Dietary Polyphenol Supplementation in Food Producing Animals: Effects on the Quality of Derived Products
Published 2021 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Dietary Polyphenol Supplementation in Food Producing Animals: Effects on the Quality of Derived Products
Authors
Keywords
-
Journal
Animals
Volume 11, Issue 2, Pages 401
Publisher
MDPI AG
Online
2021-02-05
DOI
10.3390/ani11020401
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Antioxidant potential of chrysanthemum morifolium flower extract on lipid and protein oxidation in goat meat patties during refrigerated storage
- (2020) Iftikhar Ali Khan et al. JOURNAL OF FOOD SCIENCE
- Can Agro-Industrial By-Products Rich in Polyphenols be Advantageously Used in the Feeding and Nutrition of Dairy Small Ruminants?
- (2020) Fabio Correddu et al. Animals
- Dietary Grape Pomace Supplementation in Dairy Cows: Effect on Nutritional Quality of Milk and Its Derived Dairy Products
- (2020) Andrea Ianni et al. Foods
- Proanthocyanidins in grape seeds: An updated review of their health benefits and potential uses in the food industry
- (2020) Nurhan Unusan Journal of Functional Foods
- Quality indices and sensory attributes of beef from steers offered grass silage and a concentrate supplemented with dried citrus pulp
- (2020) Saheed A. Salami et al. MEAT SCIENCE
- Algae-Derived Polysaccharides Promote Growth Performance by Improving Antioxidant Capacity and Intestinal Barrier Function in Broiler Chickens
- (2020) Wen-Chao Liu et al. Frontiers in Veterinary Science
- Chemical-nutritional quality and oxidative stability of milk and dairy products obtained from Friesian cows fed with a dietary supplementation of dried grape pomace
- (2019) Andrea Ianni et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Addition of grape pomace flour in the diet on laying hens in heat stress: impacts on health and performance as well as the fatty acid profile and total antioxidant capacity in the egg
- (2019) João H. Reis et al. JOURNAL OF THERMAL BIOLOGY
- Polyphenols, methylxanthines, fatty acids and minerals in cocoa beans and cocoa products
- (2019) Grassia Melania et al. Journal of Food Measurement and Characterization
- Invited review: Plant polyphenols and rumen microbiota responsible for fatty acid biohydrogenation, fiber digestion, and methane emission: Experimental evidence and methodological approaches
- (2019) V. Vasta et al. JOURNAL OF DAIRY SCIENCE
- The effect of polyphenols and vitamin E on the antioxidant status and meat quality of broiler chickens exposed to high temperature
- (2019) Magdalena Mazur-Kuśnirek et al. ARCHIVES OF ANIMAL NUTRITION
- Small amounts of agro-industrial byproducts in dairy ewes diets affects milk production traits and hematological parameters
- (2019) A. Nudda et al. ANIMAL FEED SCIENCE AND TECHNOLOGY
- Chemical-nutritional characteristics and aromatic profile of milk and related dairy products obtained from goats fed with extruded linseed
- (2019) Francesca Bennato et al. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES
- Phenolic Metabolites in Plasma and Thigh Meat of Chickens Supplemented with Grape Byproducts
- (2019) Irene Muñoz-González et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Effect of the incorporation of a fermented rooibos (Aspalathus linearis) extract in the manufacturing of rabbit meat patties on their physical, chemical, and sensory quality during refrigerated storage
- (2019) Marco Cullere et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Goats’ Feeding Supplementation with Acacia farnesiana Pods and Their Relationship with Milk Composition: Fatty Acids, Polyphenols, and Antioxidant Activity
- (2019) Delgadillo-Puga et al. Animals
- Influence of Licorice Root Feeding on Chemical-Nutritional Quality of Cow Milk and Stracciata Cheese, an Italian Traditional Fresh Dairy Product
- (2019) Francesca Bennato et al. Animals
