-
1
-
-
19144371125
-
Characteristics of beef burgers as influenced by various types of lemon albedo
-
ALESON-CARBONELL, L., FERNANDEZ-LOPEZ, J., PEREZ-ALVAREZ, J.A. and KURI, V. 2005. Characteristics of beef burgers as influenced by various types of lemon albedo. Innov. Food Sci. Emerg. Technol. 6, 247-255.
-
(2005)
Innov. Food Sci. Emerg. Technol.
, vol.6
, pp. 247-255
-
-
Aleson-Carbonell, L.1
Fernandez-Lopez, J.2
Perez-Alvarez, J.A.3
Kuri, V.4
-
2
-
-
0004202155
-
965.33: Peroxide value of oils and fats
-
AOAC 15th Ed., K. Helrich, ed.) Association of Official Analytical Chemists, Arlington, VA
-
AOAC. 1990. 965.33: Peroxide value of oils and fats. In Official Methods of Analysis of Association of Official Analytical Chemists, 15th Ed., (K. Helrich, ed.) p. 956, Association of Official Analytical Chemists, Arlington, VA.
-
(1990)
Official Methods of Analysis of Association of Official Analytical Chemists
, pp. 956
-
-
-
3
-
-
0015957457
-
Myoglobin concentration in the chicken, especially in gizzard (a biochemical, light and electron microscopic study)
-
BLESSING, M.H. and MULLER, G. 1974. Myoglobin concentration in the chicken, especially in gizzard (a biochemical, light and electron microscopic study). Comp. Biochem. Physiol. A Mol. Integr. Physiol. 47, 535-536.
-
(1974)
Comp. Biochem. Physiol. A Mol. Integr. Physiol.
, vol.47
, pp. 535-536
-
-
Blessing, M.H.1
Muller, G.2
-
4
-
-
77949651284
-
Phenolic acids composition and antioxidant activity of canola extracts in cooked beef, chicken and pork
-
BRETTONNET, A., HEWAVITARANA, A., DEJONG, S. and LANARI, M.C. 2010. Phenolic acids composition and antioxidant activity of canola extracts in cooked beef, chicken and pork. Food Chem. 121, 927-933.
-
(2010)
Food Chem.
, vol.121
, pp. 927-933
-
-
Brettonnet, A.1
Hewavitarana, A.2
Dejong, S.3
Lanari, M.C.4
-
5
-
-
0017872475
-
Microsomal lipid peroxidation
-
BUEGE, J.A. and AUST, S.D. 1978. Microsomal lipid peroxidation. Methods Enzymol. 52, 306-312.
-
(1978)
Methods Enzymol.
, vol.52
, pp. 306-312
-
-
Buege, J.A.1
Aust, S.D.2
-
6
-
-
59649098839
-
Supercritical carbon dioxide fluid extraction of Hibiscus cannabinus L. seed oil: A potential solvent-free and high antioxidative edible oil
-
CHAN, K.W. and ISMAIL, M. 2009. Supercritical carbon dioxide fluid extraction of Hibiscus cannabinus L. seed oil: A potential solvent-free and high antioxidative edible oil. Food Chem. 114, 970-975.
-
(2009)
Food Chem.
, vol.114
, pp. 970-975
-
-
Chan, K.W.1
Ismail, M.2
-
7
-
-
81855161451
-
Preparation of deodorized antioxidant rich extracts from 15 selected spices through optimized aqueous extraction
-
CHAN, K.W., IQBAL, S., KHONG, N.M.H. and BABJI, A.S. 2011. Preparation of deodorized antioxidant rich extracts from 15 selected spices through optimized aqueous extraction. J. Med. Plant Res. 5, 6067-6075.
-
(2011)
J. Med. Plant Res.
, vol.5
, pp. 6067-6075
-
-
Chan, K.W.1
Iqbal, S.2
Khong, N.M.H.3
Babji, A.S.4
-
8
-
-
66049142569
-
Extracts of olive polyphenols improve lipid stability in cooked beef and pork: Contribution of individual phenolics to the antioxidant activity of the extract
-
DEJONG, S. and LANARI, M.C. 2009. Extracts of olive polyphenols improve lipid stability in cooked beef and pork: Contribution of individual phenolics to the antioxidant activity of the extract. Food Chem. 116, 892-897.
