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Effect of Grape Seed Extract on Physicochemical Properties of Ground, Salted, Chicken Thigh Meat during Refrigerated Storage at Different Relative Humidity Levels

Journal of food science, 2008, Vol.73 (1), p.C36-C40

Brannan, R.G

2008

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Effect of grape seed extract on descriptive sensory analysis of ground chicken during refrigerated storage

Meat science, 2009-04, Vol.81 (4), p.589-595

Brannan, R.G.

2009

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Physicochemical and emulsifying properties of mung bean protein isolate as influenced by succinylation

International journal of food properties, 2018-01, Vol.21 (1), p.1633-1645

2018

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Contemporary global perspectives of medical students on research during undergraduate medical education: a systematic literature review

Medical education online, 2018-01, Vol.23 (1), p.1537430-13

2018

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Valorization of underutilized North American pawpaw (Asimina triloba): investigation as a lipid oxidation inhibitor in turkey homogenate model system

Journal of the science of food and agriculture, 2018-04, Vol.98 (6), p.2210-2214

2018

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Grape seed extract inhibits lipid oxidation in muscle from different species during refrigerated and frozen storage and oxidation catalyzed by peroxynitrite and iron/ascorbate in a pyrogallol red model system

Meat science, 2007-12, Vol.77 (4), p.540-546

2007

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Reduction of Oil Absorption in Deep-Fried, Battered, and Breaded Chicken Patties Using Whey Protein Isolate as a Postbreading Dip: Effect on Flavor, Color, and Texture

Journal of food science, 2009, Vol.74 (1), p.S9-S16

2009

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Effect of high pressure processing, browning treatments, and refrigerated storage on sensory analysis, color, and polyphenol oxidase activity in pawpaw (Asimina triloba L.) pulp

Food science & technology, 2017-12, Vol.86, p.49-54

2017

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Physico-chemical and gel properties of heat-induced pasteurized liquid egg white gel: effect of alkyl chain length of alcohol

International journal of food properties, 2021-01, Vol.24 (1), p.1229-1243

2021

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Honey inhibits lipid oxidation in ready-to-eat ground beef patties

Meat science, 2005-08, Vol.70 (4), p.627-631

2005

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Reduction of Oil Absorption in Deep-Fried, Battered, and Breaded Chicken Patties Using Whey Protein Isolate as a Postbreading Dip: Effect on Lipid and Moisture Content

Journal of food science, 2008-10, Vol.73 (8), p.S412-S417

2008

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Ability of Surfactant Headgroup Size To Alter Lipid and Antioxidant Oxidation in Oil-in-Water Emulsions

Journal of agricultural and food chemistry, 2000-06, Vol.48 (6), p.2057-2061

2000

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Relating Instrumental Texture, Determined by Variable-Blade and Allo-Kramer Shear Attachments, to Sensory Analysis of Rainbow Trout, Oncorhynchus mykiss, Fillets

Journal of food science, 2010-09, Vol.75 (7), p.S365-S374

2010

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A comparative analysis of pawpaw (Asimina triloba) quality and nutritional data

Journal of applied botany and food quality, 2021-09, Vol.94

2021

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Extracapsular tumor extension in cervical lymph nodes: Reconciling the literature and seer data

Head & neck, 2011-04, Vol.33 (4), p.525-528

2011

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Phytochemical analysis of ten varieties of pawpaw (Asimina triloba [L.] Dunal) fruit pulp

Food chemistry, 2015-02, Vol.168, p.656-661

2015

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Identification and analysis of cell wall glycan epitopes and polyphenol oxidase in pawpaw (Asimina triloba [L.] Dunal) fruit pulp as affected by high pressure processing and refrigerated storage

Food science and technology international, 2019-12, Vol.25 (8), p.711-722

2019

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Reactive Sulfur Species Act as Prooxidants in Liposomal and Skeletal Muscle Model Systems

Journal of agricultural and food chemistry, 2010-03, Vol.58 (6), p.3767-3771

Brannan, Robert G

2010

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Influence of ingredients that reduce oil absorption during immersion frying of battered and breaded foods

European journal of lipid science and technology, 2014-03, Vol.116 (3), p.240-254

2014

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Quality of life and behavioural adjustment in childhood hydrocephalus

Scottish medical journal, 2012-02, Vol.57 (1), p.18-25

2012

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Effect of N-acetyl-cysteine on liposomal and muscle model oxidation induced by reactive oxygen, nitrogen, and sulfur

Meat science, 2011-08, Vol.88 (4), p.733-739

Brannan, Robert G.