- Dietary pomegranate peel improves milk quality of lactating ewes: Emphasis on milk fat globule membrane properties and antioxidative traits
- (2019) Nurit Argov-Argaman et al. FOOD CHEMISTRY
- Dietary citrus pulp and grape pomace as potential natural preservatives for extending beef shelf life
- (2019) Tawanda Tayengwa et al. MEAT SCIENCE
- Effect of dietary grape pomace on growth performance, meat quality and antioxidant activity in ram lambs
- (2018) J.X. Zhao et al. ANIMAL FEED SCIENCE AND TECHNOLOGY
- Effects of dietary supplementation with polyphenols on meat quality in Saanen goat kids
- (2018) Roberta Cimmino et al. BMC Veterinary Research
- Effects of Dietary Grape Pomace Supplementation on Performance, Carcass Traits and Meat Quality of Lambs
- (2018) IOANNIS KAFANTARIS et al. IN VIVO
- A review on polyphenols: Classification, beneficial effects and their application in dairy products
- (2018) Camila Sampaio Cutrim et al. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
- Dietary chlorogenic acid improves growth performance of weaned pigs through maintaining antioxidant capacity and intestinal digestion and absorption function
- (2018) Jiali Chen et al. JOURNAL OF ANIMAL SCIENCE
- Dietary supplementation with orange pulp (Citrus sinensis) improves egg yolk oxidative stability in laying hens
- (2018) M. Goliomytis et al. ANIMAL FEED SCIENCE AND TECHNOLOGY
- Influence of Lippia citriodora verbascoside on growth performance, antioxidant status, and serum immunoglobulins content in piglets
- (2018) G. Pastorelli et al. CZECH JOURNAL OF ANIMAL SCIENCE
- Antioxidant and antigenotoxic effect of dairy products supplemented with red ginseng extract
- (2018) Hanyeong Park et al. JOURNAL OF DAIRY SCIENCE
- Tissue Distribution of Quercetin in Pigs after Long-Term Dietary Supplementation
- (2018) Juliane Bieger et al. JOURNAL OF NUTRITION
- Short communication: Compositional characteristics and aromatic profile of caciotta cheese obtained from Friesian cows fed with a dietary supplementation of dried grape pomace
- (2018) A. Ianni et al. JOURNAL OF DAIRY SCIENCE
- From oxidative stress to inflammation: redox balance and immune system
- (2018) Charlotte Lauridsen POULTRY SCIENCE
- Addition of exogenous enzymes to diets containing grape pomace: Effects on intestinal utilization of catechins and antioxidant status of chickens
- (2017) S. Chamorro et al. FOOD RESEARCH INTERNATIONAL
- Ensiled Moringa oleifera: an antioxidant-rich feed that improves dairy cattle performance
- (2017) M. COHEN-ZINDER et al. JOURNAL OF AGRICULTURAL SCIENCE
- 413 Supplementation of tea polyphenol mixed with sweetener in diet included with or without flax oil increased antioxidative capacity of blood serum and longissimus dorsi muscle of fattening pigs
- (2017) Y. Zhang et al. JOURNAL OF ANIMAL SCIENCE
- Valorisation of an extract from olive oil waste as a natural antioxidant for reducing meat waste resulting from oxidative processes
- (2017) Iria Muíño et al. JOURNAL OF CLEANER PRODUCTION
- Inclusion of bilberry pomace in rabbit diets: Effects on carcass characteristics and meat quality
- (2017) Sihem Dabbou et al. MEAT SCIENCE
- Modifications of fatty acids profile, lipid peroxidation and antioxidant capacity in raw and cooked rabbit burgers added with ginger
- (2017) Simone Mancini et al. MEAT SCIENCE
- Phytochemistry and bioactivity of Citrus flavonoids: a focus on antioxidant, anti-inflammatory, anticancer and cardiovascular protection activities
- (2017) Lunzhao Yi et al. PHYTOCHEMISTRY REVIEWS
- Preservative effects of rosemary extract (Rosmarinus officinalis L.) on quality and storage stability of chicken meat patties
- (2017) M. AL-HIJAZEEN et al. Food Science and Technology
- Ensiled Moringa oleifera: an antioxidant-rich feed that improves dairy cattle performance
- (2017) M. COHEN-ZINDER et al. JOURNAL OF AGRICULTURAL SCIENCE
