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Journal Abstract Search

505 related items for PubMed ID: 23797017

  • 1. Antioxidant action of ganghwayakssuk (Artemisia princeps Pamp.) in combination with ascorbic acid to increase the shelf life in raw and deep fried chicken nuggets.
    Hwang KE, Choi YS, Choi SM, Kim HW, Choi JH, Lee MA, Kim CJ.
    Meat Sci; 2013 Nov; 95(3):593-602. PubMed ID: 23797017
    [Abstract] [Full Text] [Related]

  • 2. Evaluation of the antioxidant effect of ganghwayakssuk (Artemisia princeps Pamp.) extract alone and in combination with ascorbic acid in raw chicken patties.
    Hwang KE, Kim HW, Choi YS, Lee SY, Yeo EJ, Ham YK, Choi SM, Lee MA, Kim CJ.
    Poult Sci; 2013 Dec; 92(12):3244-50. PubMed ID: 24235235
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  • 4. Antioxidant effects of soy sauce on color stability and lipid oxidation of raw beef patties during cold storage.
    Kim HW, Choi YS, Choi JH, Kim HY, Hwang KE, Song DH, Lee SY, Lee MA, Kim CJ.
    Meat Sci; 2013 Nov; 95(3):641-6. PubMed ID: 23811104
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  • 6. 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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  • 7. Bio protection and preservation of raw beef meat using pungent aromatic plant substances.
    Krishnan KR, Babuskin S, Babu PA, Fayidh MA, Sabina K, Archana G, Sivarajan M, Sukumar M.
    J Sci Food Agric; 2014 Sep; 94(12):2456-63. PubMed ID: 24425618
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  • 9. Effects of kimchi ethanolic extracts on oxidative stability of refrigerated cooked pork.
    Lee MA, Choi JH, Choi YS, Kim HY, Kim HW, Hwang KE, Chung HK, Kim CJ.
    Meat Sci; 2011 Dec; 89(4):405-11. PubMed ID: 21636220
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  • 10. Antimicrobial and antioxidant effects of spice extracts on the shelf life extension of raw chicken meat.
    Radha krishnan K, Babuskin S, Azhagu Saravana Babu P, Sasikala M, Sabina K, Archana G, Sivarajan M, Sukumar M.
    Int J Food Microbiol; 2014 Feb 03; 171():32-40. PubMed ID: 24308943
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  • 11. 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 03; 73(1):C36-40. PubMed ID: 18211347
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  • 14. Microstructure, microbial profile and quality characteristics of high-pressure-treated chicken nuggets.
    Devatkal S, Anurag R, Jaganath B, Rao S.
    Food Sci Technol Int; 2015 Oct 03; 21(7):481-91. PubMed ID: 25143059
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  • 15. Effect of the gamma radiation dose rate on psychrotrophic bacteria, thiobarbituric acid reactive substances, and sensory characteristics of mechanically deboned chicken meat.
    Brito PP, Azevedo H, Cipolli KM, Fukuma HT, Mourão GB, Roque CV, Miya NT, Pereira JL.
    J Food Sci; 2011 Mar 03; 76(2):S133-8. PubMed ID: 21535789
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  • 17. Effect of natural antioxidant combinations on lipid oxidation in cooked chicken meat during refrigerated storage.
    Sampaio GR, Saldanha T, Soares RA, Torres EA.
    Food Chem; 2012 Dec 01; 135(3):1383-90. PubMed ID: 22953870
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  • 18. 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 01; 16(1):27. PubMed ID: 28143531
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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 01; 95(2):195-202. PubMed ID: 23743029
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  • 20. Antioxidant activity of black currant (Ribes nigrum L.) extract and its inhibitory effect on lipid and protein oxidation of pork patties during chilled storage.
    Jia N, Kong B, Liu Q, Diao X, Xia X.
    Meat Sci; 2012 Aug 01; 91(4):533-9. PubMed ID: 22483714
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