Related references
Note: Only part of the references are listed.Natural compounds from grape by-products enhance nutritive value and reduce formation of CML in model muffins
Sylwia Mildner-Szkudlarz et al.
FOOD CHEMISTRY (2015)
Antioxidative effect of lipophilized caffeic acid in fish oil enriched mayonnaise and milk
Mercedes Aleman et al.
FOOD CHEMISTRY (2015)
Bioactivity of phenolic acids: Metabolites versus parent compounds: A review
Sandrina A. Heleno et al.
FOOD CHEMISTRY (2015)
Quantification of bioactive compounds in pulps and by-products of tropical fruits from Brazil
Larissa Morais Ribeiro da Silva et al.
FOOD CHEMISTRY (2014)
Stability mechanisms of liquid water-in-oil emulsions
F. Y. Ushikubo et al.
FOOD HYDROCOLLOIDS (2014)
Physicochemical, Nutritional, and Sensory Qualities of Wine Grape Pomace Fortified Baked Goods
Rebecca Walker et al.
JOURNAL OF FOOD SCIENCE (2014)
TBARS predictive models of pork sausages stored at different temperatures
Fan Wenjiao et al.
MEAT SCIENCE (2014)
Resources and Biological Activities of Natural Polyphenols
An-Na Li et al.
NUTRIENTS (2014)
Extraction of Antioxidants from Borage (Borago officinalis L.) Leaves-Optimization by Response Surface Method and Application in Oil-in-Water Emulsions
Francisco Segovia et al.
ANTIOXIDANTS (2014)
Avocado Seeds: Extraction Optimization and Possible Use as Antioxidant in Food
Francisco Segovia Gomez et al.
ANTIOXIDANTS (2014)
Screening of Antioxidant Activity of Gentian Lutea Root and Its Application in Oil-in-Water Emulsions
Nurul Aini Mohd Azman et al.
ANTIOXIDANTS (2014)
The Effect of Perilla frutescens Extract on the Oxidative Stability of Model Food Emulsions
Monika Skowyra et al.
ANTIOXIDANTS (2014)
Antioxidant Properties of Artemisia annua Extracts in Model Food Emulsions
Monika Skowyra et al.
ANTIOXIDANTS (2014)
Use of front face fluorescence for monitoring lipid oxidation during ageing of cakes
Eliot Patrick Botosoa et al.
FOOD CHEMISTRY (2013)
Quality and antioxidant properties of breads enriched with dry onion (Allium cepa L.) skin
Urszula Gawlik-Dziki et al.
FOOD CHEMISTRY (2013)
Inhibition kinetics of lipid oxidation of model foods by using antioxidant extract of fermented soybeans
Dyah H. Wardhani et al.
FOOD CHEMISTRY (2013)
Oxidative stability of O/W and W/O/W emulsions: Effect of lipid composition and antioxidant polarity
Candelaria Poyato et al.
FOOD RESEARCH INTERNATIONAL (2013)
Changes of antioxidant constituents in pineapple (Ananas comosus) residue during drying process
Diogo I. S. da Silva et al.
INDUSTRIAL CROPS AND PRODUCTS (2013)
Antioxidant Properties of Three Aromatic Herbs (Rosemary, Thyme and Lavender) in Oil-in-Water Emulsions
M. Gabriela Gallego et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2013)
Antioxidant properties and essential oil composition of Calamintha grandiflora L.
Diana Dobravalskyte et al.
FOOD CHEMISTRY (2012)
Phenolic compounds in fruits - an overview
Charles W. I. Haminiuk et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2012)
Oxidative stability and triacylglycerols structure of lipid fraction from cookies for infants
Magdalena Wirkowska et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2012)
Oxidative Stability of Chia (Salvia hispanica L.) Seed Oil: Effect of Antioxidants and Storage Conditions
Vanesa Y. Ixtaina et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2012)
Oxidative stability of 70% fish oil-in-water emulsions: Impact of emulsifiers and pH
Anna Frisenfeldt Horn et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2011)
Developmental toxicity of orally administered pineapple leaf extract in rats
Jun Hu et al.
FOOD AND CHEMICAL TOXICOLOGY (2011)
Polyphenolic content and antioxidant activity of Eugenia pollicina leaf extract in vitro and in model emulsion systems
D. Ramful et al.
FOOD RESEARCH INTERNATIONAL (2011)
Total phenolics, flavonoids and antioxidant activity of tropical fruit pineapple
M. Amzad Hossain et al.
FOOD RESEARCH INTERNATIONAL (2011)
Agro-industrial potential of exotic fruit byproducts as a source of food additives
J. F. Ayala-Zavala et al.
FOOD RESEARCH INTERNATIONAL (2011)
Identification of phenolic compounds from pomegranate (Punica granatum L.) seed residues and investigation into their antioxidant capacities by HPLC-ABTS+ assay
Li He et al.
FOOD RESEARCH INTERNATIONAL (2011)
Revisiting the Polar Paradox Theory: A Critical Overview
Fereidoon Shahidi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2011)
Avocado by-products as inhibitors of color deterioration and lipid and protein oxidation in raw porcine patties subjected to chilled storage
J. G. Rodriguez-Carpena et al.
MEAT SCIENCE (2011)
Health effects with consumption of the flax lignan secoisolariciresinol diglucoside
Jennifer L. Adolphe et al.
BRITISH JOURNAL OF NUTRITION (2010)
Effectiveness of antioxidants in preventing oxidation of palm oil enriched with heme iron: A model for iron fortification in baked products
Mercedes Aleman et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2010)
Andoxidant and emulsifying properties of potato protein hydrolysate in soybean oil-in-water emulsions
Yu Cheng et al.
FOOD CHEMISTRY (2010)
Antioxidant capacities, procyanidins and pigments in avocados of different strains and cultivars
Wei Wang et al.
FOOD CHEMISTRY (2010)
Presence of Maillard products in Spanish muffins and evaluation of colour and antioxidant potential
S. Gonzalez-Mateo et al.
FOOD AND CHEMICAL TOXICOLOGY (2009)
Evaluation of the antioxidant activity of non-transformed and transformed pineapple: A comparative study
Minal Mhatre et al.
FOOD AND CHEMICAL TOXICOLOGY (2009)
Effect of phenolic antioxidants on the dispersion state and chemical stability of olive oil O/W emulsions
C. D. Di Mattia et al.
FOOD RESEARCH INTERNATIONAL (2009)
Use of natural antioxidants from lyophilized water extracts of Borago officinalis in dry fermented sausages enriched in ω-3 PUFA
Mike Garcia-Iniguez de Ciriano et al.
MEAT SCIENCE (2009)
Mathematical tools for objective comparison of microbial cultures -: Application to evaluation of 15 peptones for lactic acid bacteria productions
J. A. Vazquez et al.
BIOCHEMICAL ENGINEERING JOURNAL (2008)
Investigation of the correlation of the acrylamide content and the antioxidant activity of model cookies
C Summa et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
New approaches to the role of diet in the prevention of cancers of the alimentary tract
IT Johnson
MUTATION RESEARCH-FUNDAMENTAL AND MOLECULAR MECHANISMS OF MUTAGENESIS (2004)
Effect of olive ripening degree on the oxidative stability and organoleptic properties of cv. Nostrana di Brisighella extra virgin olive oil
A Rotondi et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Phenolic composition of authentic pineapple juice
L Wen et al.
JOURNAL OF FOOD SCIENCE (2002)
Natural antioxidants from residual sources
A Moure et al.
FOOD CHEMISTRY (2001)