- Dietary supplementation of ferulic acid to steers under commercial feedlot feeding conditions improves meat quality and shelf life
- (2016) H. González-Ríos et al. ANIMAL FEED SCIENCE AND TECHNOLOGY
- Use of polyphenol-rich grape by-products in monogastric nutrition. A review
- (2016) Agustín Brenes et al. ANIMAL FEED SCIENCE AND TECHNOLOGY
- Fortification of yogurts with different antioxidant preservatives: A comparative study between natural and synthetic additives
- (2016) Cristina Caleja et al. FOOD CHEMISTRY
- Potential of plant polyphenols to combat oxidative stress and inflammatory processes in farm animals
- (2016) D. K. Gessner et al. JOURNAL OF ANIMAL PHYSIOLOGY AND ANIMAL NUTRITION
- Short communication: Physicochemical and antioxidant properties of Cheddar-type cheese fortified with Inula britannica extract
- (2016) N.-K. Lee et al. JOURNAL OF DAIRY SCIENCE
- Antioxidant activity and recovery of green tea catechins in full-fat cheese following gastrointestinal simulated digestion
- (2016) Ali Rashidinejad et al. JOURNAL OF FOOD COMPOSITION AND ANALYSIS
- Effect of Mugwort and Rosemary Either Singly, or Combination with Ascorbic Acid on Shelf Stability of Pork Patties
- (2016) Ko-Eun Hwang et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Antioxidant effects of a propolis extract and vitamin E in blood and milk of dairy cows fed diet containing flaxseed oil
- (2016) Nadine Woruby Santos et al. Livestock 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
- Plant extracts in heavy pig feeding: effects on quality of meat and Cremona salami
- (2016) G. Pastorelli et al. Animal Production Science
- Influence of green, white and black tea addition on the antioxidant activity of probiotic yogurt during refrigerated storage
- (2016) Premalatha Muniandy et al. Food Packaging and Shelf Life
- Supplementation of Rosemary extract in the diet of Nero Siciliano pigs: evaluation of the antioxidant properties on meat quality
- (2015) L. Liotta et al. Animal
- The effects of grape seed in the diet of the Penedes chicken, on growth and on the chemical composition and sensory profile of meat
- (2015) A. Francesch et al. BRITISH POULTRY SCIENCE
- The incorporation of plant materials in “Serra da Estrela” cheese improves antioxidant activity without changing the fatty acid profile and visual appearance
- (2015) Márcio Carocho et al. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
- Phenolic profiles of 20 Canadian lentil cultivars and their contribution to antioxidant activity and inhibitory effects on α-glucosidase and pancreatic lipase
- (2015) Bing Zhang et al. FOOD CHEMISTRY
- Effect of nutmeg (Myristica fragrans) essential oil on the oxidative and microbial stability of cooked sausage during refrigerated storage
- (2015) Branislav Šojić et al. FOOD CONTROL
- Influence of dietary enzyme addition on polyphenol utilization and meat lipid oxidation of chicks fed grape pomace
- (2015) S. Chamorro et al. FOOD RESEARCH INTERNATIONAL
- Antioxidants: Characterization, natural sources, extraction and analysis
- (2015) Mircea Oroian et al. FOOD RESEARCH INTERNATIONAL
- Effects of grape pomace supplementation to laying hen diet on performance, egg quality, egg lipid peroxidation and some biochemical parameters
- (2015) Kanber Kara et al. JOURNAL OF APPLIED ANIMAL RESEARCH
- Effect of Sumac (Rhus coriaria L.) and Barberry (Berberis vulgaris L.) Water Extracts on Microbial Growth and Chemical Changes in Ground Sheep Meat
- (2015) Javad Aliakbarlu et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- 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
- Influence of the addition of different hazelnut skins on the physicochemical, antioxidant, polyphenol and sensory properties of yogurt
- (2015) Marta Bertolino et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effect of turmeric powder (Curcuma longa L.) and ascorbic acid on physical characteristics and oxidative status of fresh and stored rabbit burgers
