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Autoxidation of Unsaturated Lipids in Food Emulsion

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Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage

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Inhibition effects of green tea and grape seed extracts on lipid oxidation in bonito fillets during frozen storage

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Oxidative and color stability of cooked ground pork containing lotus leaf (Nelumbo nucifera) and barley leaf (Hordeum vulgare) powder during refrigerated storage

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Effect of grape seed extract on oxidative, color and sensory stability of a pre-cooked, frozen, re-heated beef sausage model system

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Effect of grape seed extract on descriptive sensory analysis of ground chicken during refrigerated storage

(2008) R.G. Brannan   MEAT SCIENCE