Works matching DE "MARINADES"

Results: 216

Polycyclic aromatic hydrocarbon mitigation in beef and camel steaks using plant juice and waste marinades.

Published in:

NPJ Science of Food, 2025, v. 9, n. 1, p. 1, doi. 10.1038/s41538-025-00501-z

By:

Nowar, Doaa;
Edris, Shimaa;
Sabeq, Islam

Publication type:

Article

Development and sensory evaluation of rabbit meat marinade formulations with additive reduction: physicochemical and textural properties.

Published in:

Agro Productividad, 2025, v. 18, n. 5, p. 203, doi. 10.32854/1s1jnw27

By:

Barajas-Ramírez, Jahir A.;
Aguilar-Raymundo, Victoria G.

Publication type:

Article

Oil-Fat Mixtures with Low Solid Fat Concentration: Influence of Fat Concentration and Cooling Conditions.

Published in:

Journal of the American Oil Chemists' Society (JAOCS), 2015, v. 92, n. 9, p. 1277, doi. 10.1007/s11746-015-2683-7

By:

Irmscher, Stefan B.;
Gibis, Monika;
Herrmann, Kurt;
Kohlus, Reinhard;
Weiss, Jochen

Publication type:

Article

Laser cleaning performance and PAHs formation in the removal of roasting marinade stain.

Published in:

Food & Bioproducts Processing: Transactions of the Institution of Chemical Engineers Part C, 2017, v. 102, p. 81, doi. 10.1016/j.fbp.2016.12.002

By:

Uthaijunyawong, Thayawat;
Siriwattanayotin, Suiuit;
Viriyarattanasak, Chotika;
Tangwarodomnukun, Viboon

Publication type:

Article

Effects of Supplementing Carinata Meal Compared with Cottonseed Meal on Performance, Carcass Characteristics, and Sensory Attributes in Beef Steers Consuming a Finish Diet.

Published in:

Journal of Animal Science, 2023, v. 101, p. 295, doi. 10.1093/jas/skad281.352

By:

Schulmeister, Tessa M.;
Tarnonsky, Federico;
Podversich, Federico;
Maderal, Araceli B.;
Cuervo, Wilmer;
Fernandez Marenchino, Ignacio;
Vargas, Juan;
Ramirez-Sepulveda, Vanesa;
Gomez-Salmoral, Macarena;
Novo, Sabina;
Gonella, Angela M.;
Dubeux, Jose C. B.;
DiLorenzo, Nicolas

Publication type:

Article

Late-Breaking: Influence of Pre-heat Treatment on the Formation of Heterocyclic Aromatic Amines in Grilled Pork.

Published in:

Journal of Animal Science, 2021, v. 99, p. 204, doi. 10.1093/jas/skab235.370

By:

Utyanov, Dmitry A.;
Semenova, Anastasia;
Kulikovskii, Andrey V.;
Knyazeva, Alexandra S.;
Revuckaya, Nataliya

Publication type:

Article

Marination of Chicken Using Sodium Carbonate as a Processing Aid.

Published in:

2016

By:

Smith, J. E.;
Tapp, W. N.;
Dukes, W. E.;
Magee, W. E.;
Bratcher, C. L.

Publication type:

Abstract

NEW TRENDS AND PARTICULARITIES OF LAVENDER CULTURE.

Published in:

Research Journal of Agricultural Science, 2023, v. 55, n. 2, p. 85

By:

JIGĂU, A. R.;
IMBREA, F.;
PAȘCALĂU, R.

Publication type:

Article

The Effects of Different Combinations of Eugenol and Acetic Acid on Quality Changes of Marinated Rainbow Trout (Oncorhynchus mykiss, W. 1792) Fillets.

Published in:

Turkish Journal of Science & Technology, 2014, v. 9, n. 2, p. 109

By:

PATIR, B.;
CAN, Ö. P.;
ÇOBAN, Ö. E.;
ÖZPOLAT, E.

Publication type:

Article

EFFECT OF LAUREL EXTRACT AND COOKING TIME ON QUALITY AND OXIDATIVE STABILITY OF SOUS-VIDE COOKED TURKEY BREAST.

