Antioxidant Enzyme Activities and Lipid Oxidation in Rape (Brassica campestris L.) Bee Pollen Added to Salami during Processing

Lychee (Litchi chinensis Sonn.) seed water extract as potential antioxidant and anti-obese natural additive in meat products

(2015) Suijian Qi et al.   FOOD CONTROL

Identification and quantification of flavonoid aglycones in rape bee pollen from Qinghai-Tibetan Plateau by HPLC-DAD-APCI/MS

(2015) Huanhuan Lv et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Effects of pepper (Zanthoxylum bungeanum Maxim.) leaf extract on the antioxidant enzyme activities of salted silver carp (Hypophthalmichthys molitrix) during processing

(2015) Junke Li et al.   Journal of Functional Foods

Chemometric Analysis of Bee Pollen Based on Volatile and Phenolic Compound Compositions and Antioxidant Properties

(2014) Vilma Kaškonienė et al.   Food Analytical Methods

Chemical composition, bioactive compounds, antioxidant capacity and stability of floral maize (Zea mays L.) pollen

(2014) Slađana Žilić et al.   Journal of Functional Foods

Antioxidant enzyme activities are affected by salt content and temperature and influence muscle lipid oxidation during dry-salted bacon processing

(2013) Guofeng Jin et al.   FOOD CHEMISTRY

Polyphenolics Composition of the Leaves of Zanthoxylum bungeanum Maxim. Grown in Hebei, China, and Their Radical Scavenging Activities

(2013) Li-Chen Yang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Natural antioxidants in meat and poultry products

(2013) Liz Karre et al.   MEAT SCIENCE

Screening of rhizobacteria isolated from maize (Zea mays L.) in Rio Grande do Sul State (South Brazil) and analysis of their potential to improve plant growth

(2012) Letícia Arruda et al.   APPLIED SOIL ECOLOGY

A Validated HPLC-DAD Method for Routine Determination of Ten Phenolic Compounds in Tomato Fruits

(2012) Albert Ribas-Agustí et al.   Food Analytical Methods

Antioxidant and hepatoprotective effects of Schisandra chinensis pollen extract on CCl4-induced acute liver damage in mice

(2012) Ni Cheng et al.   FOOD AND CHEMICAL TOXICOLOGY

Antioxidant and antimicrobial activities of leafy green vegetable extracts and their applications to meat product preservation

(2012) Sung-Jin Kim et al.   FOOD CONTROL

Effects of broccoli stem and leaf meal on broiler performance, skin pigmentation, antioxidant function, and meat quality

(2012) C. H. Hu et al.   POULTRY SCIENCE

Neuroprotective Effect of Kaempferol against a 1-Methyl-4-phenyl-1,2,3,6-tetrahydropyridine-Induced Mouse Model of Parkinson's Disease

(2011) Shen Li et al.   BIOLOGICAL & PHARMACEUTICAL BULLETIN

The influence of achyrocline satureioides ("Marcela") extract on the lipid oxidation of salami

(2011) Paulo Cezar Bastianello Campagnol et al.   Food Science and Technology

Flavonoid–flavonoid interaction and its effect on their antioxidant activity

(2010) Maria Hidalgo et al.   FOOD CHEMISTRY

Effects of Different Maturity Stages on Antioxidant Content of Ivorian Gnagnan (Solanum indicum L.) Berries

(2010) Denis N’Dri et al.   MOLECULES

A Pollen Extract (Cernilton) in Patients with Inflammatory Chronic Prostatitis–Chronic Pelvic Pain Syndrome: A Multicentre, Randomised, Prospective, Double-Blind, Placebo-Controlled Phase 3 Study

(2009) Florian M.E. Wagenlehner et al.   EUROPEAN UROLOGY

Antioxidant activity of Sonoran Desert bee pollen

(2009) Blaise W. LeBlanc et al.   FOOD CHEMISTRY

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

Evaluation of protective effect of bee pollen against propoxur toxicity in rat

(2008) Gökhan Eraslan et al.   ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY

Antioxidant effects of flavonoid from Croatian Cystus incanus L. rich bee pollen

(2008) Ana Šarić et al.   FOOD AND CHEMICAL TOXICOLOGY

Effect of carbaryl on some biochemical changes in rats: The ameliorative effect of bee pollen

(2008) Gökhan Eraslan et al.   FOOD AND CHEMICAL TOXICOLOGY