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PUBMED FOR HANDHELDS

Journal Abstract Search

345 related items for PubMed ID: 28067481

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  • 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
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  • 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
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  • 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
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  • 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
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  • 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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  • 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 May 01; 56(3):304-14. PubMed ID: 25854630
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  • 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
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  • 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 01; 125():114-120. PubMed ID: 27940420
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  • 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 01; 72(9):C504-8. PubMed ID: 18034711
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  • 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 01; 95(3):542-8. PubMed ID: 23793093
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