Published in:

GIDA: The Journal of Food, 2025, v. 50, n. 2, p. 201, doi. 10.15237/gida.GD25022

By:

DERİN, Esra;
SERDAROĞLU, Meltem

Publication type:

Article

THE EFFECTS OF MARINATION WITH ROSEHIP INFUSION ON QUALITY PARAMETERS OF TURKEY BREAST FILLETS.

Published in:

GIDA: The Journal of Food, 2024, v. 49, n. 2, p. 238, doi. 10.15237/gida.GD23142

By:

Serdaroglu, Meltem;
Boyaci, Özlem Yüncü;
Karaman, Merih

Publication type:

Article

ETLİK PİLİÇ GÖĞÜS ETİNİN MARİNE EDİLMESİNDE BAZI ANTİOKSİDAN İÇEREN MARİNATLARIN KULLANIMI.

Published in:

GIDA: The Journal of Food, 2023, v. 48, n. 4, p. 861, doi. 10.15237/gida.GD23022

By:

Bıçakcı, Gülsüme;
Türker, Damla Nur;
Ertaş, Elif

Publication type:

Article

ET VE ET ÜRÜNLERİNDE POLİSİKLİK AROMATİK HİDROKARBONLARIN OLUŞUM MEKANİZMALARI VE AZALTICI YAKLAŞIMLAR.

Published in:

GIDA: The Journal of Food, 2022, v. 47, n. 6, p. 1032, doi. 10.15237/gida.GD22045

By:

KARSLIOĞLU, Betül

Publication type:

Article

Identifying the drivers of liking by investigating the reasons for (dis)liking using CATA in cross-cultural context: a case study on barbecue sauce.

Published in:

Journal of the Science of Food & Agriculture, 2015, v. 95, n. 8, p. 1613, doi. 10.1002/jsfa.6860

By:

Choi, Ji‐Hye;
Gwak, Mi‐Jin;
Chung, Seo‐Jin;
Kim, Kwang‐Ok;
O'Mahony, Michael;
Ishii, Rie;
Bae, Ye‐Won

Publication type:

Article

Identifying the drivers of liking by investigating the reasons for (dis)liking using CATA in cross-cultural context: a case study on barbecue sauce.

Published in:

2015

By:

Ji-Hye Choi;
Mi-Jin Gwak;
Seo-Jin Chung;
Kwang-Ok Kim;
O'Mahony, Michael;
Rie Ishii;
Ye-Won Bae

Publication type:

Case Study

Monitoring the Ripening Process of Rainbow Trout Marinade Prepared in Different Acid and Salt Concentrations by Following the Changes in Physicochemical and Sensory Parameters.

Published in:

Journal of Aquatic Food Product Technology, 2024, v. 33, n. 7, p. 528, doi. 10.1080/10498850.2024.2381001

By:

Ogretici, Yusuf Kürsad;
Gokoglu, Nalan

Publication type:

Article

Sensory Profiling of Meat and Fish Products Obtained by Traditional Grilling, Smoking and Smoking-drying Processes.

Published in:

Journal of Aquatic Food Product Technology, 2021, v. 30, n. 4, p. 378, doi. 10.1080/10498850.2021.1888833

By:

Assogba, Mahunan François;
Anihouvi, Eudes Landry;
Adinsi, Laurent;
Boukary, Ben-Sadek;
Kpoclou, Yenoukounmè Euloge;
Mahillon, Jacques;
Scippo, Marie-Louise;
Hounhouigan, Djidjoho Joseph;
Anihouvi, Victor Bienvenu

Publication type:

Article

Mass Transfer Modeling During Marination of Anchovy Fillets in Ternary and Multicomponent Solutions.

Published in:

Journal of Aquatic Food Product Technology, 2016, v. 25, n. 5, p. 760, doi. 10.1080/10498850.2014.924168

By:

Casales, María R.;
Yeannes, María I.

Publication type:

Article

Use of lipids of Chlorella microalgae in poultry meat marinades and sauces recipes.

Published in:

Agronomy Research, 2019, v. 17, n. (S2), p. 1287, doi. 10.15159/AR.19.097

By:

Bazarnova, J.;
Kuznetsova, T.;
Aronova, E.;
Toumi, A.

Publication type:

Article

SENSORY EVALUATION OF CHINESE-STYLE MARINATED CHICKEN BY CHINESE AND EUROPEAN NAÏVE ASSESSORS.

