Utilization of Grape Seed Extract as a Natural Antioxidant in the Technology of Meat Products Inoculated with a Probiotic Strain of LAB

Characterization of polyphenolic and oligosaccharidic fractions extracted from grape seeds followed by the evaluation of prebiotic activity related to oligosaccharides

(2019) Matteo Bordiga et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Physico-chemical and proteolytic changes during cold storage of dry-cured pork loins with probiotic strains of LAB

(2019) Paulina Kęska et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Potential of Grape Wastes as a Natural Source of Bioactive Compounds

(2018) Guo-Yi Tang et al.   MOLECULES

Effect of phenolic compounds on the growth of selected probiotic and pathogenic bacteria

(2017) R. Pacheco-Ordaz et al.   LETTERS IN APPLIED MICROBIOLOGY

Addressing Facts and Gaps in the Phenolics Chemistry of Winery By-Products

(2017) Nelson Machado et al.   MOLECULES

Use of polyphenol-rich grape by-products in monogastric nutrition. A review

(2016) Agustín Brenes et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY

Applications of Wine Pomace in the Food Industry: Approaches and Functions

(2016) Javier García-Lomillo et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Technological Aspect of Lactobacillus acidophilus Bauer, Bifidobacterium animalis BB-12 and Lactobacillus rhamnosus LOCK900 USE in Dry-Fermented Pork Neck and Sausage

(2016) Karolina M. Wójciak et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review

(2016) Jiang Jiang et al.   MEAT SCIENCE

Effects of plant polyphenols and α-tocopherol on lipid oxidation, residual nitrites, biogenic amines, and N-nitrosamines formation during ripening and storage of dry-cured bacon

(2015) Yongli Wang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The Effect of LAB as Probiotic Starter Culture and Green Tea Extract Addition on Dry Fermented Pork Loins Quality

(2015) Katarzyna Neffe-Skocińska et al.   Biomed Research International

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

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

Stability of phenolic compounds in dry fermented sausages added with cocoa and grape seed extracts

(2014) Albert Ribas-Agustí et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Free radical scavenging, antioxidant and cancer chemoprevention by grape seed proanthocyanidin: An overview

(2014) Debasis Bagchi et al.   MUTATION RESEARCH-FUNDAMENTAL AND MOLECULAR MECHANISMS OF MUTAGENESIS

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

Natural extracts versus sodium ascorbate to extend the shelf life of meat-based ready-to-eat meals

(2013) Alejandra Price et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Effects of grape seed extract on the oxidative and microbial stability of restructured mutton slices

(2013) G.V. Bhaskar Reddy et al.   MEAT SCIENCE

Antibacterial activity of a grape seed extract and its fractions against Campylobacter spp.

(2012) Jose Manuel Silván et al.   FOOD CONTROL

Application of Lactobacillus fermentum HL57 and Pediococcus acidilactici SP979 as potential probiotics in the manufacture of traditional Iberian dry-fermented sausages

(2011) Santiago Ruiz-Moyano et al.   FOOD MICROBIOLOGY

Polymeric Proanthocyanidins in Skins and Seeds of 37 Vitis vinifera L. Cultivars: A Methodological Comparative Study

(2011) Fabiano Travaglia et al.   JOURNAL OF FOOD SCIENCE

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

(2010) S. Kulkarni et al.   MEAT SCIENCE

Residues of grape (Vitis vinifera L.) seed oil production as a valuable source of phenolic antioxidants

(2008) Thorsten Maier et al.   FOOD CHEMISTRY

Proanthocyanidins: Target Compounds as Antibacterial Agents

(2008) Robert Mayer et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY