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Articles (88)

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1-10 of 88 results for thiobarbituric acid reactive substances value

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Select article: Comparison of Fourier Transform near Infrared Spectroscopy Partial Least Square Regression Models for South African Extra Virgin Olive Oil Using Spectra Collected on Two Spectrophotometers at Different Resolutions and Path Lengths

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Research article

First published 2006-4

Comparison of Fourier Transform near Infrared Spectroscopy Partial Least Square Regression Models for South African Extra Virgin Olive Oil Using Spectra Collected on Two Spectrophotometers at Different Resolutions and Path Lengths

Marena Manley, Kerstin Eberle

Journal of Near Infrared Spectroscopy

Select article: Compositional characteristics of cherry kernel oil as influenced by gamma irradiation and storage periods

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First published 2021-6

Compositional characteristics of cherry kernel oil as influenced by gamma irradiation and storage periods

M Al-Bachir, Y Koudsi

Food Science and Technology International

Select article: Textural and quality changes of hairtail fillets ( Trichiurus haumela ) related with water distribution during simulated cold chain logistics

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Research article

First published 2020-6

Textural and quality changes of hairtail fillets ( Trichiurus haumela ) related with water distribution during simulated cold chain logistics

Jing Xie, Zun Wang, Shuo Wang [...]

Food Science and Technology International

Select article: Effect of low-pressure plasma treatment on the color and oxidative stability of raw pork during refrigerated storage

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First published 2016-6

Effect of low-pressure plasma treatment on the color and oxidative stability of raw pork during refrigerated storage

Natalia Ulbin-Figlewicz, Andrzej Jarmoluk

Food Science and Technology International

Select article: Antioxidant and Membrane Stabilizing Properties of the Flowering Tops of Anthocephalus Cadamba

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Research article

First published 2008-1

Antioxidant and Membrane Stabilizing Properties of the Flowering Tops of Anthocephalus Cadamba

M. Ashraful Alam, Abdul Ghani, Nusrat Subhan [...]

Natural Product Communications

Select article: Development of Quality Index Method for anchovy ( Engraulis anchoita ) stored in ice: Assessment of its shelf-life by chemical and sensory methods

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First published 2012-8

Development of Quality Index Method for anchovy ( Engraulis anchoita ) stored in ice: Assessment of its shelf-life by chemical and sensory methods

AE Massa, E Manca, MI Yeannes

Food Science and Technology International

Select article: α -Ketoglutarate Modulates the Circadian Patterns of Lipid Peroxidation and Antioxidant Status During N -Nitrosodiethylamine-Induced Hepatocarcinogenesis in Rats

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First published 2006-03

α -Ketoglutarate Modulates the Circadian Patterns of Lipid Peroxidation and Antioxidant Status During N -Nitrosodiethylamine-Induced Hepatocarcinogenesis in Rats

K.B. Dakshayani, P. Subramanian

Journal of Medicinal Food

Select article: Supplementation of Fenugreek Leaves Reduces Oxidative Stress in Streptozotocin-Induced Diabetic Rats

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Research article

First published 2005-09

Supplementation of Fenugreek Leaves Reduces Oxidative Stress in Streptozotocin-Induced Diabetic Rats

B. Annida, P. Stanely Mainzen Prince

Journal of Medicinal Food

Select article: Nitric oxide metabolites and oxidative stress in mild essential hypertension

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First published 2010-12

Nitric oxide metabolites and oxidative stress in mild essential hypertension

G. Caimi, G. Mulè, E. Hopps [...]

Clinical Hemorheology and Microcirculation

Select article: Phenolic content and oxidative stability of chocolates produced with roasted and unroasted cocoa beans

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Research article

First published 2024-7

Phenolic content and oxidative stability of chocolates produced with roasted and unroasted cocoa beans

İnci Cerit, Omca Demirkol, Ayşe Avcı [...]

Food Science and Technology International

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