Published in:

Journal of Sensory Studies, 2009, v. 24, n. 4, p. 512, doi. 10.1111/j.1745-459X.2009.00224.x

By:

YUSOP, S.M.;
O'SULLIVAN, M.G.;
KERRY, J.F.;
KERRY, J.P.

Publication type:

Article

SENSORY EVALUATION OF INDIAN-STYLE MARINATED CHICKEN BY MALAYSIAN AND EUROPEAN NAÏVE ASSESSORS.

Published in:

Journal of Sensory Studies, 2009, v. 24, n. 2, p. 269, doi. 10.1111/j.1745-459X.2009.00210.x

By:

YUSOP, S.M.;
O'SULLIVAN, M.G.;
KERRY, J.F.;
KERRY, J.P.

Publication type:

Article

TECHNOLOGY OF MARINED GAME SEMI-FINISHED MEAT WITH AN ACCENT OF ELEGANCE AND FUNCTIONALITY.

Published in:

Journal of Chemistry & Technologies, 2022, v. 30, n. 4, p. 639, doi. 10.15421/jchemtech.v30i4.268176

By:

Peshuk, Lyudmyla V.;
Kyrylov, Yury E.;
Shtyk, Iryna I.;
Сhernushenko, Olena A.

Publication type:

Article

USE OF FRUIT RAW MATERIALS AS SOURCES OF ORGANIC ACIDS IN THE TECHNOLOGY OF SMALL FLAT SEMI-FINISHED.

Published in:

Journal of Chemistry & Technologies, 2022, v. 30, n. 4, p. 613, doi. 10.15421/jchemtech.v30i4.260055

By:

Borodai, Anzhela B.;
Кhomych, Galyna P.;
Horobets, Oleksandra M.;
Levchenko, Yuliia V.;
Matsuk, Yuliia A.

Publication type:

Article

Mitigation of Polycyclic Aromatic Hydrocarbons Formation in Goat Satay by Shallots Juices Marination.

Published in:

Tropical Animal Science Journal, 2022, v. 45, n. 2, p. 227, doi. 10.5398/tasj.2022.45.2.227

By:

Saputro, E.;
Radiati, L. E.;
Warsito, W.;
Rosyidi, D.

Publication type:

Article

Influence of the marinade and of the thermal treatment on the physical-chemical characteristics of deer meat.

Published in:

Journal of Agroalimentary Processes & Technologies, 2023, v. 29, n. 4, p. 333

By:

Ciubotaru, Gabriela;
Cozmuta, Anca Mihaly;
Nicula, Camelia;
Cozmuta, Leonard Mihaly;
Dumuța, Anca;
Korzeniowska, Malgorzata;
Peter, Anca

Publication type:

Article

均匀试验结合模糊数学评价优化马铃薯泥营养餐的配方 .

Published in:

Food Research & Development, 2020, v. 41, n. 19, p. 94, doi. 10.12161/j.issn.1005-6521.2020.19.017

By:

吕都;
李俊;
陈朝军;
陈中爱;
刘永翔

Publication type:

Article

响应面法优化方便粉丝红烧牛肉味调料配方.

Published in:

Food Research & Development, 2019, v. 40, n. 18, p. 125, doi. 10.12161/j.issn.1005-6521.2019.18.022

By:

申慧珊;
郑建梅;
吴青兰;
夏天雨;
赵建彪;
张国权

Publication type:

Article

Microbial, Chemical and Sensorial Quality of Chilled Marinated Green Mussel Pernaviridis, (Linnaeus, 1758).

Published in:

Current Research in Nutrition & Food Science, 2018, v. 6, n. 1, p. 135, doi. 10.12944/CRNFSJ.6.1.15

By:

SORIO, JERSON C.;
INOLINO, REYDA I.

Publication type:

Article

Inhibitory Activity of Cashew Apple (Anacardium Occidentale) Extract Marinade on the Meat Total Bacterias.

Published in:

Current Research in Nutrition & Food Science, 2018, v. 6, n. 1, p. 106, doi. 10.12944/CRNFSJ.6.1.11

By:

SUSANTI, S.;
SETIANI, B. E.;
RIZQIATI, H.;
FEBRIANDI, D. R.;
BINTORO, V. P.

