Inhibition of Lipid Oxidation and Rancidity in Precooked Pork Patties by Radical-Scavenging Licorice (Glycyrrhiza glabra) Extract

Comparative metabolite profiling and fingerprinting of medicinal licorice roots using a multiplex approach of GC–MS, LC–MS and 1D NMR techniques

(2012) Mohamed A. Farag et al.   PHYTOCHEMISTRY

Identification of two licorice species, Glycyrrhiza uralensis and Glycyrrhiza glabra, based on separation and identification of their bioactive components

(2011) Wayne C. Liao et al.   FOOD CHEMISTRY

4-Methylcatechol Inhibits Protein Oxidation in Meat but Not Disulfide Formation

(2011) Sisse Jongberg et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Glycyrrhizin Exerts Antioxidative Effects in H5N1 Influenza A Virus-Infected Cells and Inhibits Virus Replication and Pro-Inflammatory Gene Expression

(2011) Martin Michaelis et al.   PLoS One

Free radical-scavenging, antioxidant and immunostimulating effects of a licorice infusion (Glycyrrhiza glabra L.)

(2010) José Cheel et al.   FOOD CHEMISTRY

The molecular basis of working mechanism of natural polyphenolic antioxidants

(2010) Monica Leopoldini et al.   FOOD CHEMISTRY

Antioxidant and Radical Scavenging Activity of Aerial Parts and Roots of Turkish Liquorice (Glycyrrhiza Glabra L.)

(2010) Hatice Serbetci Tohma et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Xanthan Enhances Water Binding and Gel Formation of Transglutaminase-Treated Porcine Myofibrillar Proteins

(2010) Yongbiao Shang et al.   JOURNAL OF FOOD SCIENCE

Antioxidant activity of spice extracts in a liposome system and in cooked pork patties and the possible mode of action

(2010) Baohua Kong et al.   MEAT SCIENCE

A Review of the Antioxidant Mechanisms of Polyphenol Compounds Related to Iron Binding

(2009) Nathan R. Perron et al.   CELL BIOCHEMISTRY AND BIOPHYSICS

Comparative studies of four different phenolic compounds on in vitro antioxidative activity and the preventive effect on lipid oxidation of fish oil emulsion and fish mince

(2009) Sajid Maqsood et al.   FOOD CHEMISTRY

Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products (COPs) in Latissimus dorsi muscle of Iberian pigs

(2009) J.M. Broncano et al.   MEAT SCIENCE

Reducing, Radical Scavenging, and Chelation Properties of in Vitro Digests of Alcalase-Treated Zein Hydrolysate

(2008) Lijuan Zhu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Chemical analysis of the Chinese herbal medicine Gan-Cao (licorice)

(2008) Qingying Zhang et al.   JOURNAL OF CHROMATOGRAPHY A

Antimicrobial activities of spice extracts against pathogenic and spoilage bacteria in modified atmosphere packaged fresh pork and vacuum packaged ham slices stored at 4°C

(2008) Huiyun Zhang et al.   MEAT SCIENCE