- Home
- Publications
- Publication Search
- Publication Details
Title
Plant-Derived Natural Antioxidants in Meat and Meat Products
Authors
Keywords
-
Journal
Antioxidants
Volume 9, Issue 12, Pages 1215
Publisher
MDPI AG
Online
2020-12-02
DOI
10.3390/antiox9121215
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Natural Phenolic Compounds for the Control of Oxidation, Bacterial Spoilage, and Foodborne Pathogens in Meat
- (2020) Aphrodite I. Kalogianni et al. Foods
- Black and green tea (Camellia sinensis L.) extracts as natural antioxidants in uncured pork sausages
- (2019) Barana C. Jayawardana et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- An Historical Review of Phenylacetic Acid
- (2019) Sam D Cook PLANT AND CELL PHYSIOLOGY
- Lignans and Neolignans: Plant secondary metabolites as a reservoir of biologically active substances
- (2019) František Zálešák et al. PHARMACOLOGICAL RESEARCH
- A Comprehensive Review on Lipid Oxidation in Meat and Meat Products
- (2019) Rubén Domínguez et al. Antioxidants
- Banana inflorescences: A cheap raw material with great potential to be used as a natural antioxidant in meat products
- (2019) Angela Souza Rodrigues et al. MEAT SCIENCE
- Lipid Oxidation Derived Aldehydes and Oxysterols Between Health and Disease
- (2018) Barbara Sottero et al. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
- Plum ( Prunus salicina ) peel and pulp microparticles as natural antioxidant additives in breast chicken patties
- (2018) Maria Florencia Basanta et al. FOOD RESEARCH INTERNATIONAL
- Natural antioxidants in processing and storage stability of sheep and goat meat products
- (2018) Leda C.M. Cunha 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
- Lignins: Biosynthesis and Biological Functions in Plants
- (2018) Qingquan Liu et al. INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
- Advanced meat preservation methods: A mini review
- (2018) Ubaid ur Rahman et al. JOURNAL OF FOOD SAFETY
- Impact of pomegranate peel nanoparticles on quality attributes of meatballs during refrigerated storage
- (2018) Mohamed K. Morsy et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- The effect of essential oil and extract from sage ( Salvia officinalis L.) herbal dust (food industry by-product) on the oxidative and microbiological stability of fresh pork sausages
- (2018) Branislav Šojić et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- 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
- Practical use of natural antioxidants in meat products in the U.S.: A review
- (2018) Natalie J. Oswell et al. MEAT SCIENCE
- A review of dietary stilbenes: sources and bioavailability
- (2018) Toni El Khawand et al. PHYTOCHEMISTRY REVIEWS
- Evolution of the biosynthesis of two hydroxyacetophenones in plants
- (2018) Geneviève J. Parent et al. PLANT CELL AND ENVIRONMENT
- Antioxidants: Reviewing the chemistry, food applications, legislation and role as preservatives
- (2018) Márcio Carocho et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Tannins as a sustainable raw material for green chemistry: A review
- (2018) Younes Shirmohammadli et al. INDUSTRIAL CROPS AND PRODUCTS
- Measurement of antioxidant activity with the thiobarbituric acid reactive substances assay
- (2017) Md Ahsan Ghani et al. FOOD CHEMISTRY
- Evaluation of oxidative stability of lamb burger with Origanum vulgare extract
- (2017) R.P.P. Fernandes et al. FOOD CHEMISTRY
- A comprehensive review on the application of active packaging technologies to muscle foods
- (2017) Ishfaq Ahmed et al. FOOD CONTROL
- Natural Antioxidants in Foods and Medicinal Plants: Extraction, Assessment and Resources
- (2017) Dong-Ping Xu et al. INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
- Biological Implications of Lipid Oxidation Products
- (2017) Samantha A. Vieira et al. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
- Antioxidant effect of seasonings derived from wine pomace on lipid oxidation in refrigerated and frozen beef patties
- (2017) Javier García-Lomillo et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Antioxidant protection of cooked meatballs during frozen storage by whey protein edible films with phytochemicals from Laurus nobilis L. and Salvia officinalis
- (2017) Tolga Akcan et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Antioxidant activity of pomegranate peel extract on lipid and protein oxidation in beef meatballs during frozen storage
- (2017) Sebahattin Serhat Turgut et al. MEAT SCIENCE
- Food by-products as potential antioxidant and antimicrobial additives in chill stored raw lamb patties
- (2017) A.I. Andrés et al. MEAT SCIENCE
- Review: Nutrient density and nutritional value of meat products and non-meat foods high in protein
