Effect of Green Tea, Stinging Nettle and Olive Leaves Extracts on the Quality and Shelf Life Stability of Frankfurter Type Sausage

Phenolic compounds in olive leaves: Analytical determination, biotic and abiotic influence, and health benefits

(2015) Nassima Talhaoui et al.   FOOD RESEARCH INTERNATIONAL

Influence of composition and processing of Frankfurter sausages on the growth dynamics of Listeria monocytogenes under vacuum

(2015) Maria Baka et al.   FOOD RESEARCH INTERNATIONAL

Effect of chitosan film incorporated with tea polyphenol on quality and shelf life of pork meat patties

(2013) Yu-Yue Qin et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

New composite nitrite-free and low-nitrite meat-curing systems using natural colorants

(2013) Mohammad H. Eskandari et al.   Food Science & Nutrition

Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork

(2012) Sisse Jongberg et al.   MEAT SCIENCE

Effects of green tea extract on reducing Vibrio parahaemolyticus and increasing shelf life of oyster meats

(2011) Dunyu Xi et al.   FOOD CONTROL

Active film from chitosan incorporating green tea extract for shelf life extension of pork sausages

(2011) Ubonrat Siripatrawan et al.   FOOD HYDROCOLLOIDS

Evaluation of the effects of selected plant-derived nutraceuticals on the quality and shelf-life stability of raw and cooked pork sausages

(2010) J.E. Hayes et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of water extract of Urtica dioica L. and modified atmosphere packaging on the shelf life of ground beef

(2010) Esen Alp et al.   MEAT SCIENCE

Evaluation of the effects of selected phytochemicals on quality indices and sensorial properties of raw and cooked pork stored in different packaging systems

(2010) J.E. Hayes et al.   MEAT SCIENCE

Improving functional value of meat products

(2010) Wangang Zhang et al.   MEAT SCIENCE

Effect of various levels of rosemary or Chinese mahogany on the quality of fresh chicken sausage during refrigerated storage

(2009) Deng-Cheng Liu et al.   FOOD CHEMISTRY

Effect of adding citrus waste water, thyme and oregano essential oil on the chemical, physical and sensory characteristics of a bologna sausage

(2009) M. Viuda-Martos et al.   Innovative Food Science & Emerging Technologies

The effect of olive leaves supplementation on the feed digestibility, growth performances of pigs and quality of pork meat

(2009) Fátima Paiva-Martins et al.   MEAT SCIENCE

Use of natural antioxidants from lyophilized water extracts of Borago officinalis in dry fermented sausages enriched in ω-3 PUFA

(2009) Mikel García-Iñiguez de Ciriano et al.   MEAT SCIENCE

Effect of lutein, sesamol, ellagic acid and olive leaf extract on the quality and shelf-life stability of packaged raw minced beef patties

(2009) J.E. Hayes et al.   MEAT SCIENCE

Effect of dietary tea catechins supplementation in goats on the quality of meat kept under refrigeration

(2009) R.Z. Zhong et al.   SMALL RUMINANT RESEARCH

Phenolic content and antioxidative capacity of green and white tea extracts depending on extraction conditions and the solvent used

(2008) Gordana Rusak et al.   FOOD CHEMISTRY

Nisin–EDTA treatments and modified atmosphere packaging to increase fresh chicken meat shelf-life

(2008) T. Economou et al.   FOOD CHEMISTRY

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

(2008) Giampiero Sacchetti et al.   MEAT SCIENCE

Partial replacement of nitrite by annatto as a colour additive in sausage

(2008) S. Zarringhalami et al.   MEAT SCIENCE

Effect of storage on refined and husk olive oils composition: Stabilization by addition of natural antioxidants from Chemlali olive leaves

(2007) Mohamed Bouaziz et al.   FOOD CHEMISTRY

Effects of Urtica dioica and Hibiscus sabdariffa on the quality and safety of sucuk (Turkish dry-fermented sausage)

(2007) Seçil Karabacak et al.   MEAT SCIENCE