- (2015) Simone Mancini et al. MEAT SCIENCE
- Glucose supply improves petal coloration and anthocyanin biosynthesis in Paeonia suffruticosa ‘Luoyang Hong’ cut flowers
- (2015) Chao Zhang et al. POSTHARVEST BIOLOGY AND TECHNOLOGY
- Effect of the addition of hop (infusion or powder) on the oxidative stability of lean lamb patties during storage
- (2015) Luz H. Villalobos-Delgado et al. SMALL RUMINANT RESEARCH
- Ensiled citrus pulp as a by-product feedstuff for finishing pigs: nutritional value and effects on intestinal microflora and carcass quality
- (2015) Verónica Moset et al. SPANISH JOURNAL OF AGRICULTURAL RESEARCH
- Bioavailability of Dietary Polyphenols and Gut Microbiota Metabolism: Antimicrobial Properties
- (2015) Laura Marín et al. Biomed Research International
- Shelf life of ground beef enriched with omega-3 and/or conjugated linoleic acid and use of grape seed extract to inhibit lipid oxidation
- (2015) Inmaculada Gómez et al. Food Science & Nutrition
- Feeding soybean meal increases the blood level of isoflavones and reduces the steroidogenic capacity in bovine corpora lutea, without affecting peripheral progesterone concentrations
- (2014) S. Cools et al. ANIMAL REPRODUCTION SCIENCE
- Citrus Pulp as a Dietary Source of Antioxidants for Lactating Holstein Cows Fed Highly Polyunsaturated Fatty Acid Diets
- (2014) G. T. Santos et al. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES
- Effects of dietary polyphenol-rich plant products from grape or hop on pro-inflammatory gene expression in the intestine, nutrient digestibility and faecal microbiota of weaned pigs
- (2014) Anja Fiesel et al. BMC Veterinary Research
- Flavones: An important scaffold for medicinal chemistry
- (2014) Manjinder Singh et al. EUROPEAN JOURNAL OF MEDICINAL CHEMISTRY
- Role of Phenolics Extracting from Rosa canina L. on Meat Protein Oxidation During Frozen Storage and Beef Patties Processing
- (2014) Mariana Utrera et al. Food and Bioprocess Technology
- Regional characteristics of anthocyanin and flavonol compounds from grapes of four Vitis vinifera varieties in five wine regions of China
- (2014) Na-Na Liang et al. FOOD 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
- Evaluation of the antioxidant properties and oxidative stability of Pecorino cheese made from the raw milk of ewes fedRosmarinus officinalisL. leaves
- (2014) Raffaella Branciari et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Effects of free ferulic acid on productive performance, blood metabolites, and carcass characteristics of feedlot finishing ewe lambs
- (2014) U. Macías-Cruz et al. JOURNAL OF ANIMAL SCIENCE
- Grape marc reduces methane emissions when fed to dairy cows
- (2014) P.J. Moate et al. JOURNAL OF DAIRY SCIENCE
- Adding oenological tannin vs. overripe grapes: Effect on the phenolic composition of red wines
- (2014) C. Alcalde-Eon et al. JOURNAL OF FOOD COMPOSITION AND ANALYSIS
- Use of lyophilised and powderedGentiana lutearoot in fresh beef patties stored under different atmospheres
- (2014) Nurul A M Azman et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Nitrogen balance, blood metabolites and milk fatty acid composition of dairy cows fed pomegranate-peel extract
- (2014) M.J. Abarghuei et al. Livestock Science
- Dietary Intake of Natural Antioxidants: Vitamins and Polyphenols
- (2013) J. M. Landete CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Polyphenols, Inflammation, and Cardiovascular Disease
- (2013) Christy C. Tangney et al. Current Atherosclerosis Reports
- Production and characterization of Cheddar-type cheese enriched with green tea extract
- (2013) Hélène J. Giroux et al. Dairy Science & Technology
- The use of rosemary extract in combination with nisin to extend the shelf life of pompano (Trachinotus ovatus) fillet during chilled storage
