Influence of Reheating Methods and Frozen Storage on Physicochemical Characteristics and Warmed-Over Flavor of Nutmeg Extract-Enriched Precooked Beef Meatballs

Oak wood extracts as natural antioxidants to increase shelf life of raw pork patties in modified atmosphere packaging

(2018) A. Soriano et al.   FOOD RESEARCH INTERNATIONAL

The Application of Clove Extract Protects Chinese-style Sausages against Oxidation and Quality Deterioration

(2017) Huiyun Zhang et al.   Korean Journal for Food Science of Animal Resources

Effect of pre-cooking methods on the chemical and sensory deterioration of ready-to-eat chicken patties during chilled storage and microwave reheating

(2016) Valquíria C. S. Ferreira et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Comparative Study on the Effects of Boiling, Steaming, Grilling, Microwaving and Superheated Steaming on Quality Characteristics of Marinated Chicken Steak

(2016) Yun-Sang Choi et al.   Korean Journal for Food Science of Animal Resources

Effect of nutmeg (Myristica fragrans) essential oil on the oxidative and microbial stability of cooked sausage during refrigerated storage

(2015) Branislav Šojić et al.   FOOD CONTROL

Microwave vs. convection heating of bovineGluteus Mediusmuscle: impact on selected physical properties of final product and cooking yield

(2015) A. Półtorak et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Alleviative effects of litchi ( Litchi chinensis Sonn .) flower on lipid peroxidation and protein degradation in emulsified pork meatballs

(2015) Yi Ding et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Protein oxidation affects proteolysis in a meat model system

(2015) Alberto Berardo et al.   MEAT SCIENCE

Frozen storage stability of beef patties incorporated with extracts from ulam raja leaves (Cosmos caudatus)

(2014) S.F.S. Reihani et al.   FOOD CHEMISTRY

Separation of Oleoresin from Ginger Rhizome Powder Using Green Processing Technologies

(2014) P.P. Said et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Effect of cooking method on the fatty acid content of reduced-fat and PUFA-enriched pork patties formulated with a konjac-based oil bulking system

(2014) Lorena Salcedo-Sandoval et al.   MEAT SCIENCE

Effect of sage (Salvia officinalis) on the oxidative stability of Chinese-style sausage during refrigerated storage

(2013) L. Zhang et al.   MEAT SCIENCE

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

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

Temperature of frozen storage affects the nature and consequences of protein oxidation in beef patties

(2013) Mariana Utrera et al.   MEAT SCIENCE

The Effects of Electric Grill and Microwave Oven Reheating Methods on the Quality Characteristics of Precooked Ground Pork Patties with Different NaCl and Phosphate Levels

(2012) Ji-Hun Choi et al.   Korean Journal for Food Science of Animal Resources

Meat quality comparison between fresh and frozen/thawed ostrich M. iliofibularis

(2012) Coleen Leygonie et al.   MEAT SCIENCE

Effect of tannic acid and kiam wood extract on lipid oxidation and textural properties of fish emulsion sausages during refrigerated storage

(2011) Sajid Maqsood et al.   FOOD CHEMISTRY

Effect of garlic, onion, and their combination on the quality and sensory characteristics of irradiated raw ground beef

(2011) Han Sul Yang et al.   MEAT SCIENCE

Effect of ground poppy seed as a fat replacer on meat burgers

(2011) Veli Gök et al.   MEAT SCIENCE

Improving meat quality through natural antioxidants

(2011) Valeria Velasco et al.   Chilean Journal of Agricultural Research

Effect of grape seed extract on oxidative, color and sensory stability of a pre-cooked, frozen, re-heated beef sausage model system

(2010) S. Kulkarni et al.   MEAT SCIENCE

Fat reduction in comminuted meat products-effects of beef fat, regular and pre-emulsified canola oil

(2010) M.K. Youssef et al.   MEAT SCIENCE

Thermal diffusivities and influence of cooking time on textural, microbiological and sensory characteristics of turkey meat prepared products

(2009) M.A. Ayadi et al.   FOOD AND BIOPRODUCTS PROCESSING

Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products (COPs) in Latissimus dorsi muscle of Iberian pigs

(2009) J.M. Broncano et al.   MEAT SCIENCE

Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions

(2008) Michael Czerny et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Machilin A Isolated fromMyristica fragransStimulates Osteoblast Differentiation

(2008) Su-Ui Lee et al.   PLANTA MEDICA