A F Mendonca


Affiliation: Iowa State University
Country: USA


  1. Al Hijazeen M, Lee E, Mendonca A, Ahn D. Effects of Tannic Acid on Lipid and Protein Oxidation, Color, and Volatiles of Raw and Cooked Chicken Breast Meat during Storage. Antioxidants (Basel). 2016;5: pubmed publisher
    ..Therefore, TA at >5 ppm can be used as a good natural preservative in cooked chicken meat to maintain its quality during storage. ..
  2. Al Hijazeen M, Lee E, Mendonca A, Ahn D. Effect of Oregano Essential Oil (Origanum vulgare subsp. hirtum) on the Storage Stability and Quality Parameters of Ground Chicken Breast Meat. Antioxidants (Basel). 2016;5: pubmed publisher
    ..05) by oregano oil treatment, in cooked meat. Overall, oregano essential oil at 100-400 ppm levels could be a good preservative that can replace the synthetic antioxidant in chicken meat. ..