. Antioxidant properties of Du-zhong (Eucommia ulmoides Oliv.) extracts and their effects on color stability and lipid oxidation of raw pork patties.
    Xu Z, Tang M, Li Y, Liu F, Li X, Dai R.
    J Agric Food Chem; 2010 Jun 23; 58(12):7289-96. PubMed ID: 20499841
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  • 17. Enhancement of umami taste of hydrolyzed protein from wheat gluten by β-cyclodextrin.
    Wang L, Xu B, Li L, Zhang M, Feng T, Wang J, Jin Z.
    J Sci Food Agric; 2016 Oct 23; 96(13):4499-504. PubMed ID: 26865354
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