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Strategies to increase the oxidative stability of cold pressed oils
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Artigo
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Strategies to increase the oxidative stability of cold pressed oils

Grosshagauer, Silke ; Steinschaden, Raphael ; Pignitter, Marc

Food science & technology, 2019-06, Vol.106, p.72-77 [Periódico revisado por pares]

Elsevier Ltd

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Natural antioxidants against lipid–protein oxidative deterioration in meat and meat products: A review
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Artigo
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Natural antioxidants against lipid–protein oxidative deterioration in meat and meat products: A review

Falowo, Andrew B. ; Fayemi, Peter O. ; Muchenje, Voster

Food research international, 2014-10, Vol.64, p.171-181 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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3
Heterogeneous Aspects of Lipid Oxidation in Dried Microencapsulated Oils
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Heterogeneous Aspects of Lipid Oxidation in Dried Microencapsulated Oils

Velasco, Joaquín ; Marmesat, Susana ; Dobarganes, Carmen ; Márquez-Ruiz, Gloria

Journal of agricultural and food chemistry, 2006-03, Vol.54 (5), p.1722-1729 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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4
Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review
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Artigo
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Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review

Pateiro, 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 Ltd

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5
A critical analysis of the cold plasma induced lipid oxidation in foods
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Artigo
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A critical analysis of the cold plasma induced lipid oxidation in foods

Gavahian, 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 Ltd

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6
Effects of tocopherol nanoemulsion addition on fish sausage properties and fatty acid oxidation
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Artigo
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Effects of tocopherol nanoemulsion addition on fish sausage properties and fatty acid oxidation

Feng, Xiao ; Tjia, Joleen Yan Yi ; Zhou, Yige ; Liu, Qin ; Fu, Caili ; Yang, Hongshun

Food science & technology, 2020-01, Vol.118, p.108737, Article 108737 [Periódico revisado por pares]

Elsevier Ltd

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7
Influence of salt on lipid oxidation in meat and seafood products: A review
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Artigo
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Influence of salt on lipid oxidation in meat and seafood products: A review

Mariutti, Lilian R.B. ; Bragagnolo, Neura

Food research international, 2017-04, Vol.94, p.90-100 [Periódico revisado por pares]

Canada: Elsevier Ltd

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8
Identification of changes in volatile compounds in dry-cured fish during storage using HS-GC-IMS
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Artigo
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Identification of changes in volatile compounds in dry-cured fish during storage using HS-GC-IMS

Zhang, Qi ; Ding, Yicheng ; Gu, Saiqi ; Zhu, Shichen ; Zhou, Xuxia ; Ding, Yuting

Food research international, 2020-11, Vol.137, p.109339-109339, Article 109339 [Periódico revisado por pares]

Canada: Elsevier Ltd

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9
Deep-fried flavor: characteristics, formation mechanisms, and influencing factors
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Artigo
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Deep-fried flavor: characteristics, formation mechanisms, and influencing factors

Chang, Chang ; Wu, Gangcheng ; Zhang, Hui ; Jin, Qingzhe ; Wang, Xingguo

Critical reviews in food science and nutrition, 2020-05, Vol.60 (9), p.1496-1514 [Periódico revisado por pares]

United States: Taylor & Francis

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10
Effects of aging/freezing sequence and freezing rate on meat quality and oxidative stability of pork loins
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Artigo
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Effects of aging/freezing sequence and freezing rate on meat quality and oxidative stability of pork loins

Kim, Hyun-Wook ; Kim, Ji-Han ; Seo, Jin-Kyu ; Setyabrata, Derico ; Kim, Yuan H. Brad

Meat science, 2018-05, Vol.139, p.162-170 [Periódico revisado por pares]

England: Elsevier Ltd

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