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Abbreviation : VBN
Long Form : volatile basic nitrogen
No. Year Title Co-occurring Abbreviation
2020 Comparison of the quality characteristics of chicken breast meat from conventional and animal welfare farms under refrigerated storage. TBARS
2020 Effect of L-cysteine, Boswellia serrata, and Whey Protein on the Antioxidant and Physicochemical Properties of Pork Patties. CON, TBARS, WHC
2019 Combination effects of nitrite from fermented spinach and sodium nitrite on quality characteristics of cured pork loin. TBARS
2019 Combined Effects of Sodium Substitution and Addition of Cellulose or Chitosan on Quality Properties of Pork Sausages. ---
2019 Effects of Whey Protein Injection as a Curing Solution on Chicken Breast Meat. CBM, TBARS, TMC, WHC
2019 Impact of partial substitution of NaCl by KCl, and MgCl2 on physicochemical and sensory properties of cooked sausages during storage. TBARS
2019 Relationship between quality and freshness traits and torrymeter value of beef loin during cold storage. TAB
2018 Changes in quality properties of kimchi based on the nitrogen content of fermented anchovy sauce, Myeolchi Aekjeot, during fermentation. AN, TN
2018 Determination of Salable Shelf-life for Wrap-packaged Dry-aged Beef during Cold Storage. TAB, TABRS
10  2018 Effect of Allium hookeri Root on Physicochemical, Lipid, and Protein Oxidation of Longissimus Dorsi Muscle Meatball. AHR, TBARS
11  2018 Effect of Various Packaging Methods on Small-Scale Hanwoo (Korean Native Cattle) during Refrigerated Storage. MAP, TBARS, VP, VSP, WP
12  2018 Natural curing agents as nitrite alternatives and their effects on the physicochemical, microbiological properties and sensory evaluation of sausages during storage. TBARS
13  2018 Relation among quality traits of chicken breast meat during cold storage: correlations between freshness traits and torrymeter values. ---
14  2017 Changes in Quality Characteristics of Pork Patties Containing Antioxidative Fish Skin Peptide or Fish Skin Peptide-loaded Nanoliposomes during Refrigerated Storage. FSP, FSPL, TBARS
15  2017 Effect of fermented red beet extracts on the shelf stability of low-salt frankfurters. FRB
16  2017 Effect of Fermented Spinach as Sources of Pre-Converted Nitrite on Color Development of Cured Pork Loin. TBARS
17  2017 Feed-derived volatile basic nitrogen increases reactive oxygen species production of blood leukocytes in lactating dairy cows. GS, PMNs, ROS, TMR
18  2017 Quality Characteristics of Tteokgalbi with Black Rice Bran and Organic Acid to Substitute Synthetic Caramel Colorant. TBARS, WHC
19  2016 Effect of Dietary Processed Sulfur on the Meat Quality in Pork under Aging. ---
20  2016 Effect of Fat Level and the Ripening Time on Quality Traits of Fermented Sausages. ---
21  2016 Effects of Annatto (Bixa orellana L.) Seeds Powder on Physicochemical Properties, Antioxidant and Antimicrobial Activities of Pork Patties during Refrigerated Storage. CTL, POV, TBARS
22  2016 Effects of Edible Films Containing Procyanidin on the Preservation of Pork Meat during Chilled Storage. E. coli, TBARS
23  2016 Physicochemical changes in kimchi containing skate (Raja kenojei) pretreated with organic acids during fermentation. BAs
24  2016 Quality Characteristics of Dry-cured Ham Made from Two Different Three-way Crossbred Pigs. TBARS, YBD, YLD
25  2015 Association between the Hygiene Index Values of Live Fresh Aquatic Products and Food-Borne Diarrhea in the Population of the Ningbo Area in China. HIS, TTX
26  2015 Changes in Meat Quality Characteristics of the Sous-vide Cooked Chicken Breast during Refrigerated Storage. TBARS
27  2015 Effects of Procyanidin on Meat Quality and Shelf-Life for Preserving Pork Patties during Chilled Storage. TBARS
28  2015 Quality Properties of Sausages Made with Replacement of Pork with Corn Starch, Chicken Breast and Surimi during Refrigerated Storage. ---
29  2014 Design of a microbial contamination detector and analysis of error sources in its optical path. ---
30  2014 Effects of Various Kinds of Salt on the Quality and Storage Characteristics of Tteokgalbi. FS, GS, TBA, TS
31  2013 Calibrations between the variables of microbial TTI response and ground pork qualities. Ea, TBARS, TTI
32  2013 Efficacy of tomato powder as antioxidant in cooked pork patties. TBARS, TP, TPC
33  2012 The effects of replacement of antibiotics with by-products of oriental medicinal plants on growth performance and meat qualities in fattening pigs. OMP, TBARS
34  2011 Effect of processing on amine formation and the lipid profile of cod (Gadus morhua) roe. BA, TMA
35  2009 Effect of gamma irradiation on microbial load and quality characteristics of minced camel meat. TBA, TPCs
36  2009 Evaluation of the performance of osmotic dehydration sheets on freshness parameters in cold-stored beef biceps femoris muscle. ATP, ODS, PVDCF, TBA-RS
37  2006 Preservative effect of combined treatment with electrolyzed NaCl solutions and essential oil compounds on carp fillets during convectional air-drying. PV, TBA
38  2004 Investigation of hygienic quality and freshness of marketed fresh seafood in Northern Taiwan. ---
39  2003 Comparison of indicators of microbial quality of meat during aerobic cold storage. TPCs
40  2001 Effect of nitrite and propolis preservative on volatile basic nitrogen changes in meat products. DREEP, EEP, PS, WEP
41  2000 Effects of gamma radiation on sensory qualities, microbiological and chemical properties of salted and fermented squid. AN, HX, TMA
42  1995 Change in Quality of Chinese-Style Sausage Inoculated with Lactic Acid Bacteria during Storage at 3C and 25C †. TBA