- (2017) Benjamin M. Bohrer TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Edible and active films and coatings as carriers of natural antioxidants for lipid food
- (2017) Sophie Ganiari et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Active and intelligent packaging in meat industry
- (2017) Zhongxiang Fang et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Vitamin C and Immune Function
- (2017) Anitra Carr et al. Nutrients
- Use of polyphenol-rich grape by-products in monogastric nutrition. A review
- (2016) Agustín Brenes et al. ANIMAL FEED SCIENCE AND TECHNOLOGY
- Mechanisms of Oxidative Processes in Meat and Toxicity Induced by Postprandial Degradation Products: A Review
- (2016) Camelia Papuc et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Detection of malondialdehyde in processed meat products without interference from the ingredients
- (2016) Samooel Jung et al. FOOD CHEMISTRY
- Grape pomace improves antioxidant capacity and faecal microflora of lambs
- (2016) I. Kafantaris et al. JOURNAL OF ANIMAL PHYSIOLOGY AND ANIMAL NUTRITION
- 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
- Effects of oregano essential oil or quercetin supplementation on body weight loss, carcass characteristics, meat quality and antioxidant status in finishing pigs under transport stress
- (2016) Yi Zou et al. Livestock Science
- Effect of black pepper essential oil on the quality of fresh pork during storage
- (2016) Jing Zhang et al. MEAT SCIENCE
- 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
- The application of natural antioxidants via brine injection protects Iberian cooked hams against lipid and protein oxidation
- (2016) Mónica Armenteros et al. MEAT SCIENCE
- Combination chemoprevention with grape antioxidants
- (2016) Chandra K. Singh et al. MOLECULAR NUTRITION & FOOD RESEARCH
- Peach skin powder inhibits oxidation in cooked turkey meat
- (2016) Y. Zhang et al. POULTRY SCIENCE
- Protein and lipid oxidation in meat: A review with emphasis on high-pressure treatments
- (2016) Claire Guyon et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- SYNTHESIS, ANTI-PHYTOPATHOGENIC AND DPPH RADICAL SCAVENGING ACTIVITIES OF C-PRENYLATED ACETOPHENONES AND BENZALDEHYDES
- (2016) MAURICIO E OSORIO et al. JOURNAL OF THE CHILEAN CHEMICAL SOCIETY
- Understanding the chemistry behind the antioxidant activities of butylated hydroxytoluene (BHT): A review
- (2015) Wageeh A. Yehye et al. EUROPEAN JOURNAL OF MEDICINAL CHEMISTRY
- Effects of Plant Polyphenols and α-Tocopherol on Lipid Oxidation, Microbiological Characteristics, and Biogenic Amines Formation in Dry-Cured Bacons
- (2015) Yongli Wang et al. JOURNAL OF FOOD SCIENCE
- Influence of novel bioactive compounds from selected fruit by-products and plant materials on the quality and storability of microwave-assisted cooked poultry meat wafer during ambient temperature storage
- (2015) A.K. Biswas et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Dietary effects of a mix derived from oregano (Origanum vulgare L.) essential oil and sweet chestnut (Castanea sativa Mill.) wood extract on pig performance, oxidative status and pork quality traits
- (2015) D. Ranucci et al. MEAT SCIENCE
- Antioxidant effects of liquorice (Glycyrrhiza uralensis) extract during aging of longissimus thoracis muscle in Tan sheep
- (2015) Yuwei Zhang et al. MEAT SCIENCE
- Spices and herbs: Natural sources of antioxidants – a mini review
- (2015) Milda E. Embuscado Journal of Functional Foods
- Effects of dietary pomegranate byproduct silage supplementation on performance, carcass characteristics and meat quality of growing lambs
- (2014) B. Kotsampasi et al. ANIMAL FEED SCIENCE AND TECHNOLOGY
- Natural antioxidants against lipid–protein oxidative deterioration in meat and meat products: A review
- (2014) Andrew B. Falowo et al. FOOD RESEARCH INTERNATIONAL
- Strawberry and Human Health: Effects beyond Antioxidant Activity
- (2014) Francesca Giampieri et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Antioxidant and Antimicrobial Activities of Thyme and Clove Essential Oils and Application in Minced Beef
- (2014) Hatice Zengin et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Extension of the shelf-life of foal meat with two antioxidant active packaging systems
- (2014) José M. Lorenzo et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Development of new active packaging films coated with natural phenolic compounds to improve the oxidative stability of beef
- (2014) Letricia Barbosa-Pereira et al. MEAT SCIENCE
- Plant extracts as natural antioxidants in meat and meat products
- (2014) Manzoor Ahmad Shah et al. MEAT SCIENCE
- Oxidative & nitrosative stress in depression: Why so much stress?
