Results 231 to 240 of about 426,806 (242)

Effects of temperature and NaCl percentage on lipid oxidation in pork muscle and exploration of the controlling method using response surface methodology (RSM)

, 2012
Guofeng Jin, Lichao He, Jianhao Zhang, Xiang Yu, Jiamei Wang, F. Huang   +5 more
semanticscholar   +1 more source

Retardation of haemoglobin-mediated lipid oxidation of Asian sea bass muscle by tannic acid during iced storage

, 2011
S. Maqsood, S. Benjakul
semanticscholar   +1 more source

Shelf-life prediction of perilla oil by considering the induction period of lipid oxidation

, 2011
S. Shim, Seung Ju Lee
semanticscholar   +1 more source

Chloride salt type/ionic strength and refrigeration effects on antioxidant enzymes and lipid oxidation in cattle, camel and chicken meat.

Meat Science, 2010
H. Gheisari, Hossien Motamedi
semanticscholar   +1 more source

Effect of irradiation and storage time on lipid oxidation of chilled pork

, 2011
Anwei Cheng, F. Wan, Tongcheng Xu, Fangling Du, Wenliang Wang, Qingjun Zhu   +5 more
semanticscholar   +1 more source

Comparative studies of four different phenolic compounds on in vitro antioxidative activity and the preventive effect on lipid oxidation of fish oil emulsion and fish mince.

, 2010
S. Maqsood, S. Benjakul
semanticscholar   +1 more source

Effect of rosemary extract, chitosan and α-tocopherol on microbiological parameters and lipid oxidation of fresh pork sausages stored at 4°C.

Meat Science, 2007
D. Georgantelis, I. Ambrosiadis, P. Katikou, G. Blekas, S. Georgakis   +4 more
semanticscholar   +1 more source

Lipolysis and lipid oxidation in bacon during curing and drying-ripening.

, 2010
Guofeng Jin, Jianhao Zhang, Xiang Yu, Y. W. Zhang, Yanxiong Lei, Jiamei Wang   +5 more
semanticscholar   +1 more source

Synergistic effect of tannic acid and modified atmospheric packaging on the prevention of lipid oxidation and quality losses of refrigerated striped catfish slices

, 2010
S. Maqsood, S. Benjakul
semanticscholar   +1 more source

Effect of rosemary extract, chitosan and α-tocopherol on lipid oxidation and colour stability during frozen storage of beef burgers.

Meat Science, 2007
D. Georgantelis, G. Blekas, P. Katikou, I. Ambrosiadis, D. Fletouris   +4 more
semanticscholar   +1 more source