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Oxidation and Antioxidants in Fish and Meat from Farm to Fork

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Outgoing claims: the papers this work cites, builds on, or argues with.

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Culinary herbs inhibit lipid oxidation in raw and cooked minced meat patties during storage

inferredcites →https://doi.org/10.1002/ejlt.200900102openalex-snapshot

Squalene: A natural antioxidant?

inferredcites →https://doi.org/10.1002/ejlt.201000097openalex-snapshot

Preservative effect of an organic acid‐icing system on chilled fish lipids

inferredcites →https://doi.org/10.1002/jsfa.1697openalex-snapshot

Effects of calcium, magnesium and pH during salt curing of cod (Gadus morhua L)

inferredcites →https://doi.org/10.1002/jsfa.2091openalex-snapshot

Analyses of tomato peel and seed byproducts and their use as a source of carotenoids

inferredcites →https://doi.org/10.1002/jsfa.3595openalex-snapshot

Effect of plant phenolics, tocopherol and ascorbic acid on oxidative stability of pork patties

inferredcites →https://doi.org/10.1002/jsfa.5670openalex-snapshot

Plant phytochemicals as new potential drugs for immune disorders and cancer therapy: really a promising path?

inferredcites →https://doi.org/10.1002/lite.200800017openalex-snapshot

Balance between polyunsaturated fatty acids and antioxidants in nutrition

inferredcites →https://doi.org/10.1002/mnfr.200700006openalex-snapshot

Antioxidant activity and antimicrobial effect of berry phenolics – a Finnish perspective

inferredcites →https://doi.org/10.1002/mnfr.200700038openalex-snapshot

Bioactive compounds in cranberries and their role in prevention of urinary tract infections

inferredcites →https://doi.org/10.1002/mnfr.200700137openalex-snapshot

Flavan‐3‐ols: Nature, occurrence and biological activity

inferredcites →https://doi.org/10.1002/mnfr.200700393openalex-snapshot

Phenolic compounds: Evidence for inhibitory effects against obesity and their underlying molecular signaling mechanisms

inferredcites →https://doi.org/10.1007/bf02533996openalex-snapshot

The kinetics of the autoxidation of polyunsaturated fatty acids

inferredcites →https://doi.org/10.1007/s002170050317openalex-snapshot

Effect of dietary levels of fat, α-tocopherol and astaxanthin on colour and lipid oxidation during storage of frozen rainbow trout ( Oncorhynchus mykiss ) and during chill storage of smoked trout

inferredcites →https://doi.org/10.1007/s002170050385openalex-snapshot

Effect of frozen storage on lipids and lipolytic activities in the longissimus dorsi muscle of the pig

inferredcites →https://doi.org/10.1007/s10499-008-9192-8openalex-snapshot

Comparing the efficacy of dietary α-tocopherol with that of dl-α-tocopheryl acetate, both either alone or in combination with ascorbic acid, on growth and stress resistance of angelfish, Pterophylum scalare, juveniles

inferredcites →https://doi.org/10.1016/0044-8486(89)90463-8openalex-snapshot

The interaction of vitamins, minerals and diet composition in the diet of fish

inferredcites →https://doi.org/10.1016/0163-7827(87)90002-6openalex-snapshot

The lipid composition and biochemistry of freshwater fish

inferredcites →https://doi.org/10.1016/0306-3623(91)90478-oopenalex-snapshot

Free radicals in biology and medicine

inferredcites →https://doi.org/10.1016/0308-8146(90)90019-zopenalex-snapshot

Lipid oxidation in muscle foods: A review

inferredcites →https://doi.org/10.1016/0309-1740(85)90063-4openalex-snapshot

The antioxidant activities of nitrite and nitrosylmyoglobin in cooked meats

inferredcites →https://doi.org/10.1016/0309-1740(85)90082-8openalex-snapshot

Structure of beef Longissimus dorsi muscle frozen at various temperatures: Part 1—histological changes in muscle frozen at −10, −22, −33, −78, −115 and −196°C

inferredcites →https://doi.org/10.1016/0309-1740(94)90040-xopenalex-snapshot

Oxidative processes in meat and meat products: Quality implications

inferredcites →https://doi.org/10.1016/0309-1740(95)00047-xopenalex-snapshot

Effect of low dose gamma radiation on lipids in five different meats

inferredcites →https://doi.org/10.1016/0309-1740(96)00058-7openalex-snapshot

Extending the storage life of raw chilled meats

inferredcites →https://doi.org/10.1016/0309-1740(96)00059-9openalex-snapshot

Oxidative quality and shelf life of meats

inferredcites →https://doi.org/10.1016/0891-5849(92)90059-popenalex-snapshot

Routes of formation and toxic consequences of lipid oxidation products in foods

inferredcites →https://doi.org/10.1016/j.archoralbio.2011.11.017openalex-snapshot

