Evaluation of anti-oxidant and anti-microbial activity of various essential oils in fresh chicken sausages

Antioxidant and antimicrobial activity of drumstick (Moringa oleifera) leaves in herbal chicken sausages

(2015) Barana C. Jayawardana et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Efficacy of Flaxseed Flour as Bind Enhancing Agent on the Quality of Extended Restructured Mutton Chops

(2014) Heena Sharma et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

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

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

Effect of pumpkin on the quality characteristics and storage quality of aerobically packaged chicken sausages

(2014) Fayaz Zargar et al.   SpringerPlus

Fatty acid composition and oxidative stability of breast meat from broiler chickens supplemented with Moringa oleifera leaf meal over a period of refrigeration

(2013) T.T. Nkukwana et al.   FOOD CHEMISTRY

Utilization of gum tragacanth as bind enhancing agent in extended restructured mutton chops

(2013) Heena Sharma et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of natural antioxidant combinations on lipid oxidation in cooked chicken meat during refrigerated storage

(2012) G.R. Sampaio et al.   FOOD CHEMISTRY

Total mesophilic counts underestimate in many cases the contamination levels of psychrotrophic lactic acid bacteria (LAB) in chilled-stored food products at the end of their shelf-life

(2012) Vasileios Pothakos et al.   FOOD MICROBIOLOGY

Chemical composition, fatty acid content and antioxidant potential of meat from goats supplemented with Moringa (Moringa oleifera) leaves, sunflower cake and grass hay

(2012) K. Qwele et al.   MEAT SCIENCE

Essential Oils in Food Preservation: Mode of Action, Synergies, and Interactions with Food Matrix Components

(2012) Morten Hyldgaard et al.   Frontiers in Microbiology

The effect of salt, extract of kinnow and pomegranate fruit by-products on colour and oxidative stability of raw chicken patties during refrigerated storage

(2011) Suresh K. Devatkal et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Total antioxidant capacities of raw and cooked meats

(2011) Arda Serpen et al.   MEAT SCIENCE

Mechanism of Antifungal Activity of Terpenoid Phenols Resembles Calcium Stress and Inhibition of the TOR Pathway

(2010) A. Rao et al.   ANTIMICROBIAL AGENTS AND CHEMOTHERAPY

Fungicidal activity of thymol and carvacrol by disrupting ergosterol biosynthesis and membrane integrity against Candida

(2010) A. Ahmad et al.   EUROPEAN JOURNAL OF CLINICAL MICROBIOLOGY & INFECTIOUS DISEASES

Comparison of spice-derived antioxidants and metal chelators on fresh beef color stability

(2010) Karin Allen et al.   MEAT SCIENCE

Antioxidant activity of clove oil – A powerful antioxidant source

(2010) İlhami Gülçin et al.   Arabian Journal of Chemistry

Effect of various levels of rosemary or Chinese mahogany on the quality of fresh chicken sausage during refrigerated storage

(2009) Deng-Cheng Liu et al.   FOOD CHEMISTRY

Composition and antibacterial activities of essential oils of seven Ocimum taxa

(2009) Klaudija Carović-Stanko et al.   FOOD CHEMISTRY

Comparative efficacy of pomegranate juice, pomegranate rind powder extract and BHT as antioxidants in cooked chicken patties

(2008) B.M. Naveena et al.   MEAT SCIENCE