Antioxidant Effectiveness of Vegetable Powders on the Lipid and Protein Oxidative Stability of Cooked Turkey Meat Patties: Implications for Health

Dietary Maillard Reaction Products: Implications for Human Health and Disease

(2018) J. M Ames   CZECH JOURNAL OF FOOD SCIENCES

High-protein, reduced-carbohydrate weight-loss diets promote metabolite profiles likely to be detrimental to colonic health

(2011) Wendy R Russell et al.   AMERICAN JOURNAL OF CLINICAL NUTRITION

Effect of white grape extract and modified atmosphere packaging on lipid and protein oxidation in chill stored beef patties

(2011) Sisse Jongberg et al.   FOOD CHEMISTRY

Natural and synthetic antioxidants: An updated overview

(2010) Agnieszka Augustyniak et al.   FREE RADICAL RESEARCH

Characterization of Selected Wild Mediterranean Fruits and Comparative Efficacy as Inhibitors of Oxidative Reactions in Emulsified Raw Pork Burger Patties

(2010) Rui Ganhão et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Widened horizon of vitamin E research

(2010)   MOLECULAR NUTRITION & FOOD RESEARCH

Global Variability in Fruit and Vegetable Consumption

(2009) Justin N. Hall et al.   AMERICAN JOURNAL OF PREVENTIVE MEDICINE

Extracts of olive polyphenols improve lipid stability in cooked beef and pork: Contribution of individual phenolics to the antioxidant activity of the extract

(2009) Sharon DeJong et al.   FOOD CHEMISTRY

Phenolic acids composition and antioxidant activity of canola extracts in cooked beef, chicken and pork

(2009) Amandine Brettonnet et al.   FOOD CHEMISTRY

Fruits, vegetables and coronary heart disease

(2009) Luc Dauchet et al.   Nature Reviews Cardiology

Anti-Inflammatory Implications of the Microbial Transformation of Dietary Phenolic Compounds

(2008) Wendy R. Russell et al.   NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL

4-Hydroxynonenal: A membrane lipid oxidation product of medicinal interest

(2007) G. Poli et al.   MEDICINAL RESEARCH REVIEWS