4.7 Article

Inhibition of Protein and Lipid Oxidation in Ready-to-Eat Chicken Patties by a Spondias mombin L. Bagasse Phenolic-Rich Extract

Related references

Note: Only part of the references are listed.
Article Food Science & Technology

Antioxidant potential of artichoke (Cynara scolymus L.) byproducts extracts in raw beef patties during refrigerated storage

Haluk Ergezer et al.

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2018)

Article Food Science & Technology

Physicochemical characterization and behavior of biocompounds of caja-manga fruit (Spondias mombin L.)

Thays Lorrayne Lavrinha e Silva et al.

FOOD SCIENCE AND TECHNOLOGY (2018)

Article Food Science & Technology

Role of protein oxidation in the nutritional loss and texture changes in ready-to-eat chicken patties

Valquiria C. S. Ferreira et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2018)

Article Food Science & Technology

Protein and lipid oxidations in jerky chicken and consequences on sensory quality

Fabio A. P. Silva et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2018)

Article Food Science & Technology

Physicochemical characterization and behavior of biocompounds of caja-manga fruit (Spondias mombin L.)

Thays Lorrayne Lavrinha e Silva et al.

FOOD SCIENCE AND TECHNOLOGY (2018)

Article Plant Sciences

Fruit Morphology and Anatomy of the Spondioid Anacardiaceae

Fabiany Herrera et al.

BOTANICAL REVIEW (2018)

Article Food Science & Technology

Oxidative Stability of Cooked Pork Patties Incorporated with Clitoria ternatea Extract (Blue Pea Flower Petal) During Refrigerated Storage

Porntip Pasukamonset et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2017)

Article Food Science & Technology

Effects of different levels of Moringa (Moringa oleifera) seed flour on quality attributes of beef burgers

Fahad Al-Juhaimi et al.

CYTA-JOURNAL OF FOOD (2016)

Article Food Science & Technology

Effects of different levels of Moringa (Moringa oleifera) seed flour on quality attributes of beef burgers

Fahad Al-Juhaimi et al.

CYTA-JOURNAL OF FOOD (2016)

Article Food Science & Technology

CIELAB color coordinates versus relative proportions of myoglobin redox forms in the description of fresh meat appearance

B. Hernandez et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2016)

Review Food Science & Technology

Protein and lipid oxidation in meat: A review with emphasis on high-pressure treatments

Claire Guyon et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2016)

Article Food Science & Technology

Effects of orange by-product fiber incorporation on the functional and technological properties of pasta

Tainara de Moraes Crizel et al.

FOOD SCIENCE AND TECHNOLOGY (2015)

Article Food Science & Technology

Chemical characterization, antioxidant activity and application of beetroot and guava residue extracts on the preservation of cooked chicken meat

Viviane G. Packer et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)

Article Agriculture, Dairy & Animal Science

Peanut skin extract reduces lipid oxidation in cooked chicken patties

P. E. S. Munekata et al.

POULTRY SCIENCE (2015)

Article Agriculture, Dairy & Animal Science

Oxidative damage to poultry: from farm to fork

M. Estevez

POULTRY SCIENCE (2015)

Article Food Science & Technology

Effects of orange by-product fiber incorporation on the functional and technological properties of pasta

Tainara de Moraes Crizel et al.

FOOD SCIENCE AND TECHNOLOGY (2015)

Article Food Science & Technology

Effect of grape seed powder on oxidative stability of precooked chicken nuggets during frozen storage

Ece Cagdas et al.

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)

Review Food Science & Technology

Protein Oxidation in Processed Meat: Mechanisms and Potential Implications on Human Health

O. P. Soladoye et al.

COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2015)

Article Agriculture, Multidisciplinary

Evaluation of the effect of extract of carob flour (Ceratonia siliqua L.) on oxidative stability and color of frozen hamburgers

Claudia Severo Rosa et al.

SEMINA-CIENCIAS AGRARIAS (2013)

Article Biochemistry & Molecular Biology

Antioxidant activity and free radical scavenging reactions of gentisic acid: in-vitro and pulse radiolysis studies

Ravi Joshi et al.

FREE RADICAL RESEARCH (2012)

Article Food Science & Technology

Effects of kimchi ethanolic extracts on oxidative stability of refrigerated cooked pork

Mi-Ai Lee et al.

MEAT SCIENCE (2011)

Article Agriculture, Multidisciplinary

Effect of NaCl, Myoglobin, Fe(II), and Fe(III) on Lipid Oxidation of Raw and Cooked Chicken Breast and Beef Loin

Byungrok Min et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)

Review Food Science & Technology

Myoglobin and lipid oxidation interactions: Mechanistic bases and control

Cameron Faustman et al.

MEAT SCIENCE (2010)

Article Biochemistry & Molecular Biology

Lipid peroxidation scavengers prevent the carbonylation of cytoskeletal brain proteins induced by glutathione depletion

Oscar A. Bizzozero et al.

NEUROCHEMICAL RESEARCH (2007)

Article Agriculture, Multidisciplinary

Effect of aldehyde lipid oxidation products on myoglobin

MP Lynch et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)