Physicochemical Characterization, Antioxidant Activity, and Phenolic Compounds of Hawthorn (Crataegus spp.) Fruits Species for Potential Use in Food Applications

Addition of plant extracts to meat and meat products to extend shelf-life and health-promoting attributes: an overview

(2020) Paulo Eduardo S Munekata et al.   Current Opinion in Food Science

Effect of guarana (Paullinia cupana) seed and pitanga (Eugenia uniflora L.) leaf extracts on lamb burgers with fat replacement by chia oil emulsion during shelf life storage at 2 °C

(2019) Francisco Allan L. de Carvalho et al.   FOOD RESEARCH INTERNATIONAL

Inhibitory effects of Sichuan pepper ( Zanthoxylum bungeanum ) and sanshoamide extract on heterocyclic amine formation in grilled ground beef patties

(2018) Maomao Zeng et al.   FOOD CHEMISTRY

Natural antioxidants in processing and storage stability of sheep and goat meat products

(2018) Leda C.M. Cunha et al.   FOOD RESEARCH INTERNATIONAL

Berries extracts as natural antioxidants in meat products: A review

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

Study of two-stage ohmic hydro-extraction of essential oil from Artemisia aucheri Boiss.: Antioxidant and antimicrobial characteristics

(2018) Rozita Mojtahed Zadeh Asl et al.   FOOD RESEARCH INTERNATIONAL

Active packaging films with natural antioxidants to be used in meat industry: A review

(2018) Rubén Domínguez et al.   FOOD RESEARCH INTERNATIONAL

Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review

(2018) Mirian Pateiro et al.   FOOD RESEARCH INTERNATIONAL

Flavonoids profile and antioxidant activity in flowers and leaves of hawthorn species (Crataegus spp.) from different regions of Iran

(2018) Abolfazl Alirezalu et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effect of drying method on oleuropein, total phenolic content, flavonoid content, and antioxidant activity of olive (Olea europaea ) leaf

(2018) Selin Şahin et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage

(2018) R.P.P. Fernandes et al.   MEAT SCIENCE

Influence of pitanga leaf extracts on lipid and protein oxidation of pork burger during shelf-life

(2018) Jose M. Lorenzo et al.   FOOD RESEARCH INTERNATIONAL

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

Free radical-scavenging activities of Crataegus monogyna extracts

(2018) Jurga Bernatonienė et al.   Medicina-Lithuania

Bioactive peptides as natural antioxidants in food products – A review

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

Combined effect of natural antioxidants and antimicrobial compounds during refrigerated storage of nitrite-free frankfurter-type sausage

(2018) Kazem Alirezalu et al.   FOOD RESEARCH INTERNATIONAL

Chestnuts and by-products as source of natural antioxidants in meat and meat products: A review

(2018) Noemí Echegaray et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Phenolic profile of oils obtained from “horchata” by-products assisted by supercritical-CO2 and its relationship with antioxidant and lipid oxidation parameters: Triple TOF-LC-MS-MS characterization

(2018) Elena Roselló-Soto et al.   FOOD CHEMISTRY

Evaluation of oxidative stability of lamb burger with Origanum vulgare extract

(2017) R.P.P. Fernandes et al.   FOOD CHEMISTRY

Solvent-Free Microwave-Assisted Extraction of Polyphenols from Olive Tree Leaves: Antioxidant and Antimicrobial Properties

(2017) Selin Şahin et al.   MOLECULES

Effect of Green Tea, Stinging Nettle and Olive Leaves Extracts on the Quality and Shelf Life Stability of Frankfurter Type Sausage

(2016) Kazem Alirezalu et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Chemical characterisation ofCrataegus azarolusL. fruit from 14 genotypes found in Tunisia

(2016) R. Bahri-Sahloul et al.   JOURNAL OF HORTICULTURAL SCIENCE & BIOTECHNOLOGY

Isolation and quantification of oligomeric and polymeric procyanidins in leaves and flowers of Hawthorn (Crataegus spp.)

