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N. M. Dilek, A. S. Babaoğlu, K. Unal, C. Ozbek, L. Pırlak & M. Karakaya. (2023) Marination with aronia, grape and hawthorn vinegars affects the technological, textural, microstructural and sensory properties of spent chicken meat. British Poultry Science 64:3, pages 357-363.
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Meltem Serdaroğlu, Özlem Yüncü-boyacı & Merih Karaman. (2024) THE EFFECTS OF MARINATION WITH ROSEHIP INFUSION ON QUALITY PARAMETERS OF TURKEY BREAST FILLETS. Gıda 49:2, pages 238-251.
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Yoshihisa Wakita, Mayumi Takahashi, Shinri Tamiya & Isao Kobayashi. (2023)
Effect of marination in lemon juice on beef tenderization and
in vitro
gastric digestibility
. Journal of the Science of Food and Agriculture 104:2, pages 809-817.
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Pınar Karatepe, Müzeyyen Akgöl, Canan Akdeniz İncili, Ali Tekin, Gökhan Kürşad İncili & Ali Adnan Hayaloğlu. (2023) Effect of hawthorn vinegar-based marinade on the quality parameters of beef tenderloins. Food Bioscience 56, pages 103098.
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Canan Akdeniz İncili, Pınar Karatepe, Müzeyyen Akgöl, Ali Tekin, Gökhan Kürşad İncili & Ali Adnan Hayaloğlu. (2023) Evaluation of homemade fermented pickle juice as a marinade: Effects on the microstructure, microbiological, physicochemical, textural properties, and sensory attributes of beef strip loin steaks. Meat Science 205, pages 109305.
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Agnieszka Latoch, Ewa Czarniecka-Skubina & Małgorzata Moczkowska-Wyrwisz. (2023) Marinades Based on Natural Ingredients as a Way to Improve the Quality and Shelf Life of Meat: A Review. Foods 12:19, pages 3638.
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Luis Alfonso Beltrán-Cotta, Rafael Sepúlveda Fonsêca Trevisan Passos, Nilma Pereira Costa, Brenno Guimarães Barreto, Amanda Curvelo Veloso, Maurício Costa Alves da Silva, Marion Pereira da Costa & Carlos Pasqualin Cavalheiro. (2023) Use of yellow mombin (Spondias mombin L.) in marination: Effect on quality properties of Boston butt pork during refrigerated storage. Meat Science 204, pages 109257.
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Kubra Unal, Ali Samet Babaoğlu & Mustafa Karakaya. (2023) Improving the textural and microstructural quality of cow meat by black chokeberry, grape, and hawthorn vinegar‐based marination. Food Science & Nutrition 11:10, pages 6260-6270.
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Fadimana ARI, Cemalettin SARIÇOBAN & Hülya ŞEN ARSLAN. (2023) THE EFFECT OF POMEGRANATE AND GRAPE SEED EXTRACTS ON THE SHELF LIFE OF GOOSE MEAT DURING REFRIGERATED STORAGENAR VE ÜZÜM ÇEKİRDEĞİ EKSTRAKTLARININ SOĞUK DEPOLAMA SÜRECİNDE KAZ ETİNİN RAF ÖMRÜNE ETKİSİ. Gıda 48:4, pages 819-830.
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Gülsüme BIÇAKCI, Damla Nur TÜRKER & Elif ERTAŞ. (2023) ETLİK PİLİÇ GÖĞÜS ETİNİN MARİNE EDİLMESİNDE BAZI ANTİOKSİDAN İÇEREN MARİNATLARIN KULLANIMIUSE OF SOME ANTIOXIDANT-CONTAINING MARINADES IN MARINATING BROILER BREAST MEAT. Gıda 48:4, pages 861-871.
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Siti Hajar-Azhari, Nuraldayana Daud, Belal J. Muhialdin, Naadjidah Joghee, Hana Kadum & Anis Shobirin Meor Hussin. (2023) Lacto-fermented garlic sauce improved the quality and extended the shelf life of lamb meat under the chilled condition. International Journal of Food Microbiology 395, pages 110190.
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Yanan Sun, Yiming Jia, Mingxia Song, Yan Liu, Le Xin, Xiangwei Chen, Hongfei Fu, Yequn Wang & Yunyang Wang. (2023) Effects of radio frequency thawing on the quality characteristics of frozen mutton. Food and Bioproducts Processing 139, pages 24-33.
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Paulina Zavistanaviciute, Jolita Klementaviciute, Dovile Klupsaite, Egle Zokaityte, Modestas Ruzauskas, Vilija Buckiuniene, Pranas Viskelis & Elena Bartkiene. (2023) Effects of Marinades Prepared from Food Industry By-Products on Quality and Biosafety Parameters of Lamb Meat. Foods 12:7, pages 1391.
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Anna Augustyńska-Prejsnar, Miroslava Kačániová, Małgorzata Ormian, Jadwiga Topczewska & Zofia Sokołowicz. (2023) Quality and Microbiological Safety of Poultry Meat Marinated with the Use of Apple and Lemon Juice. International Journal of Environmental Research and Public Health 20:5, pages 3850.
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Chongxin Liu & Chunjiang Zhang. (2022)
Mass transfer kinetics study for improving the uniform quality of lactic acid marinated pork (
longissimus dorsi muscle
)
. International Journal of Food Science & Technology 57:11, pages 7038-7046.
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Heba H. S. Abdel-Naeem, Amal G. Abdelrahman, Kálmán Imre, Adriana Morar, Viorel Herman & Nabil A. Yassien. (2022) Improving the Structural Changes, Electrophoretic Pattern, and Quality Attributes of Spent Hen Meat Patties by Using Kiwi and Pineapple Extracts. Foods 11:21, pages 3430.
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Violeta Nour. (2022) Effect of Sour Cherry or Plum Juice Marinades on Quality Characteristics and Oxidative Stability of Pork Loin. Foods 11:8, pages 1088.
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