Background With advancing economic development, people are becoming more health-
conscious and as a consequence, the demand for functional foods and health products is …

Marinating is a traditional method of improving the quality of meat, but it has been modified
in response to consumer demand for “clean label” products. The aim of this review is to …

Staphylococcus aureus is among the most common zoonotic pathogens originating from
animals consumed as food, especially raw chicken meat (RCM). As far as we know, this …

In the current study, it was hypothesized to evaluate the potential effects of hawthorn vinegar-
based marinade at 3 different concentrations (25%, 50%, and 100%) and marination …

It is only recently that fermentation has been facing a dynamic revival in the food industry.
Fermented fruit-based beverages are among the most ancient products consumed …

This study evaluated the quality attributes of tomato sour soup marinade and investigated
the effects of ultrasound-assisted marination on the physicochemical properties …

The current study aimed to characterize homemade fermented pickle juice and evaluate its
efficacy as a marinade on physicochemical, microbiological, textural properties …

This study aimed to determine the effects of marination liquids prepared with citric acid (CA-
0.5%), lemon (LJ-100%) and grapefruit (GJ-100%) juices on the pH, colour (L*, a*, b …

In this study, the effects of vinegar treatment on the antioxidant and structural properties of
whole egg proteins were investigated. The results showed that the degrees of hydrolysis …

This study was designed to investigate the effects of vinegar‐based marinades on pH,
technological properties, color, microstructure, texture, and sensory characteristics of 9‐year …