The Effect of Natural Ingredients (Amaranth and Pumpkin Seeds) on the Quality Properties of Chicken Burgers

Improving the physico-chemical and sensory characteristics of camel meat burger patties using ginger extract and papain

(2016) Heba H.S. Abdel-Naeem et al.   MEAT SCIENCE

Nutritional Components of Amaranth Seeds and Vegetables: A Review on Composition, Properties, and Uses

(2013) Petras R. Venskutonis et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Pumpkin (Cucurbita maxima) Seed Proteins: Sequential Extraction Processing and Fraction Characterization

(2013) Leila Rezig et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Evaluation of the potential of squash pumpkin by-products (seeds and shell) as sources of antioxidant and bioactive compounds

(2013) M. J. Saavedra et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Antioxidant Potential of Rat Plasma by Administration of Freeze-Dried Jaboticaba Peel (Myrciaria jaboticaba Vell Berg)

(2011) Alice V. Leite et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage

(2011) M.M. Selani et al.   MEAT SCIENCE

Flax and Pumpkin seeds mixture ameliorates diabetic nephropathy in rats

(2010) Mohamed Makni et al.   FOOD AND CHEMICAL TOXICOLOGY

Different methods for control and comparison of the antioxidant properties of vegetables

(2009) Milan Číž et al.   FOOD CONTROL

Effect of tiger nut fibre on quality characteristics of pork burger

(2009) E. Sánchez-Zapata et al.   MEAT SCIENCE

Fishburgers with silver catfish (Rhamdia quelen) filleting residue

(2008) Vivian C. Bochi et al.   BIORESOURCE TECHNOLOGY

PARTIAL REPLACEMENT OF MEAT BY PEA FIBER AND WHEAT FIBER: EFFECT ON THE CHEMICAL COMPOSITION, COOKING CHARACTERISTICS AND SENSORY PROPERTIES OF BEEF BURGERS

(2008) SOUHAIL BESBES et al.   JOURNAL OF FOOD QUALITY

Effect of grape antioxidant dietary fiber on the lipid oxidation of raw and cooked chicken hamburgers

(2008) S.G. Sáyago-Ayerdi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Updated methodology to determine antioxidant capacity in plant foods, oils and beverages: Extraction, measurement and expression of results

(2007) Jara Pérez-Jiménez et al.   FOOD RESEARCH INTERNATIONAL