-
(2009)
Food Chem.
, vol.116
, pp. 892-897
-
-
Dejong, S.1
Lanari, M.C.2
-
9
-
-
32444440314
-
Evaluation of antioxidant effects and sensory attributes of Chinese 5-spices ingredients in cooked ground beef
-
DWIVEDI, S., VASAVADA, M.N. and CORNFORTH, D. 2006. Evaluation of antioxidant effects and sensory attributes of Chinese 5-spices ingredients in cooked ground beef. J. Food Sci. 71, C12-C17.
-
(2006)
J. Food Sci.
, vol.71
-
-
Dwivedi, S.1
Vasavada, M.N.2
Cornforth, D.3
-
10
-
-
0042504461
-
Culinary herbs inhibit lipid oxidation in raw and cooked minced meat patties during storage
-
EL-ALIM, S.S.L., LUGASI, A., HOVARI, J. and DWORSCHAK, E. 1999. Culinary herbs inhibit lipid oxidation in raw and cooked minced meat patties during storage. J. Sci. Food Agric. 79, 277-285.
-
(1999)
J. Sci. Food Agric.
, vol.79
, pp. 277-285
-
-
El-Alim, S.S.L.1
Lugasi, A.2
Hovari, J.3
Dworschak, E.4
-
11
-
-
0024682786
-
Influence of thyme and clove essential oils on cottonseed oil oxidation
-
FARAG, R.S., BADEI, A.Z.M.A. and EL BAROTY, G.S.A. 1989. Influence of thyme and clove essential oils on cottonseed oil oxidation. J. Am. Oil Chem. Soc. 66, 800-804.
-
(1989)
J. Am. Oil Chem. Soc.
, vol.66
, pp. 800-804
-
-
Farag, R.S.1
Badei, A.Z.M.A.2
El Baroty, G.S.A.3
-
12
-
-
0043176169
-
The development of oxidative rancidity in foods
-
(J.P. Yanishlieva and M. Gordon, eds) Woodhead Publishing Limited, Cambridge, England
-
GORDON, M.H. 2001. The development of oxidative rancidity in foods. In Antioxidants in Food: Practical Applications (J.P. Yanishlieva and M. Gordon, eds.) pp. 7-21, Woodhead Publishing Limited, Cambridge, England.
-
(2001)
Antioxidants in Food: Practical Applications
, pp. 7-21
-
-
Gordon, M.H.1
-
13
-
-
28844445610
-
Antioxidant activities of extracts from selected culinary herbs and spices
-
HINNEBURG, I., DAMIEN-DORMAN, H.J. and HILTUNEN, R. 2006. Antioxidant activities of extracts from selected culinary herbs and spices. Food Chem. 97, 122-129.
-
(2006)
Food Chem.
, vol.97
, pp. 122-129
-
-
Hinneburg, I.1
Damien-Dorman, H.J.2
Hiltunen, R.3
-
15
-
-
33749424932
-
Antioxidant properties and components of bran extracts from selected wheat varieties commercially available in Pakistan
-
IQBAL, S. and BHANGER, M.I. 2007. Antioxidant properties and components of bran extracts from selected wheat varieties commercially available in Pakistan. LWT - Food Sci. Technol. 40, 361-367.
-
(2007)
LWT - Food Sci. Technol.
, vol.40
, pp. 361-367
-
-
Iqbal, S.1
Bhanger, M.I.2
-
16
-
-
19444382706
-
Antioxidant properties and components of some commercially available varieties of rice bran in Pakistan
-
IQBAL, S., BHANGER, M.I. and ANWAR, F. 2005. Antioxidant properties and components of some commercially available varieties of rice bran in Pakistan. Food Chem. 93, 265-272.
-
(2005)
Food Chem.
, vol.93
, pp. 265-272
-
-
Iqbal, S.1
Bhanger, M.I.2
Anwar, F.3
-
17
-
-
70350565372
-
Phenolic content and antioxidant activity of cantaloupe (Cucumis melo) methanolic extracts
-
ISMAIL, H.I., CHAN, K.W., MARIOD, A.A. and ISMAIL, M. 2009. Phenolic content and antioxidant activity of cantaloupe (Cucumis melo) methanolic extracts. Food Chem. 119, 643-647.