- (2013) Mengsha Gao et al. FOOD CONTROL
- Tannins in forage plants and their role in animal husbandry and environmental sustainability: a review
- (2013) G. Piluzza et al. GRASS AND FORAGE SCIENCE
- Antimicrobial and antioxidant effects of spice extracts on the shelf life extension of raw chicken meat
- (2013) K. Radha krishnan et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Polyphenol compounds in the chicken/animal diet: from the past to the future
- (2013) P. F. Surai JOURNAL OF ANIMAL PHYSIOLOGY AND ANIMAL NUTRITION
- Effect of feeding goats with distilled and non-distilled thyme leaves (Thymus zygis subp. gracilis) on milk and cheese properties
- (2013) Khalid Boutoial et al. JOURNAL OF DAIRY RESEARCH
- Bioavailability of quercetin from its aglycone and its glucorhamnoside rutin in lactating dairy cows after intraduodenal administration
- (2013) A. Gohlke et al. JOURNAL OF DAIRY SCIENCE
- A comprehensive review on flavanones, the major citrus polyphenols
- (2013) Muhammad Kamran Khan et al. JOURNAL OF FOOD COMPOSITION AND ANALYSIS
- Cold storage of blueberry (Vaccinium spp.) fruits and juice: Anthocyanin stability and antioxidant activity
- (2013) Priscilla M. Reque et al. JOURNAL OF FOOD COMPOSITION AND ANALYSIS
- Benefits of polyphenols on gut microbiota and implications in human health
- (2013) Fernando Cardona et al. JOURNAL OF NUTRITIONAL BIOCHEMISTRY
- Stable isotope-labelled feed nutrients to assess nutrient-specific feed passage kinetics in ruminants
- (2013) Daniel Warner et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Production, composition and antioxidants in milk of dairy cows fed diets containing soybean oil and grape residue silage
- (2013) N.W. Santos et al. Livestock Science
- Preservation of sensory and chemical properties in flavoured cheese prepared with cream cheese base using oregano and rosemary essential oils
- (2013) Rubén H. Olmedo et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- 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
- 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
- Oxidative Stress and Role of Natural Plant Derived Antioxidants in Animal Reproduction
- (2013) Rong-zhen ZHONG et al. Journal of Integrative Agriculture
- Antioxidant potential of curry (Murraya koenigii L.) and mint (Mentha spicata) leaf extracts and their effect on colour and oxidative stability of raw ground pork meat during refrigeration storage
- (2012) A.K. Biswas et al. FOOD CHEMISTRY
- Antioxidant and antimicrobial activities of leafy green vegetable extracts and their applications to meat product preservation
- (2012) Sung-Jin Kim et al. FOOD CONTROL
- Protein, isoflavones, trypsin inhibitory and in vitro antioxidant capacities: Comparison among conventionally and organically grown soybeans
- (2012) Diully Mata Balisteiro et al. FOOD RESEARCH INTERNATIONAL
- An assessment of the antioxidant potential of coriander extracts in ghee when stored at high temperature and during deep fat frying
- (2012) Shriyesh Patel et al. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
- Effects of feeding dairy cows different legume-grass silages on milk phytoestrogen concentration
- (2012) A. Höjer et al. JOURNAL OF DAIRY SCIENCE
- Bioavailability of the flavonol quercetin in cows after intraruminal application of quercetin aglycone and rutin
- (2012) L.M. Berger et al. JOURNAL OF DAIRY SCIENCE
- Cinnamon bark deodorised aqueous extract as potential natural antioxidant in meat emulsion system: a comparative study with synthetic and natural food antioxidants
- (2012) Kim Wei Chan et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- 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
- Effect of peanut skin extract on chemical stability and sensory properties of salami during storage
- (2012) Mariana Larrauri et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Effect of dietary supplementation with olive pomaces on the performance and meat quality of growing rabbits