- (2014) Steven Moylan et al. NEUROSCIENCE AND BIOBEHAVIORAL REVIEWS
- Potential Role of Carotenoids as Antioxidants in Human Health and Disease
- (2014) Joanna Fiedor et al. Nutrients
- Fruit-based Natural Antioxidants in Meat and Meat Products: A Review
- (2013) S. R. Ahmad et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Recent Advances in Biologically Active Compounds in Herbs and Spices: A Review of the Most Effective Antioxidant and Anti-Inflammatory Active Principles
- (2013) Laura Rubió et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Protein Oxidation: Basic Principles and Implications for Meat Quality
- (2013) Wangang Zhang et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Assessment of antioxidant, anti-inflammatory, anti-cholinesterase and cytotoxic activities of pomegranate (Punica granatum) leaves
- (2013) Jalila Bekir et al. FOOD AND CHEMICAL TOXICOLOGY
- 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
- Fatty acid composition and oxidative stability of breast meat from broiler chickens supplemented with Moringa oleifera leaf meal over a period of refrigeration
- (2013) T.T. Nkukwana 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
- Antioxidant effect of pomegranate rind powder extract, pomegranate juice, and pomegranate seed powder extract as antioxidants in raw ground pork meat
- (2013) Yu-Yue Qin et al. FOOD SCIENCE AND BIOTECHNOLOGY
- Effect of chitosan film incorporated with tea polyphenol on quality and shelf life of pork meat patties
- (2013) Yu-Yue Qin et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Antioxidant Activity of Essential Oils
- (2013) Riccardo Amorati et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Inhibition of Lipid Oxidation and Rancidity in Precooked Pork Patties by Radical-Scavenging Licorice (Glycyrrhiza glabra) Extract
- (2013) Jiang Jiang et al. JOURNAL OF FOOD SCIENCE
- Effect of long term dietary supplementation with plant extract on carcass characteristics meat quality and oxidative stability in pork
- (2013) Raffaella Rossi et al. MEAT SCIENCE
- Natural antioxidants in meat and poultry products
- (2013) Liz Karre et al. MEAT SCIENCE
- Effect of sage (Salvia officinalis) on the oxidative stability of Chinese-style sausage during refrigerated storage
- (2013) L. Zhang et al. MEAT SCIENCE
- Effect of dietary supplementation of Spirulina (Arthrospira platensis) and Thyme (Thymus vulgaris) on rabbit meat appearance, oxidative stability and fatty acid profile during retail display
- (2013) A. Dal Bosco et al. MEAT SCIENCE
- Influence of natural extracts on the shelf life of modified atmosphere-packaged pork patties
- (2013) José M. Lorenzo et al. MEAT SCIENCE
- Use of dietary rosemary extract in ewe and lamb to extend the shelf life of raw and cooked meat
- (2013) Rafael Serrano et al. SMALL RUMINANT RESEARCH
- Advances in antioxidant active food packaging
- (2013) Joaquín Gómez-Estaca et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- A review of analytical methods measuring lipid oxidation status in foods: a challenging task
- (2012) Blanca Barriuso et al. EUROPEAN FOOD RESEARCH AND TECHNOLOGY
- Evaluation of antioxidant activity, total phenols and phenolic compounds in thyme (Thymus vulgaris L.), sage (Salvia officinalis L.), and marjoram (Origanum majorana L.) extracts
- (2012) Mohamed Hussein Hamdy Roby et al. INDUSTRIAL CROPS AND PRODUCTS
- Effect of vacuum packaging and pomegranate peel extract on quality aspects of ground goat meat and nuggets
- (2012) Suresh K. Devatkal et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Survey of antioxidant capacity and phenolic composition of blueberry, blackberry, and strawberry in Nanjing
- (2012) Wu-yang Huang et al. Journal of Zhejiang University-SCIENCE B