2011

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Peroxynitrite-Induced Oxidation of Lipids: Implications for Muscle Foods

Journal of agricultural and food chemistry, 2001-06, Vol.49 (6), p.3074-3079

2001

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Reduction of fat content during frying using dried egg white and fiber solutions

European journal of lipid science and technology, 2013-08, Vol.115 (8), p.946-955

2013

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A preliminary evaluation of antioxidant compounds, reducing potential, and radical scavenging of pawpaw ( Asimina tribloba) fruit pulp from different stages of ripeness

Food science & technology, 2009, Vol.42 (1), p.275-279

2009

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GPs' knowledge, use, and confidence in national physical activity and health guidelines and tools: a questionnaire-based survey of general practice in England

British journal of general practice, 2017-10, Vol.67 (663), p.e668-e675

2017

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Effect of Grape Seed Extract on Physicochemical Properties of Ground, Salted, Chicken Thigh Meat during Refrigerated Storage at Different Relative Humidity Levels

Effect of grape seed extract on descriptive sensory analysis of ground chicken during refrigerated storage

Physicochemical and emulsifying properties of mung bean protein isolate as influenced by succinylation

Contemporary global perspectives of medical students on research during undergraduate medical education: a systematic literature review

Valorization of underutilized North American pawpaw (Asimina triloba): investigation as a lipid oxidation inhibitor in turkey homogenate model system

Grape seed extract inhibits lipid oxidation in muscle from different species during refrigerated and frozen storage and oxidation catalyzed by peroxynitrite and iron/ascorbate in a pyrogallol red model system

Reduction of Oil Absorption in Deep-Fried, Battered, and Breaded Chicken Patties Using Whey Protein Isolate as a Postbreading Dip: Effect on Flavor, Color, and Texture

Effect of high pressure processing, browning treatments, and refrigerated storage on sensory analysis, color, and polyphenol oxidase activity in pawpaw (Asimina triloba L.) pulp

Physico-chemical and gel properties of heat-induced pasteurized liquid egg white gel: effect of alkyl chain length of alcohol

Honey inhibits lipid oxidation in ready-to-eat ground beef patties

Reduction of Oil Absorption in Deep-Fried, Battered, and Breaded Chicken Patties Using Whey Protein Isolate as a Postbreading Dip: Effect on Lipid and Moisture Content

Ability of Surfactant Headgroup Size To Alter Lipid and Antioxidant Oxidation in Oil-in-Water Emulsions

Relating Instrumental Texture, Determined by Variable-Blade and Allo-Kramer Shear Attachments, to Sensory Analysis of Rainbow Trout, Oncorhynchus mykiss, Fillets

A comparative analysis of pawpaw (Asimina triloba) quality and nutritional data

Extracapsular tumor extension in cervical lymph nodes: Reconciling the literature and seer data

Phytochemical analysis of ten varieties of pawpaw (Asimina triloba [L.] Dunal) fruit pulp

Identification and analysis of cell wall glycan epitopes and polyphenol oxidase in pawpaw (Asimina triloba [L.] Dunal) fruit pulp as affected by high pressure processing and refrigerated storage

Reactive Sulfur Species Act as Prooxidants in Liposomal and Skeletal Muscle Model Systems

Influence of ingredients that reduce oil absorption during immersion frying of battered and breaded foods

Quality of life and behavioural adjustment in childhood hydrocephalus

Effect of N-acetyl-cysteine on liposomal and muscle model oxidation induced by reactive oxygen, nitrogen, and sulfur

Peroxynitrite-Induced Oxidation of Lipids: Implications for Muscle Foods

Reduction of fat content during frying using dried egg white and fiber solutions

A preliminary evaluation of antioxidant compounds, reducing potential, and radical scavenging of pawpaw ( Asimina tribloba) fruit pulp from different stages of ripeness

GPs' knowledge, use, and confidence in national physical activity and health guidelines and tools: a questionnaire-based survey of general practice in England

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