Antioxidative activity of summer savory (Satureja hortensis L.) and rosemary (Rosmarinus officinalis L.) in minced, cooked pork meat-Reference-Cited by-同舟云学术

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Antioxidative activity of summer savory (Satureja hortensis L.) and rosemary (Rosmarinus officinalis L.) in minced, cooked pork meat

Published:1996-07 Issue:4 Volume:203 Page:333-338
ISSN:0044-3026
Container-title:Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung
language:en
Short-container-title:Z Lebensm Unters Forch

Author:

Madsen Helle Lindberg,Andersen Lotte,Christiansen Luise,Brockhoff Per,Bertelsen Grete

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/BF01231071.pdf

Reference29 articles.

1. Lechowich RV (1988) Food Technol 42: 84?85, 89

2. Mielche MM, Bertelsen G (1993) Z Lebensm Unters Forsch 197: 8?13

3. Igene JO, Pearson AM (1979) J Food Sci 44: 1285?1290

4. Wilson BR, Pearson AM, Shorland FB (1976) J Agric Food Chem 24: 7?11

5. Mielche MM (1995) Z Lebensm Unters Forsch 200: 186?189

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2. Evaluation of the Antioxidant Activity of Rosemary Powder and Its Application to Pork Patties as an Antioxidant during Refrigerated Storage;Journal of the Korean Society of Food Science and Nutrition;2024-03-31

3. Antilisterial and Antimicrobial Effect of Salvia officinalis Essential Oil in Beef Sous-Vide Meat during Storage;Foods;2023-05-30

4. A Comprehensive Study of Pharmacological Behaviors, Nano-Formulations, and Applications of Rosemary;The Natural Products Journal;2021-10

5. The new rapid and accurate analytical HPLC‐ECD method for the determination of rosmarinic acid in meat products;Journal of Food Science;2021-09-05

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