Publication type:

Article

Effects of rosehip sauce on chemical, oxidative and sensorial quality of marinated anchovy (Engraulis Encrasicolus Linnaeus, 1758).

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2023, v. 35, n. 4, p. 102, doi. 10.15586/ijfs.v35i4.2405

By:

Kaya, Gülderen Kurt;
Çoban, Özlem Emir;
Bilici, Reşit

Publication type:

Article

THE IMPACT OF LEMON JUICE ON THE MARINATION OF ANCHOVY (ENGRAULIS ENCRASICOLUS): CHEMICAL, MICROBIOLOGICAL AND SENSORY CHANGES.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2019, v. 31, n. 3, p. 604

By:

ŠIMAT, V.;
MIĆUNOVIĆ, A.;
BOGDANOVIĆ, T.;
LISTEŠ, I.;
GENERALIĆ MEKINIĆ, I.;
HAMED, I.;
SKROZA, D.

Publication type:

Article

QUALITY OF BROILER CHICKEN MEAT DURING FROZEN STORAGE.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2019, v. 31, n. 3, p. 531

By:

AUGUSTYŃSKA-PREJSNAR, A.;
ORMIAN, M.;
TOBIASZ-SALACH, R.

Publication type:

Article

INFLUENCE OF MARINADES ON THE LEVEL OF PAHS IN GRILLED MEAT PRODUCTS.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2012, v. 24, n. 3, p. 270

By:

Tkacz, K.;
Więk, A.;
Kubiak, M. S.

Publication type:

Article

NEW TECHNOLOGIES FOR EXTENDING SHELF LIFE.

Published in:

Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti, 2007, v. 19, n. 2, p. 127

By:

Eie, T.;
Larsen, H.;
Sørheim, O.;
Pettersen, M. K.;
Hansen, A. Å.;
Wold, J. P.;
Naterstad, K.;
Mielnik, M.

Publication type:

Article

EFFECTS OF MUSTARD-HONEY, APPLE VINEGAR, WHITE WINE VINEGAR AND KEFIR ACIDIC MARINADES ON THE PROPERTIES OF PORK.

Published in:

Veterinarija ir Zootechnika, 2018, v. 76, n. 98, p. 76

By:

Tänavots, Alo;
Põldvere, Aarne;
Kerner, Kristi;
Veri, Kristiina;
Kaart, Tanel;
Torp, Jaanika

Publication type:

Article

Spiced-marinating injection brine effect on the entire pork quality.

Published in:

European Food Research & Technology, 2024, v. 250, n. 9, p. 2421, doi. 10.1007/s00217-024-04549-1

By:

Zapata, Elvira;
Egea, Macarena;
Peñaranda, Irene;
Garrido, María Dolores;
Linares, María Belén

Publication type:

Article

Sensory evaluation of beef sirloin steak treated with fast pyrolysis liquid smoke.

Published in:

European Food Research & Technology, 2024, v. 250, n. 8, p. 2211, doi. 10.1007/s00217-024-04531-x

By:

Xin, Xing;
Ghoreishi, Khadijehbeigom;
Mehta, Sagar;
Samarakoon, Chathurika;
Baroutian, Saeid

Publication type:

Article

Effects of Marination Conditions on Some Quality Attributes of Chevon Cooked Using Different Methods.

Published in:

Nigerian Food Journal, 2023, v. 41, n. 1/2, p. 12, doi. 10.4314/nifoj.v41i2.2

By:

Oyeleye, O. F.;
Sobukola, O. P.;
Shittu, T. A.;
Sanwo, K. A.

Publication type:

Article

Modeling the Effect of Marination and Temperature on Salmonella Inactivation during Drying of Beef Jerky.

Published in:

Journal of Food Science (Wiley-Blackwell), 2009, v. 74, n. 4, p. M165, doi. 10.1111/j.1750-3841.2009.01126.x

By:

YOHAN YOON;
GEORNARAS, IFIGENIA;
KENDALL, PATRICIA A.;
SOFOS, JOHN N.

Publication type:

Article

Effect of Marinades on the Formation of Heterocyclic Amines in Grilled Beef Steaks.