- (2012) A. Dal Bosco 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
- Antioxidant effects of broccoli powder extract in goat meat nuggets
- (2012) Rituparna Banerjee et al. MEAT SCIENCE
- Chemical composition, fatty acid content and antioxidant potential of meat from goats supplemented with Moringa (Moringa oleifera) leaves, sunflower cake and grass hay
- (2012) K. Qwele 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
- Effect of Dietary Grape Pomace Fermented by Saccharomyces boulardii on the Growth Performance, Nutrient Digestibility and Meat Quality in Finishing Pigs
- (2011) L. Yan et al. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES
- Effects of dietary rosemary, rosemary volatile oil and vitamin E on broiler performance, meat quality and serum SOD activity
- (2011) D. Yesilbag et al. BRITISH POULTRY SCIENCE
- The effects of dietary hesperidin supplementation on broiler performance and chicken meat characteristics
- (2011) P. E. Simitzis et al. CANADIAN JOURNAL OF ANIMAL SCIENCE
- Microencapsulation in food science and biotechnology
- (2011) Filomena Nazzaro et al. CURRENT OPINION IN BIOTECHNOLOGY
- Chemical characterisation of anthocyanins in tamarillo (Solanum betaceum Cav.) and Andes berry (Rubus glaucus Benth.) fruits
- (2011) Coralia Osorio et al. FOOD CHEMISTRY
- Modification of milk fatty acid composition by feeding forages and agro-industrial byproducts from dry areas to Awassi sheep
- (2011) S. Abbeddou et al. JOURNAL OF DAIRY SCIENCE
- CINNAMOMUM ZEYLANICUMESSENTIAL OIL AS A NATURAL ANTIOXIDANT AND ANTIBACTRIAL IN COOKED SAUSAGE
- (2011) M. MOAREFIAN et al. JOURNAL OF FOOD BIOCHEMISTRY
- The Role of Dietary Fiber in the Bioaccessibility and Bioavailability of Fruit and Vegetable Antioxidants
- (2011) Hugo Palafox-Carlos et al. JOURNAL OF FOOD SCIENCE
- A dose-response of cinnamaldehyde supplementation on intake, ruminal fermentation, blood metabolites, growth performance, and carcass characteristics of growing lambs
- (2011) A.V. Chaves et al. Livestock Science
- 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
- Effects of dietary rosemary extract on lamb spoilage under retail display conditions
- (2011) Sancho Bañón et al. MEAT SCIENCE
- Effects of dietary polyphenol-rich grape products on intestinal microflora and gut morphology in broiler chicks
- (2011) A. Viveros et al. POULTRY SCIENCE
- Herbal plants and their derivatives as growth and health promoters in animal nutrition
- (2011) Seyed Reza Hashemi et al. VETERINARY RESEARCH COMMUNICATIONS
- Antioxidant activity and inhibition of key enzymes linked to type-2 diabetes and hypertension by Azadirachta indica-yogurt
- (2011) A.B. Shori et al. Journal of Saudi Chemical Society
- 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
- Non-thermal stabilization mechanisms of anthocyanins in model and food systems—An overview
- (2010) Rodrigo N. Cavalcanti et al. FOOD RESEARCH INTERNATIONAL
- 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
- Rosemary extract (Rosmarinus officinalis L.) supplementation into the diet of Nero Siciliano pigs: effects on lipid oxidation
- (2010) L. Liotta et al. Italian Journal of Animal Science
- Phytogenics as New Class of Feed Additive in Poultry Industry
- (2010) S.R. Hashemi et al. Journal of Animal and Veterinary Advances
- Preservation of Chicken Breast Meat Treated with Thyme and Balm Essential Oils
- (2010) Florinda Fratianni et al. JOURNAL OF FOOD SCIENCE
- COLOR CHANGES AND LIPID OXIDATION IN PORK PRODUCTS MADE FROM PIGS FED WITH CRANBERRY JUICE POWDER
- (2010) R.E. LARRAÍN et al. JOURNAL OF MUSCLE FOODS
- The inclusion of ensiled citrus pulp in diets for growing pigs: Effects on voluntary intake, growth performance, gut microbiology and meat quality
- (2010) A. Cerisuelo et al. Livestock Science
