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The Influence of Different Levels of Sodium Nitrite on the Safety, Oxidative Stability, and Color of Minced Roasted Beef.
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- Sustainability (2071-1050), 2019, v. 11, n. 14, p. 3795, doi. 10.3390/su11143795
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- Article
Reduction of Nitrite in Canned Pork through the Application of Black Currant (Ribes nigrum L.) Leaves Extract.
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- Molecules, 2023, v. 28, n. 4, p. 1749, doi. 10.3390/molecules28041749
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- Article
Peptides as Potentially Anticarcinogenic Agent from Functional Canned Meat Product with Willow Extract.
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- Molecules, 2022, v. 27, n. 20, p. 6936, doi. 10.3390/molecules27206936
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- Article
Influence of Sonication and Taraxacum Officinale Addition on the Antioxidant and Anti-ACE Activity of Protein Extracts from Sous Vide Beef Marinated with Sour Milk and after In Vitro Digestion.
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- Molecules, 2020, v. 25, n. 20, p. 4692, doi. 10.3390/molecules25204692
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- Article
EVOLUTION OF FREE AMINO ACIDS, BIOGENIC AMINES AND N-NITROSOAMINES THROUGHOUT AGEING IN ORGANIC FERMENTED BEEF.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2016, v. 15, n. 2, p. 191, doi. 10.17306/J.AFS.2016.2.19
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- Article
APPLICATION OF ACID WHEY AND SET MILK TO MARINATE BEEF WITH REFERENCE TO QUALITY PARAMETERS AND PRODUCT SAFETY.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2015, v. 14, n. 4, p. 293, doi. 10.17306/J.AFS.2015.4.30
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- Article
OXIDATIVE STABILITY OF FERMENTED MEAT PRODUCTS.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2012, v. 11, n. 2, p. 99
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- Article
THE EFFECT OF WATER PLANT EXTRACTS ADDITION ON THE OXIDATIVE STABILITY OF MEAT PRODUCTS.
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- Acta Scientiarum Polonorum. Technologia Alimentaria, 2011, v. 10, n. 2, p. 175
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- Article
The Possibility of Reduction of Synthetic Preservative E 250 in Canned Pork.
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- Foods, 2020, v. 9, n. 12, p. 1869, doi. 10.3390/foods9121869
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- Article
Fortification of low‐nitrite canned pork with willow herb (Epilobium angustifolium L.).
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- International Journal of Food Science & Technology, 2022, v. 57, n. 7, p. 4194, doi. 10.1111/ijfs.15739
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- Article
Technological properties and selected safety aspects of different cuts of organic and conventional pork.
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- International Journal of Food Science & Technology, 2021, v. 56, n. 12, p. 6192, doi. 10.1111/ijfs.15217
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- Article
Phytochemical profile of Silybum marianum (L.) Gaertn. and Graminis rhizoma and its influence on the bioactivity and shelf life of industrially produced pâté.
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- International Journal of Food Science & Technology, 2020, v. 55, n. 4, p. 1586, doi. 10.1111/ijfs.14385
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- Article
The influence of sonication time on the biogenic amines formation as a critical point in uncured dry‐fermented beef manufacturing.
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- International Journal of Food Science & Technology, 2019, v. 54, n. 1, p. 75, doi. 10.1111/ijfs.13906
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- Article
Comparative studies on lipid oxidation of organic model sausage without nitrite produced with the addition of native or autoclaved mustard seed and acid whey.
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- International Journal of Food Science & Technology, 2014, v. 49, n. 12, p. 2563, doi. 10.1111/ijfs.12586
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- Article
The influence of acid whey on the antioxidant peptides generated to reduce oxidation and improve colour stability in uncured roast beef.
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- Journal of the Science of Food & Agriculture, 2018, v. 98, n. 10, p. 3728, doi. 10.1002/jsfa.8883
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- Article
Technological Aspect of Lactobacillus acidophilus Bauer, Bifidobacterium animalis BB-12 and Lactobacillus rhamnosus LOCK900 USE in Dry-Fermented Pork Neck and Sausage.
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- Journal of Food Processing & Preservation, 2017, v. 41, n. 3, p. n/a, doi. 10.1111/jfpp.12965
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- Article
Use of Acid Whey and Probiotic Strains to Improve Microbiological Quality and Sensory Acceptance of Organic Fermented Sausage.
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- Journal of Food Processing & Preservation, 2015, v. 39, n. 5, p. 539, doi. 10.1111/jfpp.12259
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- Article
Effect of Marination Time on the Antioxidant Properties of Peptides Extracted from Organic Dry-Fermented Beef.
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- Biomolecules (2218-273X), 2019, v. 9, n. 10, p. 614, doi. 10.3390/biom9100614
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- Article
Biological Activity of Canned Pork Meat Fortified Black Currant Leaf Extract: In Vitro, In Silico, and Molecular Docking Study.
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- Molecules, 2023, v. 28, n. 24, p. 8009, doi. 10.3390/molecules28248009
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- Article
The influence of acid whey and mustard seed on lipid oxidation of organic fermented sausage without nitrite.
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- Journal of the Science of Food & Agriculture, 2015, v. 95, n. 3, p. 628, doi. 10.1002/jsfa.6815
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- Article
Shelf Life of Organic Roast Pork Enriched with Acid Whey-Plant Extracts Combination.
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- Journal of Food Quality, 2016, v. 39, n. 3, p. 171, doi. 10.1111/jfq.12191
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- Article
Selected nutrients determining the quality of different cuts of organic and conventional pork.
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- European Food Research & Technology, 2021, v. 247, n. 6, p. 1389, doi. 10.1007/s00217-021-03716-y
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- Article
Peptides from Different Carcass Elements of Organic and Conventional Pork—Potential Source of Antioxidant Activity.
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- Antioxidants, 2020, v. 9, n. 9, p. 835, doi. 10.3390/antiox9090835
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- Article
Reduction of Nitrite in Meat Products through the Application of Various Plant-Based Ingredients.
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- Antioxidants, 2020, v. 9, n. 8, p. 711, doi. 10.3390/antiox9080711
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- Article
Impact of Sodium Nitrite Reduction on Lipid Oxidation and Antioxidant Properties of Cooked Meat Products.
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- Antioxidants, 2020, v. 9, n. 1, p. 9, doi. 10.3390/antiox9010009
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- Article
JAKOŚĆ MIĘSA I WYROBÓW MIĘSNYCH PRODUKOWANYCH METODAMI EKOLOGICZNYMI.
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- Science, Nature, Technologies / Nauka, Przyroda, Technologie, 2012, v. 6, n. 1, p. 1
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- Article