Antioxidant and chemical effects of propolis, sage ( Salvia officinalis L .), and lavender ( Lavandula angustifolia Mill ) ethanolic extracts on chicken sausages

In-vitro functional efficacy of extracts from Phyllanthus emblica, Eucalyptus globulus, Tinospora cordifolia as pancreatic lipase inhibitor and source of anti-oxidant in goat meat nuggets

(2021) Pranav Chauhan et al.   FOOD CHEMISTRY

A comprehensive review on antioxidant dietary fibre enriched meat-based functional foods

(2020) Arun K. Das et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Nanoencapsulation of thyme essential oil in chitosan-gelatin nanofibers by nozzle-less electrospinning and their application to reduce nitrite in sausages

(2019) Behnaz Vafania et al.   FOOD AND BIOPRODUCTS PROCESSING

Propolis Extract as Antioxidant to Improve Oxidative Stability of Fresh Patties during Refrigerated Storage

(2019) Rey David Vargas-Sánchez et al.   Foods

Inclusion of Ethanol Extract of Mesquite Leaves to Enhance the Oxidative Stability of Pork Patties

(2019) Margarita Irene Ramírez-Rojo et al.   Foods

Bioactive components and mechanisms of Chinese poplar propolis alleviates oxidized low-density lipoprotein-induced endothelial cells injury

(2018) Huasong Chang et al.   BMC Complementary and Alternative Medicine

Seed germination of medicinal sage is affected by gibberellic acid, magnetic field and laser irradiation

(2018) A. Abdani Nasiri et al.   ELECTROMAGNETIC BIOLOGY AND MEDICINE

Lipid Oxidation Derived Aldehydes and Oxysterols Between Health and Disease

(2018) Barbara Sottero et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Berries extracts as natural antioxidants in meat products: A review

(2018) José Manuel Lorenzo 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

Evaluation of the antioxidant, anti-inflammatory and antimicrobial effects of catuaba, galangal, roseroot, maca root, guarana and polyfloral honey in sausages during storage

(2018) A. Półtorak 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

Antioxidant Potential of Propolis, Bee Pollen, and Royal Jelly: Possible Medical Application

(2018) Joanna Kocot et al.   Oxidative Medicine and Cellular Longevity

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

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

Evaluation of oxidative stability of lamb burger with Origanum vulgare extract

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

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

Quality assessment of shrimps preserved with orange leaf essential oil incorporated gelatin

(2016) Yunus Alparslan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Alleviative effects of litchi ( Litchi chinensis Sonn .) flower on lipid peroxidation and protein degradation in emulsified pork meatballs

(2015) Yi Ding et al.   JOURNAL OF FOOD AND DRUG ANALYSIS

Hydroperoxide formation in different lean meats

(2013) Gu Yi et al.   FOOD CHEMISTRY

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

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

Minor Components in Food Oils: A Critical Review of their Roles on Lipid Oxidation Chemistry in Bulk Oils and Emulsions

(2011) Bingcan Chen et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Development of Volatile Compounds during the Manufacture of Dry-Cured “Lacón,” a Spanish Traditional Meat Product

(2011) Laura Purriños et al.   JOURNAL OF FOOD SCIENCE

Antioxidant activity of Indian propolis and its chemical constituents

(2010) Rajibul Arif Laskar et al.   FOOD CHEMISTRY

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 of cooking methods on fatty acids, conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat

(2009) Cristina M.M. Alfaia et al.   MEAT SCIENCE