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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

259 related items for PubMed ID: 24412737

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  • 4. Incorporating rosemary diterpenes in lamb diet to improve microbial quality of meat packed in different environments.
    Ortuño J, Serrano R, Bañón S.
    Anim Sci J; 2017 Sep; 88(9):1436-1445. PubMed ID: 28139059
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  • 5. Effects of dietary rosemary extract on lamb spoilage under retail display conditions.
    Bañón S, Méndez L, Almela E.
    Meat Sci; 2012 Mar; 90(3):579-83. PubMed ID: 22032920
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  • 6. Use of dietary rosemary diterpenes to inhibit rancid volatiles in lamb meat packed under protective atmosphere.
    Ortuño J, Serrano R, Bañón S.
    Animal; 2016 Aug; 10(8):1391-401. PubMed ID: 26940773
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  • 10. Carnosic acid dietary supplementation at 0.12% rates slows down meat discoloration in gluteus medius of fattening lambs.
    Morán L, Rodríguez-Calleja JM, Bodas R, Prieto N, Giráldez FJ, Andrés S.
    Meat Sci; 2012 Mar; 90(3):789-95. PubMed ID: 22133590
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  • 11. Meat texture and antioxidant status are improved when carnosic acid is included in the diet of fattening lambs.
    Morán L, Andrés S, Bodas R, Prieto N, Giráldez FJ.
    Meat Sci; 2012 Aug; 91(4):430-4. PubMed ID: 22436658
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  • 12. Supplementation of lamb diets with vitamin E and rosemary extracts on meat quality parameters.
    Leal LN, Beltrán JA, Marc Bellés, Bello JM, den Hartog LA, Hendriks WH, Martín-Tereso J.
    J Sci Food Agric; 2020 May; 100(7):2922-2931. PubMed ID: 32031256
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  • 17. 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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  • 19. The use of natural herbal extracts for improving the lipid stability and sensory characteristics of irradiated ground beef.
    Mohamed HM, Mansour HA, Farag MD.
    Meat Sci; 2011 Jan 03; 87(1):33-9. PubMed ID: 20855173
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  • 20. 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 03; 95(2):195-202. PubMed ID: 23743029
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