-
(2009)
Food Chem.
, vol.119
, pp. 643-647
-
-
Ismail, H.I.1
Chan, K.W.2
Mariod, A.A.3
Ismail, M.4
-
18
-
-
75149187342
-
Nigella sativa thymoquinone-rich fraction greatly improves plasma antioxidant capacity and expression of antioxidant genes in hypercholesterolemic rats
-
ISMAIL, M., AL-NAQEEP, G. and CHAN, K.W. 2010. Nigella sativa thymoquinone-rich fraction greatly improves plasma antioxidant capacity and expression of antioxidant genes in hypercholesterolemic rats. Free Radic. Biol. Med. 48, 664-672.
-
(2010)
Free Radic. Biol. Med.
, vol.48
, pp. 664-672
-
-
Ismail, M.1
Al-Naqeep, G.2
Chan, K.W.3
-
19
-
-
0037207834
-
Functional properties of raw and cooked pork patties with added irradiated, freeze-dried green tea leaf extract powder during storage at 4C
-
JO, C., SON, J.H., SON, C.B. and BYUN, M.W. 2003. Functional properties of raw and cooked pork patties with added irradiated, freeze-dried green tea leaf extract powder during storage at 4C. Meat Sci. 64, 13-17.
-
(2003)
Meat Sci.
, vol.64
, pp. 13-17
-
-
Jo, C.1
Son, J.H.2
Son, C.B.3
Byun, M.W.4
-
20
-
-
0037305136
-
Effect of pre-slaughter physiological conditions on the oxidative stability of color and lipid during chill storage of sliced, retail packed roast ham
-
JUNCHER, D., BIRGITTE, R., HANSEN, T.B., HENCKEL, P., KARLSSON, A., SKIBSTED, L.H. and BERTELSEN, G. 2003. Effect of pre-slaughter physiological conditions on the oxidative stability of color and lipid during chill storage of sliced, retail packed roast ham. Meat Sci. 63, 151-159.
-
(2003)
Meat Sci.
, vol.63
, pp. 151-159
-
-
Juncher, D.1
Birgitte, R.2
Hansen, T.B.3
Henckel, P.4
Karlsson, A.5
Skibsted, L.H.6
Bertelsen, G.7
-
21
-
-
43749107872
-
The role of herbs and spices in cancer prevention
-
KAEFER, C.M. and MILNER, J.A. 2008. The role of herbs and spices in cancer prevention. J. Nutr. Biochem. 19, 347-361.
-
(2008)
J. Nutr. Biochem.
, vol.19
, pp. 347-361
-
-
Kaefer, C.M.1
Milner, J.A.2
-
22
-
-
0017540852
-
Fatty acid content and composition of freshwater in fin fish
-
KINSELLA, J.E., SHIMP, J.L., MAI, J. and WEIHRAUCH, J. 1977. Fatty acid content and composition of freshwater in fin fish. J. Am. Oil Chem. Soc. 54, 424-429.
-
(1977)
J. Am. Oil Chem. Soc.
, vol.54
, pp. 424-429
-
-
Kinsella, J.E.1
Shimp, J.L.2
Mai, J.3
Weihrauch, J.4
-
23
-
-
34547106285
-
Evaluation of the ability of antioxidants to counteract lipid oxidation: Existing methods, new trends and challenges
-
LAGUERRE, M., LECOMTE, J. and VILLENEUVE, P. 2007. Evaluation of the ability of antioxidants to counteract lipid oxidation: Existing methods, new trends and challenges. Prog. Lipid Res. 46, 244-282.
-
(2007)
Prog. Lipid Res.
, vol.46
, pp. 244-282
-
-
Laguerre, M.1
Lecomte, J.2
Villeneuve, P.3
-
25
-
-
3042688718
-
Effect of type of frying with culinary fat and refrigerated storage on lipid oxidation and colour of fried pork loin chops
-
ROSARIO RAMIREZ, M., MORCUENDE, D., EZTEVEZ, M. and CAVA, R. 2004. Effect of type of frying with culinary fat and refrigerated storage on lipid oxidation and colour of fried pork loin chops. Food Chem. 88, 85-94.
