Effect of natural antioxidants on physicochemical properties and lipid stability of pork liver pâté manufactured with healthy oils during refrigerated storage

Influence of partial pork backfat replacement by fish oil on nutritional and technological properties of liver pâté

(2016) Rubén Domínguez et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Healthy Spanish salchichón enriched with encapsulated n − 3 long chain fatty acids in konjac glucomannan matrix

(2016) Jose M. Lorenzo et al.   FOOD RESEARCH INTERNATIONAL

ω-3 in meat products: benefits and effects on lipid oxidative stability

(2016) Daniela Miotto Bernardi et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

The effect of cooking methods on nutritional value of foal meat

(2015) Rubén Domínguez et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Peanut skin extract reduces lipid oxidation in cooked chicken patties

(2015) P. E. S. Munekata et al.   POULTRY SCIENCE

A Systematic Review of the Efficacy of Bioactive Compounds in Cardiovascular Disease: Phenolic Compounds

(2015) Oscar Rangel-Huerta et al.   Nutrients

Effect of fat content on physical, microbial, lipid and protein changes during chill storage of foal liver pâté

(2014) José M. Lorenzo et al.   FOOD CHEMISTRY

Separation and characterization of phenolic compounds from dry-blanched peanut skins by liquid chromatography–electrospray ionization mass spectrometry

(2014) Yuanyuan Ma et al.   JOURNAL OF CHROMATOGRAPHY A

Effect of different cooking methods on lipid oxidation and formation of volatile compounds in foal meat

(2014) Rubén Domínguez et al.   MEAT SCIENCE

Brewery waste as a potential source of phenolic compounds: Optimisation of the extraction process and evaluation of antioxidant and antimicrobial activities

(2013) Letricia Barbosa-Pereira et al.   FOOD CHEMISTRY

Effect of addition of green tea, chestnut and grape extract on the shelf-life of pig liver pâté

(2013) M. Pateiro et al.   FOOD CHEMISTRY

Effects of natural (grape seed and chestnut extract) and synthetic antioxidants (buthylatedhydroxytoluene, BHT) on the physical, chemical, microbiological and sensory characteristics of dry cured sausage “chorizo”

(2013) José M. Lorenzo et al.   FOOD RESEARCH INTERNATIONAL

Current options for the valorization of food manufacturing waste: a review

(2013) Nadia Mirabella et al.   JOURNAL OF CLEANER PRODUCTION

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

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

Enriched n−3 PUFA/konjac gel low-fat pork liver pâté: Lipid oxidation, microbiological properties and biogenic amine formation during chilling storage

(2012) G. Delgado-Pando et al.   MEAT SCIENCE

Membrane concentration of antioxidants from Castanea sativa leaves aqueous extracts

(2011) Beatriz Díaz-Reinoso et al.   CHEMICAL ENGINEERING JOURNAL

Beef burger patties incorporated with Boletus edulis extracts: Lipid peroxidation inhibition effects

(2011) Lillian Barros et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Chemical and biochemical characterisation of an IGP ecotype chestnut subjected to different treatments

(2011) M. Nazzaro et al.   FOOD CHEMISTRY

Antioxidant activities of chestnut nut of Castanea sativa Mill. (cultivar ‘Judia’) as function of origin ecosystem

(2011) Lia-Tânia Dinis et al.   FOOD CHEMISTRY

Physico-chemical characteristics and free fatty acid composition of dry fermented mutton sausages as affected by the use of various combinations of starter cultures and spices

(2011) Lihua Zhao et al.   MEAT SCIENCE

Effect of rosemary extract dose on lipid oxidation, colour stability and antioxidant concentrations, in reduced nitrite liver pâtés

(2011) Evelyne H.A. Doolaege et al.   MEAT SCIENCE

Effect of lyophilized water extracts of Melissa officinalis on the stability of algae and linseed oil-in-water emulsion to be used as a functional ingredient in meat products

(2010) Mikel García-Iñiguez de Ciriano et al.   MEAT SCIENCE

Development of a reversed-phase high performance liquid chromatography (RP-HPLC) procedure for the simultaneous determination of phenolic compounds in peanut skin extracts

(2009) Maria Leonora dL. Francisco et al.   FOOD CHEMISTRY

Antioxidant activities of the extracts from chestnut flower, leaf, skins and fruit

(2007) J BARREIRA et al.   FOOD CHEMISTRY