Published in:

Journal of Food Science (Wiley-Blackwell), 2008, v. 73, n. 6, p. T100, doi. 10.1111/j.1750-3841.2008.00856.x

By:

Smith, J. S.;
Ameri, F.;
Gadgil, P.

Publication type:

Article

Enhanced Thermal Resistance of Salmonella in Whole Muscle Compared to Ground Beef.

Published in:

Journal of Food Science (Wiley-Blackwell), 2005, v. 70, n. 7, p. m359, doi. 10.1111/j.1365-2621.2005.tb11480.x

By:

Orta-Ramirez, Alicia;
Marks, Bradley P.;
Warsow, Christopher R.;
Booren, Alden M.;
Ryser, Elliot T.

Publication type:

Article

Influence of Honey-containing Marinades on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Beef Steak and Chicken Breast.

Published in:

Journal of Food Science (Wiley-Blackwell), 2004, v. 69, n. 3, p. FCT147, doi. 10.1111/j.1365-2621.2004.tb13350.x

By:

SHIN, H. S.;
USTUNOL, Z.

Publication type:

Article

Tenderness and Chemical Composition of Elk (Cervus elaphus) Meat: Effects of Muscle Type, Marinade Composition, and Cooking Method.

Published in:

Journal of Food Science (Wiley-Blackwell), 2003, v. 68, n. 5, p. 1882, doi. 10.1111/j.1365-2621.2003.tb12347.x

By:

Dhanda, J.S.;
Pegg, R.B.;
Shand, P.J.

Publication type:

Article

Marination method and honey level affect physical and sensory characteristics of roasted chicken.

Published in:

Journal of Food Science (Wiley-Blackwell), 1999, v. 64, n. 1, p. 163, doi. 10.1111/j.1365-2621.1999.tb09883.x

By:

Hashim, I.B.;
McWatters, K.H.

Publication type:

Article

Marinade pH Affects Textural Properties of Beef.

Published in:

Journal of Food Science (Wiley-Blackwell), 1992, v. 57, n. 2, p. 305, doi. 10.1111/j.1365-2621.1992.tb05482.x

By:

ORESKOVICH, D.C.;
BECHTEL, P.J.;
McKEITH, F.K.;
NOVAKOFSKI, J.;
BASGALL, E.J.

Publication type:

Article

Effect of Muscle pH and Calcium Content on Quality of Pre-and Postrigor Chicken Breast Muscle.

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 5, p. 1155, doi. 10.1111/j.1365-2621.1989.tb05944.x

By:

YOUNG, LOUIS L.;
LYON, C. E.

Publication type:

Article

An Evaluation of Marinated Southern Peas (Vigna unguiculata).

Published in:

Journal of Food Science (Wiley-Blackwell), 1989, v. 54, n. 3, p. 640, doi. 10.1111/j.1365-2621.1989.tb04671.x

By:

CHAPMAN, T.L.;
COLLINS, J.L.

Publication type:

Article

Effect of marinating and vacuum storage at 6 °C on the fate of chemical, microbial and sensory quality indices of echinoid gonads Paracentrotus lividus Lamark, 1816.

Published in:

International Journal of Food Science & Technology, 2009, v. 44, n. 8, p. 1626, doi. 10.1111/j.1365-2621.2009.01940.x

By:

Stamatis, Nikolaos;
Vafidis, Dimitris

Publication type:

Article

The determination of the shelf-life of pasteurized and non-pasteurized sardine (Sardina pilchardus) marinades stored at 4 °C.

Published in:

International Journal of Food Science & Technology, 2005, v. 40, n. 3, p. 265, doi. 10.1111/j.1365-2621.2004.00883.x

By:

Kilinc, Berna;
Cakli, Sukran

Publication type:

Article

Investigation of Freshness and Oxidative Changes of Fried Sardine Marinades with Barberry or Acorn Extracts.

Published in:

Croatian Journal of Food Science & Technology, 2024, v. 16, n. 1, p. 25, doi. 10.17508/CJFST.2024.16.1.03

By:

Kavuşan, Hülya Serpil;
Yüncü-Boyaci, Özlem;
Gözde Düz, Hilal Can,İclal;
Karataş, Sinem;
Serdaroğlu, Meltem

Publication type:

Article