(Click to View)
| Beef quality attributes as affected by increasing the intramuscular levels of vitamin E and omega-3 fatty acids | | Meat science |
|
(Click to View)
| Genotypes, Exotoxin Gene Content, and Antimicrobial Resistance of Staphylococcus aureus Strains Recovered from Foods and Food Handlers | | Applied and environmental microbiology AEM. |
|
(Click to View)
| 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 |
|
(Click to View)
| Effects of lactate on ground lamb colour stability and mitochondria-mediated metmyoglobin reduction | | Food chemistry |
|
(Click to View)
| Evaluation of transglutaminase and caseinate for a novel formulation of beef patties enriched in healthier lipid and dietary fiber | | Lebensmittel-Wissenschaft |
|
(Click to View)
| Evaluation of lipid oxidation in horse mackerel patties covered with borage-containing film during frozen storage | | Food chemistry |
|
(Click to View)
| 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 |
|
(Click to View)
| Inhibition of heterocyclic amine formation by water-soluble vitamins in Maillard reaction model systems and beef patties | | Food chemistry |
|
(Click to View)
| Sensory acceptability of raw and extruded bovine rumen protein in processed meat products | | Meat science |
|
(Click to View)
| Combination of bioprotective cultures with EDTA to reduce Escherichia coli O157:H7 in frozen ground-beef patties | | Food control |
|
(Click to View)
| A mixture-enthalpy fixed-grid model for temperature evolution and heterocyclic-amine formation in a frying beef patty | | Food research international |
|
(Click to View)
| Process optimization for chicken patties manufactured with a combination of spent hen and rabbit meat | | Journal of food quality |
|
(Click to View)
| Evaluation of the antioxidant activities and nutritional properties of ten edible plant extracts and their application to fresh ground beef | | Meat science |
|
(Click to View)
| The influence of dietary lipid source on quality characteristics of raw and processed chicken meat | | European food research and technology |
|
(Click to View)
| Development of a Hamburger Patty with Healthier Lipid Formulation and Study of its Nutritional, Sensory, and Stability Properties | | Food and bioprocess technology |
|
(Click to View)
| Suitability of the TBA method for assessing lipid oxidation in a meat system with added phenolic-rich materials | | Food chemistry |
|
(Click to View)
| Multiphase and multicomponent transport with phase change during meat cooking | | Journal of food engineering |
|
(Click to View)
| Antimicrobial activity of soy edible films incorporated with thyme and oregano essential oils on fresh ground beef patties | | Meat science |
|
(Click to View)
| 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 |
|
(Click to View)
| Antioxidant and antimicrobial activities of leafy green vegetable extracts and their applications to meat product preservation | | Food control |
|
(Click to View)
| 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 |
|
(Click to View)
| Avocado by-products as inhibitors of color deterioration and lipid and protein oxidation in raw porcine patties subjected to chilled storage | | Meat science |
|
(Click to View)
| Response surface optimization of effects of some processing variables on carcinogenic/mutagenic heterocyclic aromatic amine (HAA) content in cooked patties | | Meat science |
|
(Click to View)
| Chitosan inhibits premature browning in ground beef | | Meat science |
|
(Click to View)
| 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 |
|
(Click to View)
| Antioxidant activity of spice extracts in a liposome system and in cooked pork patties and the possible mode of action | | Meat science |
|
(Click to View)
| Effect of phosvitin on lipid and protein oxidation in ground beef treated with high hydrostatic pressure | | Meat science |
|
(Click to View)
| Acceleration of Tenderization/Inhibition of Warmed‐Over Flavor by Calcium Chloride‐Antioxidant Infusion into Lamb Carcasses | | Journal of food science |
|
(Click to View)
| Inhibitory activities of dietary phenolic compounds on heterocyclic amine formation in both chemical model system and beef patties | | Molecular nutrition and food research |
|
(Click to View)
| Effect of cooking on the chemical composition of low-salt, low-fat Wakame/olive oil added beef patties with special reference to fatty acid content | | Meat science |
|
(Click to View)
| Beef burger patties incorporated with Boletus edulis extracts: Lipid peroxidation inhibition effects | | European journal of lipid science and technology |
|
(Click to View)
| Omega-3 fatty acids affected human perception of ground beef negatively | | Meat science |
|
(Click to View)
| Oxidative stability of cooked, frozen, reheated beef patties: effect of antioxidants | | Journal of the science of food and agriculture |
|
(Click to View)
| Effects of food ingredients and oxygen exposure on premature browning in cooked beef | | Meat science |
|
(Click to View)
| Efficacy of four whey as a shelf-life enhancer: use in antioxidative edible coatings of beef steak | | Journal of food quality |
|
(Click to View)
| 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 |
|
(Click to View)
| Sensory properties and instrumental texture analysis of chevon patties from intact male Boer and Kiko goats harvested at four endpoints | | Meat science |
|
(Click to View)
| Fluorescent HPLC for the detection of specific protein oxidation carbonyls – α-aminoadipic and γ-glutamic semialdehydes – in meat systems | | Meat science |
|
(Click to View)
| 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 |
|
(Click to View)
| Effects of onion on physicochemical properties, lipid oxidation and microbial growth of fresh pork patties | | International journal of food science and technology |
|