Effect of Allium Jesdianum's extract on the physicochemical, antioxidant, antimicrobial and sensory properties of Sausage characteristics-Reference-Cited by-同舟云学术

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Effect of Allium Jesdianum's extract on the physicochemical, antioxidant, antimicrobial and sensory properties of Sausage characteristics

Published:2024-06 Issue: Volume:22 Page:101461
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Ghorbani Akram,Mahmoudifar Kamiar,Shokri Samira,Mazaheri Yeganeh,Shamloo Ehsan,Rezagholizade-shirvan Alieh,Elhamirad Amir Hossein

Funder

Islamic Azad University

Publisher

Elsevier BV

Reference74 articles.

1. The significance of essential oils and their antifungal properties in the food industry: A systematic review;Abdi-Moghadam;Heliyon,2023

2. Reduction of carcinogenic N-nitrosamines and residual nitrite in model system sausage by irradiation;Ahn;Journal of Food Science,2002

3. Effect of nitrite substitution with olive leaves extract on color and sensory properties of beef mortadella;Al Marazzeq;Journal of Agricultural Science,2015

4. Allium jesdianum hydro alcoholic extract ameliorates diabetic nephropathy by suppressing connective tissue growth factor (CTGF) and receptor for advanced glycation endproducts (RAGE) gene expression in diabetic rats with streptozotocin;Alaee;Hormone Molecular Biology and Clinical Investigation,2021

5. Anti-cancer activity of Allium jesdianum extract loaded on microemulsions on Colon Cancer cells through suppression of autophagy and activation of necroptosis process;Alidadi;Jentashapir Journal of Cellular and Molecular Biology,2022

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