- Lipid and protein oxidation of α-linolenic acid-enriched pork during refrigerated storage as influenced by diet supplementation with olive leaves (Olea europea L.) or α-tocopheryl acetate
- (2012) Evropi Botsoglou et al. MEAT SCIENCE
- Antioxidant activity of black currant (Ribes nigrum L.) extract and its inhibitory effect on lipid and protein oxidation of pork patties during chilled storage
- (2012) Na Jia et al. MEAT SCIENCE
- Effect of dietary grape seed extract and Cistus ladanifer L. in combination with vegetable oil supplementation on lamb meat quality
- (2012) Eliana Jerónimo et al. MEAT SCIENCE
- Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork
- (2012) Sisse Jongberg et al. MEAT SCIENCE
- Potential Anticancer Properties of Grape Antioxidants
- (2012) Kequan Zhou et al. Journal of Oncology
- Natural Antioxidants: Sources, Compounds, Mechanisms of Action, and Potential Applications
- (2011) M.S. Brewer COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- The effects of modified atmosphere packaging, EDTA and oregano oil on the quality of chicken liver meat
- (2011) A. Hasapidou et al. FOOD RESEARCH INTERNATIONAL
- Lipid hydroperoxide-induced and hemoglobin-enhanced oxidative damage to colon cancer cells
- (2011) José Pedro F. Angeli et al. FREE RADICAL BIOLOGY AND MEDICINE
- Genesis and development of DPPH method of antioxidant assay
- (2011) Sagar B. Kedare et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Effect of two different red grape pomace extracts obtained under different extraction systems on meat quality of pork burgers
- (2011) María Dolores Garrido et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage
- (2011) M.M. Selani et al. MEAT SCIENCE
- Evaluation of two natural extracts (Rosmarinus officinalis L. and Melissa officinalis L.) as antioxidants in cooked pork patties packed in MAP
- (2011) M.S. Lara et al. MEAT SCIENCE
- Effect of dipping in pomegranate (Punica granatum) fruit juice phenolic solution on the shelf life of chicken meat under refrigerated storage (4°C)
- (2011) S. Vaithiyanathan et al. MEAT SCIENCE
- Influence of chestnut tannins on welfare, carcass characteristics, meat quality, and lipid oxidation in rabbits under high ambient temperature
- (2011) Huawei Liu et al. MEAT SCIENCE
- The strawberry: Composition, nutritional quality, and impact on human health
- (2011) Francesca Giampieri et al. NUTRITION
- Flaxseed Lignans: Source, Biosynthesis, Metabolism, Antioxidant Activity, Bio-Active Components, and Health Benefits
- (2010) Alhassane Touré et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Pomegranate and its Many Functional Components as Related to Human Health: A Review
- (2010) M. Viuda-Martos et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Effects in ewe diet of rosemary by-product on lipid oxidation and the eating quality of cooked lamb under retail display conditions
- (2010) Gema Nieto et al. FOOD CHEMISTRY
- Effects of Green Tea and Grape Seed and TBHQ on Physicochemical Properties of Baladi Goat Meats
- (2010) Taha M. Rababah et al. INTERNATIONAL JOURNAL OF FOOD PROPERTIES
- Preservation of Chicken Breast Meat Treated with Thyme and Balm Essential Oils
- (2010) Florinda Fratianni et al. JOURNAL OF FOOD SCIENCE
- Effects of using plum puree on some properties of low fat beef patties
- (2010) Gülen Yıldız-Turp et al. MEAT SCIENCE
- Plant extracts combined with vitamin E in PUFA-rich diets of cull cows protect processed beef against lipid oxidation
- (2010) Mylène Gobert et al. MEAT SCIENCE
- Preservation technologies for fresh meat – A review
- (2010) G.H. Zhou et al. MEAT SCIENCE
- Improving functional value of meat products
- (2010) Wangang Zhang et al. MEAT 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
- Protein oxidation in muscle foods: A review
- (2010) Marianne N. Lund et al. MOLECULAR NUTRITION & FOOD RESEARCH
- The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide
