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There are 13478 results for: content related to: Effect of Low-Dose Electron Beam Irradiation on Quality of Ground Beef Patties and Raw, Intact Carcass Muscle Pieces

  1. Effect of Natural Antioxidants, Irradiation, and Cooking on Lipid Oxidation in Refrigerated, Salted Ground Beef Patties

    Journal of Food Science

    Volume 78, Issue 11, November 2013, Pages: S1793–S1799, Christian T. Schevey, Stoyan Toshkov and M. Susan Brewer

    Version of Record online : 8 OCT 2013, DOI: 10.1111/1750-3841.12276

  2. Low-Fat Beef Patties with Augmented Omega-3 Fatty Acid and CLA Levels and Influence of Grape Seed Extract

    Journal of Food Science

    Volume 79, Issue 11, November 2014, Pages: S2368–S2376, Inmaculada Gómez, María J. Beriain, María V. Sarriés, Kizkitza Insausti and José A. Mendizabal

    Version of Record online : 15 OCT 2014, DOI: 10.1111/1750-3841.12682

  3. Antioxidant and Antimicrobial Activity of Commercial Propolis Extract in Beef Patties

    Journal of Food Science

    Volume 79, Issue 8, August 2014, Pages: C1499–C1504, Rey D. Vargas-Sánchez, Gastón R. Torrescano-Urrutia, Evelia Acedo-Félix, Elizabeth Carvajal-Millán, Aarón F. González-Córdova, Belinda Vallejo-Galland, María J. Torres-Llanez and Armida Sánchez-Escalante

    Version of Record online : 17 JUL 2014, DOI: 10.1111/1750-3841.12533

  4. Impact of Precursors Creatine, Creatinine, and Glucose on the Formation of Heterocyclic Aromatic Amines in Grilled Patties of Various Animal Species

    Journal of Food Science

    Volume 80, Issue 11, November 2015, Pages: C2430–C2439, Monika Gibis and Jochen Weiss

    Version of Record online : 7 OCT 2015, DOI: 10.1111/1750-3841.13090

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    Essential Oils: Extraction, Bioactivities, and Their Uses for Food Preservation

    Journal of Food Science

    Volume 79, Issue 7, July 2014, Pages: R1231–R1249, Phakawat Tongnuanchan and Soottawat Benjakul

    Version of Record online : 2 JUN 2014, DOI: 10.1111/1750-3841.12492

  6. Inhibition of Cholesterol and Polyunsaturated Fatty Acids Oxidation through the Use of Annatto and Bixin in High-Pressure Processed Fish

    Journal of Food Science

    Volume 80, Issue 8, August 2015, Pages: C1646–C1653, Bruno C. Figueirêdo, Neura Bragagnolo, Leif H. Skibsted and Vibeke Orlien

    Version of Record online : 28 JUL 2015, DOI: 10.1111/1750-3841.12964

  7. Sensory and Physicochemical Studies of Thermally Micronized Chickpea (Cicer arietinum) and Green Lentil (Lens culinaris) Flours as Binders in Low-Fat Beef Burgers

    Journal of Food Science

    Volume 81, Issue 5, May 2016, Pages: S1230–S1242, Shiva Shariati-Ievari, Donna Ryland, Andrea Edel, Tiffany Nicholson, Miyoung Suh and Michel Aliani

    Version of Record online : 15 MAR 2016, DOI: 10.1111/1750-3841.13273

  8. Improving the Sensory and Oxidative Stability of Cooked and Chill-Stored Lamb Using Dietary Rosemary Diterpenes

    Journal of Food Science

    Volume 79, Issue 9, September 2014, Pages: S1805–S1810, Rafael Serrano, Jordi Ortuño and Sancho Bañón

    Version of Record online : 20 AUG 2014, DOI: 10.1111/1750-3841.12585

  9. Inhibition of Lipid Oxidation and Rancidity in Precooked Pork Patties by Radical-Scavenging Licorice (Glycyrrhiza glabra) Extract

    Journal of Food Science

    Volume 78, Issue 11, November 2013, Pages: C1686–C1694, Jiang Jiang, Xin Zhang, Alma D. True, Lirong Zhou and Youling L. Xiong

    Version of Record online : 8 OCT 2013, DOI: 10.1111/1750-3841.12273

  10. Effects of 3 Feeding Modes on the Volatile and Nonvolatile Compounds in the Edible Tissues of Female Chinese Mitten Crab (Eriocheir sinensis)

    Journal of Food Science

    Volume 81, Issue 4, April 2016, Pages: S968–S981, Kejin Zhuang, Na Wu, Xichang Wang, Xugan Wu, Shuai Wang, Xiaowen Long and Xuan Wei

