Lipid Peroxidation Process in Meat and Meat Products: A Comparison Study of Malondialdehyde Determination between Modified 2-Thiobarbituric Acid Spectrophotometric Method and Reverse-Phase High-Performance Liquid Chromatography [Peroxidácia lipidov v mäse a v mäsových výrobkoch: Porovnanie stanovenia malondialdehydu kyseliny 2-tiobarbiturovej a vysokoúčinnou kvapalinovou chromatografiou s reverznou fázou].
Informácie o publikácii
Zápis:
REITZNEROVÁ, Anna - ŠULEKOVÁ, Monika - NAGY, Jozef - MARCINČÁK, Slavomír - SEMJON, Boris - ČERTÍK, Milan - KLEMPOVÁ, Tatiana. Lipid Peroxidation Process in Meat and Meat Products: A Comparison Study of Malondialdehyde Determination between Modified 2-Thiobarbituric Acid Spectrophotometric Method and Reverse-Phase High-Performance Liquid Chromatography [Peroxidácia lipidov v mäse a v mäsových výrobkoch: Porovnanie stanovenia malondialdehydu kyseliny 2-tiobarbiturovej a vysokoúčinnou kvapalinovou chromatografiou s reverznou fázou]. In: Molecules. 2017. ISSN 1420-3049, Vol. 22, č. 11(2017), s. 1988.
(2017: 3.098 - IF, 131 - H-index, 3.268 - IF 5y, 0.855 - SJR, Q1 - SJR Best Q, Q2 - JCR Best Q)
(2017: 3.098 - IF, 131 - H-index, 3.268 - IF 5y, 0.855 - SJR, Q1 - SJR Best Q, Q2 - JCR Best Q)
Rok vydania:
2017
Kategória:
ADC - Vedecké práce v zahraničných karentovaných časopisoch
Autori:
30 %
20 %
5 %
25 %
10 %
ČERTÍK Milan
5 %
KLEMPOVÁ Tatiana
5 %
Podiel UVLF:
90 %
Vydanie:
Molecules
Vol. 22, č. 11(2017), s. 1988
Krajina vydania:
Slovensko
ISSN:
1420-3049
Oblasť výskumu:
200 - Veterinárske vedy
Scientometria:
2017: 3.098 - IF, 131 - H-index, 3.268 - IF 5y, 0.855 - SJR, Q1 - SJR Best Q, Q2 - JCR Best Q
Jazyk:
anglický
Ohlasy:
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2022-2022: [1] ESTUPIÑÁN, Anny Lucia Celis - DURAN, Yander Orduz - LÓPEZ, Angie Liceth Niño - GARCÍA, Angi Lorena Montoya - PARRA, Loufrantz - RODRIGUEZ, Katerin Luna - ÁNGEL-ISAZA, Jaime. Effect of a phytobiotic additive on the productive performance and quality of broiler meat in a tropical breeding environment. In Revista de Investigaciones Veterinarias del Peru, 2022-01-01, 33, 4, pp. ISSN 16823419. Dostupné na: https://doi.org/10.15381/rivep.v33i4.21509.
2022-2022: [1] HAN, Hongjiao - ZHANG, Zhenghan - WANG, Jianing - LIU, Dongyu - LIU, Aicheng - SONG, Wanying - ZHENG, Yan - YUE, Xiqing. Elucidating the cause of variation in low-temperature sausage protein oxidation along storage period via lipid oxidation and lipolysis. In JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2022, vol. 46, no. 7, pp. ISSN 0145-8892. Dostupné na: https://doi.org/10.1111/jfpp.16708.
2022-2022: [1] INCILI, Gokhan Kursad - KARATEPE, Pinar - AKGOL, Muzeyyen - GUNGOREN, Alper - KOLUMAN, Ahmet - ILHAK, Osman Irfan - KANMAZ, Hilal - KAYA, Busra - HAYALOGLU, Ali Adnan. Characterization of lactic acid bacteria postbiotics, evaluation in-vitro antibacterial effect, microbial and chemical quality on chicken drumsticks. In FOOD MICROBIOLOGY, 2022, vol. 104, no., pp. ISSN 0740-0020. Dostupné na: https://doi.org/10.1016/j.fm.2022.104001.
2022-2022: [1] INCILI, Gokhan Kursad - KARATEPE, Pinar - AKGOL, Muzeyyen - TEKIN, Ali - KANMAZ, Hilal - KAYA, Busra - CALICIOGLU, Mehmet - HAYALOGLU, Ali Adnan. Impact of chitosan embedded with postbiotics from Pediococcus acidilactici against emerging foodborne pathogens in vacuum-packaged frankfurters during refrigerated storage. In MEAT SCIENCE, 2022, vol. 188, no., pp. ISSN 0309-1740. Dostupné na: https://doi.org/10.1016/j.meatsci.2022.108786.
2022-2022: [1] JAYARATHNA, Gayathree Nidarshika - JAYASENA, Dinesh Darshaka - MUDANNAYAKE, Deshani Chirajeevi. Garlic Inulin as a Fat Replacer in Vegetable Fat Incorporated Low-Fat Chicken Sausages. In FOOD SCIENCE OF ANIMAL RESOURCES. ISSN 2636-0772, 2022, vol. 42, no. 2, pp. 295-312. Dostupné na: https://doi.org/10.5851/kosfa.2022.e5. [WoS]
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