The Assessment of Red Beet as a Natural Colorant, and Evaluation of Quality Properties of Emulsified Pork Sausage Containing Red Beet Powder during Cold Storage

Effects of organic tomato pulp powder and nitrite level on the physicochemical, textural and sensory properties of pork luncheon roll

(2013) J.E. Hayes et al.   MEAT SCIENCE

Water stress effects on growth, yield and quality traits of red beet

(2013) Fabio Stagnari et al.   SCIENTIA HORTICULTURAE

The effect of different processing methods on phenolic acid content and antioxidant activity of red beet

(2012) Kavitha Ravichandran et al.   FOOD RESEARCH INTERNATIONAL

Effect of Red Beet on Quality and Color Stability of Low-fat Sausages during Refrigerated Storage

(2012) Ho-Jin Jeong et al.   Korean Journal for Food Science of Animal Resources

Quality Characteristics and Sensory Properties of Reduced-fat Emulsion Sausages with Brown Rice Fiber

(2012) Yun-Sang Choi et al.   Korean Journal for Food Science of Animal Resources

Evaluation of Antioxidant Activities of Red Beet Extracts, and Physicochemical and Microbial Changes of Ground Pork Patties Containing Red Beet Extracts during Refrigerated Storage

(2012) Jun-Ho Lee et al.   Korean Journal for Food Science of Animal Resources

Reduction of salt in pork sausages by the addition of carrot fibre or potato starch and high pressure treatment

(2012) Alberto Grossi et al.   MEAT SCIENCE

Impact of processing of red beet on betalain content and antioxidant activity

(2011) Kavitha Ravichandran et al.   FOOD RESEARCH INTERNATIONAL

Effect of Goldenrod (Solidago virgaurea) Leaf and Stem Powder on Physical and Sensory Characteristics of Emulsion-type Sausages

(2011) Ju-Hui Choe et al.   Korean Journal for Food Science of Animal Resources

Betalainic and nutritional profiles of pigment-enriched red beet root (Beta vulgaris L.) dried extracts

(2010) Boris Nemzer et al.   FOOD CHEMISTRY

Water properties and structure of pork sausages as affected by high-pressure processing and addition of carrot fibre

(2010) Sandie M. Møller et al.   MEAT SCIENCE

Antioxidant Activity and Phenolic Content of Betalain Extracts from Intact Plants and Hairy Root Cultures of the Red Beetroot Beta vulgaris cv. Detroit Dark Red

(2010) Vasil Georgiev Georgiev et al.   PLANT FOODS FOR HUMAN NUTRITION

Nitrate and nitrite quantification from cured meat and vegetables and their estimated dietary intake in Australians

(2008) James Hsu et al.   FOOD CHEMISTRY

Dry fermented sausages enriched with lycopene from tomato peel

(2007) M.M. Calvo et al.   MEAT SCIENCE