21 results found

Polyphenols-Potential Food Improvement Factor

A. Gramza-Michalowska and J. Korczak

American Journal of Food Technology 2 (7): 662-670, 2007

ASCI-ID: 9-149

The Effects of Nettle (Urtica diocia L.) on Chemical Properties of Rainbow Trout (Oncorynchus mykiss) Fillets

Sukriye Arashisar, Olcay Hisar, Guzin Kaban, Mukerrem Kaya, Ilhami Gulcin and Telat Yanik

American Journal of Food Technology 3 (5): 335-340, 2008

ASCI-ID: 9-4

Effects of Dietary Canola Seed with Rosemary Supplementation on Growth Performance, Lipid Oxidation and Meat Fatty Acid Composition of Broilers

Asma Khaouchene, Kaddour Bouderoua and Jacques Mourot

Asian Journal of Animal and Veterinary Advances 11 (12): 815-823, 2016

ASCI-ID: 13-904

Meat Quality Assessment of Broiler Chicken as Influenced by Dietary Antioxidant

O.C. Olagoke and A.B. Omojola

Asian Journal of Biological Sciences 13 (2): 152-157, 2020

ASCI-ID: 62-526

Utilization of Black Berry Juice to Reduce the Oxidative Stress in Rats Treated with Acrylamide

Rehab M. Ibrahim, Mokhtar Yousef, Isis Nawar, Amal Hassanein and Dalia Hikal

Asian Journal of Biological Sciences 12 (1): 9-16, 2019

ASCI-ID: 62-372

Antioxidant Activity of Different Solvent Extracts of Moringa oleifera Leaves under Accelerated Storage of Sunflower Oil

Asma Siddiq, Farooq Anwar, Maleeha Manzoor and Ammara Fatima

Asian Journal of Plant Sciences 4 (6): 630-635, 2005

ASCI-ID: 7-847

Determination of Peroxide Value in Sunflower Halva using a Spectrophotometric Method

Vlad MURESAN, Sevastita MUSTE, Emil RACOLTA, Cristina Anamaria SEMENIUC, Simona MAN, Anamaria BIROU(POP) and Carmen CHIRCU

Bulletin of UASVM Agriculture 67 (2): 334-339, 2010

ASCI-ID: 202-134

Lipid Quality of Anchovy (Engraulis Encrasicholus) Fillets Affected by Different Cooking Methods

Sadettin Turhan, Nebahat Sule Ustun and Hasan Temiz

International Journal of Food Properties 14 (6): 1358-1365, 2011

ASCI-ID: 198-205

Developments in Science, Technology, Quality and Constraints of Restructured Meat Products-A Review

G.V. Bhaskar Reddy, P.K. Mandal, A.R. Sen and K.S. Reddy

International Journal of Meat Science 5 (1): 14-48, 2015

ASCI-ID: 209-29

Use of Natural Antioxidants in Muscle Foods and their Benefits in Human Health: An Overview

A.R. Sen and P.K. Mandal

International Journal of Meat Science 7 (1): 1-5, 2017

ASCI-ID: 209-32

Hen Performance and Egg Quality as Affected by Dietary Oregano Essential Oil and alpha-tocopheryl Acetate Supplementation

I. Giannenas, A. Koidis, E. Botsoglou, V. Dotas, I. Mitsopoulos, P. Florou-Paneri and I. Nikolakakis

International Journal of Poultry Science 4 (7): 449-454, 2005

ASCI-ID: 101-350

Dietary Supplementation of Oregano Essential Oil and α-tocopheryl Acetate on Microbial Growth and Lipid Oxidation of Turkey Breast Fillets During Storage

A. Govaris, E. Botsoglou, P. Florou-Paneri, A. Moulas and G. Papageorgiou

International Journal of Poultry Science 4 (12): 969-975, 2005

ASCI-ID: 101-446

Effect of Replacing Inorganic by Organic Selenium Sources in Diet of Male Broilers on Selenium and Vitamin E Contents and Oxidative Stability of Meat

Saeid Chekani-Azar, Navid Hosseini Mansoub, Ali Asghar Tehrani, Fahime Valipoure Aghdam and Sasan Mizban

Journal of Animal and Veterinary Advances 9 (10): 1501-1505, 2010

ASCI-ID: 156-2224

Evaluation of Vitamin E and the Change in its Quality During the Storage Period of Some Cracker Product

Ayman Suliman Mazahreh

Journal of Food Technology 9 (3): 95-98, 2011

ASCI-ID: 162-474

Antioxidative Effects of Extracts of Cocoa Shell, Roselle Seeds and a Combination of Both Extracts on the Susceptibility of Cooked Beef to Lipid Oxidation

Amin Ismail and Chew Lye Yee

Journal of Food Technology 4 (1): 10-15, 2006

ASCI-ID: 162-215

Addition of Some Natural Plant Extracts and their Effects on Lamb Patties Quality

Hayam M. Ibrahim, Azza A. Abou-Arab and Ferial M. Abu Salem

Journal of Food Technology 8 (3): 134-142, 2010

ASCI-ID: 162-442

Activity of Phenolic Antioxidants on the Storage Ability of Soybean Cooking Oil

Farooq Anwar, M. I. Bhanger and T. G. Kazi

Pakistan Journal of Biological Sciences 3 (8): 1333-1335, 2000

ASCI-ID: 1-1581

Effect of Ozone and Potassium Lactate on Lipid Oxidation and Survival of Salmonella typhimurium on Fresh Pork

T. Piachin and N. Trachoo

Pakistan Journal of Biological Sciences 14 (3): 236-240, 2011

ASCI-ID: 1-5505

Effect of Graded Levels of Lemongrass (Cymbopogon citratus) on Oxidative Stability of Raw or Cooked Pork Patties

A.O. Olorunsanya, E.O. Olorunsanya, S.A.O. Bolu, C.T. Adejumobi and R.M.O. Kayode

Pakistan Journal of Nutrition 9 (5): 467-470, 2010

ASCI-ID: 100-1195

Effect of Aromatic Plant Essential Oils on Oxidative Stability of Sunflower Oil During Heating and Storage

Sati Y.A. Al-Dalain, Ahmad H. Al-Fraihat and Etab T. AL Kassasbeh

Pakistan Journal of Nutrition 10 (9): 864-870, 2011

ASCI-ID: 100-1485

The Effects of Gamma Irradiation on the Quality of Ready-to-Cook Meatballs


Turkish Journal of Veterinary and Animal Sciences 32 (4): 269-274, 2008

ASCI-ID: 121-20