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Effect of plant extracts Kitaibelia vitifolia on antioxidant activity, chemical characteristics, microbiological status and sensory properties of Pirotski kachkaval cheese
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
inferredcites →https://doi.org/10.1002/ptr.2129openalex-snapshot
Screening seeds of some Scottish plants for free radical scavenging activity
inferredcites →https://doi.org/10.1006/abio.1999.4019openalex-snapshot
Spectrophotometric Quantitation of Antioxidant Capacity through the Formation of a Phosphomolybdenum Complex: Specific Application to the Determination of Vitamin E
inferredcites →https://doi.org/10.1016/0003-2670(91)87088-oopenalex-snapshot
Official methods of analysis of the association of official analytical chemists
inferredcites →https://doi.org/10.1016/0003-2697(71)90405-2openalex-snapshot
Spectrophotometric determination of serum iron at the submicrogram level with a new reagent (ferrozine)
inferredcites →https://doi.org/10.1016/j.foodchem.2005.03.028openalex-snapshot
Antioxidant activities of extracts from selected culinary herbs and spices
inferredcites →https://doi.org/10.1016/j.foodchem.2007.11.028openalex-snapshot
Improving the antioxidant activity of buckwheat (Fagopyrum tataricm Gaertn) sprout with trace element water
inferredcites →https://doi.org/10.1016/j.foodchem.2010.08.021openalex-snapshot
Polyphenolic compounds as functional ingredients in cheese
inferredcites →https://doi.org/10.1016/j.foodcont.2010.02.003openalex-snapshot
Antimicrobial herb and spice compounds in food
inferredcites →https://doi.org/10.1016/j.idairyj.2005.08.011openalex-snapshot
Lipoprotein lipase and lipolysis in milk
inferredcites →https://doi.org/10.1016/s0098-2997(03)00030-xopenalex-snapshot
Antioxidant activity of carotenoids
inferredcites →https://doi.org/10.1021/jf072826ropenalex-snapshot
Neuroprotective Effects of the Citrus Flavanones against H2O2-Induced Cytotoxicity in PC12 Cells
inferredcites →https://doi.org/10.1021/jf990146lopenalex-snapshot
Antioxidant Activity of Plant Extracts Containing Phenolic Compounds
inferredcites →https://doi.org/10.1038/ejcn.2010.221openalex-snapshot
Identification of the 100 richest dietary sources of polyphenols: an application of the Phenol-Explorer database
inferredcites →https://doi.org/10.1080/10942910903176576openalex-snapshot
Influence of Wild Garlic on Color, Free Fatty Acids, and Chemical and Sensory Properties of Herby Pickled Cheese
inferredcites →https://doi.org/10.1089/jmf.2006.223openalex-snapshot
Anti-Ulcerogenic Effects of the Flavonoid-Rich Fraction from the Extract of Orostachys japonicus in Mice
inferredcites →https://doi.org/10.1089/jmf.2011.0013openalex-snapshot
Phenolic Compounds and Biological Activity of Kitaibelia vitifolia
inferredcites →https://doi.org/10.1093/ajcn/79.5.727openalex-snapshot
Polyphenols: food sources and bioavailability
inferredcites →https://doi.org/10.1093/ajcn/81.1.230sopenalex-snapshot
Bioavailability and bioefficacy of polyphenols in humans. I. Review of 97 bioavailability studies
inferredcites →https://doi.org/10.1111/j.1471-0307.2006.00239.xopenalex-snapshot
The effect of mendi (Chaerophyllum sp.) on ripening of vacuum‐packed herby cheese
inferredcites →https://doi.org/10.1111/j.1471-0307.2008.00450.xopenalex-snapshot
The fatty acid levels and physicochemical properties of herby brined cheese, a traditional Turkish cheese
inferredcites →https://doi.org/10.1111/j.1471-0307.2012.00874.xopenalex-snapshot
Studies on physicochemical and antioxidant properties of strawberry polyphenol extract–fortified stirred Dahi
inferredcites →https://doi.org/10.1271/bbb.58.1780openalex-snapshot
A Simple Screening Method for Antioxidants and Isolation of Several Antioxidants Produced by Marine Bacteria from Fish and Shellfish
inferredcites →https://doi.org/10.2298/bah0506375mopenalex-snapshot
Specific trait of Pirot kachkaval
inferredcites →https://doi.org/10.3109/10408448509029322openalex-snapshot
Carcinogenicity and Modification of the Carcinogenic Response by bha, Bht, and Other Antioxidants
inferredcites →https://doi.org/10.3168/jds.s0022-0302(07)72607-3openalex-snapshot
Lipolysis in Cheddar Cheese Made from Raw, Thermized, and Pasteurized Milks
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
inferred← citeshttps://doi.org/10.2139/ssrn.4167752openalex-extracted
Evaluation of Proteolysis, Antioxidant and Ace-Inhibitory Activities in a Model Cheese: Effect of Adjunct Lactobacilli, Ripening Time and Temperature
inferred← citeshttps://doi.org/10.1007/978-3-031-85089-9_5openalex-snapshot
Plant Extracts as Natural Food Preservatives
inferred← citeshttps://doi.org/10.1007/978-3-031-96610-1_1openalex-snapshot
Design and Development of Healthier and Functional Meat Products
inferred← citeshttps://doi.org/10.1007/s13197-017-3012-yopenalex-snapshot
Antioxidant activity, fatty acids characterization and oxidative stability of Gouda cheese fortified with mango (Mangifera indica L.) kernel fat
inferred← citeshttps://doi.org/10.1007/s13197-023-05846-5openalex-snapshot
Determination of the effects of proteolysis-based changes by adjunct lactobacilli on the bioactivity (ACE-inhibitory and antioxidant activities) of cheese: a model cheese study
inferred← citeshttps://doi.org/10.1016/j.ultsonch.2020.105140openalex-snapshot
Effect of sonication, microwaves and high-pressure processing on ACE-inhibitory activity and antioxidant potential of Cheddar cheese during ripening
inferred← citeshttps://doi.org/10.1111/jfpp.13566openalex-snapshot
Omega fatty acids, phenolic compounds, and lipolysis of cheddar cheese supplemented with chia (Salvia hispanicaL.) oil
inferred← citeshttps://doi.org/10.1186/s12944-017-0420-yopenalex-snapshot
Omega-3 fatty acids and oxidative stability of ice cream supplemented with olein fraction of chia (Salvia hispanica L.) oil
inferred← citeshttps://doi.org/10.1186/s12944-019-0969-8openalex-snapshot
Antioxidant properties of Milk and dairy products: a comprehensive review of the current knowledge
inferred← citeshttps://doi.org/10.1590/1678-4162-12282openalex-snapshot
Interference of natural extract from Jatobá (Hymenaea martiana Hayne) with the physico-chemical characteristics and yield of goat milk and cheese
inferred← citeshttps://doi.org/10.3390/foods10071579openalex-snapshot
Ripening Changes of the Chemical Composition, Proteolysis, and Lipolysis of a Hair Sheep Milk Mexican Manchego-Style Cheese: Effect of Nano-Emulsified Curcumin
inferred← citeshttps://doi.org/10.47836/ifrj.28.2.13openalex-snapshot
Physicochemical and sensory properties of Manchego-type cheese fortified with nanoemulsified curcumin
inferred← citeshttps://doi.org/10.5937/animtrend25083kopenalex-snapshot
Fortification with natural plant-based additives in cheese production: Sustainable concepts
inferred← citeshttps://doi.org/10.5937/tehmesa1501016vopenalex-snapshot
Natural antimicrobial compounds and biopreservation of food
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