Emerging Role of Phenolic Compounds as Natural Food Additives in Fish and Fish Products

Efficacy of Plant Essential Oils against Foodborne Pathogens and Spoilage Bacteria Associated with Ready-to-Eat Vegetables: Antimicrobial and Sensory Screening

(2016) JORGE GUTIERREZ et al.   JOURNAL OF FOOD PROTECTION

Protective effects of epigallocatechin gallate (EGCG) derivatives on azoxymethane-induced colonic carcinogenesis in mice

(2012) Ying Zhong et al.   Journal of Functional Foods

Lipophilised epigallocatechin gallate (EGCG) derivatives and their antioxidant potential in food and biological systems

(2011) Ying Zhong et al.   FOOD CHEMISTRY

Revisiting the Polar Paradox Theory: A Critical Overview

(2011) Fereidoon Shahidi et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Chemoenzymatic Synthesis of Phytosteryl Ferulates and Evaluation of Their Antioxidant Activity

(2011) Zhuliang Tan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Antioxidant and antiviral activities of lipophilic epigallocatechin gallate (EGCG) derivatives

(2011) Ying Zhong et al.   Journal of Functional Foods

The Effect of Inhibitors and High Pressure Treatment to Prevent Melanosis and Microbial Growth on Chilled Prawns (Penaeus japonicus)

(2010) P. Montero et al.   JOURNAL OF FOOD SCIENCE

Effect of ferulic acid on inhibition of polyphenoloxidase and quality changes of Pacific white shrimp (Litopenaeus vannamei) during iced storage

(2009) Nilesh Prakash Nirmal et al.   FOOD CHEMISTRY

Total phenolic compounds, radical scavenging and metal chelation of extracts from Icelandic seaweeds

(2009) Tao Wang et al.   FOOD CHEMISTRY

Synergistic effect of tannic acid and modified atmospheric packaging on the prevention of lipid oxidation and quality losses of refrigerated striped catfish slices

(2009) Sajid Maqsood et al.   FOOD CHEMISTRY

Comparative studies of four different phenolic compounds on in vitro antioxidative activity and the preventive effect on lipid oxidation of fish oil emulsion and fish mince

(2009) Sajid Maqsood et al.   FOOD CHEMISTRY

Effect of oxidised tannic acid on the gel properties of mackerel (Rastrelliger kanagurta) mince and surimi prepared by different washing processes

(2009) Amjad Khansaheb Balange et al.   FOOD HYDROCOLLOIDS

Antimicrobial and antioxidant activity ofMajorana syriacain Yellowfin tuna

(2009) Ghada Al-Bandak et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Use of kiam wood extract as gel enhancer for mackerel (Rastrelliger kanagurta) surimi

(2009) Amjad Khansaheb Balange et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Melanosis and Quality Changes of Pacific White Shrimp (Litopenaeus vannamei) Treated with Catechin during Iced Storage

(2009) Nilesh Prakash Nirmal et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Properties of fish skin gelatin film incorporated with seaweed extract

(2009) Saowapa Rattaya et al.   JOURNAL OF FOOD ENGINEERING

Gel Strengthening Effect of Wood Extract on Surimi Produced from Mackerel Stored in Ice

(2009) A.K. Balange et al.   JOURNAL OF FOOD SCIENCE

Effect of oxidised phenolic compounds on the gel property of mackerel (Rastrelliger kanagurta) surimi

(2009) Amjad Khansaheb Balange et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

How relevant are flavonoids as antioxidants in plants?

(2009) Iker Hernández et al.   TRENDS IN PLANT SCIENCE

Effect of hydroxycinnamic acids on lipid oxidation and protein changes as well as water holding capacity in frozen minced horse mackerel white muscle

(2008) Isabel Medina et al.   FOOD CHEMISTRY

Antioxidant properties of tuna-skin and bovine-hide gelatin films induced by the addition of oregano and rosemary extracts

(2008) J. Gómez-Estaca et al.   FOOD CHEMISTRY

Enhancement of gel strength of bigeye snapper (Priacanthus tayenus) surimi using oxidised phenolic compounds

(2008) Amjad Balange et al.   FOOD CHEMISTRY

Effect of phenolic compounds on the properties of porcine plasma protein-based film

(2008) Pornpot Nuthong et al.   FOOD HYDROCOLLOIDS

Inhibition effects of grape seed extracts on melanosis formation in shrimp (Parapenaeus longirostris)

(2008) Nalan Gokoglu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Disinfectant test against monoculture and mixed-culture biofilms composed of technological, spoilage and pathogenic bacteria: bactericidal effect of essential oil and hydrosol of Satureja thymbra and comparison with standard acid–base sanitizers

(2008) N.G. Chorianopoulos et al.   JOURNAL OF APPLIED MICROBIOLOGY

In vitroInhibition of Food Spoilage and Foodborne Pathogenic Bacteria by Essential Oil and Leaf Extracts ofMagnolia lilifloraDesr.

(2008) V.K. Bajpai et al.   JOURNAL OF FOOD SCIENCE

Antioxidant activity of three edible seaweeds from two areas in South East Asia

(2007) Y.L. Chew et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of chemical treatment on the mechanical properties, water vapour permeability and sorption isotherms of gelatin-based films

(2007) R. A. Carvalho et al.   PACKAGING TECHNOLOGY AND SCIENCE