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Journal Abstract Search

246 related items for PubMed ID: 29459296

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  • 3. In vitro antioxidant and antimicrobial activities of clove extract and its effectiveness in bio-composite film on storage stability of goat meat balls.
    Singh TP, Chauhan G, Mendiratta SK, Agrawal RK, Arora S, Verma AK, Rajkumar V.
    J Food Sci; 2022 May; 87(5):2083-2095. PubMed ID: 35411572
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  • 4. Materialization of novel composite bio-based active edible film functionalized with essential oils on antimicrobial and antioxidative aspect of chicken nuggets during extended storage.
    Bharti SK, Pathak V, Alam T, Arya A, Singh VK, Verma AK, Rajkumar V.
    J Food Sci; 2020 Sep; 85(9):2857-2865. PubMed ID: 32812228
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  • 9. Effect of sage (Salvia officinalis) on the oxidative stability of Chinese-style sausage during refrigerated storage.
    Zhang L, Lin YH, Leng XJ, Huang M, Zhou GH.
    Meat Sci; 2013 Oct; 95(2):145-50. PubMed ID: 23739264
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  • 10. Effect of whey protein coating on quality attributes of low-fat, aerobically packaged sausage during refrigerated storage.
    Shon J, Chin KB.
    J Food Sci; 2008 Aug; 73(6):C469-75. PubMed ID: 19241536
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  • 11. Evaluation of the antioxidant activities and nutritional properties of ten edible plant extracts and their application to fresh ground beef.
    Kim SJ, Min SC, Shin HJ, Lee YJ, Cho AR, Kim SY, Han J.
    Meat Sci; 2013 Mar; 93(3):715-22. PubMed ID: 23273483
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  • 12. Natural antioxidants in processing and storage stability of sheep and goat meat products.
    Cunha LCM, Monteiro MLG, Lorenzo JM, Munekata PES, Muchenje V, de Carvalho FAL, Conte-Junior CA.
    Food Res Int; 2018 Sep; 111():379-390. PubMed ID: 30007699
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  • 13. Antioxidant potential of chrysanthemum morifolium flower extract on lipid and protein oxidation in goat meat patties during refrigerated storage.
    Khan IA, Xu W, Wang D, Yun A, Khan A, Zongshuai Z, Ijaz MU, Yiqun C, Hussain M, Huang M.
    J Food Sci; 2020 Mar; 85(3):618-627. PubMed ID: 32052442
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  • 14. Effects of Ephedra alata extract on the quality of minced beef meat during refrigerated storage: A chemometric approach.
    Elhadef K, Smaoui S, Ben Hlima H, Ennouri K, Fourati M, Chakchouk Mtibaa A, Ennouri M, Mellouli L.
    Meat Sci; 2020 Dec; 170():108246. PubMed ID: 32731034
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  • 15. Oxidative stability of cooked, frozen, reheated beef patties: effect of antioxidants.
    Colindres P, Brewer MS.
    J Sci Food Agric; 2011 Mar 30; 91(5):963-8. PubMed ID: 21254072
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  • 16. Antimicrobial effectiveness of bioactive packaging materials from edible chitosan and casein polymers: assessment on carrot, cheese, and salami.
    Moreira Mdel R, Pereda M, Marcovich NE, Roura SI.
    J Food Sci; 2011 Mar 30; 76(1):M54-63. PubMed ID: 21535694
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  • 17. Comprehensive review on application of edible film on meat and meat products: An eco-friendly approach.
    Umaraw P, Verma AK.
    Crit Rev Food Sci Nutr; 2017 Apr 13; 57(6):1270-1279. PubMed ID: 26090546
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  • 18. Antimicrobial and antioxidant effects of milk protein-based film containing essential oils for the preservation of whole beef muscle.
    Oussalah M, Caillet S, Salmiéri S, Saucier L, Lacroix M.
    J Agric Food Chem; 2004 Sep 08; 52(18):5598-605. PubMed ID: 15373399
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  • 19. 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 Sep 08; 74(1):S30-5. PubMed ID: 19200118
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  • 20. Potential application of corn starch edible films with spice essential oils for the shelf life extension of red meat.
    Radha Krishnan K, Babuskin S, Rakhavan KR, Tharavin R, Azhagu Saravana Babu P, Sivarajan M, Sukumar M.
    J Appl Microbiol; 2015 Dec 08; 119(6):1613-23. PubMed ID: 26274630
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