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。Berry pomace - a review of processing and chemical analysis of its polyphenols
Susanne Struck et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2016)
Rye and Wheat Bran Extracts Isolated with Pressurized Solvents Increase Oxidative Stability and Antioxidant Potential of Beef Meat Hamburgers
Vaida Sulniute et al.
JOURNAL OF FOOD SCIENCE (2016)
Optimization of high pressure extraction processes for the separation of raspberry pomace into lipophilic and hydrophilic fractions
Nora Kryzeviciute et al.
JOURNAL OF SUPERCRITICAL FLUIDS (2016)
Raspberry marc extracts increase antioxidative potential, ellagic acid, ellagitannin and anthocyanin concentrations in fruit purees
Ramune Bobinaite et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
The Synergism of Biochemical Components Controlling Lipid Oxidation in Lamb Muscle
Eric N. Ponnampalam et al.
LIPIDS (2014)
Influence of in vitro gastrointestinal digestion and/or grape seed extract addition on antioxidant capacity of meat emulsions
Joaquin Martinez et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2014)
Fatty acid profiles and adipogenic gene expression of various fat depots in Japanese Black and Holstein steers
Bungo Shirouchi et al.
MEAT SCIENCE (2014)
Phytochemical composition, antioxidant and antimicrobial properties of raspberry fruit, pulp, and marc extracts
R. Bobinaite et al.
CYTA-JOURNAL OF FOOD (2013)
Antimicrobial and Antioxidative Strategies to Reduce Pathogens and Extend the Shelf Life of Fresh Red Meats
Xiang Dong Sun et al.
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2012)
Variation of total phenolics, anthocyanins, ellagic acid and radical scavenging capacity in various raspberry (Rubus spp.) cultivars
Ramune Bobinaite et al.
FOOD CHEMISTRY (2012)
Effect of two different red grape pomace extracts obtained under different extraction systems on meat quality of pork burgers
Maria Dolores Garrido et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2011)
Evaluation of the effects of selected plant-derived nutraceuticals on the quality and shelf-life stability of raw and cooked pork sausages
J. E. Hayes et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2011)
Bioactivity of ellagic acid-, lutein- or sesamol-enriched meat patties assessed using an in vitro digestion and Caco-2 cell model system
Trevor Daly et al.
FOOD RESEARCH INTERNATIONAL (2010)
Use of rosemary and Hibiscus sabdariffa in production of kavurma, a cooked meat product
Hueseyin Bozkurt et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2009)
Effect of grape antioxidant dietary fiber on the lipid oxidation of raw and cooked chicken hamburgers
S. G. Sayago-Ayerdi et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2009)
The effect of lutein, sesamol, ellagic acid and olive leaf extract on lipid oxidation and oxymyoglobin oxidation in bovine and porcine muscle model systems
J. E. Hayes et al.
MEAT SCIENCE (2009)
Utilization of natural antioxidants:: Green tea extract and Thymbra spicata oil in Turkish dry-fermented sausage
Huseyin Bozkurt
MEAT SCIENCE (2006)
Grape seed extract as antioxidant in cooked, cold stored turkey meat
MB Mielnik et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2006)
Use of natural food/plant extracts: cloudberry (Rubus Chamaemorus), beetroot (Beta Vulgaris Vulgaris) or willow herb (Epilobium angustifolium) to reduce lipid oxidation of cooked pork patties
AI Rey et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2005)
Observations on the succession dynamics of lactic acid bacteria populations in chill-stored vacuum-packaged beef
RJ Jones
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2004)
The antioxidative activity of plant extracts in cooked pork patties as evaluated by descriptive sensory profiling and chemical analysis
LR Nissen et al.
MEAT SCIENCE (2004)
Improved use of oxygen scavengers to stabilize the colour of retail-ready meat cuts stored in modified atmospheres
G Tewari et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2002)
Anti-oxidant activity of added tea catechins on lipid oxidation of raw minced red meat, poultry and fish muscle
SZ Tang et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2001)