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| Physicochemical and organoleptic characteristics of seasoned beef patties with added glutinous rice flour | | Meat science |
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| Comparison of spice-derived antioxidants and metal chelators on fresh beef color stability | | Meat science |
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| Beef quality attributes as affected by increasing the intramuscular levels of vitamin E and omega-3 fatty acids | | Meat science |
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| Genotypes, Exotoxin Gene Content, and Antimicrobial Resistance of Staphylococcus aureus Strains Recovered from Foods and Food Handlers | | Applied and environmental microbiology AEM. |
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| 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 | | Meat science |
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| Effects of lactate on ground lamb colour stability and mitochondria-mediated metmyoglobin reduction | | Food chemistry |
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| Evaluation of transglutaminase and caseinate for a novel formulation of beef patties enriched in healthier lipid and dietary fiber | | Lebensmittel-Wissenschaft |
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| Roselle (Hibiscus sabdariffa L.) and soybean oil effects on quality characteristics of pork patties studied by response surface methodology | | Meat science |
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| Effects of succinate on ground beef color and premature browning | | Meat science |
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| Evaluation of lipid oxidation in horse mackerel patties covered with borage-containing film during frozen storage | | Food chemistry |
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| Response surface optimisation of extraction of antioxidants from strawberry fruit, and lipid peroxidation inhibitory potential of the fruit extract in cooked chicken patties | | Journal of the science of food and agriculture |
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| Effects of using plum puree on some properties of low fat beef patties | | Meat science |
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| Inhibition of heterocyclic amine formation by water-soluble vitamins in Maillard reaction model systems and beef patties | | Food chemistry |
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| Sensory acceptability of raw and extruded bovine rumen protein in processed meat products | | Meat science |
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| Combination of bioprotective cultures with EDTA to reduce Escherichia coli O157:H7 in frozen ground-beef patties | | Food control |
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| Concentration-dependent inhibition of Escherichia coli O157:H7 and heterocyclic amines in heated ground beef patties by apple and olive extracts, onion powder and clove bud oil | | Meat science |
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| A mixture-enthalpy fixed-grid model for temperature evolution and heterocyclic-amine formation in a frying beef patty | | Food research international |
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| Use of rosemary (Rosmarinus officinalis L.) leaf for improving oxidative stability of microwave‐precooked traditional Thai pork patty and its frozen storage trial | | International journal of food science and technology |
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| Process optimization for chicken patties manufactured with a combination of spent hen and rabbit meat | | Journal of food quality |
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| Evaluation of the antioxidant activities and nutritional properties of ten edible plant extracts and their application to fresh ground beef | | Meat science |
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| The influence of dietary lipid source on quality characteristics of raw and processed chicken meat | | European food research and technology |
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| Development of a Hamburger Patty with Healthier Lipid Formulation and Study of its Nutritional, Sensory, and Stability Properties | | Food and bioprocess technology |
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| Suitability of the TBA method for assessing lipid oxidation in a meat system with added phenolic-rich materials | | Food chemistry |
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| Multiphase and multicomponent transport with phase change during meat cooking | | Journal of food engineering |
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| Antimicrobial activity of soy edible films incorporated with thyme and oregano essential oils on fresh ground beef patties | | Meat science |
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| Bioproduction of mushroom mycelium of Agaricus bisporus by commercial submerged fermentation for the production of meat analogue | | Journal of the science of food and agriculture |
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| Antioxidant and antimicrobial activities of leafy green vegetable extracts and their applications to meat product preservation | | Food control |
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| Composition of phospholipid fraction in raw chicken meat and pre-cooked chicken patties: influence of feeding fat sources and processing technology | | European food research and technology |
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| Avocado by-products as inhibitors of color deterioration and lipid and protein oxidation in raw porcine patties subjected to chilled storage | | Meat science |
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| Response surface optimization of effects of some processing variables on carcinogenic/mutagenic heterocyclic aromatic amine (HAA) content in cooked patties | | Meat science |
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| Chitosan inhibits premature browning in ground beef | | Meat science |
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| Effects of hot-water extracts from myrtle, rosemary, nettle and lemon balm leaves on lipid oxidation and color of beef patties during frozen storage | | Journal of food processing and preservation |
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| Antioxidant activity of spice extracts in a liposome system and in cooked pork patties and the possible mode of action | | Meat science |
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| THE Influence of cooking method on the quality of pork patties | | Journal of food processing and preservation |
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| Effect of phosvitin on lipid and protein oxidation in ground beef treated with high hydrostatic pressure | | Meat science |
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| Effects of sodium lactate and acetic acid derivatives on the quality and sensory characteristics of hot-boned pork sausage patties | | Meat science |
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| Acceleration of Tenderization/Inhibition of Warmed‐Over Flavor by Calcium Chloride‐Antioxidant Infusion into Lamb Carcasses | | Journal of food science |
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| Optimization of processing conditions for the sterilization of retorted short-rib patties using the response surface methodology | | Meat science |
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| Inhibitory activities of dietary phenolic compounds on heterocyclic amine formation in both chemical model system and beef patties | | Molecular nutrition and food research |
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| The effect of basic taste solutions and selected vegetable accompaniments on the sensory properties of pork | | Journal of sensory studies |
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