- (2010) Monica H Carlsen et al. Nutrition Journal
- Identification of the compound in a potent cranberry juice extract that inhibits lipid oxidation in comminuted muscle
- (2009) Priya Kathirvel et al. FOOD CHEMISTRY
- Bioactive non-coloured polyphenols content of grapes, wines and vinification by-products: Evaluation of the antioxidant activities of their extracts
- (2009) Maria Anastasiadi et al. FOOD RESEARCH INTERNATIONAL
- Environmental impact of novel thermal and non-thermal technologies in food processing
- (2009) R.N. Pereira et al. FOOD RESEARCH INTERNATIONAL
- Antioxidant Assays for Plant and Food Components
- (2009) Joon-Kwan Moon et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Grapes, Wines, Resveratrol, and Heart Health
- (2009) Alberto A A Bertelli et al. JOURNAL OF CARDIOVASCULAR PHARMACOLOGY
- Effect of plant phenolics, tocopherol and ascorbic acid on oxidative stability of pork patties
- (2009) Lindsey Haak et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Antioxidative effect of dietary grape pomace concentrate on lipid oxidation of chilled and long-term frozen stored chicken patties
- (2009) S.G. Sáyago-Ayerdi et al. MEAT SCIENCE
- Qualitative effects of fresh and dried plum ingredients on vacuum-packaged, sliced hams
- (2009) M.T. Nuñez de Gonzalez et al. MEAT SCIENCE
- Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products (COPs) in Latissimus dorsi muscle of Iberian pigs
- (2009) J.M. Broncano et al. MEAT SCIENCE
- Effect on lamb meat quality of including thyme (Thymus zygis ssp. gracilis) leaves in ewes’ diet
- (2009) Gema Nieto et al. MEAT SCIENCE
- Natural stilbenes: an overview
- (2009) Tao Shen et al. NATURAL PRODUCT REPORTS
- Metabolism and roles of stilbenes in plants
- (2009) Julie Chong et al. PLANT SCIENCE
- ORAC and TEAC assays comparison to measure the antioxidant capacity of food products
- (2008) Ana Zulueta et al. FOOD CHEMISTRY
- EFFECT OF NATURAL ANTIOXIDANTS ON OXIDATIVE STABILITY OF FROZEN, VACUUM-PACKAGED BEEF AND PORK
- (2008) MARTHA C. ROJAS et al. JOURNAL OF FOOD QUALITY
- Antioxidant Properties of Dried Plum Ingredients in Raw and Precooked Pork Sausage
- (2008) M.T. Nuñez de Gonzalez et al. JOURNAL OF FOOD SCIENCE
- Solid-phase extraction method for determination of volatile compounds in traditional balsamic vinegar
- (2008) Enrique Durán Guerrero et al. JOURNAL OF SEPARATION SCIENCE
- Effect of grape antioxidant dietary fiber on the lipid oxidation of raw and cooked chicken hamburgers
- (2008) S.G. Sáyago-Ayerdi et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Comparative efficacy of pomegranate juice, pomegranate rind powder extract and BHT as antioxidants in cooked chicken patties
- (2008) B.M. Naveena et al. MEAT SCIENCE
- Antioxidant properties of plum concentrates and powder in precooked roast beef to reduce lipid oxidation
- (2008) M.T. Nuñez de Gonzalez et al. MEAT SCIENCE
- Changes in hydrophilic and lipophilic antioxidant activity and related bioactive compounds during postharvest storage of yellow and purple plum cultivars
- (2008) H.M. Díaz-Mula et al. POSTHARVEST BIOLOGY AND TECHNOLOGY
- Phytochemical accumulation and antioxidant capacity at four maturity stages of cranberry fruit
- (2008) Hüseyin Çelik et al. SCIENTIA HORTICULTURAE
- Antioxidant activity in meat treated with oregano and sage essential oils
- (2007) M.K. Fasseas et al. FOOD CHEMISTRY
- Potential applications of antioxidant lignins from different sources
- (2007) M.P. Vinardell et al. INDUSTRIAL CROPS AND PRODUCTS
- Effect of dietary oregano oil supplementation on lamb meat characteristics
- (2007) P.E. Simitzis et al. MEAT SCIENCE
Find Funding. Review Successful Grants.
Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.
ExploreCreate your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create Now