Shelf Life of Organic Roast Pork Enriched with Acid Whey-Plant Extracts Combination

Alternatives to nitrite in processed meat: Up to date

(2015) Amali U. Alahakoon et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Comparative studies on lipid oxidation of organic model sausage without nitrite produced with the addition of native or autoclaved mustard seed and acid whey

(2014) Małgorzata Karwowska et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Extension of the shelf-life of foal meat with two antioxidant active packaging systems

(2014) José M. Lorenzo et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Phytochemical composition and antioxidant, anti-inflammatory and antimicrobial activities of Juniperus macrocarpa Sibth. et Sm.

(2014) Marija M. Lesjak et al.   Journal of Functional Foods

Effect of addition of green tea, chestnut and grape extract on the shelf-life of pig liver pâté

(2013) M. Pateiro et al.   FOOD CHEMISTRY

Effects of natural (grape seed and chestnut extract) and synthetic antioxidants (buthylatedhydroxytoluene, BHT) on the physical, chemical, microbiological and sensory characteristics of dry cured sausage “chorizo”

(2013) José M. Lorenzo et al.   FOOD RESEARCH INTERNATIONAL

Natural antioxidants in meat and poultry products

(2013) Liz Karre et al.   MEAT SCIENCE

Use of acid whey and mustard seed to replace nitrites during cooked sausage production

(2013) Karolina M. Wójciak 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

Effect of alternative preservatives on the microbial quality, lipid stability and sensory evaluation of boerewors

(2012) S.A. Mathenjwa et al.   MEAT SCIENCE

Effects of kimchi ethanolic extracts on oxidative stability of refrigerated cooked pork

(2011) Mi-Ai Lee et al.   MEAT SCIENCE

Antimicrobial herb and spice compounds in food

(2010) M.M. Tajkarimi et al.   FOOD CONTROL

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

Biologically important thiols in aqueous extracts of spices and evaluation of their in vitro antioxidant properties

(2009) Kalyan Reddy Manda et al.   FOOD CHEMISTRY

Comparative Analysis of Flavonoid Profile, Antioxidant and Antimicrobial Activity of the Berries ofJuniperus communisL. var.communisandJuniperus communisL. var.saxatilisPall. from Turkey

(2009) Natalizia Miceli et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The antioxidative properties of mustard leaf (Brassica juncea) kimchi extracts on refrigerated raw ground pork meat against lipid oxidation

(2009) Mi-Ai Lee et al.   MEAT SCIENCE

Antioxidant Activity of Proteins and Peptides

(2008) Ryan J. Elias et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Antioxidant effect rosemary (Rosmarinus officinalis L.) and oregano (Origanum vulgare L.) extracts on TBARS and colour of model raw pork batters

(2008) E. Hernández-Hernández et al.   MEAT SCIENCE