Research graph
References from Residual nitrite dynamics, bioactive responses, and lipid oxidation in beef sausages formulated with fermented radish and beetroot powders during refrigerated storage. Local targets link to admitted publications; unresolved targets remain external evidence.
Effect of argel (Solenostemma argel) leaf powder on the quality attributes of camel patties during cold storage
10.1111/jfpp.13496 · 2018 · External reference
Fermented radish and beetroot powder as natural sources of nitrite in beef burger
10.3390/foods15101651 · 2026 · External reference
Unresolved reference
2007 · External reference
Effects of radish powder concentration and incubation time on the physicochemical characteristics of alternatively cured pork products
10.5187/jast.2020.62.6.922 · 2020 · External reference
Texture profile analysis
1978 · External reference
Effect of malondialdehyde oxidation on the structure and functional properties of myofibrillar protein in yak meat
2023 · External reference
Effects of pre-converted nitrite from red beet and ascorbic acid on quality characteristics in meat emulsions
2017 · External reference
Measurement of antioxidant capacity of meat and meat products: Methods and applications
10.3390/molecules26133880 · 2021 · External reference
10.3390/antiox9080711
10.3390/antiox9080711 · External reference
Unresolved reference
1995 · External reference
Characterization of natural curing agents from Japanese radish (Raphanus sativus L.) for their use in clean label restructured cooked meat products
10.1016/j.lwt.2021.111970 · 2021 · External reference
Physicochemical, microbiological and sensory evaluation of beef patties incorporated with destoned olive cake powder
10.1016/j.meatsci.2016.07.017 · 2016 · External reference
Effect of fermented red beet extracts on the shelf stability of low-salt frankfurters
10.1007/s10068-017-0113-3 · 2017 · External reference
Effect of natural pre-converted nitrite sources on color development in raw and cooked pork sausage
10.5713/ajas.17.0767 · 2018 · External reference
Unresolved reference
1983 · External reference
Utilization of adzuki bean extract as a natural antioxidant in cured and uncured cooked pork sausages
10.1016/j.meatsci.2011.04.005 · 2011 · External reference
Effect of using vegetable powders as nitrite/nitrate sources on the physicochemical characteristics of cooked pork products
10.5851/kosfa.2020.e63 · 2020 · External reference
Clean-label strategies for the replacement of nitrite, ascorbate, and phosphate in meat products: A review
10.3390/foods14142442 · 2025 · External reference
10.3390/antiox5030032
10.3390/antiox5030032 · External reference
Ion chromatographic determination of nitrate and nitrite in vegetable and fruit baby foods
10.1093/jaoac/88.6.1793 · 2005 · External reference
Sensory quality and consumer perception of reduced/free-from nitrates/nitrites cured meats
10.1016/j.cofs.2024.101183 · 2024 · External reference
Development and validation of a method for determination of residual nitrite/nitrate in foodstuffs and water after zinc reduction
10.1007/s12161-008-9052-1 · 2009 · External reference
Beetroot and radish powders as natural nitrite source for fermented dry sausages
10.1016/j.meatsci.2020.108275 · 2021 · External reference
A review on protein–phenolic interactions and associated changes
10.1016/j.foodres.2013.02.009 · 2013 · External reference
Effects of pomegranate flower extracts on antioxidant properties, phenolic content, and quality attributes of nitrite reduced chicken sausages
2025 · External reference
Malondialdehyde measurement in oxidized foods: Evaluation of the spectrophotometric thiobarbituric acid reactive substances (TBARS) test in various foods
10.1021/jf302451c · 2012 · External reference
Physicochemical and technological properties of beef burger as influenced by the addition of pea fibre
10.1111/ijfs.14324 · 2020 · External reference
TBA test by an extractive method applied to ‘paté.’
10.1016/0309-1740(95)00010-0 · 1996 · External reference
Red beet and Swiss chard juice extract as natural nitrate sources for the production of alternatively-cured emulsion-type sausages
10.1016/j.meatsci.2022.108780 · 2022 · External reference
Effects of natural nitrite sources from arugula and barberry extract on quality characteristic of heat-treated fermented sausages
10.1016/j.meatsci.2022.109090 · 2023 · External reference
A rapid and sensitive evaluation of nitrite content in Saudi Arabian processed meat and poultry using a novel ultra performance liquid chromatography–mass spectrometry method
10.1007/s13197-017-2908-x · 2018 · External reference
Studies on the antioxidant activity of pomegranate (Punica granatum) peel and seed extracts using in vitro models
10.1021/jf010865b · 2002 · External reference
The investigation of the use of beetroot powder in Turkish fermented beef sausage (sucuk) as nitrite alternative
10.1016/j.meatsci.2018.03.012 · 2018 · External reference
10.3390/antiox14020136
10.3390/antiox14020136 · External reference
10.3390/foods13050676
10.3390/foods13050676 · External reference
The relationship between lipid content in ground beef patties with rate of discoloration and lipid oxidation during simulated retail display
10.3390/foods10091982 · 2021 · External reference
Inhibitory mechanisms of polyphenols on heme protein-mediated lipid oxidation in muscle food: New insights and advances
10.1080/10408398.2022.2146654 · 2024 · External reference
Clean label meat technology: Pre-converted nitrite as a natural curing
10.5851/kosfa.2020.e96 · 2021 · External reference
Nitrite and nitrate in meat processing: Functions and alternatives
10.1016/j.crfs.2023.100470 · 2023 · External reference
