scholarly journals Dietary oregano (Origanum vulgare L.) aqueous extract improves oxidative stability and consumer acceptance of meat enriched with CLA and n-3 PUFA in broilers.

2018 ◽  
Vol 97 (5) ◽  
pp. 1774-1785 ◽  
Author(s):  
C. Forte ◽  
R. Branciari ◽  
D. Pacetti ◽  
D. Miraglia ◽  
D. Ranucci ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Aqueous Extract ◽  
Consumer Acceptance ◽  
Origanum Vulgare

scholarly journals Evaluation of oxidative stability of lamb burger with Origanum vulgare extract

2017 ◽  
Vol 233 ◽  
pp. 101-109 ◽  
Author(s):  
R.P.P. Fernandes ◽  
M.A. Trindade ◽  
F.G. Tonin ◽  
S.M.P. Pugine ◽  
C.G. Lima ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Origanum Vulgare

scholarly journals Omega-3-enriched broiler meat: 2. Functional properties, oxidative stability, and consumer acceptance

2009 ◽  
Vol 88 (5) ◽  
pp. 1085-1095 ◽  
Author(s):  
M. Betti ◽  
B.L. Schneider ◽  
W.V. Wismer ◽  
V.L. Carney ◽  
M.J. Zuidhof ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Functional Properties ◽  
Consumer Acceptance ◽  
Omega 3 ◽  
Broiler Meat

scholarly journals Study of the Cytotoxic Effect of New Copper(II) Complexes and Aqueous Extract of Origanum Vulgare L. Plant on Cancer )Cell Line RD)

2012 ◽  
Vol 15 (2) ◽  
pp. 23-28 ◽  
Author(s):  
Saadiyah A. Dhahir ◽  
◽  
Jinan H. Murtadha ◽  
Iman H. Abdul Razzaq ◽  
◽  
...  
Keyword(s):  
Cell Line ◽  
Cancer Cell ◽  
Aqueous Extract ◽  
Cytotoxic Effect ◽  
Cancer Cell Line ◽  
Origanum Vulgare

Development of Perilla seed oil and extra virgin olive oil blends for nutritional, oxidative stability and consumer acceptance improvements

2019 ◽  
Vol 286 ◽  
pp. 584-591 ◽  
Author(s):  
Luisa Torri ◽  
Paolo Bondioli ◽  
Liliana Folegatti ◽  
Pierangela Rovellini ◽  
Maria Piochi ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Olive Oil ◽  
Seed Oil ◽  
Virgin Olive Oil ◽  
Extra Virgin Olive Oil ◽  
Consumer Acceptance ◽  
Oil Blends ◽  
Perilla Seed

scholarly journals Amino Acid Composition, Oxidative Stability, and Consumer Acceptance of Cookies Made with Quinoa Flour

2014 ◽  
Vol 20 (3) ◽  
pp. 687-691 ◽  
Author(s):  
Katsumi Watanabe ◽  
Masako Kawanishi-Asaoka ◽  
Chiho Myojin ◽  
Satoshi Awata ◽  
Ken Ofusa ◽  
...  
Keyword(s):  
Amino Acid ◽  
Oxidative Stability ◽  
Amino Acid Composition ◽  
Acid Composition ◽  
Consumer Acceptance ◽  
Quinoa Flour
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