Peanut skin extract reduces lipid oxidation in cooked chicken patties

Separation and characterization of phenolic compounds from dry-blanched peanut skins by liquid chromatography–electrospray ionization mass spectrometry

(2014) Yuanyuan Ma et al.   JOURNAL OF CHROMATOGRAPHY A

Relationship between the solubility, dosage and antioxidant capacity of carnosic acid in raw and cooked ground buffalo meat patties and chicken patties

(2013) B.M. Naveena et al.   MEAT SCIENCE

Anti-inflammatory and Anti-melanogenic Proanthocyanidin Oligomers from Peanut Skin

(2012) Takanori Tatsuno et al.   BIOLOGICAL & PHARMACEUTICAL BULLETIN

Dietary supplemented and meat-added antioxidants effect on the lipid oxidative stability of refrigerated and frozen cooked chicken meat

(2012) F. Avila-Ramos et al.   POULTRY SCIENCE

Physico-chemical composition, fractionated glycerides and fatty acid profile of chicken skin fat

(2010) Vivian Feddern et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Potential of peanut skin phenolic extract as antioxidative and antibacterial agent in cooked and raw ground beef

(2010) Jianmei Yu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Development of dietary fiber rich chicken meat patties using wheat and oat bran

(2010) S. Talukder et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Development of a reversed-phase high performance liquid chromatography (RP-HPLC) procedure for the simultaneous determination of phenolic compounds in peanut skin extracts

(2009) Maria Leonora dL. Francisco et al.   FOOD CHEMISTRY

Effect of NaCl, Myoglobin, Fe(II), and Fe(III) on Lipid Oxidation of Raw and Cooked Chicken Breast and Beef Loin

(2009) Byungrok Min et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Optimizing color and lipid stability of beef patties with a mixture design incorporating with tea catechins, carnosine, and α-tocopherol

(2009) Fang Liu et al.   JOURNAL OF FOOD ENGINEERING

Comparative efficacy of pomegranate juice, pomegranate rind powder extract and BHT as antioxidants in cooked chicken patties

(2008) B.M. Naveena et al.   MEAT SCIENCE

Updated methodology to determine antioxidant capacity in plant foods, oils and beverages: Extraction, measurement and expression of results

(2007) Jara Pérez-Jiménez et al.   FOOD RESEARCH INTERNATIONAL