The effect of addition of Nigella sativa L. oil on the quality and shelf life of pork patties

Low intramuscular fat (but high in PUFA) content in cooked cured pork ham decreased Maillard reaction volatiles and pleasing aroma attributes

(2016) Iu Benet et al.   FOOD CHEMISTRY

Biopolymer films and the effects of added lipids, nanoparticles and antimicrobials on their mechanical and barrier properties: a review

(2016) Javier Castro-Rosas et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Antimicrobial activity of eucalyptus essential oil againstPseudomonas in vitroand potential application in refrigerated storage of pork meat

(2016) Hao Lu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Volatile compounds and fatty acids profile in Longissimus dorsi muscle from pigs fed with feed containing bioactive components

(2016) Iwona Wojtasik-Kalinowska et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of 21 days of vacuum-aging on color, bloom development, and WBSF of beef semimembranosus

(2016) Jarosław Wyrwisz et al.   MEAT SCIENCE

Bacterial populations and the volatilome associated to meat spoilage

(2015) Annalisa Casaburi et al.   FOOD MICROBIOLOGY

Suitability, efficiency and microbiological safety of novel physical technologies for the processing of ready-to-eat meals, meats and pumpable products

(2015) Alexandros Ch. Stratakos et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Natural antioxidants against lipid–protein oxidative deterioration in meat and meat products: A review

(2014) Andrew B. Falowo et al.   FOOD RESEARCH INTERNATIONAL

Changes in Volatile Compounds of Black Cumin (Nigella SativaL.) Seed Oil During Thermal Oxidation

(2013) Mustafa Kıralan   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Influence of storage temperature and duration on lipid and protein oxidation and flavour changes in frozen pork dumpling filler

(2013) Li Huang 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 an active packaging with citrus extract on lipid oxidation and sensory quality of cooked turkey meat

(2013) Claudia Contini et al.   MEAT SCIENCE

IMPROVING THE STABILITY AND RADICAL-SCAVENGING ACTIVITY OF SUNFLOWER OIL UPON BLENDING WITH BLACK CUMIN (NIGELLA SATIVA) AND CORIANDER (CORIANDRUM SATIVUM) SEED OILS

(2012) MOHAMED FAWZY RAMADAN   JOURNAL OF FOOD BIOCHEMISTRY

Novel Natural Food Antimicrobials

(2012) Vijay K. Juneja et al.   Annual Review of Food Science and Technology

Assessment of the Aroma Impact of Major Odor-Active Thiols in Pan-Roasted White Sesame Seeds by Calculation of Odor Activity Values

(2011) Hitoshi Tamura et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Nutritional quality of model low-fat pork patties manufactured with the use of soy protein isolate

(2010) Marzena Danowska-Oziewicz   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of plant phenolics, tocopherol and ascorbic acid on oxidative stability of pork patties

(2009) Lindsey Haak et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

The effect of pH on shelf-life of pork during aging and simulated retail display

(2008) S.F. Holmer et al.   MEAT SCIENCE