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在“Elsevier电子期刊”中，命中：178条，耗时：小于0.01 秒

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1.Inhibition of advanced glycation endproducts in cooked beef patties by cereal bran addition

作者：Gengjun Chen ; Ronald L. Madl ; J. Scott Smith ; ^{jsschem@ksu.edu}

关键词：Advanced glycation endproducts ; Nε-carboxymethyl lysine ; Beef patties ; Cereal bran

刊名：Food Control

出版年：2017

2.Influence of red wine pomace seasoning and high-oxygen atmosphere storage on carcinogens formation in barbecued beef patties

作者：Javier Garcí ; a-Lomillo^a ; Olga Viegas^b ; ^c ; ^{olgaviegas@fcna.up.pt} ; Maria L. Gonzalez-SanJose^a ; Isabel M.P.L.V.O. Ferreira^b

关键词：Polycyclic aromatic hydrocarbons ; Heterocyclic aromatic amines ; Red wine pomace ; Beef patties

刊名：Meat Science

出版年：2017

3.Antioxidant effect of seasonings derived from wine pomace on lipid oxidation in refrigerated and frozen beef patties

作者：Javier Garcí ; a-Lomillo ; Maria L. Gonzalez-SanJose ; ^{marglez@ubu.es} ; Raquel Del Pino-García ; Miriam Ortega-Heras ; Pilar Muñ ; iz-Rodrí ; guez

关键词：Vegetal seasoning ; Lipid oxidation ; Wine pomace ; Beef patties ; Sulfites

刊名：LWT - Food Science and Technology

出版年：2017

4.Effects of feeding wet distillers grains to cattle during different phases of production on lipid oxidation of cooked ground beef patties during storage¹

作者：N.T. Dierks ; B.D. Cleveland ; K.A. Varnold ; G.E. Erickson ; PAS ; G.A. Sullivan ^{gary.sullivan@unl.edu}

关键词：cooked ground beef ; distillers grains ; fatty acid composition ; lipid oxidation

刊名：The Professional Animal Scientist

出版年：2017

5.Inhibitory profiles of chilli pepper and capsaicin on heterocyclic amine formation in roast beef patties

作者：Maomao Zeng^a ; Mengru Zhang^a ; Zhiyong He^a ; Fang Qin^a ; Guanjun Tao^a ; Shuang Zhang^a ; Yahui Gao^b ; Jie Chen^a ; ^c ; ^{chenjie@jiangnan.edu.cn}

关键词：UPLC-MS/MS ; Inhibitory profile ; Chilli pepper ; Capsaicin ; Heterocyclic amine ; Principal component analysis

刊名：Food Chemistry

出版年：2017

6.Effects of soy hull pectin and insoluble fiber on physicochemical and oxidative characteristics of fresh and frozen/thawed beef patties

作者：Hyun-Wook Kim ; Danika K. Miller ; Yong Jae Lee¹ ; Yuan H. Brad Kim ; ^{bradkim@purdue.edu" class="auth_mail" title="E-mail the corresponding author}

关键词：Beef patty ; Dietary fiber ; Freezing ; Pectin ; Soy hulls

刊名：Meat Science

出版年：2016

7.Effect of hot water treatment of beef trimmings on processing characteristics and eating quality of ground beef

作者：Z. Pietrasik^a ; ^{zeb.pietrasik@gov.ab.ca" class="auth_mail" title="E-mail the corresponding author} ; N.J. Gaudette^a ; M. Klassen^b

关键词：Beef ; Pasteurizing ; Color ; TBARS ; Consumer acceptability

刊名：Meat Science

出版年：2016

8.Inhibitory effects of apple peel polyphenol extract on the formation of heterocyclic amines in pan fried beef patties

作者：Kebba Sabally^a ; Lekha Sleno^b ; Julie-Anne Jauffrit^b ; Michè ; le M. Iskandar^a ; Stan Kubow^a ; ^{stan.kubow@mcgill.ca" class="auth_mail" title="E-mail the corresponding author}

关键词：DAPP ; dried apple peel powder ; HCAs ; heterocyclic amines

刊名：Meat Science

出版年：2016

9.Effect of oxygen concentration in modified atmosphere packaging on color and texture of beef patties cooked to different temperatures

作者：Yulong Bao ; Eero Puolanne ; Per Ertbjerg ; ^{per.ertbjerg@helsinki.fi" class="auth_mail" title="E-mail the corresponding author}

关键词：Lipid oxidation ; Protein oxidation ; Premature browning ; Hardness ; Particle size

刊名：Meat Science

出版年：2016

10.Exercise raises high-density lipoprotein cholesterol in men after consumption of ground beef with a high but not low monounsaturated fatty acid-saturated fatty acid ratio

作者：Stephen F. Crouse^a ; ^{s-crouse@tamu.edu" class="auth_mail" title="E-mail the corresponding author} ; John S. Green^a ; Thomas H. Meade^b ; Dana R. Smith¹ ; Stephen B. Smith^c

关键词：Blood lipids ; Fatty acids ; Physical activity ; Ground beef ; Heart disease

刊名：Nutrition Research

出版年：2016

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