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345 related items for PubMed ID: 28067481

  • 1. Thiamine losses during storage of pasteurised and sterilized model systems of minced chicken meat with addition of fresh and oxidized fat, and antioxidants.
    Szymandera-Buszka K, Hęś M, Waszkowiak K, Jędrusek-Golińska A.
    Acta Sci Pol Technol Aliment; 2014; 13(4):393-401. PubMed ID: 28067481
    [Abstract] [Full Text] [Related]

  • 2. 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
    [Abstract] [Full Text] [Related]

  • 3. 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
    [Abstract] [Full Text] [Related]

  • 4. Influence of dietary vitamin E and oxidised sunflower oil on the storage stability of cooked chicken muscle.
    Galvin K, Morrissey PA, Buckley DJ.
    Br Poult Sci; 1997 Dec 01; 38(5):499-504. PubMed ID: 9510993
    [Abstract] [Full Text] [Related]

  • 5. Antioxidative activity of rosemary extract in lipid fraction of minced meat balls during storage in a freezer.
    Karpińska M, Borowski J, Danowska-Oziewicz M.
    Nahrung; 2000 Feb 01; 44(1):38-41. PubMed ID: 10702998
    [Abstract] [Full Text] [Related]

  • 6. 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 Feb 01; 74(1):S30-5. PubMed ID: 19200118
    [Abstract] [Full Text] [Related]

  • 7. Antioxidant effcacy of unripe banana (Musa acuminata Colla) peel extracts in sunflower oil during accelerated storage.
    Ling SS, Chang SK, Sia WC, Yim HS.
    Acta Sci Pol Technol Aliment; 2015 Feb 01; 14(4):343-356. PubMed ID: 28068040
    [Abstract] [Full Text] [Related]

  • 8. Effect of natural antioxidants on oxidative stability of cooked, refrigerated beef and pork.
    Rojas MC, Brewer MS.
    J Food Sci; 2007 May 01; 72(4):S282-8. PubMed ID: 17995791
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  • 9. Effect of high-pressure processing at elevated temperatures on thiamin and riboflavin in pork and model systems.
    Butz P, Bognar A, Dieterich S, Tauscher B.
    J Agric Food Chem; 2007 Feb 21; 55(4):1289-94. PubMed ID: 17253716
    [Abstract] [Full Text] [Related]

  • 10. Augmentation of water-holding and textural properties of breast meat from oxidatively stressed broilers by dietary antioxidant regimens.
    Delles RM, Xiong YL, True AD, Ao T, Dawson KA.
    Br Poult Sci; 2015 Feb 21; 56(3):304-14. PubMed ID: 25854630
    [Abstract] [Full Text] [Related]

  • 11. Effect of rosemary, echinacea, green tea extracts and ascorbic acid on broiler meat quality.
    Mirshekar R, Dastar B, Shabanpour B.
    Pak J Biol Sci; 2009 Aug 01; 12(15):1069-74. PubMed ID: 19943463
    [Abstract] [Full Text] [Related]

  • 12. Fibre type-dependent response of broiler muscles to dietary antioxidant supplementation for oxidative stability enhancement.
    Delles RM, True AD, Ao T, Dawson KA, Xiong YL.
    Br Poult Sci; 2016 Dec 01; 57(6):751-762. PubMed ID: 27635788
    [Abstract] [Full Text] [Related]

  • 13. Comparative study of the influence of hawthorn (Crataegus monogyna) berry ethanolic extract and butylated hydroxylanisole (BHA) on lipid peroxidation, myoglobin oxidation, consistency and firmness of minced pork during refrigeration.
    Papuc C, Predescu CN, Tudoreanu L, Nicorescu V, Gâjâilă I.
    J Sci Food Agric; 2018 Mar 01; 98(4):1346-1361. PubMed ID: 28782814
    [Abstract] [Full Text] [Related]

  • 14. The effect of rosemary (Rosmarinus officinalis L.) extract on the oxidative stability of lipids in cow and soy milk enriched with fish oil.
    Qiu X, Jacobsen C, Sørensen AM.
    Food Chem; 2018 Oct 15; 263():119-126. PubMed ID: 29784296
    [Abstract] [Full Text] [Related]

  • 15. Effect of combined treatment with supercritical CO2 and rosemary on microbiological and physicochemical properties of ground pork stored at 4°C.
    Huang S, Liu B, Ge D, Dai J.
    Meat Sci; 2017 Mar 15; 125():114-120. PubMed ID: 27940420
    [Abstract] [Full Text] [Related]

  • 16. Oxidative stability of pork meat lipids as related to high-oleic sunflower oil and vitamin E diet supplementation and storage conditions.
    Cardenia V, Rodriguez-Estrada MT, Cumella F, Sardi L, Della Casa G, Lercker G.
    Meat Sci; 2011 Jun 15; 88(2):271-9. PubMed ID: 21295921
    [Abstract] [Full Text] [Related]

  • 17. 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
    [Abstract] [Full Text] [Related]

  • 18. Oregano and rosemary extracts inhibit oxidation of long-chain n-3 fatty acids in menhaden oil.
    Bhale SD, Xu Z, Prinyawiwatkul W, King JM, Godber JS.
    J Food Sci; 2007 Nov 15; 72(9):C504-8. PubMed ID: 18034711
    [Abstract] [Full Text] [Related]

  • 19. Effect of long term dietary supplementation with plant extract on carcass characteristics meat quality and oxidative stability in pork.
    Rossi R, Pastorelli G, Cannata S, Tavaniello S, Maiorano G, Corino C.
    Meat Sci; 2013 Nov 15; 95(3):542-8. PubMed ID: 23793093
    [Abstract] [Full Text] [Related]

  • 20. Effect of rosemary extract on lipid oxidation of cooked pork during simulated gastric digestion.
    Liu S, Zhang R, Fan L, Ma Y, Xiang Q.
    J Sci Food Agric; 2020 Mar 15; 100(4):1735-1740. PubMed ID: 31821565
    [Abstract] [Full Text] [Related]

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