Characterization, antioxidant activity and potential application fractionalized Szechuan pepper on fresh beef meat as natural preservative

Non-destructive measurements for the evaluation of beef freshness based on airflow interaction and a structured light 3D imaging technique and comparison with pH value and total volatile basic nitrogen content

(2023) Xiuzhi Luo et al.   BIOSYSTEMS ENGINEERING

The impacting mechanism of β-sanshool in Zanthoxylum bungeanum Maxim on the structure of myofibrillar protein in duck meat

(2023) Bin Xu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Incorporation of betel leaf extract provides oxidative stability and improves phytochemical, textural, sensory and antimicrobial activities of buffalo meat sausages

(2023) Arshied Manzoor et al.   MEAT SCIENCE

Characterization of phenolics and tocopherol profile, capsaicinoid composition and bioactive properties of fruits in interspecies (Capsicum annuum X Capsicum frutescens) recombinant inbred pepper lines (RIL)

(2023) Kevser Karaman et al.   Food Chemistry

Potato protease inhibitors, a functional food material with antioxidant and anticancer potential

(2023) Yaotong Liu et al.   Food Science and Human Wellness

Effect of ultrasound-assisted dough fermentation on the quality of dough and steamed bread with 50% sweet potato pulp

(2022) Min Zhang et al.   ULTRASONICS SONOCHEMISTRY

Nanostructured mesoporous silica materials induce hormesis on chili pepper (Capsicum annuum L.) under greenhouse conditions

(2022) Ernesto Magaña-López et al.   Heliyon

Effect of Apple Polyphenol and Three Antioxidants on the Formation of Polycyclic Aromatic Hydrocarbon in Barbecued Pork

(2022) Jiarong Cao et al.   POLYCYCLIC AROMATIC COMPOUNDS

Effects of grape seed extract on meat color and premature browning of meat patties in high-oxygen packaging

(2022) Xiao-yin YANG et al.   Journal of Integrative Agriculture

Functional Importance of Transient Receptor Potential (TRP) Channels in Neurological Disorders

(2021) Kihwan Lee et al.   Frontiers in Cell and Developmental Biology

The role of phenolic compounds against Listeria monocytogenes in food. A review

(2021) Sol Zamuz et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Maternal and direct dietary polyphenol supplementation affect growth, carcass and meat quality of sheep and goats

(2021) K. Giller et al.   Animal

The effects of Hierba Santa (Piper auritum Kunth) on the inhibition of lipid oxidation in beef burgers

(2021) E. Trujillo-Santiago et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

ɛ-polylysine coating with stinging nettle extract for fresh beef preservation

(2021) Kazem Alirezalu et al.   MEAT SCIENCE

Capsaicin attenuates TGFβ2-induced epithelial-mesenchymal-transition in lens epithelial cells in vivo and in vitro

(2021) Yuki Sugiyama et al.   EXPERIMENTAL EYE RESEARCH

Effect of pomegranate peel extract on the storage stability of ground buffalo (Bubalus bubalis) meat

(2021) Arjun Ghimire et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of antioxidant and antibacterial interactions between resveratrol and eugenol in carboxymethyl cellulose biodegradable film

(2021) Majid Aminzare et al.   Food Science & Nutrition

Composition, structure and flavor mechanism of numbing substances in Chinese prickly ash in the genus Zanthoxylum: A review

(2021) Jingjing Luo et al.   FOOD CHEMISTRY

In vitro and in vivo antioxidant activity of eucalyptus leaf polyphenols extract and its effect on chicken meat quality and cecum microbiota

(2020) Wei Li et al.   FOOD RESEARCH INTERNATIONAL

Plant-Derived Natural Antioxidants in Meat and Meat Products

(2020) Georgios Manessis et al.   Antioxidants

Profiling of phenolic acids and flavonoids in sweet potato (Ipomoea batatas L.) leaves and evaluation of their anti-oxidant and hypoglycemic activities

(2020) Dan Luo et al.   Food Bioscience

Effect of hydroxyl-radical on the biochemical properties and structure of myofibrillar protein from Alaska pollock (Theragra chalcogramma)

(2019) Bhoke Marwa Nyaisaba et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of malondialdehyde as a byproduct of lipid oxidation on protein oxidation in rabbit meat

(2019) Zhaoming Wang et al.   FOOD CHEMISTRY

In-package decontamination of chicken breast using cold plasma technology: Microbial, quality and storage studies

(2019) Rkia Moutiq et al.   MEAT SCIENCE

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

Molecular interactions and redox effects of carvacrol and thymol on myofibrillar proteins using a non-destructive and solvent-free methodological approach

(2018) Aida Lahmar et al.   FOOD RESEARCH INTERNATIONAL

Application of HPLC fingerprint based on acid amide components in Chinese prickly ash ( Zanthoxylum )

(2018) Jingxuan Ke et al.   INDUSTRIAL CROPS AND PRODUCTS

Stress Effects on Meat Quality: A Mechanistic Perspective

(2018) Tong Xing et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Electric field effects on β-lactoglobulin thermal unfolding as a function of pH – Impact on protein functionality

(2018) Rui M. Rodrigues et al.   Innovative Food Science & Emerging Technologies

Simultaneous quantification and identification of flavonoids, lignans, coumarin and amides in leaves of Zanthoxylum armatum using UPLC-DAD-ESI-QTOF–MS/MS

(2017) Vinod Bhatt et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

Metabolite profiling of red and blue potatoes revealed cultivar and tissue specific patterns for anthocyanins and other polyphenols

(2017) Anne Oertel et al.   PLANTA

Physico-chemical and sensory evaluation of potato (Solanum tuberosum L.) after irradiation

(2016) IVANESA G.M. SOARES et al.   ANAIS DA ACADEMIA BRASILEIRA DE CIENCIAS

The effects of Zanthoxylum bungeanum extract on lipid metabolism induced by sterols

(2015) Tingting Wu et al.   JOURNAL OF PHARMACOLOGICAL SCIENCES

Lipid oxidation, protein degradation, microbial and sensorial quality of camel meat as influenced by phenolic compounds

(2015) Sajid Maqsood et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Characterization and Quantitation of Anthocyanins and Other Phenolics in Native Andean Potatoes

(2014) M. Monica Giusti et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Bioactive characteristics and antioxidant activities of nine peppers

(2012) Yongliang Zhuang et al.   Journal of Functional Foods

Chelating and radical scavenging activities of soy protein hydrolysates prepared from microbial proteases and their effect on meat lipid peroxidation

(2009) Lei Zhang et al.   BIORESOURCE TECHNOLOGY