相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Oxidative stability of sunflower oil supplemented with carnosic acid compared with synthetic antioxidants during accelerated storage
Ying Zhang et al.
FOOD CHEMISTRY (2010)
Oxidative stability of virgin olive oil enriched with carnosic acid
Paola Zunin et al.
FOOD RESEARCH INTERNATIONAL (2010)
Effect of various levels of rosemary or Chinese mahogany on the quality of fresh chicken sausage during refrigerated storage
Deng-Cheng Liu et al.
FOOD CHEMISTRY (2009)
Antioxidant activities of rosemary (Rosmarinus Officinalis L.) extract, blackseed (Nigella sativa L.) essential oil, carnosic acid, rosmarinic acid and sesamol
Naciye Erkan et al.
FOOD CHEMISTRY (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)
Effect of commercial rosemary oleoresin preparations on ground chicken thigh meat quality packaged in a high-oxygen atmosphere
T. Keokamnerd et al.
POULTRY SCIENCE (2008)
Carnosic acid from rosemary extracts:: a potential chemoprotective agent against aflatoxin B1.: An in vitro study
Stefano Costa et al.
JOURNAL OF APPLIED TOXICOLOGY (2007)
Antioxidant and antimicrobial activity of rosemary extract in chicken frankfurters
Klavdija Riznar et al.
JOURNAL OF FOOD SCIENCE (2006)
Liquid chromatograpic-mass spectrometric analysis of phenolics and free radical scavenging activity of rosemary extract from different raw material
Luis Almela et al.
JOURNAL OF CHROMATOGRAPHY A (2006)
Antioxidant capacity of 26 spice extracts and characterization of their phenolic constituents
B Shan et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Antioxidant and antibacterial activities of natural extracts:: application in beef meatballs
J Fernández-López et al.
MEAT SCIENCE (2005)
Incorporation and stabilization of omega-3 fatty acids in surimi made from cod, Gadus morhua
Y Park et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Molecules of interest - Rosmarinic acid
M Petersen et al.
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)
Antioxidant activity and phenolic compounds in selected herbs
W Zheng et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)
Antioxidant activity of grape seed (Vitis vinifera) extracts on peroxidation models in vitro
GK Jayaprakasha et al.
FOOD CHEMISTRY (2001)
Subcellular compartmentation of the diterpene carnosic acid and its derivatives in the leaves of rosemary
S Munné-Bosch et al.
PLANT PHYSIOLOGY (2001)
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)