- Inhibition of the angiotensin-converting enzyme by grape seed and skin proanthocyanidins extracted from Vitis vinífera L. cv. País
- (2010) Gonzalo Eriz et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- 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
- Effect of dietary mixture of gallic acid and linoleic acid on antioxidative potential and quality of breast meat from broilers
- (2010) Samooel Jung et al. MEAT SCIENCE
- Display life of beef packaged with an antioxidant active film as a function of the concentration of oregano extract
- (2010) Javier Camo et al. MEAT SCIENCE
- The use of natural herbal extracts for improving the lipid stability and sensory characteristics of irradiated ground beef
- (2010) Hussein M.H. Mohamed et al. MEAT SCIENCE
- Basic biochemical mechanisms behind the health benefits of polyphenols
- (2010) Cesar G. Fraga et al. MOLECULAR ASPECTS OF MEDICINE
- Dietary Strategies to Improve Nutritional Value, Oxidative Stability, and Sensory Properties of Poultry Products
- (2009) Ricard Bou et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Polyphenols: food sources, properties and applications - a review
- (2009) Hasna El Gharras INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Glycosylation of Dietary Flavonoids Decreases the Affinities for Plasma Protein
- (2009) Jianbo Xiao et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Short communication: Assessment of the potential of cinnamaldehyde, condensed tannins, and saponins to modify milk fatty acid composition of dairy cows
- (2009) C. Benchaar et al. JOURNAL OF DAIRY SCIENCE
- Polyphenols, oral health and disease: A review
- (2009) Stefano Petti et al. JOURNAL OF DENTISTRY
- Antibacterial and antioxidant effects of five spice and herb extracts as natural preservatives of raw pork
- (2009) Bin Shan et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- Natural antioxidants protecting irradiated beef burgers from lipid oxidation
- (2009) R.A. Trindade et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- 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
- The antioxidative properties of mustard leaf (Brassica juncea) kimchi extracts on refrigerated raw ground pork meat against lipid oxidation
- (2009) Mi-Ai Lee et al. MEAT SCIENCE
- Anti-oxidant effect of extracts of kinnow rind, pomegranate rind and seed powders in cooked goat meat patties
- (2009) Suresh K. Devatkal et al. MEAT SCIENCE
- Effect of dietary tea catechins supplementation in goats on the quality of meat kept under refrigeration
- (2009) R.Z. Zhong et al. SMALL RUMINANT RESEARCH
- Antioxidant synergism of green tea polyphenols with α-tocopherol and l-ascorbic acid in SDS micelles
- (2008) Fang Dai et al. BIOCHIMIE
- Chemical studies of anthocyanins: A review
- (2008) Araceli Castañeda-Ovando et al. FOOD CHEMISTRY
- Antioxidant activity of pomegranate rind powder extract in cooked chicken patties
- (2008) Basappa M. Naveena et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Effect of grape seed extract on descriptive sensory analysis of ground chicken during refrigerated storage
- (2008) R.G. Brannan MEAT SCIENCE
- Effect of Dietary Dehydrated Pasture and Citrus Pulp on the Performance and Meat Quality of Broiler Chickens
- (2008) J. L. Mourao et al. POULTRY SCIENCE
- Effect of Grape Pomace Concentrate and Vitamin E on Digestibility of Polyphenols and Antioxidant Activity in Chickens
- (2008) A. Brenes et al. POULTRY SCIENCE
- Influence of Grape Seed Proanthocyanidin Extract in Broiler Chickens: Effect on Chicken Coccidiosis and Antioxidant Status
- (2008) M. L. Wang et al. POULTRY SCIENCE
- Addition of grape seed extract and bearberry to porcine diets: Influence on quality attributes of raw and cooked pork
- (2007) M.N. O’Grady et al. MEAT SCIENCE
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationCreate your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create Now