Black and green tea (Camellia sinensis L.) extracts as natural antioxidants in uncured pork sausages

Berries extracts as natural antioxidants in meat products: A review

(2018) José Manuel Lorenzo et al.   FOOD RESEARCH INTERNATIONAL

Optimization of antioxidants extraction from peanut skin to prevent oxidative processes during soybean oil storage

(2018) Daniel Franco et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Main characteristics of peanut skin and its role for the preservation of meat products

(2018) Jose M. Lorenzo et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Guarana seed extracts as a useful strategy to extend the shelf life of pork patties: UHPLC-ESI/QTOF phenolic profile and impact on microbial inactivation, lipid and protein oxidation and antioxidant capacity

(2018) Mirian Pateiro et al.   FOOD RESEARCH INTERNATIONAL

Bioactive peptides as natural antioxidants in food products – A review

(2018) Jose M. Lorenzo et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Characteristics and trends in global tea research: a Science Citation Index Expanded-based analysis

(2017) Enos Wamalwa Wambu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Mixed extracts of green tea and orange peel encapsulated and impregnated on black tea bag paper to be used as a functional drink

(2017) Fatemeh Rasouli Ghahroudi et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Stop for tea? Enzyme inhibitors from tea - what good are they?

(2016) Min Zhao et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Antioxidant and antimicrobial activity of drumstick (Moringa oleifera) leaves in herbal chicken sausages

(2015) Barana C. Jayawardana et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of green tea natural extract on quality parameters and lipid oxidation during storage of tench (Tinca tinca) fillets

(2014) F. Gai et al.   JOURNAL OF APPLIED ICHTHYOLOGY

Plant extracts as natural antioxidants in meat and meat products

(2014) Manzoor Ahmad Shah et al.   MEAT SCIENCE

Effect of addition of green tea, chestnut and grape extract on the shelf-life of pig liver pâté

(2013) M. Pateiro et al.   FOOD CHEMISTRY

Effects of natural (grape seed and chestnut extract) and synthetic antioxidants (buthylatedhydroxytoluene, BHT) on the physical, chemical, microbiological and sensory characteristics of dry cured sausage “chorizo”

(2013) José M. Lorenzo et al.   FOOD RESEARCH INTERNATIONAL

Potential Application of Essential Oils as Natural Antioxidants in Meat and Meat Products: A Review

(2013) Dinesh D. Jayasena et al.   FOOD REVIEWS INTERNATIONAL

Influence of natural extracts on the shelf life of modified atmosphere-packaged pork patties

(2013) José M. Lorenzo et al.   MEAT SCIENCE

Utilization of adzuki bean extract as a natural antioxidant in cured and uncured cooked pork sausages

(2011) Barana C. Jayawardana et al.   MEAT SCIENCE

Antioxidant and antimicrobial activity of pomegranate peel extract improves the shelf life of chicken products

(2010) Sweetie R. Kanatt et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY