Propolis Extract as Antioxidant to Improve Oxidative Stability of Fresh Patties during Refrigerated Storage

Drumstick (Moringa oleifera) Flower as an Antioxidant Dietary Fibre in Chicken Meat Nuggets

(2019) Madane et al.   Foods

A Comprehensive Review on Lipid Oxidation in Meat and Meat Products

(2019) Rubén Domínguez et al.   Antioxidants

Natural antioxidants in processing and storage stability of sheep and goat meat products

(2018) Leda C.M. Cunha et al.   FOOD RESEARCH INTERNATIONAL

Application of hull, bur and leaf chestnut extracts on the shelf-life of beef patties stored under MAP: Evaluation of their impact on physicochemical properties, lipid oxidation, antioxidant, and antimicrobial potential

(2018) Sol Zamuz et al.   FOOD RESEARCH INTERNATIONAL

Berries extracts as natural antioxidants in meat products: A review

(2018) José Manuel Lorenzo et al.   FOOD RESEARCH INTERNATIONAL

Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review

(2018) Mirian Pateiro et al.   FOOD RESEARCH INTERNATIONAL

Application of plant extracts to improve the shelf-life, nutritional and health-related properties of ready-to-eat meat products

(2018) Nooshin Nikmaram et al.   MEAT SCIENCE

Antioxidant Potential of Propolis, Bee Pollen, and Royal Jelly: Possible Medical Application

(2018) Joanna Kocot et al.   Oxidative Medicine and Cellular Longevity

Main characteristics of peanut skin and its role for the preservation of meat products

(2018) Jose M. Lorenzo et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Influence of pitanga leaf extracts on lipid and protein oxidation of pork burger during shelf-life

(2018) Jose M. Lorenzo et al.   FOOD RESEARCH INTERNATIONAL

Guarana seed extracts as a useful strategy to extend the shelf life of pork patties: UHPLC-ESI/QTOF phenolic profile and impact on microbial inactivation, lipid and protein oxidation and antioxidant capacity

(2018) Mirian Pateiro et al.   FOOD RESEARCH INTERNATIONAL

Application of propolis in antimicrobial and antioxidative protection of food quality – A review

(2018) Katarzyna Pobiega et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Evaluation of oxidative stability of lamb burger with Origanum vulgare extract

(2017) R.P.P. Fernandes et al.   FOOD CHEMISTRY

Physico-chemical characteristics of microencapsulated propolis co-product extract and its effect on storage stability of burger meat during storage at −15 °C

(2017) Amália Soares dos Reis et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of PLA films containing propolis ethanolic extract, cellulose nanoparticle and Ziziphora clinopodioides essential oil on chemical, microbial and sensory properties of minced beef

(2017) Nassim Shavisi et al.   MEAT SCIENCE

Effects of oregano extract on oxidative, microbiological and sensory stability of sheep burgers packed in modified atmosphere

(2016) R.P.P. Fernandes et al.   FOOD CONTROL

Physicochemical, microbiological and sensory evaluation of beef patties incorporated with destoned olive cake powder

(2016) Majed D. Hawashin et al.   MEAT SCIENCE

Natural antioxidants against lipid–protein oxidative deterioration in meat and meat products: A review

(2014) Andrew B. Falowo et al.   FOOD RESEARCH INTERNATIONAL

Antioxidant and Antimicrobial Activity of Commercial Propolis Extract in Beef Patties

(2014) Rey D. Vargas-Sánchez et al.   JOURNAL OF FOOD SCIENCE

Influence of high pre-rigor temperature and fast pH fall on muscle proteins and meat quality: a review

(2014) Yuan H. Brad Kim et al.   Animal Production Science

Effect of addition of green tea, chestnut and grape extract on the shelf-life of pig liver pâté

(2013) M. Pateiro et al.   FOOD CHEMISTRY

Influence of natural extracts on the shelf life of modified atmosphere-packaged pork patties

(2013) José M. Lorenzo et al.   MEAT SCIENCE

PM6 and DFT study of free radical scavenging activity of morin

(2012) Zoran Marković et al.   FOOD CHEMISTRY

Antioxidant activity of black currant (Ribes nigrum L.) extract and its inhibitory effect on lipid and protein oxidation of pork patties during chilled storage

(2012) Na Jia et al.   MEAT SCIENCE

Measurement of meat color using a computer vision system

(2012) Antonio Girolami et al.   MEAT SCIENCE

Meat nutritional composition and nutritive role in the human diet

(2012) Paula Manuela de Castro Cardoso Pereira et al.   MEAT SCIENCE

Seasonal effect on chemical composition and biological activities of Sonoran propolis

(2011) Dora Valencia et al.   FOOD CHEMISTRY

Antioxidant and other quality properties of reindeer muscle from two different Norwegian regions

(2011) Maria B. Mielnik et al.   MEAT SCIENCE

Total antioxidant capacities of raw and cooked meats

(2011) Arda Serpen et al.   MEAT SCIENCE

Effect of Phenolic Compounds on the Formation of α-Aminoadipic and γ-Glutamic Semialdehydes from Myofibrillar Proteins Oxidized by Copper, Iron, and Myoglobin

(2010) Mario Estévez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Chloride salt type/ionic strength and refrigeration effects on antioxidant enzymes and lipid oxidation in cattle, camel and chicken meat

(2010) Hamid Reza Gheisari et al.   MEAT SCIENCE

Myoglobin and lipid oxidation interactions: Mechanistic bases and control

(2010) Cameron Faustman et al.   MEAT SCIENCE

Antioxidant activity of bovine and porcine meat treated with extracts from edible lotus (Nelumbo nucifera) rhizome knot and leaf

(2010) Bo Huang et al.   MEAT SCIENCE

Protein oxidation in muscle foods: A review

(2010) Marianne N. Lund et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Structure-dependent membrane interaction of flavonoids associated with their bioactivity

(2009) Hironori Tsuchiya   FOOD CHEMISTRY

Antioxidant activity in meat treated with oregano and sage essential oils

(2007) M.K. Fasseas et al.   FOOD CHEMISTRY