相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。In-package cold plasma technologies
N. N. Misra et al.
JOURNAL OF FOOD ENGINEERING (2019)
Effect of rosemary extract on microbial growth, pH, color, and lipid oxidation in cold plasma-processed ground chicken patties
Yue Gao et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2019)
Investigation of inhibition of lipid oxidation by L-carnosine using an oxidized-myoglobin-mediated washed fish muscle system
Shulan Xiao et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
In-Package Inactivation of Pathogenic and Spoilage Bacteria Associated with Poultry Using Dielectric Barrier Discharge-Cold Plasma Treatments
Michael J. Rothrock et al.
CURRENT MICROBIOLOGY (2017)
Impact of food model (micro)structure on the microbial inactivation efficacy of cold atmospheric plasma
C. Smet et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2017)
Carnosic Acid and Carnosol, Two Major Antioxidants of Rosemary, Act through Different Mechanisms
Margot Loussouarn et al.
PLANT PHYSIOLOGY (2017)
In vitro and in vivo antioxidant activities of three major polyphenolic compounds in pomegranate peel: Ellagic acid, punicalin, and punicalagin
Sun Yu-qing et al.
JOURNAL OF INTEGRATIVE AGRICULTURE (2017)
Influence of in-package cold plasma treatment on microbiological shelf life and appearance of fresh chicken breast fillets
Jiamei Wang et al.
FOOD MICROBIOLOGY (2016)
Effect of rosemary essential oil and modified-atmosphere packaging (MAP) on meat quality and survival of pathogens in poultry fillets
Tolga Kahraman et al.
BRAZILIAN JOURNAL OF MICROBIOLOGY (2015)
Atmospheric cold plasma inactivation of Escherichia coli, Salmonella enterica serovar Typhimurium and Listeria monocytogenes inoculated on fresh produce
D. Ziuzina et al.
FOOD MICROBIOLOGY (2014)
Antimicrobial and antioxidant effects of spice extracts on the shelf life extension of raw chicken meat
K. Radha Krishnan et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2014)
Comparative antioxidant effect of BHT and water extracts of banana and sapodilla peels in raw poultry meat
Suresh K. Devatkal et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2014)
Applications of cold plasma technology in food packaging
S. K. Pankaj et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2014)
Effects of dielectric barrier discharge plasma on pathogen inactivation and the physicochemical and sensory characteristics of pork loin
Hyun-Joo Kim et al.
CURRENT APPLIED PHYSICS (2013)
Antioxidant effect of pomegranate rind powder extract, pomegranate juice, and pomegranate seed powder extract as antioxidants in raw ground pork meat
Yu-Yue Qin et al.
FOOD SCIENCE AND BIOTECHNOLOGY (2013)
Atmospheric cold plasma inactivation of Escherichia coli in liquid media inside a sealed package
D. Ziuzina et al.
JOURNAL OF APPLIED MICROBIOLOGY (2013)
Cold atmospheric pressure plasma treatment of ready-to-eat meat: Inactivation of Listeria innocua and changes in product quality
Sara Katrine Rod et al.
FOOD MICROBIOLOGY (2012)
Antioxidant and antimicrobial activity of pomegranate peel extract improves the shelf life of chicken products
Sweetie R. Kanatt et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2010)
The Role of Acidification for Antimicrobial Activity of Atmospheric Pressure Plasma in Liquids
K. Oehmigen et al.
PLASMA PROCESSES AND POLYMERS (2010)
Effect of various levels of rosemary or Chinese mahogany on the quality of fresh chicken sausage during refrigerated storage
Deng-Cheng Liu et al.
FOOD CHEMISTRY (2009)
How pH causes paleness or darkness in chicken breast meat
H. J. Swatland
MEAT SCIENCE (2008)
Comparative efficacy of pomegranate juice, pomegranate rind powder extract and BHT as antioxidants in cooked chicken patties
B. M. Naveena et al.
MEAT SCIENCE (2008)
Effects of plant extracts on microbial growth, color change, and lipid oxidation in cooked beef
Juhee Ahn et al.
FOOD MICROBIOLOGY (2007)
Effect of carnosine preblending on the quality of ground buffalo meat
AK Das et al.
FOOD CHEMISTRY (2006)
Carnosine and carnosine-related antioxidants: A review
A Guiotto et al.
CURRENT MEDICINAL CHEMISTRY (2005)
Antioxidant effect of carnosine and carnitine in fresh beef steaks stored under modified atmosphere
D Djenane et al.
FOOD CHEMISTRY (2004)
Antimicrobial and antioxidant activities of natural extracts in vitro and in ground beef
JH Ahn et al.
JOURNAL OF FOOD PROTECTION (2004)
Antioxidant activity of procyanidin-containing plant extracts at different pHs
JE Wood et al.
FOOD CHEMISTRY (2002)
Cholesterol and lipid oxidation products in cooked meat as affected by raw-meat packaging and irradiation and by cooked-meat packaging and storage time
M Du et al.
JOURNAL OF FOOD SCIENCE (2001)
The effects of ascorbic acid, taurine, carnosine and rosemary powder on colour and lipid stability of beef patties packaged in modified atmosphere
A Sánchez-Escalante et al.
MEAT SCIENCE (2001)