    Version of Record online : 25 FEB 2016, DOI: 10.1111/1750-3841.13229

  11. Ripened Semihard Cheese Covered with Lard and Dehydrated Rosemary (Rosmarinus officinalis L.) Leaves: Processing, Characterization, and Quality Traits

    Journal of Food Science

    Volume 80, Issue 9, September 2015, Pages: S2045–S2054, Marina Tolentino Marinho, Acácio Antonio Ferreira Zielinski, Ivo Mottin Demiate, Luciano dos Santos Bersot, Daniel Granato and Alessandro Nogueira

    Version of Record online : 10 AUG 2015, DOI: 10.1111/1750-3841.12988

  12. Chemical Profile and Antioxidative and Antimicrobial Activity of Juices and Extracts of 4 Black Currants Varieties (Ribes nigrum L.)

    Journal of Food Science

    Volume 79, Issue 3, March 2014, Pages: C301–C309, Bojana Miladinović, Milica Kostić, Katarina Šavikin, Boban Đorđević, Tatjana Mihajilov-Krstev, Slavoljub Živanović and Dušanka Kitić

    Version of Record online : 7 FEB 2014, DOI: 10.1111/1750-3841.12364

  13. Physicochemical Properties of Microencapsulated ω-3 Salmon Oil with Egg White Powder

    Journal of Food Science

    Volume 81, Issue 3, March 2016, Pages: E600–E609, Kevin Mis Solval, J. David Bankston, Peter J. Bechtel and Subramaniam Sathivel

    Version of Record online : 11 FEB 2016, DOI: 10.1111/1750-3841.13228

  14. Effects of Plant Polyphenols and α-Tocopherol on Lipid Oxidation, Microbiological Characteristics, and Biogenic Amines Formation in Dry-Cured Bacons

    Journal of Food Science

    Volume 80, Issue 3, March 2015, Pages: C547–C555, Yongli Wang, Feng Li, Hong Zhuang, Lianghao Li, Xiao Chen and Jianhao Zhang

    Version of Record online : 10 FEB 2015, DOI: 10.1111/1750-3841.12796

  15. Effect of Adulteration versus Storage on Volatiles in Unifloral Honeys from Different Floral Sources and Locations

    Journal of Food Science

    Volume 78, Issue 2, February 2013, Pages: C184–C191, Amal Agila and Sheryl Barringer

    Version of Record online : 17 JAN 2013, DOI: 10.1111/1750-3841.12033

  16. Detection and Quantification of 4(5)-Methylimidazole in Cooked Meat

    Journal of Food Science

    Volume 80, Issue 2, February 2015, Pages: T465–T471, Faris Karim and J. Scott Smith

    Version of Record online : 20 JAN 2015, DOI: 10.1111/1750-3841.12748

  17. Transport Mechanisms and Quality Changes During Frying of Chicken Nuggets—Hybrid Mixture Theory Based Modeling and Experimental Verification

    Journal of Food Science

    Volume 80, Issue 12, December 2015, Pages: E2759–E2773, Harkirat S. Bansal, Pawan S. Takhar, Christine Z. Alvarado and Leslie D. Thompson

    Version of Record online : 28 OCT 2015, DOI: 10.1111/1750-3841.13082

  18. Gluten-Free Precooked Rice-Yellow Pea Pasta: Effect of Extrusion-Cooking Conditions on Phenolic Acids Composition, Selected Properties and Microstructure

    Journal of Food Science

    Volume 81, Issue 5, May 2016, Pages: C1070–C1079, Abdallah Bouasla, Agnieszka Wójtowicz, Mohammed Nasereddine Zidoune, Marta Olech, Renata Nowak, Marcin Mitrus and Anna Oniszczuk

    Version of Record online : 13 APR 2016, DOI: 10.1111/1750-3841.13287

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    Examining Extrinsic Factors that Influence Product Acceptance: A Review

    Journal of Food Science

    Volume 80, Issue 5, May 2015, Pages: R901–R909, X.E. Li, S.M. Jervis and M.A. Drake

    Version of Record online : 8 MAY 2015, DOI: 10.1111/1750-3841.12852

  20. Enrichment of Antioxidant Capacity and Vitamin E in Pita Made from Barley

    Journal of Food Science

    Volume 81, Issue 3, March 2016, Pages: H777–H785, Thi Thu Dung Do, Beverly Muhlhausler, Amanda Box and Amanda J. Able

    Version of Record online : 19 JAN 2016, DOI: 10.1111/1750-3841.13218