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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

226 related items for PubMed ID: 24950084

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  • 23. Fabrication of olive leaf extract and hazelnut skin incorporated films to improve the quality of nuggets during refrigerated and deep freeze storage.
    Ozvural EB.
    Br Poult Sci; 2019 Dec; 60(6):708-715. PubMed ID: 31468981
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  • 25. Dietary olive cake reduces the oxidation of lipids, including cholesterol, in lamb meat enriched in polyunsaturated fatty acids.
    Luciano G, Pauselli M, Servili M, Mourvaki E, Serra A, Monahan FJ, Lanza M, Priolo A, Zinnai A, Mele M.
    Meat Sci; 2013 Mar; 93(3):703-14. PubMed ID: 23273482
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  • 26. Effect of natural antioxidants on oxidative stability of cooked, refrigerated beef and pork.
    Rojas MC, Brewer MS.
    J Food Sci; 2007 May; 72(4):S282-8. PubMed ID: 17995791
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  • 31. Antioxidant potential of curry (Murraya koenigii L.) and mint (Mentha spicata) leaf extracts and their effect on colour and oxidative stability of raw ground pork meat during refrigeration storage.
    Biswas AK, Chatli MK, Sahoo J.
    Food Chem; 2012 Jul 15; 133(2):467-72. PubMed ID: 25683421
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  • 32. Temperature of frozen storage affects the nature and consequences of protein oxidation in beef patties.
    Utrera M, Morcuende D, Estévez M.
    Meat Sci; 2014 Mar 15; 96(3):1250-7. PubMed ID: 24334047
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  • 33. Inclusion of blended lipid solutions as functional ingredients to alter the fatty acid profile of beef patties.
    Lowder AC, Osburn WN.
    J Food Sci; 2010 Sep 15; 75(7):S355-64. PubMed ID: 21535570
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  • 34. Olive leaf extracts for shelf life extension of salmon burgers.
    Khemakhem I, Fuentes A, Lerma-García MJ, Ayadi MA, Bouaziz M, Barat JM.
    Food Sci Technol Int; 2019 Mar 15; 25(2):91-100. PubMed ID: 30149729
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  • 35. Dietary versus post-mortem use of oregano oil and/or alpha-tocopherol in turkeys to inhibit development of lipid oxidation in meat during refrigerated storage.
    Govaris A, Botsoglou N, Papageorgiou G, Botsoglou E, Ambrosiadis I.
    Int J Food Sci Nutr; 2004 Mar 15; 55(2):115-23. PubMed ID: 14985183
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  • 36. Evaluation of the effects of selected phytochemicals on quality indices and sensorial properties of raw and cooked pork stored in different packaging systems.
    Hayes JE, Stepanyan V, O'Grady MN, Allen P, Kerry JP.
    Meat Sci; 2010 Jun 15; 85(2):289-96. PubMed ID: 20374901
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  • 37. Antioxidant properties of extracts from Ginkgo biloba leaves in meatballs.
    Kobus-Cisowska J, Flaczyk E, Rudzińska M, Kmiecik D.
    Meat Sci; 2014 Jun 15; 97(2):174-80. PubMed ID: 24583325
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  • 38. Effect of natural and synthetic antioxidants on the oxidative stability of cooked, frozen pork patties.
    Sasse A, Colindres P, Brewer MS.
    J Food Sci; 2009 Jun 15; 74(1):S30-5. PubMed ID: 19200118
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  • 39. Comparison of effects of dietary olive oil, tallow and vitamin E on the quality of broiler meat and meat products.
    O'Neill LM, Galvin K, Morrissey PA, Buckley DJ.
    Br Poult Sci; 1998 Jul 15; 39(3):365-71. PubMed ID: 9693817
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  • 40. 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 15; 94(3):304-11. PubMed ID: 23567129
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