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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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| Evaluation of lipid oxidation in horse mackerel patties covered with borage-containing film during frozen storage | | Food chemistry |
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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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| Antioxidant and antimicrobial activities of leafy green vegetable extracts and their applications to meat product preservation | | Food control |
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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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| Noni puree (Morinda citrifolia) mixed in beef patties enhanced color stability | | Meat science |
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| Effects of food ingredients and oxygen exposure on premature browning in cooked beef | | Meat science |
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| Incorporating essential oils of marjoram and rosemary in the formulation of beef patties manufactured with mechanically deboned poultry meat to improve the lipid stability and sensory attributes | | Lebensmittel-Wissenschaft |
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| Antioxidant activity of black currant (Ribes nigrum L.) extract and its inhibitory effect on lipid and protein oxidation of pork patties during chilled storage | | Meat science |
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| Inhibitory effect of marinades with hibiscus extract on formation of heterocyclic aromatic amines and sensory quality of fried beef patties | | Meat science |
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| Antioxidant capacity and inhibitory effect of grape seed and rosemary extract in marinades on the formation of heterocyclic amines in fried beef patties | | Food chemistry |
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| The effects of colorifico on lipid oxidation, colour and vitamin E in raw and grilled chicken patties during frozen storage | | Food chemistry |
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| Development and Validation of Two Competitive ELISAs for the Detection of Potentially Allergenic Lupine (Lupinus Species) in Food | | Food analytical methods |
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| Effect of olive leaf (Olea europea L.) extracts on protein and lipid oxidation in cooked pork meat patties enriched with n‐3 fatty acids | | Journal of the science of food and agriculture |
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| Evaluation of the antioxidant potential of grape seed and bearberry extracts in raw and cooked pork | | Meat science |
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| Inhibitory Effect of Fruit Extracts on the Formation of Heterocyclic Amines | | Journal of agricultural and food chemistry |
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