Evaluation of antioxidant capacity of 13 plant extracts by three different methods: cluster analyses applied for selection of the natural extracts with higher antioxidant capacity to replace synthetic antioxidant in lamb burgers

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

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

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

The Effects of Natural Extracts on the Quality Changes of Frozen Chub Mackerel (Scomber japonicus) Burgers

(2012) Yesim Ozogul et al.   Food and Bioprocess Technology

Effects of optimized mixtures containing phenolic compounds on the oxidative stability of sausages

(2012) CD Capitani et al.   FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Dietary spices as a natural effectors of lipoxygenase, xanthine oxidase, peroxidase and antioxidant agents

(2012) Urszula Gawlik-Dziki   LWT-FOOD SCIENCE AND TECHNOLOGY

Natural Antioxidants: Sources, Compounds, Mechanisms of Action, and Potential Applications

(2011) M.S. Brewer   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

In vitro screening of phenolic compounds, potential inhibition against α-amylase and α-glucosidase of culinary herbs in Thailand

(2011) Prinya Wongsa et al.   FOOD CHEMISTRY

Extraction conditions can greatly influence antioxidant capacity assays in plant food matrices

(2011) Jean Albert Michiels et al.   FOOD CHEMISTRY

Oxidative stability of fermented Italian-type sausages using mate leaves (Ilex paraguariensisSt. Hil) extract as natural antioxidant

(2011) Patrícia Beal et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Evaluation of two natural extracts (Rosmarinus officinalis L. and Melissa officinalis L.) as antioxidants in cooked pork patties packed in MAP

(2011) M.S. Lara et al.   MEAT SCIENCE

Phenolic composition and in vitro antioxidant capacity of four commercial phytochemical products: Olive leaf extract (Olea europaea L.), lutein, sesamol and ellagic acid

(2010) J.E. Hayes et al.   FOOD CHEMISTRY

Evaluation of natural and synthetic compounds according to their antioxidant activity using a multivariate approach

(2009) Caroline D. Capitani et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Effects of natural antioxidants on the lipid profile of electron beam-irradiated beef burgers

(2009) Reginaldo Almeida da Trindade et al.   EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY

Antioxidant and tyrosinase inhibition properties of leaves and rhizomes of ginger species

(2008) E.W.C. Chan et al.   FOOD CHEMISTRY

EFFECTS OF HOT-WATER EXTRACTS FROM MYRTLE, ROSEMARY, NETTLE AND LEMON BALM LEAVES ON LIPID OXIDATION AND COLOR OF BEEF PATTIES DURING FROZEN STORAGE

(2008) A. AKARPAT et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION