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Page 1
Inhibition of Protein and Lipid Oxidation in Ready-to-Eat Chicken Patties by a Spondias mombin L. Bagasse Phenolic-Rich Extract.
Foods. 2021 Jun 10;10(6):1338. doi: 10.3390/foods10061338.
Foods. 2021.
PMID: 34200641
Free PMC article.
Effect of the cooking method (grilling, roasting, frying and sous-vide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken.
Silva FA, Ferreira VC, Madruga MS, Estévez M.
Silva FA, et al. Among authors: ferreira vc.
J Food Sci Technol. 2016 Aug;53(8):3137-3146. doi: 10.1007/s13197-016-2287-8. Epub 2016 Jul 22.
J Food Sci Technol. 2016.
PMID: 27784908
Free PMC article.
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Effect of pre-cooking methods on the chemical and sensory deterioration of ready-to-eat chicken patties during chilled storage and microwave reheating.
Ferreira VC, Morcuende D, Madruga MS, Hernández-López SH, Silva FA, Ventanas S, Estévez M.
Ferreira VC, et al.
J Food Sci Technol. 2016 Jun;53(6):2760-9. doi: 10.1007/s13197-016-2248-2. Epub 2016 Jun 22.
J Food Sci Technol. 2016.
PMID: 27478232
Free PMC article.
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Antioxidant Extracts from Acorns (Quercus ilex L.) Effectively Protect Ready-to-Eat (RTE) Chicken Patties Irrespective of Packaging Atmosphere.
Ferreira VC, Morcuende D, Hérnandez-López SH, Madruga MS, Silva FA, Estévez M.
Ferreira VC, et al.
J Food Sci. 2017 Mar;82(3):622-631. doi: 10.1111/1750-3841.13640. Epub 2017 Feb 13.
J Food Sci. 2017.
PMID: 28192853
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