Effect of L-cysteine, Boswellia serrata, and Whey Protein on the Antioxidant and Physicochemical Properties of Pork Patties

Effects of Boswellia Serrata and Whey Protein Powders on Physicochemical Properties of Pork Patties

(2020) Fengqi Yang et al.   Foods

Interrelationship between myoglobin oxidation and lipid oxidation during the processing of Cantonese sausage with d‐sodium erythorbate

(2019) Xiaolan Shang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Physical and sensory characteristics of cheese-flavored expanded snacks obtained using butyric acid and cysteine as aroma precursors: Effects of extrusion temperature and sunflower oil content

(2019) Michele Eliza Cortazzo Menis-Henrique et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of oxygen concentration in modified atmosphere packaging on color changes of the M. longissimus thoraces et lumborum from dark cutting beef carcasses

(2019) Xiao Lu et al.   MEAT SCIENCE

Immunomodulant feed supplement Boswellia serrata to support broiler chickens' health and dietary and technological meat quality

(2019) Bożena Kiczorowska et al.   POULTRY SCIENCE

A simple ratiometric fluorescent sensor selectively compatible of different combinations of characteristic groups for identification of glutathione, cysteine and homocysteine

(2019) Ying Wu et al.   SENSORS AND ACTUATORS B-CHEMICAL

Reduction and coordination properties of l-Lysine/l-arginine/l-cysteine for the improvement of the color of cured sausage

(2019) Cheng Ning et al.   FOOD CHEMISTRY

Role of protein oxidation in the nutritional loss and texture changes in ready-to-eat chicken patties

(2018) Valquíria C. S. Ferreira et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Practical use of natural antioxidants in meat products in the U.S.: A review

(2018) Natalie J. Oswell et al.   MEAT SCIENCE

Effect of glycine on reaction of cysteine-xylose: Insights on initial Maillard stage intermediates to develop meat flavor

(2017) Changchun Cao et al.   FOOD RESEARCH INTERNATIONAL

Protein oxidation and proteolysis during storage and in vitro digestion of pork and beef patties

(2016) Tine Rysman et al.   FOOD CHEMISTRY

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

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

Antioxidant and antimicrobial activity of drumstick (Moringa oleifera) leaves in herbal chicken sausages

(2015) Barana C. Jayawardana et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Plant extracts as natural antioxidants in meat and meat products

(2014) Manzoor Ahmad Shah et al.   MEAT SCIENCE

Thiol oxidation and protein cross-link formation during chill storage of pork patties added essential oil of oregano, rosemary, or garlic

(2013) Gema Nieto et al.   MEAT SCIENCE

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

Food applications of natural antimicrobial compounds

(2012) Annalisa Lucera et al.   Frontiers in Microbiology

Changes in yogurt fermentation characteristics, and antioxidant potential and in vitro inhibition of angiotensin-1 converting enzyme upon the inclusion of peppermint, dill and basil

(2011) Shabboo Amirdivani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of two natural extracts (Rosmarinus officinalis L. and Melissa officinalis L.) as antioxidants in cooked pork patties packed in MAP

(2011) M.S. Lara et al.   MEAT SCIENCE

Avocado by-products as inhibitors of color deterioration and lipid and protein oxidation in raw porcine patties subjected to chilled storage

(2011) J.G. Rodríguez-Carpena et al.   MEAT SCIENCE

The antioxidant properties of whey permeate treated fresh-cut tomatoes

(2010) L. Ahmed et al.   FOOD CHEMISTRY

Evaluation of pre-heating and extraction solvents in antioxidant and antimicrobial activities of garlic, and their application in fresh pork patties

(2010) Sung Y. Park et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of dietary mixture of gallic acid and linoleic acid on antioxidative potential and quality of breast meat from broilers

(2010) Samooel Jung et al.   MEAT SCIENCE

Myoglobin and lipid oxidation interactions: Mechanistic bases and control

(2010) Cameron Faustman et al.   MEAT SCIENCE

Oxidative stability and sensory quality of meat from broiler chickens fed a bacterial meal produced on natural gas

(2010) M. Overland et al.   POULTRY SCIENCE

Characterization of binding interactions between green tea flavanoids and milk proteins

(2009) Zerrin Yuksel et al.   FOOD CHEMISTRY

Factors Affecting the Water Holding Capacity of Red Meat Products: A Review of Recent Research Advances

(2008) Qiaofen Cheng et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Application of a radical scavenging activity test to measure the total antioxidant activity of poultry meat

(2008) Giampiero Sacchetti et al.   MEAT SCIENCE