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Journal Abstract Search

201 related items for PubMed ID: 31468981

  • 1. 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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  • 5. Peanut skin extract reduces lipid oxidation in cooked chicken patties.
    Munekata PE, Calomeni AV, Rodrigues CE, Fávaro-Trindade CS, Alencar SM, Trindade MA.
    Poult Sci; 2015 Mar; 94(3):442-6. PubMed ID: 25681473
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  • 6. Effect of grape seed extract on physicochemical properties of ground, salted, chicken thigh meat during refrigerated storage at different relative humidity levels.
    Brannan RG.
    J Food Sci; 2008 Jan; 73(1):C36-40. PubMed ID: 18211347
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  • 7. Properties of encapsulated raspberry powder and its efficacy for improving the pH, colour quality and shelf life of modified atmosphere packaged chicken nuggets.
    Aksu MI, Arslan H.
    Br Poult Sci; 2024 Oct; 65(5):559-573. PubMed ID: 38994664
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  • 8. 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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  • 9. Feeding pigs with hazelnut skin and addition of a concentrated phenolic extract from olive-milling wastewaters during pork processing: Effects on salami quality traits and acceptance by the consumers.
    Bolletta V, Menci R, Valenti B, Morbidini L, Servili M, Taticchi A, Lilli E, Pauselli M.
    Meat Sci; 2024 Jul; 213():109479. PubMed ID: 38471360
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  • 10. Use of olive leaf extract to reduce lipid oxidation of baked snacks.
    Difonzo G, Pasqualone A, Silletti R, Cosmai L, Summo C, Paradiso VM, Caponio F.
    Food Res Int; 2018 Jun; 108():48-56. PubMed ID: 29735082
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  • 14. 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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  • 15. Evaluation of the antioxidant effect of ganghwayakssuk (Artemisia princeps Pamp.) extract alone and in combination with ascorbic acid in raw chicken patties.
    Hwang KE, Kim HW, Choi YS, Lee SY, Yeo EJ, Ham YK, Choi SM, Lee MA, Kim CJ.
    Poult Sci; 2013 Dec; 92(12):3244-50. PubMed ID: 24235235
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  • 16. 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; 112():263-273. PubMed ID: 30131137
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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; 84(4):613-20. PubMed ID: 20374832
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  • 19. Effects of olive leaf extract addition on fermentative and oxidative processes of table olives and their nutritional properties.
    Caponio F, Difonzo G, Calasso M, Cosmai L, De Angelis M.
    Food Res Int; 2019 Feb; 116():1306-1317. PubMed ID: 30716920
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  • 20. In vivo and in vitro addition of dried olive extract in poultry.
    King AJ, Griffin JK, Roslan F.
    J Agric Food Chem; 2014 Aug 06; 62(31):7915-9. PubMed ID: 25007306
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