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。Effects of marbling on physical and sensory characteristics of ribeye steaks from four different cattle breeds
Nurul Nuraliya Shahrai et al.
ANIMAL BIOSCIENCE (2021)
Assessment of the effect of marination with organic fruit vinegars on safety and quality of beef
Ilkin Yucel Sengun et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2021)
The use of conventional laboratory-based methods to predict consumer acceptance of beef and sheep meat: A review
Benjamin W. B. Holman et al.
MEAT SCIENCE (2021)
Chemistry, Safety, and Challenges of the Use of Organic Acids and Their Derivative Salts in Meat Preservation
Olfa Ben Braiek et al.
JOURNAL OF FOOD QUALITY (2021)
Ensuring safety and improving keeping quality of meatballs by addition of sesame oil and sesamol as natural antimicrobial and antioxidant agents
Khalid Ibrahim Sallam et al.
FOOD MICROBIOLOGY (2021)
Effect of Medicago sativa Addition on Physicochemical, Nutritional and Functional Characteristics of Corn Extrudates
Marta Igual et al.
FOODS (2021)
Enhancing the Nutritional Value of Red Meat through Genetic and Feeding Strategies
Manuel Juarez et al.
FOODS (2021)
Lamb meat burgers shelf life: effect of the addition of different forms of rosemary (Rosmarinus Officinalis L.)
Herminia Vergara et al.
CYTA-JOURNAL OF FOOD (2021)
Optimization of textural and technological parameters using response surface methodology for the development of beef products for older consumers
Cristina Botinestean et al.
JOURNAL OF TEXTURE STUDIES (2020)
Antibacterial Activity of Some Flavonoids and Organic Acids Widely Distributed in Plants
Artur Adamczak et al.
JOURNAL OF CLINICAL MEDICINE (2020)
Sea Buckthorn Oil as a Valuable Source of Bioaccessible Xanthophylls
Cristina Tudor et al.
NUTRIENTS (2020)
Thermal Processing for the Release of Phenolic Compounds from Wheat and Oat Bran
Lavinia Florina Calinoiu et al.
BIOMOLECULES (2020)
Simultaneous enrichment of grape pomace with γ-linolenic acid and carotenoids by solid-state fermentation with Zygomycetes fungi and antioxidant potential of the bioprocessed substrates
Francisc Vasile Dulf et al.
FOOD CHEMISTRY (2020)
Identification of Biological Pathways Contributing to Marbling in Skeletal Muscle to Improve Beef Cattle Breeding
Zahra Roudbari et al.
FRONTIERS IN GENETICS (2020)
Textural and Sensory Features Changes of Gluten Free Muffins Based on Rice Sourdough Fermented with Lactobacillus spicheri DSM 15429
Maria Simona Chis et al.
FOODS (2020)
Nutritional Indices for Assessing Fatty Acids: A Mini-Review
Jiapeng Chen et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2020)
Natural Phenolic Compounds for the Control of Oxidation, Bacterial Spoilage, and Foodborne Pathogens in Meat
Aphrodite I. Kalogianni et al.
FOODS (2020)
Use of Essential Oils to Increase the Safety and the Quality of Marinated Pork Loin
Lorenzo Siroli et al.
FOODS (2020)
What are the drivers of beef sensory quality using metadata of intramuscular connective tissue, fatty acids and muscle fiber characteristics?
Anne Listrat et al.
LIVESTOCK SCIENCE (2020)
Quinoa Sourdough Fermented with Lactobacillus plantarum ATCC 8014 Designed for Gluten-Free Muffins-A Powerful Tool to Enhance Bioactive Compounds
Maria Simona Chis et al.
APPLIED SCIENCES-BASEL (2020)
Plant-Derived Natural Antioxidants in Meat and Meat Products
Georgios Manessis et al.
ANTIOXIDANTS (2020)
Optimization of the Effect of Pineapple By-Products Enhanced in Bromelain by Hydrostatic Pressure on the Texture and Overall Quality of Silverside Beef Cut
Diana I. Santos et al.
FOODS (2020)
Effect of a Mediterranean Diet-Based Nutritional Intervention on the Risk of Developing Gestational Diabetes Mellitus and Other Maternal-Fetal Adverse Events in Hispanic Women Residents in Spain
Veronica Melero et al.
NUTRIENTS (2020)
Technological and textural properties of spent chicken breast, drumstick and thigh meats as affected by marinating with pineapple fruit juice
P. Kadioglu et al.
BRITISH POULTRY SCIENCE (2019)
Preservation of Meat Products with Bacteriocins Produced by Lactic Acid Bacteria Isolated from Meat
Roger J. da Costa et al.
