Open Access
Issue |
BIO Web Conf.
Volume 58, 2023
69th Scientific Conference with International Participation “FOOD SCIENCE, ENGINEERING AND TECHNOLOGY – 2022”
|
|
---|---|---|
Article Number | 01009 | |
Number of page(s) | 5 | |
Section | Food Science and Technology | |
DOI | https://doi.org/10.1051/bioconf/20235801009 | |
Published online | 10 March 2023 |
- N.D. Wahyono, M.D. Utami, J. Phys. Conf. Ser. 953, 012125 (2018) [CrossRef] [Google Scholar]
- L. Karre, K. Lopez, K.J.K. Getty, Natural antioxidants in meat and poultry products, Meat Sci. 94, 220 (2013) [Google Scholar]
- S.R. Ahmad, P. Gokulakrishnan, R. Giriprasad, M.A. Yatoo, Crit. Rev. Food Sci. Nutr. 55, 1503 (2015) [CrossRef] [PubMed] [Google Scholar]
- S. Özbay, C. Saricoban, J. Agroaliment. Processes Technol. 24, 34 (2018) [Google Scholar]
- O. Ozer, C. Sariçoban, Czech J. Food Sci. 28, 150160 (2010) [CrossRef] [Google Scholar]
- M.S. Brewer, Compr. Rev. Food Sci. Food Saf. 10, 221 (2011) [CrossRef] [Google Scholar]
- A. Wojdylo, J. Oszmianski, R. Czemerys, Food Chem. 105, 940 (2007) [CrossRef] [Google Scholar]
- B. Teixeira, A. Marques, C. Ramos, C. Serrano, O. Matos, N.R. Neng, J.M. Nogueira, J.A. Saraiva, M.L. Nune, J. Sci. Food Agric. 93, 2707 (2013) [CrossRef] [Google Scholar]
- M.C. Rojas, M.S. Brewer, J. Food Qual. 31, 173188 (2008) [CrossRef] [Google Scholar]
- M.K. Fasseas, K.C. Mountzouris, P.A. Tarantilis, M. Polissiou, G. Zervas, Food Chem. 106, 1188 (2008) [CrossRef] [Google Scholar]
- T. Miyase, Y. Matsushima, Chem. Pharm Bull. 45, 1493 (1997) [CrossRef] [PubMed] [Google Scholar]
- C. Sarikurkcu, M.S. Ozer, B. Tepe, E. Dilek, O. Ceylan, Ind. Crops Prod. 76, 961 (2015) [CrossRef] [Google Scholar]
- V. Singleton, R. Orthofer, R.M. Lamuela Raventós, Methods Enzymol. 299, 152 (1999) [CrossRef] [Google Scholar]
- W. Brand-Williams, M.E. Cuvelier, C. Berset, LWT - Food Sci. Technol. 28, 25 (1995) [CrossRef] [Google Scholar]
- K. Thaipong, U. Boonprakob, K. Crosby, L. Cisneros-Zevallos, D.H. Byrne, J. Food Compos. Anal. 19, 669 (2006) [CrossRef] [Google Scholar]
- ISO 937:1978. Meat and meat products — Determination of nitrogen content (International Organization for Standardization, Geneva, 1978) [Google Scholar]
- ISO 936:1998. Meat and meat products — Determination of total ash (International Organization for Standardization, Geneva, 1998) [Google Scholar]
- S. Ketnawa, S. Rawdkuen, Food Sci. Nutr. 2, 393 (2011) [Google Scholar]
- ISO 4833-1:2013. Microbiology of the food chain - Horizontal method for the enumeration of microorganisms (International Organization for Standardization, Geneva, 2013) [Google Scholar]
- W. Vyncke, Fette Seifen. Anstrichm. 12, 1084 (2007) [Google Scholar]
- R. Mendes, C. Cardoso, C. Pestana, Food Chem. 112, 1038 (2009) [CrossRef] [Google Scholar]
- H-J. Kim, H-J. Kim, J.J. Jeon, K-Ch Nam, K-S. Shim, J-H. Jung, K.S. Kim, Y. Choi, S-H. Kim, A. Jang, Poult. Sci. 99, 1788 (2020) [CrossRef] [Google Scholar]
- D. Barbanti, M. Pasquini, LWT - Food Sci. Tech. 38, 895 (2005) [CrossRef] [Google Scholar]
- S. Shaarani, K.P. Nott, L.D. Hall, Meat Sci. 72, 398403 (2006) [CrossRef] [Google Scholar]
- W. Katiyo, H.L. de Kock, R. Coorey, E.M. Buys, LWT. 128, 109468 (2020) [CrossRef] [Google Scholar]
- N. Martins, L. Barros, C. Santos-Buelga, M. Henriques, S. Silva, I. Ferreira, Food Chem. 158, 73 (2014) [CrossRef] [Google Scholar]
- H. Zhang, J. Wu, X. Guo, Food Sci. Hum. Wellness, 5, 39 (2016) [CrossRef] [Google Scholar]
- P.D. Warriss, Meat Science: An introductory text (Cabi Publishing, Wallingford, 2000) [CrossRef] [Google Scholar]
Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.
Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.
Initial download of the metrics may take a while.