Result Number | Material Type | Add to My Shelf Action | Record Details and Options |
---|---|---|---|
1 |
Material Type: Artigo
|
Strategies to increase the oxidative stability of cold pressed oilsGrosshagauer, Silke ; Steinschaden, Raphael ; Pignitter, MarcFood science & technology, 2019-06, Vol.106, p.72-77 [Periódico revisado por pares]Elsevier LtdTexto completo disponível |
|
2 |
Material Type: Artigo
|
Natural antioxidants against lipid–protein oxidative deterioration in meat and meat products: A reviewFalowo, Andrew B. ; Fayemi, Peter O. ; Muchenje, VosterFood research international, 2014-10, Vol.64, p.171-181 [Periódico revisado por pares]Kidlington: Elsevier LtdTexto completo disponível |
|
3 |
Material Type: Artigo
|
Heterogeneous Aspects of Lipid Oxidation in Dried Microencapsulated OilsVelasco, Joaquín ; Marmesat, Susana ; Dobarganes, Carmen ; Márquez-Ruiz, GloriaJournal of agricultural and food chemistry, 2006-03, Vol.54 (5), p.1722-1729 [Periódico revisado por pares]Washington, DC: American Chemical SocietyTexto completo disponível |
|
4 |
Material Type: Artigo
|
Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A reviewPateiro, Mirian ; Barba, Francisco J. ; Domínguez, Rubén ; Sant'Ana, Anderson S. ; Mousavi Khaneghah, Amin ; Gavahian, Mohsen ; Gómez, Belén ; Lorenzo, Jose M.Food research international, 2018-11, Vol.113, p.156-166 [Periódico revisado por pares]Canada: Elsevier LtdTexto completo disponível |
|
5 |
Material Type: Artigo
|
A critical analysis of the cold plasma induced lipid oxidation in foodsGavahian, Mohsen ; Chu, Yan-Hwa ; Mousavi Khaneghah, Amin ; Barba, Francisco J. ; Misra, N.N.Trends in Food Science & Technology, 2018-07, Vol.77, p.32-41 [Periódico revisado por pares]Cambridge: Elsevier LtdTexto completo disponível |
|
6 |
Material Type: Artigo
|
Effects of tocopherol nanoemulsion addition on fish sausage properties and fatty acid oxidationFeng, Xiao ; Tjia, Joleen Yan Yi ; Zhou, Yige ; Liu, Qin ; Fu, Caili ; Yang, HongshunFood science & technology, 2020-01, Vol.118, p.108737, Article 108737 [Periódico revisado por pares]Elsevier LtdTexto completo disponível |
|
7 |
Material Type: Artigo
|
Influence of salt on lipid oxidation in meat and seafood products: A reviewMariutti, Lilian R.B. ; Bragagnolo, NeuraFood research international, 2017-04, Vol.94, p.90-100 [Periódico revisado por pares]Canada: Elsevier LtdTexto completo disponível |
|
8 |
Material Type: Artigo
|
Identification of changes in volatile compounds in dry-cured fish during storage using HS-GC-IMSZhang, Qi ; Ding, Yicheng ; Gu, Saiqi ; Zhu, Shichen ; Zhou, Xuxia ; Ding, YutingFood research international, 2020-11, Vol.137, p.109339-109339, Article 109339 [Periódico revisado por pares]Canada: Elsevier LtdTexto completo disponível |
|
9 |
Material Type: Artigo
|
Deep-fried flavor: characteristics, formation mechanisms, and influencing factorsChang, Chang ; Wu, Gangcheng ; Zhang, Hui ; Jin, Qingzhe ; Wang, XingguoCritical reviews in food science and nutrition, 2020-05, Vol.60 (9), p.1496-1514 [Periódico revisado por pares]United States: Taylor & FrancisTexto completo disponível |
|
10 |
Material Type: Artigo
|
Effects of aging/freezing sequence and freezing rate on meat quality and oxidative stability of pork loinsKim, Hyun-Wook ; Kim, Ji-Han ; Seo, Jin-Kyu ; Setyabrata, Derico ; Kim, Yuan H. BradMeat science, 2018-05, Vol.139, p.162-170 [Periódico revisado por pares]England: Elsevier LtdTexto completo disponível |