Lipid and Cholesterol Oxidation in Chicken Meat Are Inhibited by Sage but Not by Garlic
Author:
Publisher
Wiley
Subject
Food Science
Reference34 articles.
1. The effect of paprika, garlic and salt on rancidity in dry sausages;Aguirrezabal;Meat Sci,2000
2. Cholesterol oxides, cholesterol, total lipid and fatty acid contents in processed meat products during storage;Baggio;LWT-Food Sci Technol,2006
3. Effect of feeding fat sources on the quality and composition of lipids of precooked ready-to-eat fried chicken patties;Bonoli;Food Chem,2007
4. Combined effect of salt addition and high-pressure processing on formation of free radicals in chicken thigh and breast muscle;Bragagnolo;Eur Food Res Technol,2006
Cited by 62 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Lipid Peroxidation in Muscle Foods: Impact on Quality, Safety and Human Health;Foods;2024-03-04
2. Shelf life extension of Oncorhynchus aguabonita fillets based on Trachyspermum copticum essential oil nanoemulsion coating during storage at 4 °C;Ankara Üniversitesi Veteriner Fakültesi Dergisi;2023-09-20
3. Colour and pigment in raw ground meat incorporated crushed garlic during the refrigerated storage: Their relationship to lipolytic and volatilomic changes;Food Chemistry;2023-09
4. Oxidative Effects of Raw Chickpea in Reformulated Pork Patties: Level of Chickpea, Temperature, and Use of Selected Natural Antioxidants;Processes;2023-07-10
5. Assessment of Antioxidant Stability of Meat Pâté with Allium cepa Husk Extract;Antioxidants;2023-05-16
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3