mortadella
Selected indexed studies
- Traits of Mortadella from Meat of Different Commercial Categories of Indigenous Dairy Cattle. (Animals (Basel), 2024) [PMID:38998092]
- Enhancing mortadella formulations: Exploring the impact of curcumin microcrystals, cochineal carmine, and annatto dyes on sensory preferences, stability, and antioxidant potential. (Food Chem X, 2024) [PMID:39100244]
- Use of phytic acid from rice bran combined with sodium erythorbate as antioxidants in chicken mortadella. (Food Chem, 2024) [PMID:38870808]
_Worker-drafted node — pending editorial review._
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- Traits of Mortadella from Meat of Different Commercial Categories of Indigenous Dairy Cattle. (2024) pubmed
- Enhancing mortadella formulations: Exploring the impact of curcumin microcrystals, cochineal carmine, and annatto dyes on sensory preferences, stability, and antioxidant potential. (2024) pubmed
- Use of phytic acid from rice bran combined with sodium erythorbate as antioxidants in chicken mortadella. (2024) pubmed
- Application of orange albedo fat replacer in chicken mortadella. (2022) pubmed
- Antioxidant effect of blueberry flour on the digestibility and storage of Bologna-type mortadella. (2023) pubmed
- Emulsified and Nanoemulsified Essential Oils in the Control of Clostridium botulinum and Clostridium sporogenes in Mortadella. (2024) pubmed
- Physicochemical composition, lipid oxidation, and microbiological quality of ram mortadella supplemented with Smallanthus sonchifolius meal. (2020) pubmed
- Goldenberry flour as a natural antioxidant in Bologna-type mortadella during refrigerated storage and in vitro digestion. (2023) pubmed
- Evaluation of mortadella formulated with carbon monoxide-treated porcine blood. (2014) pubmed
- Impact of nanoemulsion of Ajwain-cardamom essential oils on Mortadella sausage quality during chilling (4°C) storage. (2025) pubmed