(2015) N. Hellenbrand et al.   FITOTERAPIA

Changes in physicochemical characteristics and free amino acids of hawthorn (Crataegus pinnatifida) fruits during maturation

(2015) Wei-Qin Li et al.   FOOD CHEMISTRY

Oregano, rosemary and vitamin E dietary supplementation in growing rabbits: Effect on growth performance, carcass traits, bone development and meat chemical composition

(2015) R. Cardinali et al.   Livestock Science

Wild grown red and yellow hawthorn fruits from Tunisia as source of antioxidants

(2015) Farouk Mraihi et al.   Arabian Journal of Chemistry

Polyphenolic Composition of Crataegus monogyna Jacq.: From Chemistry to Medical Applications

(2015) Seyed Nabavi et al.   Nutrients

Phenolic composition and antioxidant activity of different morphological parts of Cynara cardunculus L. var. altilis (DC)

(2014) Patrícia A.B. Ramos et al.   INDUSTRIAL CROPS AND PRODUCTS

Potential of Medicinal Plants as Antimicrobial and Antioxidant Agents in Food Industry: A Hypothesis

(2014) Luis Alberto Ortega-Ramirez et al.   JOURNAL OF FOOD 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

Antioxidant activity and phenolic compounds in 10 selected herbs from Vrujci Spa, Serbia

(2013) Ana Žugić et al.   INDUSTRIAL CROPS AND PRODUCTS

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

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

Antioxidant Capacity and HPLC-DAD-MS Profiling of Chilean Peumo (Cryptocarya alba) Fruits and Comparison with German Peumo (Crataegus monogyna) from Southern Chile

(2013) Mario Simirgiotis   MOLECULES

Phytochemical composition, antioxidant activity and neuroprotective effect of Crataegus pinnatifida fruit

(2013) C.L. Chang et al.   SOUTH AFRICAN JOURNAL OF BOTANY

Evaluation of the antioxidant activities and nutritional properties of ten edible plant extracts and their application to fresh ground beef

(2012) Sung-Jin Kim et al.   MEAT SCIENCE

Phytochemical characterization of several hawthorn (Crataegus spp.) species sampled from the Eastern Mediterranean region of Turkey

(2012) Oguzhan Çaliskan et al.   Pharmacognosy Magazine

Quantitative analysis of phenolic compounds in Chinese hawthorn (Crataegus spp.) fruits by high performance liquid chromatography–electrospray ionisation mass spectrometry

(2011) Pengzhan Liu et al.   FOOD CHEMISTRY

Anti-inflammatory effect of the water fraction from hawthorn fruit on LPS-stimulated RAW 264.7 cells

(2011) Chunmei Li et al.   Nutrition Research and Practice

Relationships among Crataegus accessions sampled from Hatay, Turkey, as assessed by fruit characteristics and RAPD

(2010) S. Serçe et al.   GENETIC RESOURCES AND CROP EVOLUTION

Comparing the composition and bioactivity of Crataegus Monogyna flowers and fruits used in folk medicine

(2010) Lillian Barros et al.   PHYTOCHEMICAL ANALYSIS

Triterpenic Acids Present in Hawthorn Lower Plasma Cholesterol by Inhibiting Intestinal ACAT Activity in Hamsters

(2009) Yuguang Lin et al.   Evidence-based Complementary and Alternative Medicine

Changes of flavonoid content and antioxidant capacity in blueberries after illumination with UV-C

(2009) Chien Y. Wang et al.   FOOD CHEMISTRY

Phenolic profiles and antioxidative effects of hawthorn cell suspensions, fresh fruits, and medicinal dried parts

(2009) Thomas Froehlicher et al.   FOOD CHEMISTRY

Extraction optimization, purification and antioxidant activity of procyanidins from hawthorn (C. pinnatifida Bge. var. major) fruits

(2009) Tongxun Liu et al.   FOOD CHEMISTRY

Control of anthracnose rot and quality deterioration in loquat fruit with methyl jasmonate

(2008) Shifeng Cao et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE