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Journal Abstract Search

226 related items for PubMed ID: 24950084

  • 1. Effect of olive leaf (Olea europea L.) extracts on protein and lipid oxidation of long-term frozen n-3 fatty acids-enriched pork patties.
    Botsoglou E, Govaris A, Ambrosiadis I, Fletouris D, Botsoglou N.
    Meat Sci; 2014 Oct; 98(2):150-7. PubMed ID: 24950084
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  • 2. 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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  • 4. 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 30; 78(11):C1686-94. PubMed ID: 24245886
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  • 5. Lipid oxidation of stored eggs enriched with very long chain n-3 fatty acids, as affected by dietary olive leaves (Olea europea L.) or α-tocopheryl acetate supplementation.
    Botsoglou E, Govaris A, Fletouris D, Botsoglou N.
    Food Chem; 2012 Sep 15; 134(2):1059-68. PubMed ID: 23107728
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  • 7. Effect of Ganoderma lucidum (Reishi mushroom) or Olea europaea (olive) leaves on oxidative stability of rabbit meat fortified with n-3 fatty acids.
    Trebušak T, Levart A, Salobir J, Pirman T.
    Meat Sci; 2014 Mar 15; 96(3):1275-80. PubMed ID: 24334050
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  • 8. Application of hull, bur and leaf chestnut extracts on the shelf-life of beef patties stored under MAP: Evaluation of their impact on physicochemical properties, lipid oxidation, antioxidant, and antimicrobial potential.
    Zamuz S, López-Pedrouso M, Barba FJ, Lorenzo JM, Domínguez H, Franco D.
    Food Res Int; 2018 Oct 15; 112():263-273. PubMed ID: 30131137
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  • 9. Physicochemical properties, lipid oxidation and sensory attributes of pork patties with lupin protein concentrate stored in vacuum, modified atmosphere and frozen state.
    Danowska-Oziewicz M, Kurp L.
    Meat Sci; 2017 Sep 15; 131():158-165. PubMed ID: 28527367
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  • 10. Influence of storage temperature and duration on lipid and protein oxidation and flavour changes in frozen pork dumpling filler.
    Huang L, Xiong YL, Kong B, Huang X, Li J.
    Meat Sci; 2013 Oct 15; 95(2):295-301. PubMed ID: 23747621
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  • 11. Textural and sensorial quality protection in frozen dumplings through the inhibition of lipid and protein oxidation with clove and rosemary extracts.
    Huang L, Ding B, Zhang H, Kong B, Xiong YL.
    J Sci Food Agric; 2019 Aug 15; 99(10):4739-4747. PubMed ID: 30924943
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  • 12. Oxidative damage to poultry, pork, and beef during frozen storage through the analysis of novel protein oxidation markers.
    Utrera M, Estévez M.
    J Agric Food Chem; 2013 Aug 21; 61(33):7987-93. PubMed ID: 23885900
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  • 14. Effects of retail style or food service style packaging type and storage time on sensory characteristics of bacon manufactured from commercially sourced pork bellies.
    Lowe BK, Bohrer BM, Holmer SF, Boler DD, Dilger AC.
    J Food Sci; 2014 Jun 21; 79(6):S1197-204. PubMed ID: 24837349
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  • 15. 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 21; 91(4):533-9. PubMed ID: 22483714
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  • 16. Protein oxidation during frozen storage and subsequent processing of different beef muscles.
    Utrera M, Parra V, Estévez M.
    Meat Sci; 2014 Feb 21; 96(2 Pt A):812-20. PubMed ID: 24200575
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  • 17. Effect of lutein, sesamol, ellagic acid and olive leaf extract on the quality and shelf-life stability of packaged raw minced beef patties.
    Hayes JE, Stepanyan V, Allen P, O'Grady MN, Kerry JP.
    Meat Sci; 2010 Apr 21; 84(4):613-20. PubMed ID: 20374832
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  • 18. Olive leaves (Olea europea L.) and α-tocopheryl acetate as feed antioxidants for improving the oxidative stability of α-linolenic acid-enriched eggs.
    Botsoglou E, Govaris A, Fletouris D, Iliadis S.
    J Anim Physiol Anim Nutr (Berl); 2013 Aug 21; 97(4):740-53. PubMed ID: 22716021
    [Abstract] [Full Text] [Related]

  • 19. 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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  • 20. Combined impacts of initial freezing rate of pork leg muscles (M. biceps femoris and M. semitendinosus) and subsequent freezing on quality characteristics of pork patties.
    Tuell JR, Seo JK, Kim YHB.
    Meat Sci; 2020 Dec 01; 170():108248. PubMed ID: 32736287
    [Abstract] [Full Text] [Related]

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