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Journal Abstract Search

337 related items for PubMed ID: 23811104

  • 1. 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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  • 7. Effects of natural antioxidants on colour stability, lipid oxidation and metmyoglobin reducing activity in raw beef patties.
    Liu F, Xu Q, Dai R, Ni Y.
    Acta Sci Pol Technol Aliment; 2015 Nov; 14(1):37-44. PubMed ID: 28068018
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  • 10. Effect of antioxidant application methods on the color, lipid oxidation, and volatiles of irradiated ground beef.
    Ismail HA, Lee EJ, Ko KY, Paik HD, Ahn DU.
    J Food Sci; 2009 Nov; 74(1):C25-32. PubMed ID: 19200082
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  • 14. Noni puree (Morinda citrifolia) mixed in beef patties enhanced color stability.
    Tapp WN, Yancey JW, Apple JK, Dikeman ME, Godbee RG.
    Meat Sci; 2012 Jun; 91(2):131-6. PubMed ID: 22326064
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  • 17. Effects of acerola fruit extract on sensory and shelf-life of salted beef patties from grinds differing in fatty acid composition.
    Realini CE, Guàrdia MD, Díaz I, García-Regueiro JA, Arnau J.
    Meat Sci; 2015 Jan; 99():18-24. PubMed ID: 25280358
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