Related references
Note: Only part of the references are listed.Nutritional Quality of Edible Parts of Moringa oleifera
Dalia I. Sanchez-Machado et al.
FOOD ANALYTICAL METHODS (2010)
Anti-oxidant effect of extracts of kinnow rind, pomegranate rind and seed powders in cooked goat meat patties
Suresh K. Devatkal et al.
MEAT SCIENCE (2010)
Studies on Indian Green Leafy Vegetables for Their Antioxidant Activity
Sheetal Gupta et al.
PLANT FOODS FOR HUMAN NUTRITION (2009)
Antioxidant Activity and Total Phenolic Content of Moringa oleifera Leaves in Two Stages of Maturity
S. Sreelatha et al.
PLANT FOODS FOR HUMAN NUTRITION (2009)
Physicochemical, textural, sensory characteristics and storage stability of goat meat patties extended with full-fat soy paste and soy granules
Arun K. Das et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2008)
Comparative efficacy of pomegranate juice, pomegranate rind powder extract and BHT as antioxidants in cooked chicken patties
B. M. Naveena et al.
MEAT SCIENCE (2008)
Moringa oleifera:: A food plant with multiple medicinal uses
Farooq Anwar et al.
PHYTOTHERAPY RESEARCH (2007)
Phenolic composition and antioxidant activity in grapevine parts and berries (Vitis vinifera L.) cv. Kishmish Chornyi (Sharad Seedless) during maturation
Pooja Doshi et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2006)
Effect of carnosine preblending on the quality of ground buffalo meat
AK Das et al.
FOOD CHEMISTRY (2006)
Sensory attributes and phenolic content of precooked pork breakfast sausage with fruit purees
JM Leheska et al.
JOURNAL OF FOOD SCIENCE (2006)
Leafy vegetable extracts - antioxidant activity and effect on storage stability of heated oils
BN Shyamala et al.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES (2005)
Antioxidant activity of commercial soft and hard wheat (Triticum aestivium L.) as affected by gastric pH conditions
CM Liyana-Pathirana et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Comparison of a natural rosemary extract and BHA/BHT for relative antioxidant effectiveness in pork sausage
JG Sebranek et al.
MEAT SCIENCE (2005)
Protein oxidation in frankfurters with increasing levels of added rosemary essential oil: Effect on color and texture deterioration
M Estevez et al.
JOURNAL OF FOOD SCIENCE (2005)
Antioxidant properties of various solvent extracts of total phenolic constituents from three different agroclimatic origins of drumstick tree (Moringa oleifera Lam.) leaves
P Siddhuraju et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Antioxidant activity of apple peels
K Wolfe et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Studies on the antioxidant activity of Indian Laburnum (Cassia fistula L.):: a preliminary assessment of crude extracts from stem bark, leaves, flowers and fruit pulp
P Siddhuraju et al.
FOOD CHEMISTRY (2002)
Anti-oxidant activity and total phenolic content of some Asian vegetables
C Kaur et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2002)
Approach to the content of total extractable phenolic compounds from different food samples by comparison of chromatographic and spectrophotometric methods
A Escarpa et al.
ANALYTICA CHIMICA ACTA (2001)
The chemical diversity and distribution of glucosinolates and isothiocyanates among plants
JW Fahey et al.
PHYTOCHEMISTRY (2001)
Antiplatelet and anticancer isothiocyanates in Japanese domestic horseradish, Wasabi
Y Morimitsu et al.
MECHANISMS OF AGEING AND DEVELOPMENT (2000)