-
(2004)
Food Chem.
, vol.88
, pp. 85-94
-
-
Rosario Ramirez, M.1
Morcuende, D.2
Eztevez, M.3
Cava, R.4
-
26
-
-
0004282518
-
-
SAS, Version 6.21, SAS Institute, Inc, Cary, NC
-
SAS. 1995. Statistical Analysis System: User's Guide Statistics, Version 6.21, SAS Institute, Inc, Cary, NC.
-
(1995)
Statistical Analysis System: User's Guide Statistics
-
-
-
27
-
-
27944504208
-
Antioxidant properties of food phenolics
-
(F. Shahidi and M. Naczk, eds.) CRC Press LLC, Boca Raton, FL
-
SHAHIDI, F. and NACZK, M. 2004. Antioxidant properties of food phenolics. In Phenolics in Food and Nutraceuticals (F. Shahidi and M. Naczk, eds.) pp. 403-442, CRC Press LLC, Boca Raton, FL.
-
(2004)
Phenolics in Food and Nutraceuticals
, pp. 403-442
-
-
Shahidi, F.1
Naczk, M.2
-
28
-
-
0040675223
-
Antioxidant activity of phenolic compound in meat model systems
-
(T.H. Chi, Y.L. Chong and T.H. Moh, eds.) ACS, Washington, DC
-
SHAHIDI, F., WANASUNDARA, P.K.J.P.D. and HONG, C. 1992. Antioxidant activity of phenolic compound in meat model systems. In Phenolic Compounds in Food and Their Effects on Health 1 (T.H. Chi, Y.L. Chong and T.H. Moh, eds.) pp. 214-222, ACS, Washington, DC.
-
(1992)
Phenolic Compounds in Food and Their Effects on Health 1
, pp. 214-222
-
-
Shahidi, F.1
Wanasundara, P.K.J.P.D.2
Hong, C.3
-
29
-
-
27144540583
-
Antioxidant capacity of 26 spice extracts and characterization of their phenolic constituents
-
SHAN, B., CAI, Y.Z., SUN, M. and CORKE, H. 2005. Antioxidant capacity of 26 spice extracts and characterization of their phenolic constituents. J. Agric. Food Chem. 53, 7749-7759.
-
(2005)
J. Agric. Food Chem.
, vol.53
, pp. 7749-7759
-
-
Shan, B.1
Cai, Y.Z.2
Sun, M.3
Corke, H.4
-
30
-
-
17044424117
-
Role of spices beyond food flavouring: Nutraceuticals with multiple health effects
-
SRINIVASAN, K. 2005. Role of spices beyond food flavouring: Nutraceuticals with multiple health effects. Food Rev. Int. 21, 167-188.
-
(2005)
Food Rev. Int.
, vol.21
, pp. 167-188
-
-
Srinivasan, K.1
-
31
-
-
28844463042
-
Optimizing Palm Oil And Palm Sterin Utilization For Sensory And Textural properties of chicken frankfurters
-
TAN, S.S., AMINAH, A., ZHANG, X.G. and ABDUL, A.S. 2006. Optimizing palm oil and palm sterin utilization for sensory and textural properties of chicken frankfurters. Meat Sci. 72, 387-397.
-
(2006)
Meat Sci.
, vol.72
, pp. 387-397
-
-
Tan, S.S.1
Aminah, A.2
Zhang, X.G.3
Abdul, A.S.4
-
32
-
-
0042512726
-
Ascorbic Acid, Erythrobic Acid, Citric Acid, Sodium Ascorbate And Sodium citrate on beef, lamb and pork cuts
-
Usda.
-
Usda. 1994. Ascorbic Acid, Erythrobic Acid, Citric Acid, Sodium Ascorbate And sodium citrate on beef, lamb and pork cuts. Fed. Regist. 59, 12536-12538.
-
(1994)
Fed. Regist.
, vol.59
, pp. 12536-12538
-
-
|