Related references
Note: Only part of the references are listed.A review of phenolic compounds in oil-bearing plants: Distribution, identification and occurrence of phenolic compounds
Muhammad H. Alu'datt et al.
FOOD CHEMISTRY (2017)
Anti-tyrosinase, total phenolic content and antioxidant activity of selected Sudanese medicinal plants
A. M. Muddathir et al.
SOUTH AFRICAN JOURNAL OF BOTANY (2017)
Effects of different levels of Moringa (Moringa oleifera) seed flour on quality attributes of beef burgers
Fahad Al-Juhaimi et al.
CYTA-JOURNAL OF FOOD (2016)
Effects of different levels of Moringa (Moringa oleifera) seed flour on quality attributes of beef burgers
Fahad Al-Juhaimi et al.
CYTA-JOURNAL OF FOOD (2016)
Antibacterial Activity of Polyphenolic Fraction of Kombucha Against Enteric Bacterial Pathogens
Debanjana Bhattacharya et al.
CURRENT MICROBIOLOGY (2016)
New pregnane and phenolic glycosides from Solenostemma argel
Karima Ounaissia et al.
FITOTERAPIA (2016)
Gallic acid as a protective antioxidant against anthocyanin degradation and color loss in vitamin-C fortified cranberry juice
Sunisa Roidoung et al.
FOOD CHEMISTRY (2016)
Improving the physico-chemical and sensory characteristics of camel meat burger patties using ginger extract and papain
Heba H. S. Abdel-Naeem et al.
MEAT SCIENCE (2016)
Physicochemical, microbiological and sensory evaluation of beef patties incorporated with destoned olive cake powder
Majed D. Hawashin et al.
MEAT SCIENCE (2016)
Antimicrobial and antioxidant screening of curcumin and pyrocatechol in the prevention of biodiesel degradation: oxidative stability
Gustavo A. Santos et al.
BIOFUELS-UK (2016)
Characterisation of the lipid and protein fraction of fresh camel meat and the associated changes during refrigerated storage
Sajid Maqsood et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2015)
Lipid oxidation, protein degradation, microbial and sensorial quality of camel meat as influenced by phenolic compounds
Sajid Maqsood et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2015)
Effect of addition of green tea, chestnut and grape extract on the shelf-life of pig liver pate
M. Pateiro et al.
FOOD CHEMISTRY (2014)
Effect of incorporation of Moringa oleifera leaves extract on quality of ground pork patties
M. Muthukumar et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2014)
Effects of inoculating Lactobacillus sakei starter cultures on the microbiological quality and nitrite depletion of Chinese fermented sausages
X. H. Wang et al.
FOOD CONTROL (2013)
Antioxidant capacities and total phenolic contents of infusions from 223 medicinal plants
Sha Li et al.
INDUSTRIAL CROPS AND PRODUCTS (2013)
Review on some antioxidant plants growing in Arab world
Nabilah A. Al-Jaber et al.
JOURNAL OF SAUDI CHEMICAL SOCIETY (2011)
Antioxidant Properties of Isolated Isorhamnetin from the Sea Buckthorn Marc
Liu Pengfei et al.
PLANT FOODS FOR HUMAN NUTRITION (2009)
A review of the growth, and of the carcass and meat quality characteristics of the one-humped camel (Camelus dromedaries)
I. T. Kadim et al.
MEAT SCIENCE (2008)
Self-medication practices in Khartoum State, Sudan
AI Awad et al.
EUROPEAN JOURNAL OF CLINICAL PHARMACOLOGY (2006)
The characteristics of beef patties containing different levels of fat and oat flour
M Serdaroglu
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2006)
Quality characteristics and storage stability of chicken patties formulated with finger millet flour (Eleusine coracana)
BM Naveena et al.
JOURNAL OF MUSCLE FOODS (2006)
Current research in meat color
RA Mancini et al.
MEAT SCIENCE (2005)
New unusual pregnane glycosides with antiproliferative activity from Solenostemma argel
A Plaza et al.
STEROIDS (2005)
Changes in commercial virgin olive oil (cv Arbequina) during storage, with special emphasis on the phenolic fraction
JR Morelló et al.
FOOD CHEMISTRY (2004)
Acylated phenolic glycosides from Solenostemma argel
MS Kamel
PHYTOCHEMISTRY (2003)
Studies on the antioxidant activity of pomegranate (Punica granatum) peel and seed extracts using in vitro models
RP Singh et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Anti-oxidant activity of added tea catechins on lipid oxidation of raw minced red meat, poultry and fish muscle
SZ Tang et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2001)
Pregnene derivatives from Solenostemma argel leaves
HA Hassan et al.
PHYTOCHEMISTRY (2001)