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。Polyphenols: Chemistry, Dietary Sources, Metabolism, and Nutritional Significance
Laura Bravo
NUTRITION REVIEWS (2010)
Design and nutritional properties of potential functional frankfurters based on lipid formulation, added seaweed and low salt content
I. Lopez-Lopez et al.
MEAT SCIENCE (2009)
Low-fat frankfurters enriched with n-3 PUFA and edible seaweed: Effects of olive oil and chilled storage on physicochemical, sensory and microbial characteristics
I. Lopez-Lopez et al.
MEAT SCIENCE (2009)
Antioxidant activity of three edible seaweeds from two areas in South East Asia
Y. L. Chew et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2008)
Influence of different types and proportions of added edible seaweeds on characteristics of low-salt gel/emulsion meat systems
S. Cofrades et al.
MEAT SCIENCE (2008)
Amino acids, fatty acids, and dietary fibre in edible seaweed products
Christine Dawczynski et al.
FOOD CHEMISTRY (2007)
Total arsenic, inorganic arsenic, lead and cadmium contents in edible seaweed sold in Spain
Concepcion Almela et al.
FOOD AND CHEMICAL TOXICOLOGY (2006)
Effect of antioxidants and cooking on stability of n-3 fatty acids in fortified meat products
S Lee et al.
JOURNAL OF FOOD SCIENCE (2006)
Effect of seaweed mixtures on serum lipid level and platelet aggregation in rats
H Amano et al.
FISHERIES SCIENCE (2005)
Nutritional profile of restructured beef steak with added walnuts
A Serrano et al.
MEAT SCIENCE (2005)
Antioxidant properties of dried 'kayamo-nori', a brown alga Scytosiphon lomentaria (Scytosiphonales, Phaeophyceae)
T Kuda et al.
FOOD CHEMISTRY (2005)
Effects of fatty acids on meat quality: a review
JD Wood et al.
MEAT SCIENCE (2004)
Antihypertensive effects of Undaria pinnatifida (wakame) peptide on blood pressure in spontaneously hypertensive rats
K Suetsuna et al.
JOURNAL OF NUTRITIONAL BIOCHEMISTRY (2004)
Fatty acids, total lipid, protein and ash contents of processed edible seaweeds
DI Sánchez-Machado et al.
FOOD CHEMISTRY (2004)
Antioxidative activity of animal and vegetable dietary fibers
N Suzuki et al.
BIOFACTORS (2004)
Bioactive compounds in foods: Their role in the prevention of cardiovascular disease and cancer
PM Kris-Etherton et al.
AMERICAN JOURNAL OF MEDICINE (2002)
Mineral content of edible marine seaweeds
P Rupérez
FOOD CHEMISTRY (2002)
Contribution of animal source foods in improving diet quality and function in children in the developing world
C Neumann et al.
NUTRITION RESEARCH (2002)
Antithrombin activity of an algal polysaccharide
F Trento et al.
THROMBOSIS RESEARCH (2001)
Dietary fibre and physicochemical properties of edible Spanish seaweeds
P Ruperez et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2001)
Nutritional evaluation of some subtropical red and green seaweeds - Part I - proximate composition, amino acid profiles and some physico-chemical properties
KH Wong et al.
FOOD CHEMISTRY (2000)
In vitro determination of the indigestible fraction in foods:: An alternative to dietary fiber analysis
F Saura-Calixto et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)
Antioxidant activity of dietary polyphenols as determined by a modified ferric reducing/antioxidant power assay
R Pulido et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)
Dietary fibre from edible seaweeds:: chemical structure, physicochemical properties and effects on cholesterol metabolism
A Jiménez-Escrig et al.
NUTRITION RESEARCH (2000)
Nutritional composition of edible seaweed Gracilaria changgi
MH Norziah et al.
FOOD CHEMISTRY (2000)
Total and inorganic arsenic in fresh and processed fish products
O Munoz et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2000)
分享论文
