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These terms define your current search. Click the × to remove a term. Biological Sciences: botany × Economics, Business and Industry: products and commodities > agricultural products > foods > patties × 12 results Group by: Biological Sciences, Economics, Business and Industry   (Click to View) 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 (Click to View) 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 (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) Antimicrobial activity of soy edible films incorporated with thyme and oregano essential oils on fresh ground beef patties Meat science (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) 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) 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) 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) Thiol oxidation and protein cross-link formation during chill storage of pork patties added essential oil of oregano, rosemary, or garlic Meat science (Click to View) 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 (Click to View) Ascorbate, green tea and grape seed extracts increase the shelf life of low sulphite beef patties Meat science (Click to View) Inhibitory Effect of Fruit Extracts on the Formation of Heterocyclic Amines Journal of agricultural and food chemistry