Effect of pepper (Zanthoxylum bungeanum Maxim.) essential oil on quality changes in rabbit meat patty during chilled storage

Combined antioxidant and sensory effects of corn starch films with nanoemulsion of Zataria multiflora essential oil fortified with cinnamaldehyde on fresh ground beef patties

(2019) Elham Amiri et al.   MEAT SCIENCE

Effects of malondialdehyde as a byproduct of lipid oxidation on protein oxidation in rabbit meat

(2019) Zhaoming Wang et al.   FOOD CHEMISTRY

Multielement analysis of Zanthoxylum bungeanum Maxim. essential oil using ICP-MS/MS

(2018) Liang Fu et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Inhibitory effects of Sichuan pepper ( Zanthoxylum bungeanum ) and sanshoamide extract on heterocyclic amine formation in grilled ground beef patties

(2018) Maomao Zeng et al.   FOOD CHEMISTRY

Growth modeling of Uropathogenic Escherichia coli in ground chicken meat

(2018) Christopher Sommers et al.   FOOD CONTROL

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

(2018) Mirian Pateiro et al.   FOOD RESEARCH INTERNATIONAL

Effect of cinnamon essential oil and grape seed extract as functional-natural additives in the production of cooked sausage-impact on microbiological, physicochemical, lipid oxidation and sensory aspects, and fate of inoculated Clostridium perfringens

(2018) Majid Aminzare et al.   JOURNAL OF FOOD SAFETY

Effect of diet and packaging system on the microbial status, pH, color and sensory traits of rabbit meat evaluated during chilled storage

(2018) Marco Cullere et al.   MEAT SCIENCE

Identification and quantification of essential oil content and composition, total polyphenols and antioxidant capacity of Perilla frutescens (L.) Britt

(2018) Hiwa M. Ahmed et al.   FOOD CHEMISTRY

Preparation of chitosan films by neutralization for improving their preservation effects on chilled meat

(2018) Wei Chang et al.   FOOD HYDROCOLLOIDS

A current opinion on the antimicrobial importance of popular pepper essential oil and its application in food industry

(2018) Kamila Myszka et al.   JOURNAL OF ESSENTIAL OIL RESEARCH

Improving physicochemical, antioxidative and sensory quality of raw chicken meat by using acorn extracts

(2018) Orhan Özünlü et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Reliable determination of the induction period and critical reverse micelle concentration of lipid hydroperoxides exploiting a model composed of pseudo-first and -second order reaction kinetics

(2018) Reza Farhoosh   LWT-FOOD SCIENCE AND TECHNOLOGY

Interrelationship among ferrous myoglobin, lipid and protein oxidations in rabbit meat during refrigerated and superchilled storage

(2018) Zhaoming Wang et al.   MEAT SCIENCE

Kimchi extracts as inhibitors of colour deterioration and lipid oxidation in raw ground pork meat during refrigerated storage

(2018) Mi-Ai Lee et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of oxidized lipids stored under different temperatures on muscle protein oxidation in Sichuan-style sausages during ripening

(2018) Binbin Li et al.   MEAT SCIENCE

Effects of Portulaca oleracea L. extract on lipid oxidation and color of pork meat during refrigerated storage

(2018) Xiao-Jing Fan et al.   MEAT SCIENCE

Relationship between quality and freshness traits and torrymeter value of beef loin during cold storage

(2018) Joko Sujiwo et al.   MEAT SCIENCE

Effect of sex and sub-zero storage temperature on the microbial and oxidative stability of beef packed in a high-oxygen atmosphere after different vacuum ageing times

(2018) Pedro Henrique Imazaki et al.   MEAT SCIENCE

Incorporation of pomegranate juice concentrate and pomegranate rind powder extract to improve the oxidative stability of frankfurter during refrigerated storage

(2018) Maryam Rafsanjani Firuzi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of microencapsulated process on stability of mulberry polyphenol and oxidation property of dried minced pork slices during heat processing and storage

(2018) Liang Xu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antibacterial properties of nanofibers containing chrysanthemum essential oil and their application as beef packaging

(2018) Lin Lin et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Activity of chitosan-montmorillonite bionanocomposites incorporated with rosemary essential oil: From in vitro assays to application in fresh poultry meat

(2018) Victor Gomes Lauriano Souza et al.   FOOD HYDROCOLLOIDS

Genotoxicity of lipid oxidation compounds

(2017) Peter M. Eckl et al.   FREE RADICAL BIOLOGY AND MEDICINE

Oxidative deterioration of pork during superchilling storage

(2017) Luigi Pomponio et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effects of dietary supplementation of red pepper (Schinus terebinthifolius Raddi) essential oil on performance, small intestinal morphology and microbial counts of weanling pigs

(2017) Pedro Leon Gomes Cairo et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Protein oxidation and peroxidation

(2016) M. J. Davies   BIOCHEMICAL JOURNAL

Composition and biological activity of Brazilian rose pepper (Schinus terebinthifolius Raddi) leaves

(2016) Michele Pereira Uliana et al.   INDUSTRIAL CROPS AND PRODUCTS

Chemical Composition of Essential Oils from Zanthoxylum bungeanum Maxim. and Their Bioactivities against Lasioderma serricorne

(2016) Wen-Juan Zhang et al.   Journal of Oleo Science

Effect of 6-gingerol as natural antioxidant on the lipid oxidation in red drum fillets during refrigerated storage

(2016) Hong-bo Mi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Changes in the quality of superchilled rabbit meat stored at different temperatures

(2016) Yang Lan et al.   MEAT SCIENCE

Colour and carotenoid changes of pasteurised orange juice during storage

(2015) Scheling Wibowo et al.   FOOD CHEMISTRY

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

Chemical composition, antibacterial activity and mechanism of action of essential oil from seeds of fennel (Foeniculum vulgare Mill.)

(2013) Wen-Rui Diao et al.   FOOD CONTROL

The role of rabbit meat as functional food

(2011) Antonella Dalle Zotte et al.   MEAT SCIENCE