Lipid Oxidation, Color Changes, and Microbiological Quality of Frozen Beef Burgers Incorporated with Shirazi Thyme, Cinnamon, and Rosemary Extracts

Evaluation of antioxidant and anticancer activities of chemical constituents of the Saururus chinensis root extracts

(2017) Abdullah Alaklabi et al.   SAUDI JOURNAL OF BIOLOGICAL SCIENCES

Effect of Mulberry Leaf Extracts on Color, Lipid Oxidation, Antioxidant Enzyme Activities and Oxidative Breakdown Products of Raw Ground Beef During Refrigerated Storage

(2016) Xinzhuang Zhang et al.   JOURNAL OF FOOD QUALITY

The comparison of quality and microbiological characteristic of hamburger patties enriched with green tea extract using three techniques: Direct addition, edible coating and encapsulation

(2016) Emin Burçin Özvural et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A hard look at FDA’s review of GRAS notices

(2016) Ashley Roberts et al.   REGULATORY TOXICOLOGY AND PHARMACOLOGY

Effect of Avishane Shirazi (Zataria Multiflora) and Clove (Syzygium Aromaticum) Essential Oils on Microbiological, Chemical and Sensory Properties of Ground Sheep Meat During Refrigerated Storage

(2015) Javad Aliakbarlu et al.   JOURNAL OF FOOD QUALITY

Use of bio-protective cultures to improve the shelf-life and the sensorial characteristics of commercial hamburgers

(2015) Giuseppe Comi et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antioxidant Active Packaging with Soy Edible Films and Oregano or Thyme Essential Oils for Oxidative Stability of Ground Beef Patties

(2014) Betül Kodal Coşkun et al.   JOURNAL OF FOOD QUALITY

Antibacterial activity of plant essential oils and extracts: The role of thyme essential oil, nisin, and their combination to control Listeria monocytogenes inoculated in minced fish meat

(2013) Esmail Abdollahzadeh et al.   FOOD CONTROL

Antioxidant Effects of a Cinnamon Extract in People with Impaired Fasting Glucose That Are Overweight or Obese

(2013) Anne-Marie Roussel et al.   JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION

Effects of Kimchi Powder on Quality Characteristics of Semi-dried Pork Jerky

(2012) Kwang-Il An et al.   Korean Journal for Food Science of Animal Resources

Incorporating essential oils of marjoram and rosemary in the formulation of beef patties manufactured with mechanically deboned poultry meat to improve the lipid stability and sensory attributes

(2011) Hussein M.H. Mohamed et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Antimicrobial activity of soy edible films incorporated with thyme and oregano essential oils on fresh ground beef patties

(2010) Zehra Karagöz Emiroğlu et al.   MEAT SCIENCE

Directed Ortho Borylation of Phenol Derivatives Catalyzed by a Silica-Supported Iridium Complex

(2010) Kenji Yamazaki et al.   ORGANIC LETTERS

Effect of frozen storage conditions (temperature and length of storage) on microbiological and sensory quality of rustic crossbred beef at different states of ageing

(2009) C. Vieira et al.   MEAT SCIENCE

Anti-oxidant effect of extracts of kinnow rind, pomegranate rind and seed powders in cooked goat meat patties

(2009) Suresh K. Devatkal et al.   MEAT SCIENCE

Classification of eight pomegranate juices based on antioxidant capacity measured by four methods

(2008) Mustafa Çam et al.   FOOD CHEMISTRY

Antioxidant properties of plum concentrates and powder in precooked roast beef to reduce lipid oxidation

(2008) M.T. Nuñez de Gonzalez et al.   MEAT SCIENCE

By-products from herbs essential oil production as ingredient in marinade for turkey thighs

(2007) Maria B. Mielnik et al.   LWT-FOOD SCIENCE AND TECHNOLOGY