JOURNAL OF FOOD QUALITY (2019)
In vitro investigation of health-promoting benefits of fermented camel sausage by novel probiotic Lactobacillus plantarum: A comparative study with beef sausages
Mutamed Ayyash et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Antimicrobial and antioxidant properties of tomato processing byproducts and their correlation with the biochemical composition
Katalin Szabo et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Physicochemical and sensory properties of sous vide meat and meat analog products marinated and cooked at different temperature-time combinations
Inmaculada Gomez et al.
INTERNATIONAL JOURNAL OF FOOD PROPERTIES (2019)
Natural antimicrobial/antioxidant agents in meat and poultry products as well as fruits and vegetables: A review
Marya Aziz et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2018)
Applied and Emerging Methods for Meat Tenderization: A Comparative Perspective
Zuhaib F. Bhat et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2018)
Evaluation of palatability and muscle composition of novel value-added beef cuts
Y. Yeh et al.
MEAT SCIENCE (2018)
Ruminant meat flavor influenced by different factors with special reference to fatty acids
Muhammad Sajid Arshad et al.
LIPIDS IN HEALTH AND DISEASE (2018)
Effect of different marinating conditions on the evolution of spoilage microbiota and metabolomic profile of chicken breast fillets
Anastasia E. Lytou et al.
FOOD MICROBIOLOGY (2017)
Quality, Microstructure, and Technological Properties of Sheep Meat Marinated in Three Different Ways
Dessislava Borislavova Vlahova-Vangelova et al.
JOURNAL OF FOOD QUALITY (2017)
Evaluation of three pumpkin species: correlation with physicochemical, antioxidant properties and classification using SPME-GC-MS and E-nose methods
Chun-Li Zhou et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2017)
Review: Nutrient density and nutritional value of meat products and non-meat foods high in protein
Benjamin M. Bohrer
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)
The effect of thermal treatments including sous-vide, blast freezing and their combinations on beef tenderness of M. semitendinosus steaks targeted at elderly consumers
Cristina Botinestean et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Effect of Oregano Essential Oil (Origanum vulgare subsp. hirtum) on the Storage Stability and Quality Parameters of Ground Chicken Breast Meat
Marwan Al-Hijazeen et al.
ANTIOXIDANTS (2016)
Fatty Acids Composition of Vegetable Oils and Its Contribution to Dietary Energy Intake and Dependence of Cardiovascular Mortality on Dietary Intake of Fatty Acids
Jana Orsavova et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2015)
IMPACT OF SPICES and WINE-BASED MARINADES ON TENDERNESS, FRAGMENTATION OF MYOFIBRILLAR PROTEINS AND COLOR STABILITY IN BOVINE BICEPS FEMORIS MUSCLE
Daniela Istrati et al.
JOURNAL OF TEXTURE STUDIES (2015)
Combined Effects of High Pressure Processing and Addition of Soy Sauce and Olive Oil on Safety and Quality Characteristics of Chicken Breast Meat
Zbigniew A. Kruk et al.
ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES (2014)
Organic acids as antimicrobials to control Salmonella in meat and poultry products
E. Mani-Lopez et al.
FOOD RESEARCH INTERNATIONAL (2012)
Relationship between collagen characteristics, lipid content and raw and cooked texture of meat from young bulls of fifteen European breeds
Mette Christensen et al.
MEAT SCIENCE (2011)
INFLUENCE OF WEAK ORGANIC ACIDS AND SODIUM CHLORIDE MARINATION ON CHARACTERISTICS OF CONNECTIVE TISSUE COLLAGEN AND TEXTURAL PROPERTIES OF BEEF SEMITENDINOSUS MUSCLE
Hai-Jun Chang et al.
JOURNAL OF TEXTURE STUDIES (2010)
Medicinal and biological potential of pumpkin: an updated review
Mukesh Yadav et al.
NUTRITION RESEARCH REVIEWS (2010)
Chemistry and Biochemistry of Dietary Polyphenols
Rong Tsao
NUTRIENTS (2010)
Impact of citric acid on the tenderness, microstructure and oxidative stability of beef muscle
Shuming Ke et al.
MEAT SCIENCE (2009)
Organic acid content and composition of the olive fruits during ripening and its relationship with oil and sugar
Cevdet Nergiz et al.
SCIENTIA HORTICULTURAE (2009)
Effect of marinades on the formation of heterocyclic amines in grilled beef steaks
J. S. Smith et al.
JOURNAL OF FOOD SCIENCE (2008)
By-products from herbs essential oil production as ingredient in marinade for turkey thighs
Maria B. Mielnik et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2008)
Effect of oil marinades with garlic, onion, and lemon juice on the formation of heterocyclic aromatic amines in fried beef patties
Monika Gibis
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Tenderization of beef by lactic acid injected at different times post mortem
P Berge et al.
MEAT SCIENCE (2001)