Evaluation of the Effect of Inhibiting Lipid Oxidation of Natural Plant Sources in a Meat Model System

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

Contribution of Tocols to Food Sensorial Properties, Stability, and Overall Quality

(2020) Amélia Delgado et al.   JOURNAL OF FOOD QUALITY

Kombuchas from green and black teas have different phenolic profile, which impacts their antioxidant capacities, antibacterial and antiproliferative activities

(2019) Rodrigo Rezende Cardoso 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

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

Natural antioxidants used in meat products: A brief review

(2018) Jéssica Souza Ribeiro et al.   MEAT SCIENCE

Antioxidant activity of polysaccharides from different sources of ginseng

(2018) Fang Chen et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Proximate composition, phenolic content and in vitro antioxidant activity of aqueous extracts of the seaweeds Ascophyllum nodosum , Bifurcaria bifurcata and Fucus vesiculosus . Effect of addition of the extracts on the oxidative stability of canola oil under accelerated storage conditions

(2017) Rubén Agregán et al.   FOOD RESEARCH INTERNATIONAL

Nutritional value, bioactive compounds and health benefits of lettuce (Lactuca sativa L.)

(2016) Moo Jung Kim et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Characterization of phenolic composition in chestnut leaves and beer residue by LC-DAD-ESI-MS

(2016) P.E.S. Munekata et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Protein and lipid oxidation in meat: A review with emphasis on high-pressure treatments

(2016) Claire Guyon et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Potential applications of plant based derivatives as fat replacers, antioxidants and antimicrobials in fresh and processed meat products

(2014) Desugari Hygreeva et al.   MEAT SCIENCE

Red meats: Time for a paradigm shift in dietary advice

(2014) Mary Ann Binnie et al.   MEAT SCIENCE

Grape seed and clove bud extracts as natural antioxidants in silver carp (Hypophthalmichthys molitrix) fillets during chilled storage: Effect on lipid and protein oxidation

(2013) Ce Shi et al.   FOOD CONTROL

Antioxidant Effectiveness of Vegetable Powders on the Lipid and Protein Oxidative Stability of Cooked Turkey Meat Patties: Implications for Health

(2013) Garry Duthie et al.   Nutrients

Meat proteome as source of functional biopeptides

(2012) Chibuike C. Udenigwe et al.   FOOD RESEARCH INTERNATIONAL

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