Effect of Salvia (Salvia officinalis) on the oxidative stability of salmon hamburgers

Physicochemical properties and shelf-life of raw and cooked patties added with various levels of grape tomato powder by different drying methods

(2021) Zhuang Zhuang Qiu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of chokeberry extract isolated with pressurized ethanol from defatted pomace on oxidative stability, quality and sensory characteristics of pork meat products

(2021) Laura Tamkutė et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Application of natural antioxidant extract from guava leaves (Psidium guajava L.) in fresh pork sausage

(2020) Thi Thu Tra Tran et al.   MEAT SCIENCE

The impacts of the raising regime of Salmon species on their triacylglycerol composition revealed by easy ambient sonic-spray ionization mass spectrometry

(2019) Hellen Dea Barros Maluly et al.   FOOD RESEARCH INTERNATIONAL

Incorporation of pink pepper residue extract into chitosan film combined with a modified atmosphere packaging: Effects on the shelf life of salmon fillets

(2019) Thais Cardoso Merlo et al.   FOOD RESEARCH INTERNATIONAL

Comparative study of rosemary extracts and several synthetic and natural food antioxidants. Relevance of carnosic acid/carnosol ratio

(2019) María D. Mira-Sánchez et al.   FOOD CHEMISTRY

Essential oil composition and total phenolic, flavonoid contents, and antioxidant activity of sage ( Salvia officinalis L.) extract under chitosan application and irrigation frequencies

(2018) Najmeh Vosoughi et al.   INDUSTRIAL CROPS AND PRODUCTS

Antimicrobial and antioxidant effects of combined high pressure processing and sage in beef burgers during prolonged chilled storage

(2018) L. Mizi et al.   Innovative Food Science & Emerging Technologies

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

(2018) Zhaoming Wang et al.   MEAT SCIENCE

Antioxidant Activity of Selected Polyphenolics in Yeast Cells: The Case Study of Montenegrin Merlot Wine

(2018) Neda Đorđević et al.   MOLECULES

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

A comparative study between natural and synthetic antioxidants: Evaluation of their performance after incorporation into biscuits

(2017) Cristina Caleja et al.   FOOD CHEMISTRY

Antioxidant effect of seasonings derived from wine pomace on lipid oxidation in refrigerated and frozen beef patties

(2017) Javier García-Lomillo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Use of various essential oils as bio preservatives and their effect on the quality of vacuum packaged fresh chicken sausages under frozen conditions

(2017) Heena Sharma et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Fast derivatization of fatty acids in different meat samples for gas chromatography analysis

(2016) Ingrid Lima Figueiredo et al.   JOURNAL OF CHROMATOGRAPHY A

Effects of pineapple byproduct and canola oil as fat replacers on physicochemical and sensory qualities of low-fat beef burger

(2016) Miriam M. Selani et al.   MEAT SCIENCE

Chemical characterization and use of artichoke parts for protection from oxidative stress in canola oil

(2015) Thiago Claus et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Phenolic natural products of the wines obtained from three new Merlot clone candidates

(2015) Dragan Vujovic et al.   NATURAL PRODUCT RESEARCH

Update on cardiometabolic health effects of ω-3 fatty acids

(2013) Daan Kromhout et al.   CURRENT OPINION IN LIPIDOLOGY

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

(2013) L. Zhang et al.   MEAT SCIENCE

Effect of nitrogen fertilisation rates on the content of fatty acids, sterols, tocopherols and phenolic compounds, and on the oxidative stability of walnuts

(2012) Vito Verardo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of water activity (aw) and irradiation on the shelf-life of fresh noodles

(2011) Man Li et al.   Innovative Food Science & Emerging Technologies

Challenges in estimating omega-3 fatty acid content of seafood from US nutrient databases: A salmon case study

(2011) Kristina Harris et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Enhancement of pasta antioxidant activity with oregano and carrot leaf

(2010) Marcela Boroski et al.   FOOD CHEMISTRY