Related references
Note: Only part of the references are listed.Effect of pH on lipid oxidation of red onion skin extracts treated with washed tilapia (Oreochromis niloticus) muscle model systems
Senem Guner et al.
TURKISH JOURNAL OF CHEMISTRY (2020)
Subcritical water extraction of bioactive compounds from waste onion skin
M. T. Munir et al.
JOURNAL OF CLEANER PRODUCTION (2018)
Variation of quercetin glycoside derivatives in three onion (Allium cepa L.) varieties
Jung-Ho Kwak et al.
SAUDI JOURNAL OF BIOLOGICAL SCIENCES (2017)
Influence of vacuum and modified atmosphere packaging in combination with UV-C radiation on the shelf life of rainbow trout (Oncorhynchus mykiss) fillets
Bruna Leal Rodrigues et al.
FOOD CONTROL (2016)
Effect of vacuum or modified atmosphere packaging (MAP) in combination with a CO2 emitter on quality parameters of cod loins (Gadus morhua)
Anlaug Adland Hansen et al.
FOOD PACKAGING AND SHELF LIFE (2016)
From farm to fork: lipid oxidation in fish products. A review
Giulia Secci et al.
ITALIAN JOURNAL OF ANIMAL SCIENCE (2016)
Onion skin waste as a valorization resource for the by-products quercetin and biosugar
In Seong Choi et al.
FOOD CHEMISTRY (2015)
Maintaining Antioxidant Potential of Fresh Fruits and Vegetables After Harvest
Jose A. Villa-Rodriguez et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2015)
Antioxidant, Antibacterial, and Antibiofilm Properties of Polyphenols from Muscadine Grape (Vitis rotundifolia Michx.) Pomace against Selected Foodborne Pathogens
Changmou Xu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Substituent Effects on in Vitro Antioxidizing Properties, Stability, and Solubility in Flavonoids
Merichel Plaza et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
An on-line method for pressurized hot water extraction and enzymatic hydrolysis of quercetin glucosides from onions
Sofia Lindahl et al.
ANALYTICA CHIMICA ACTA (2013)
Antioxidative phenolic constituents of skins of onion varieties and their activities
Tasahil Albishi et al.
JOURNAL OF FUNCTIONAL FOODS (2013)
A remarkable influence of microwave extraction: Enhancement of antioxidant activity of extracted onion varieties
Zill-e-Huma et al.
FOOD CHEMISTRY (2011)
Effect of meteorological conditions on antioxidant flavonoids in Portuguese cultivars of white and red onions
A. S. Rodrigues et al.
FOOD CHEMISTRY (2011)
Effect of bleeding on lipid oxidation and quality changes of Asian seabass (Lates calcarifer) muscle during iced storage
Sajid Maqsood et al.
FOOD CHEMISTRY (2011)
Oxidative stability of mahi mahi red muscle dipped in tilapia protein hydrolysates
Evelien Dekkers et al.
FOOD CHEMISTRY (2011)
Subcritical water extraction of flavonol quercetin from onion skin
Min-Jung Ko et al.
JOURNAL OF FOOD ENGINEERING (2011)
Ultrasound-assisted extraction of polyphenols (flavanone glycosides) from orange (Citrus sinensis L.) peel
Muhammad Kamran Khan et al.
FOOD CHEMISTRY (2010)
Effects of binary solvent extraction system, extraction time and extraction temperature on phenolic antioxidants and antioxidant capacity from mengkudu (Morinda citrifolia)
Yin Yin Thoo et al.
FOOD CHEMISTRY (2010)
Preventive effect of tannic acid in combination with modified atmospheric packaging on the quality losses of the refrigerated ground beef
Sajid Maqsood et al.
FOOD CONTROL (2010)
Basic biochemical mechanisms behind the health benefits of polyphenols
Cesar G. Fraga et al.
MOLECULAR ASPECTS OF MEDICINE (2010)
Modified atmosphere packaging of fresh produce: Current status and future needs
Sandhya
LWT-FOOD SCIENCE AND TECHNOLOGY (2010)
Antioxidant capacity of bioactives extracted from canola meal by subcritical water, ethanolic and hot water extraction
Majid Hassas-Roudsari et al.
FOOD CHEMISTRY (2009)
Effect of high pressure processing and cooking treatment on the quality of Atlantic salmon
Yavuz Yagiz et al.
FOOD CHEMISTRY (2009)
Chemical studies of anthocyanins: A review
Araceli Castaneda-Ovando et al.
FOOD CHEMISTRY (2009)
Clean recovery of antioxidant flavonoids from onions: Optimising solvent free microwave extraction method
Zill-e-Huma et al.
JOURNAL OF CHROMATOGRAPHY A (2009)
Effects of radiation processing on phytochemicals and antioxidants in plant produce
Mohammad Alothman et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2009)
Effects of oxygen concentration on the sensory evaluation and quality indicators of beef muscle packed under modified atmosphere
P. I. Zakrys et al.
MEAT SCIENCE (2008)
Biological properties of onions and garlic
Marta Corzo-Martinez et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2007)
Antioxidant, anti-inflammatory, and antimicrobial properties of garlic and onions
Emily A. Wilson et al.
NUTRITION & FOOD SCIENCE (2007)
Quercetin content in field-cured onions (Allium cepa L.):: Effects of cultivar, lifting time, and nitrogen fertilizer level
Lars M. Mogren et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
The analysis of onion and garlic
V Lanzotti
JOURNAL OF CHROMATOGRAPHY A (2006)
Comparison of extracts prepared from plant by-products using different solvents and extraction time
B Lapornik et al.
JOURNAL OF FOOD ENGINEERING (2005)
The chemistry behind antioxidant capacity assays
DJ Huang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Quantification of polyphenolics and their antioxidant capacity in fresh plums
DO Kim et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Flavonoid antioxidants: chemistry, metabolism and structure-activity relationships
KE Heim et al.
JOURNAL OF NUTRITIONAL BIOCHEMISTRY (2002)
Development and validation of oxygen radical absorbance capacity assay for lipophilic antioxidants using randomly methylated β-cyclodextrin as the solubility enhancer
DJ Huang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)