Assessment of the Quality and Shelf-Life in Enriched n3 PUFA Raw Beef Patties Using Dry Soybean Sprouts as Antioxidant

"Assessment of the Quality and Shelf-Life in Enriched n3 PUFA Raw Beef Patties Using Dry Soybean Sprouts as Antioxidant"
written by Mara Cristina Romero, Oscar Alfredo Garro, Ana María Romero, Ariel Germán Michaluk, Mirtha Marina Doval, María Alicia Judis,
published by Food and Nutrition Sciences, Vol.5 No.7, 2014

has been cited by the following article(s):

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[1]	Elicitation: a new perspective into plant chemo-diversity and functional property Critical Reviews in Food Science and Nutrition, 2023 DOI:10.1080/10408398.2021.2004388

[2]	Elicitation: a new perspective into plant chemo-diversity and functional property Critical Reviews in Food Science and Nutrition, 2021 DOI:10.1080/10408398.2021.2004388

[3]	Comparative assessment of quality characteristics of Chungkookjang made from soybean seeds differing in oleic acid concentration Journal of Functional Foods, 2019 DOI:10.1016/j.jff.2018.10.016

[4]	Development of a gold nanoparticle immunochromatographic assay for the on-site analysis of 6-benzylaminopurine residues in bean sprouts Food and Agricultural Immunology, 2018 DOI:10.1080/09540105.2017.1354359

[5]	Antioxidant Effect of Bovine Plasma Proteins Modified via Maillard Reaction on n3 Fortified Beef Patties Food and Nutrition Sciences, 2016 DOI:10.4236/fns.2016.78068

[6]	Evaluation of crude protein, crude oil, total flavonoid, total polyphenol content and DPPH activity in the sprouts from a high oleic acid soybean cultivar Korean Journal of Agricultural Science, 2016 DOI:10.7744/kjoas.20160075

[7]	Production of soybean butter using different technological treatments LWT - Food Science and Technology, 2016 DOI:10.1016/j.lwt.2016.01.029

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