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| 1 | Mediterranean Berries as Inhibitors of Lipid Oxidation in Porcine Burger Patties Subjected to Cooking and Chilled Storage显示文摘The efficiency of extracts from Arbutus unedo L.(AU),Crataegus monogyna L.(CM),Rosa canina L.(RC),and Rubus ulmifolius Schott.(RU)to inhibit lipid oxidation in raw,cooked and cooked and chilled(2°C/12 d)porcine burger patties,was investigated.The modification of the fatty acid profile during processing treatments(cooking and chilling),the quantitative measurements of thiobarbituric acid reactive substances(TBA-RS),and lipid-derived volatiles,were used as indicators of lipid oxidation.Polyunsaturated fatty acids(PUFA)gradually decreased during cooking and the subsequent storage of cooked burger patties with this decrease being significantly greater(P<0.05)in control patties than in those with added berry extracts.In accordance,the control patties showed significantly higher TBA-RS numbers and counts of lipid-derived volatiles in all treatments when compared to the berry-added counterparts(P<0.05).Results from the present work show,for the first time,that extracts from A.unedo,C.monogyna,R.canina,and R.ulmifolius are promising antioxidants which could enhance the nutritional,safety and sensory properties of porcine burger patties. | Rui Ganho Mario Estévez Mónica Armenteros David Morcuende | 2013 | Journal of Integrative Agriculture2013，12，11： | 16 |
| 2 | Application of Natural Antioxidants from Strawberry Tree(Arbutus unedo L.) and Dog Rose(Rosa canina L.) to Frankfurters Subjected to Refrigerated Storage显示文摘The effect of the addition of natural antioxidants from strawberry tree(Arbutus unedo L.;AU)and dog rose(Rosa canina L.;RC),in frankfurters elaborated with or without the addition of antioxidant additives(sodium ascorbate and nitrite)was studied.Six different types of experimental frankfurters were prepared depending on the addition of phenolic-rich extracts from RC and AU and the presence(P)or absence(C)of antioxidant additives.Thiobarbituric acid reactive substances(TBARS)-numbers significantly increased during chilled storage of C-frankfurters while additives and fruit phenolics inhibited lipid oxidation in P-frankfurters.The amount of protein carbonyls significantly increased in all treatments except in P-AU frankfurters.The discoloration process that occurred during the chilled storage was reduced by the addition of substances with proven antioxidant activity(P-frankfurters).Texture characteristics as hardness,springiness,cohesiveness and gumminess also suffered a significant deterioration in C-frankfurters.The use of phenolic fruit extracts in combination with traditional antioxidant additives is a successful strategy to enhance the oxidative stability of frankfurters without modifying their color and texture properties. | Mónica Armenteros David Morcuende Sonia Ventanas Mario Estévez | 2013 | Journal of Integrative Agriculture2013，12，11： | 4 |
| 3 | Influence of partial replacement of NaCI with KC1, CaCI2 and MgCI2 on lipolysis and lipid oxidation in dry-cured ham显示文摘 | RIPOLLIS S CAMPAGNOL P C B ARMENTEROS M | 2011 | Meat Science2011，89，1： | 1 |
| 4 | Biochemical changes in dry-cured loins salted with partial replacements of NaCI by KCI显示文摘 | ARMENTERO M ARISTOYA M C BARATB J M | 2009 | Food Chemistry2009，117，4： | 1 |
| 5 | Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaC1 by other chloride salts显示文摘 | ARMENTEROS M ARISTOY M C BARAT J M | 2012 | Meat Science2012，90，2： | 1 |
| 6 | Neuroleptic - re-lated dyskinesias in autistic children : a prospective, longitudinalstudy 显示文摘 | Campbell M Armenteros JL Malone RP | 1997 | J Am Acad Child Adolesc Psychiatry1997，36，： | 1 |
| 7 | Analysis of protein carbonyls in meat products by using the DNPH-method,fluorescence spectroscopy and liquid chromatography-electrospray ionisation-mass spectrometry(LC-ESI-MS)显示文摘 | Armenteros M Heinonen M Ollilainen V | 2009 | Meat Science2009，83，1： | 1 |
| 8 | Analysis of protein carbonyls in meat products byusing the DNPH method, fluorescence spectroscopy and liquid chromatography-electrospray ionization-mass spectrometry (LC -ESI-MS) 显示文摘 | ARMENTEROS M HEINONEN M OLLILAINEN V | 2009 | Meat Science2009，，83： | 1 |
| 9 | A 6-week,randomized,double blind placebo-controlled study of the efficacy and safety of risperidone in adolescent with schizophrenia显示文摘 | Haas M Unis AS Armenteros J | 2009 | J Child and Adolescent Psychopharmacology2009，19，6： | 1 |
| 10 | Effect of different temperature-time combinations on lipid and proteinoxidation of sous-vide cooked lamb loins显示文摘 | ROLDAN M ANTEQUERA T ARMENTEROS M | 2014 | Food Chemistry2014，149，： | 1 |
| 11 | Effect of different temperature-time combinations on lipid and protein oxidation of sous-vide cooked lamb loins显示文摘 | Roldan M Antequera T Armenteros M | 2014 | Food Chemistry2014，149，15： | 1 |
| 12 | Biochemical and sensory changes in dry- cured ham salted with partial replacements of NaC1 by other chloride salts 显示文摘 | Armenteros M Aristoy M C Barat J M | 2012 | Meat Science2012，90，2： | 1 |
| 13 | Analysis of protein earbonyls in meat products by using the DNPH-method, fluorescence spectroscopy and liquid chromatography-electrospray ionisation-mass spectrometry(LC-ESI-MS)显示文摘 | Armenteros M Heinonen M Ollilainen V | 2009 | Meat Science2009，83，1： | 1 |
| 14 | Biochemical changes in dry-cured loins salted with partial replacements of NaC1 by KCl显示文摘 | ARMENTEROS M ARISTOY M C | | 0，，4： | 1 |
| 15 | Animal models of Parkinson' s disease显示文摘 | Blandini F Armentero M T | 2012 | FEBS J2012，279，7： | 1 |
| 16 | Biochemical and sensory properties of dry-cured loins as affected by partial replacement of sodium by potassium,calcium,and magnesium显示文摘 | ARMENTEROS M FIDEL T BARAT J M | | 0，，20： | 1 |
| 17 | Biochemical and sensory changes in dry-cured ham salted with partial replacements of NaCl by other chloride salts显示文摘 | ARMENTEROS M TOLDRA F | | 0，，2： | 1 |
| 18 | Effect of the partial replacement of sodium chloride by other salts on the formation of volatile compounds during ripening of dry-cured ham显示文摘 | ARMENTEROS M TOLDRA F VENTANAS J | | 0，，31： | 1 |
| 19 | Analysis of protein carbonyls in meat products by using the DNPH- method, fluorescence spectroscopy and liquid chromatography-electrospray ionisation-mass spectrometry (LC-ESIMS) 显示文摘 | Armenteros M Heinonen M Ollilainen V | 2009 | Meat Science2009，83，： | 1 |
| 20 | Antipsychotics in early onset schizophrenia: systematic review and meta-analysis 显示文摘 | Armenteros JL Davies M | 2006 | European Child & Adolescent Psychiatry2006，15，： | 1 |
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