Effects of plant extracts on lipid oxidation in fish croquette during frozen storage

Inhibition effects of green tea and grape seed extracts on lipid oxidation in bonito fillets during frozen storage

(2010) Pinar Yerlikaya et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Inhibition of oxidation of omega-3 polyunsaturated fatty acids and fish oil by quercetin glycosides

(2009) Gwendolyn M. Huber et al.   FOOD CHEMISTRY

Review of flavonoids and other phenolics from fruits of different tomato (Lycopersicon esculentumMill.) cultivars

(2009) Rune Slimestad et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Antioxidant activity of tomato lipophilic extracts and interactions between carotenoids and α-tocopherol in synthetic mixtures

(2009) Assunta Zanfini et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Phenolics as antioxidants in garlic (Allium sativum L., Alliaceae)

(2008) Biljana Bozin et al.   FOOD CHEMISTRY

Garlic (Allium sativum L.) and ready-to-eat garlic products: In vitro antioxidant activity

(2008) Yara S. Queiroz et al.   FOOD CHEMISTRY

Effects of pomegranate sauce on quality of marinated anchovy during refrigerated storage

(2008) Nalan Gokoglu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of different cooking methods on the oxidation, proximate and fatty acid composition of silver catfish (Rhamdia quelen) fillets

(2007) Jucieli Weber et al.   FOOD CHEMISTRY

Chemical changes in omega-3-enhanced farmed rainbow trout (Oncorhynchus mykiss) fillets during abusive-temperature storage

(2007) Yi-Chen Chen et al.   FOOD CONTROL

Antioxidant protection of white grape pomace on restructured fish products during frozen storage

(2007) I. Sánchez-Alonso et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Fatty acid contents evolution and cholesterol oxides formation in Brazilian sardines (Sardinella brasiliensis) as a result of frozen storage followed by grilling

(2007) T. Saldanha et al.   LWT-FOOD SCIENCE AND TECHNOLOGY