Concepedia

The pre- and post-grinding application of rosemary and its effects on lipid oxidation and color during storage of ground beef

C.W. Balentine, Philip G. Crandall, Corliss A. O’Bryan, D.Q. Duong, F.W. Pohlman

Meat Science · 2006 · 81 citations · 21 references

DOI

Concepts

References

21

Antioxidant Activity and Phenolic Compounds in Selected Herbs

Wei Zheng, Shiow Y. Wang · Journal of Agricultural and Food Chemistry · 2001 · 2.9K citations

, , +13

A distillation method for the quantitative determination of malonaldehyde in rancid foods

Basil G. Tarladgis, Betty M. Watts, MARGARET T. YOUNATHAN et al. · Journal of the American Oil Chemists Society · 1960 · 2.9K citations

, , +7

Antioxidative activity and phenolic composition of pilot‐plant and commercial extracts of sage and rosemary

Marie‐Elisabeth Cuvelier, Hubert Richard, Claudette Berset · Journal of the American Oil Chemists Society · 1996 · 587 citations

, , +15

Antimicrobial Effect of Rosemary Extracts

J.A. Del Campo, Marie Josèphe Amiot, C. Nguyen‐The · Journal of Food Protection · 2000 · 269 citations

, , +10

The effects of ascorbic acid, taurine, carnosine and rosemary powder on colour and lipid stability of beef patties packaged in modified atmosphere

Armida Sánchez‐Escalante, Djamel Djenane, G. Torrescano et al. · Meat Science · 2001 · 246 citations

, , +17