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New polysaccharides extracted from Malcolmia triloba: Structure characterization, biological properties and application to beef meat preservation

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Correlations between Texture Profile Analysis and Sensory Evaluation of Cured Largemouth Bass Meat (Micropterus salmoides)

(2022) Meijin Li et al.   JOURNAL OF FOOD QUALITY

Effect of Oudemansiella raphanipies Powder on Physicochemical and Textural Properties, Water Distribution and Protein Conformation of Lower-Fat Pork Meat Batter

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Optimization of Adding Polysaccharides from Chicory Root Based on Fuzzy Mathematics to Improve Physicochemical Properties of Silver Carp Surimi Balls During Storage

(2021) Shan Xue et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Enzymatic acylation of raspberry anthocyanin: evaluations on its stability and oxidative stress prevention

(2021) Hui Teng et al.   FOOD CHEMISTRY

Evaluation of volatile flavor compounds in bacon made by different pig breeds during storage time

(2021) Siyang Deng et al.   FOOD CHEMISTRY

Comparative study on the effect of extraction solvent on the physicochemical properties and bioactivity of blackberry fruit polysaccharides

(2021) Zu-Man Dou et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Effects of different cooking methods on volatile flavor compounds of chicken breast

(2021) Jicai Bi et al.   JOURNAL OF FOOD BIOCHEMISTRY

Effects of different cooking methods on free fatty acid profile, water-soluble compounds and flavor compounds in Chinese Piao chicken meat

(2021) Yuanrui Yu et al.   FOOD RESEARCH INTERNATIONAL

The influence of age and gender on the quality of raw and roasted wild boars (Sus scrofa) meat

(2021) Monika Modzelewska-Kapituła et al.   MEAT SCIENCE

Effects of material characteristics on the structural characteristics and flavor substances retention of meat analogs

(2020) Zengwang Guo et al.   FOOD HYDROCOLLOIDS

Effect of laver powder on textual, rheological properties and water distribution of squid ( Dosidicus gigas ) surimi gel

(2020) Rong Yang et al.   JOURNAL OF TEXTURE STUDIES

Characterization of Jinhua ham aroma profiles in specific to aging time by gas chromatography-ion mobility spectrometry (GC-IMS)

(2020) Dengyong Liu et al.   MEAT SCIENCE

The Effects of Processing and Preservation Technologies on Meat Quality: Sensory and Nutritional Aspects

(2020) Inmaculada Gómez et al.   Foods

Isolation, purification, structure and antioxidant activity of polysaccharide from pinecones of Pinus koraiensis

(2020) Hua Zhang et al.   CARBOHYDRATE POLYMERS

A water-soluble polysaccharide from Anethum graveolens seeds: Structural characterization, antioxidant activity and potential use as meat preservative

(2020) Mohamed Hajji et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

The chemical structure and biological activities of a novel polysaccharide obtained from Fructus Mori and its zinc derivative

(2019) Ping-Ping Wang et al.   Journal of Functional Foods

Blackberry extract improves behavioral and neurochemical dysfunctions in a ketamine-induced rat model of mania

(2019) Vitor C. Chaves et al.   NEUROSCIENCE LETTERS

Physicochemical, functional, and biological properties of water-soluble polysaccharides from Rosa roxburghii Tratt fruit

(2018) Lei Wang et al.   FOOD CHEMISTRY

Adulterant identification in mutton by electronic nose and gas chromatography-mass spectrometer

(2018) Qian Wang et al.   FOOD CONTROL

Volatile flavor constituents in the pork broth of black-pig

(2017) Jian Zhao et al.   FOOD CHEMISTRY

Determinants of broiler chicken meat quality and factors affecting them: a review

(2017) Nasir Akbar Mir et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

A novel method for qualitative analysis of edible oil oxidation using an electronic nose

(2016) Lirong Xu et al.   FOOD CHEMISTRY

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

(2016) Kazem Alirezalu et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Purification and structural characterization of Chinese yam polysaccharide and its activities

(2015) Weifang Yang et al.   CARBOHYDRATE POLYMERS

Effect of Skin Wine Pomace and Sulfite on Protein Oxidation in Beef Patties During High Oxygen Atmosphere Storage

(2015) Javier Garcia-Lomillo et al.   Food and Bioprocess Technology

Chemical Constituents and Structural Characterization of Polysaccharides from Four Typical Bamboo Species Leaves

(2015) Cheng-Zhang Wang et al.   MOLECULES

Current trends in natural preservatives for fresh sausage products

(2015) Celia J. Hugo et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

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

Determination of total flavonoids in three Sedum crude drugs by UV-Vis spectrophotometry

(2010) Dingrong Wan et al.   Pharmacognosy Magazine

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