Effect of red pepper ( Zanthoxylum bungeanum Maxim.) leaf extract on volatile flavor compounds of salted silver carp

Effects of active gelatin coated with henna ( L. inermis ) extract on beef meat quality during chilled storage

(2018) Mourad Jridi et al.   FOOD CONTROL

Effects of ergothioneine-rich mushroom extracts on lipid oxidation and discoloration in salmon muscle stored at low temperatures

(2017) Jade Pahila et al.   FOOD CHEMISTRY

Effect of rose polyphenols on oxidation, biogenic amines and microbial diversity in naturally dry fermented sausages

(2017) Qiu Qin Zhang et al.   FOOD CONTROL

Influence of salt on lipid oxidation in meat and seafood products: A review

(2017) Lilian R.B. Mariutti et al.   FOOD RESEARCH INTERNATIONAL

Tuning of shell thickness of solid lipid particles impacts the chemical stability of encapsulated ω-3 fish oil

(2017) Hanna Salminen et al.   JOURNAL OF COLLOID AND INTERFACE SCIENCE

Effects of sage distillation by-product ( Salvia lavandulifolia Vahl.) dietary supplementation in light lambs fed on concentrates on meat shelf life and fatty acid composition

(2017) Mateo Leticia et al.   MEAT SCIENCE

Antioxidant activity of pomegranate peel extract on lipid and protein oxidation in beef meatballs during frozen storage

(2017) Sebahattin Serhat Turgut et al.   MEAT SCIENCE

Effect of electron irradiation and bayberry polyphenols on the quality change of yellowfin tuna fillets during refrigerated storage

(2017) Tingting Bu et al.   RADIATION PHYSICS AND CHEMISTRY

Novel approach to study fish oil oxidation using 1 H nuclear magnetic resonance spectroscopy

(2017) Zhuliang Tan et al.   Journal of Functional Foods

Chinese red pepper (Zanthoxylum bungeanum Maxim.) leaf extract as natural antioxidants in salted silver carp (Hypophthalmichthys molitrix) in dorsal and ventral muscles during processing

(2015) Junke Li et al.   FOOD CONTROL

Effect of drying methods and antioxidants on the flavor and lipid oxidation of silver carp slices

(2015) Xiangjin Fu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of pepper (Zanthoxylum bungeanum Maxim.) leaf extract on the antioxidant enzyme activities of salted silver carp (Hypophthalmichthys molitrix) during processing

(2015) Junke Li et al.   Journal of Functional Foods

Effect of dietary supplementation with either red wine extract or vitamin E on the volatile profile of lamb meat fed with omega-3 sources

(2012) Ana Rivas-Cañedo et al.   MEAT SCIENCE

Influences of potassium ferrocyanide on lipid oxidation of salted cod (Gadus morhua) during processing, storage and rehydration

(2011) Minh Van Nguyen et al.   FOOD CHEMISTRY

Changes in lipids and their contribution to the taste of migaki-nishin (dried herring fillet) during drying

(2009) A.K.M. Azad Shah et al.   FOOD CHEMISTRY