Effect of the addition of microcapsules with avocado peel extract and nisin on the quality of ground beef

Plants of the genus Spinacia: From bioactive molecules to food and phytopharmacological applications

(2019) Bahare Salehi et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Insights into Eucalyptus genus chemical constituents, biological activities and health-promoting effects

(2019) Bahare Salehi et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Plants of the genus Vitis: Phenolic compounds, anticancer properties and clinical relevance

(2019) Bahare Salehi et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of several packaging conditions on the microbiological, physicochemical and sensory properties of ostrich steaks during refrigerated storage

(2018) Rosa Capita et al.   FOOD MICROBIOLOGY

Effect of microencapsulated Jabuticaba ( Myrciaria cauliflora ) extract on quality and storage stability of mortadella sausage

(2018) Juliana C. Baldin et al.   FOOD RESEARCH INTERNATIONAL

Changes in the physiochemical, microbial, and sensory characteristics of fresh pork sausage containing rosemary and green tea extracts during retail display

(2018) M.W. Schilling et al.   MEAT SCIENCE

Salvia spp. plants-from farm to food applications and phytopharmacotherapy

(2018) Mehdi Sharifi-Rad et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Comparative study of the microencapsulation by complex coacervation of nisin in combination with an avocado antioxidant extract

(2017) Mariel Calderón-Oliver et al.   FOOD HYDROCOLLOIDS

Recent advances in microencapsulation of natural sources of antimicrobial compounds used in food - A review

(2017) Javier Castro-Rosas et al.   FOOD RESEARCH INTERNATIONAL

Optimization of the antioxidant and antimicrobial response of the combined effect of nisin and avocado byproducts

(2016) Mariel Calderón-Oliver et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Protein and lipid oxidation in meat: A review with emphasis on high-pressure treatments

(2016) Claire Guyon et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Co-encapsulation and characterisation of omega-3 fatty acids and probiotic bacteria in whey protein isolate–gum Arabic complex coacervates

(2015) Divya Eratte et al.   Journal of Functional Foods

Natural antioxidants against lipid–protein oxidative deterioration in meat and meat products: A review

(2014) Andrew B. Falowo et al.   FOOD RESEARCH INTERNATIONAL

In vitroAntioxidant Properties ofEuryale feroxSeed Shell Extracts and their Preservation Effects on Pork Sausages

(2014) Cuan Zhang   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Protein Oxidation: Basic Principles and Implications for Meat Quality

(2013) Wangang Zhang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Microencapsulation of ascorbic acid by complex coacervation: Protection and controlled release

(2013) Talita A. Comunian et al.   FOOD RESEARCH INTERNATIONAL

Antioxidant capacities and total phenolic contents of 62 fruits

(2011) Li Fu et al.   FOOD CHEMISTRY

Preparation of lutein microencapsulation by complex coacervation method and its physicochemical properties and stability

(2011) Xiao-Ying Qv et al.   FOOD HYDROCOLLOIDS

Agro-industrial potential of exotic fruit byproducts as a source of food additives

(2011) J.F. Ayala-Zavala et al.   FOOD RESEARCH INTERNATIONAL

Avocado (Persea americana Mill.) Phenolics, In Vitro Antioxidant and Antimicrobial Activities, and Inhibition of Lipid and Protein Oxidation in Porcine Patties

(2011) Javier-Germán Rodríguez-Carpena et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Avocado by-products as inhibitors of color deterioration and lipid and protein oxidation in raw porcine patties subjected to chilled storage

(2011) J.G. Rodríguez-Carpena et al.   MEAT SCIENCE

The molecular basis of working mechanism of natural polyphenolic antioxidants

(2010) Monica Leopoldini et al.   FOOD CHEMISTRY

Myoglobin and lipid oxidation interactions: Mechanistic bases and control

(2010) Cameron Faustman et al.   MEAT SCIENCE

Encapsulation of polyphenols – a review

(2010) Zhongxiang Fang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Mesophilic and Psychrotrophic Bacteria from Meat and Their Spoilage Potential In Vitro and in Beef

(2009) D. Ercolini et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Screening of lactic acid bacteria from vacuum packaged beef for antimicrobial activity

(2008) Roseane B. P. Oliveira et al.   BRAZILIAN JOURNAL OF MICROBIOLOGY

Structural Biology of Pectin Degradation by Enterobacteriaceae

(2008) D. W. Abbott et al.   MICROBIOLOGY AND MOLECULAR BIOLOGY REVIEWS