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 Different Packaging Systems on Beef Tenderness Through Protein Modifications
Qing-quan Fu et al.
FOOD AND BIOPROCESS TECHNOLOGY (2015)
Antioxidant and Antimicrobial Properties of Wine Byproducts and Their Potential Uses in the Food Industry
Javier Garcia-Lomillo et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Effect of high-oxygen atmosphere packaging on oxidative stability and sensory quality of two chicken muscles during chill storage
Sisse Jongberg et al.
FOOD PACKAGING AND SHELF LIFE (2014)
Wine grape pomace as antioxidant dietary fibre for enhancing nutritional value and improving storability of yogurt and salad dressing
Angela Tseng et al.
FOOD CHEMISTRY (2013)
Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork
Sisse Jongberg et al.
MEAT SCIENCE (2013)
Thiol oxidation and protein cross-link formation during chill storage of pork patties added essential oil of oregano, rosemary, or garlic
Gema Nieto et al.
MEAT SCIENCE (2013)
Development of a Hamburger Patty with Healthier Lipid Formulation and Study of its Nutritional, Sensory, and Stability Properties
Beatriz Martinez et al.
FOOD AND BIOPROCESS TECHNOLOGY (2012)
Effect of Treating of Squid with Sodium Chloride in Combination with Oxidising Agent on Bleaching, Physical and Chemical Changes During Frozen Storage
Soottawat Benjakul et al.
FOOD AND BIOPROCESS TECHNOLOGY (2012)
Potato peel extract as a natural antioxidant in chilled storage of minced horse mackerel (Trachurus trachurus): Effect on lipid and protein oxidation
K. H. Sabeena Farvin et al.
FOOD CHEMISTRY (2012)
Reducing SO2 in fresh pork burgers by adding chitosan
Rafael Serrano et al.
MEAT SCIENCE (2012)
Natural Antioxidants: Sources, Compounds, Mechanisms of Action, and Potential Applications
M. S. Brewer
COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY (2011)
Effect of white grape extract and modified atmosphere packaging on lipid and protein oxidation in chill stored beef patties
Sisse Jongberg et al.
FOOD CHEMISTRY (2011)
Effects of composition and oxidation of proteins on their solubility, aggregation and proteolytic susceptibility during processing of Cantonese sausage
Weizheng Sun et al.
FOOD CHEMISTRY (2011)
Use of grape by-product as a source of dietary fibre and phenolic compounds in sourdough mixed rye bread
Sylwia Mildner-Szkudlarz et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2011)
Thiol-Quinone Adduct Formation in Myofibrillar Proteins Detected by LC-MS
Sisse Jongberg et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Protein oxidation in muscle foods: A review
Marianne N. Lund et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2011)
Evaluation of transglutaminase and caseinate for a novel formulation of beef patties enriched in healthier lipid and dietary fiber
Beatriz Martinez et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2011)
Protein oxidation in emulsified cooked burger patties with added fruit extracts: Influence on colour and texture deterioration during chill storage
Rui Ganhao et al.
MEAT SCIENCE (2010)
High-oxygen modified atmosphere packaging system induces lipid and myoglobin oxidation and protein polymerization
Yuan H. Kim et al.
MEAT SCIENCE (2010)
Contribution of anthocyanin fraction to the antioxidant properties of wine
M. D. Rivero-Perez et al.
FOOD AND CHEMICAL TOXICOLOGY (2008)
Upgrading of grape skins: Significance of plant cell-wall structural components and extraction techniques for phenol release
Manuel Pinelo et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2006)
Effect of plant phenolics on protein and lipid oxidation in cooked pork meat patties
S Vuorela et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Effect of blackberry and raspberry juice on whey protein emulsion stability
K Viljanen et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2005)
Inhibition of matrix-proteases by polyphenols: chemical insights for anti-inflammatory and anti-invasion drug design
L Sartor et al.
BIOCHEMICAL PHARMACOLOGY (2002)
Influence of commercial pectolytic preparations on the composition and storage evolution of Albillo white wines
S Pérez-Magariño et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2001)
Healthier meat and meat products:: their role as functional foods
F Jiménez-Colmenero et al.
MEAT SCIENCE (2001)
Protection of dehydrated chicken meat by natural antioxidants as evaluated by electron spin resonance spectrometry
LR Nissen et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)
Potential antioxidants in beer assessed by ESR spin trapping
ML Andersen et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)
Protein insolubilization and thiol oxidation in sulfite-treated wheat gluten films during aging at various temperatures and relative humidities
MH Morel et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)
分享论文