Green tea: A promising natural product in oral health

inferredcites →https://doi.org/10.1016/j.biortech.2007.07.005openalex-snapshot

Antioxidant properties of methanol extract and its solvent fractions obtained from selected Indian red seaweeds

inferredcites →https://doi.org/10.1016/j.foodchem.2003.08.027openalex-snapshot

Evaluation of the nutritional aspects and cholesterol oxidation products of pork liver and fish patés

inferredcites →https://doi.org/10.1016/j.foodchem.2004.07.036openalex-snapshot

Activity of grape polyphenols as inhibitors of the oxidation of fish lipids and frozen fish muscle

inferredcites →https://doi.org/10.1016/j.foodchem.2004.09.040openalex-snapshot

Effect of salting and smoking-method on the keeping quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes

inferredcites →https://doi.org/10.1016/j.foodchem.2005.12.058openalex-snapshot

Effect of grape antioxidant dietary fibre on the prevention of lipid oxidation in minced fish: Evaluation by different methodologies

inferredcites →https://doi.org/10.1016/j.foodchem.2006.06.021openalex-snapshot

Antioxidant capacity, phenol, anthocyanin and ascorbic acid contents in raspberries, blackberries, red currants, gooseberries and Cornelian cherries

inferredcites →https://doi.org/10.1016/j.foodchem.2007.03.041openalex-snapshot

Volatile aldehydes in smoked fish: Analysis methods, occurence and mechanisms of formation

inferredcites →https://doi.org/10.1016/j.foodchem.2007.05.020openalex-snapshot

Quality changes during superchilled storage of cod (Gadus morhua) fillets

inferredcites →https://doi.org/10.1016/j.foodchem.2007.05.051openalex-snapshot

Quality of superchilled vacuum packed Atlantic salmon (Salmo salar) fillets stored at −1.4 and −3.6°C

inferredcites →https://doi.org/10.1016/j.foodchem.2007.06.036openalex-snapshot

Chitosan glucose complex – A novel food preservative

inferredcites →https://doi.org/10.1016/j.foodchem.2007.08.067openalex-snapshot

Aldehyde formation in frozen mackerel (Scomber scombrus) in the presence and absence of instant green tea

inferredcites →https://doi.org/10.1016/j.foodchem.2007.08.092openalex-snapshot

Antioxidant and cardioprotective activities of phenolic extracts from fruits of Chilean blackberry Aristotelia chilensis (Elaeocarpaceae), Maqui

inferredcites →https://doi.org/10.1016/j.foodchem.2007.12.006openalex-snapshot

Volatile compounds suitable for rapid detection as quality indicators of cold smoked salmon (Salmo salar)

inferredcites →https://doi.org/10.1016/j.foodchem.2012.05.035openalex-snapshot

Effect of salt concentrations and drying methods on the quality and formation of histamine in dried milkfish (Chanos chanos)

inferredcites →https://doi.org/10.1016/j.foodres.2010.05.018openalex-snapshot

Nutritional evaluation and bioactive microconstituents (carotenoids, tocopherols, sterols and squalene) of raw and roasted chicken fed on DHA-rich microalgae

inferredcites →https://doi.org/10.1016/j.foodres.2011.01.022openalex-snapshot

Green tea and grape seed extracts — Potential applications in food safety and quality

inferredcites →https://doi.org/10.1016/j.jfoodeng.2011.06.004openalex-snapshot

Superchilling of food: A review

inferredcites →https://doi.org/10.1016/j.lwt.2005.02.003openalex-snapshot

Grape seed extract as antioxidant in cooked, cold stored turkey meat

inferredcites →https://doi.org/10.1016/j.lwt.2009.03.005openalex-snapshot

Chemical changes during the chilled storage of Chilean jack mackerel (Trachurus murphyi): Effect of a plant-extract icing system

inferredcites →https://doi.org/10.1016/j.lwt.2010.12.009openalex-snapshot

Phenolic fortification of yogurt using grape and callus extracts

inferredcites →https://doi.org/10.1016/j.lwt.2011.12.036openalex-snapshot

Bioactive phytochemicals in industrial tomatoes and their processing byproducts

inferredcites →https://doi.org/10.1016/j.lwt.2012.01.020openalex-snapshot

A novel beverage rich in antioxidant phenolics: Maqui berry (Aristotelia chilensis) and lemon juice

inferredcites →https://doi.org/10.1016/j.meatsci.2003.12.006openalex-snapshot

Fatty acids, antioxidants and oxidation stability of processed reindeer meat

inferredcites →https://doi.org/10.1016/j.meatsci.2005.11.008openalex-snapshot

An assessment of dietary supplementation with tea catechins and rosemary extract on the quality of fresh beef

inferredcites →https://doi.org/10.1016/j.meatsci.2006.04.028openalex-snapshot

Strategies for designing novel functional meat products

inferredcites →https://doi.org/10.1016/j.meatsci.2007.05.001openalex-snapshot

Grape seed extract inhibits lipid oxidation in muscle from different species during refrigerated and frozen storage and oxidation catalyzed by peroxynitrite and iron/ascorbate in a pyrogallol red model system

inferredcites →https://doi.org/10.1016/j.meatsci.2011.04.025openalex-snapshot

Protein carbonyls in meat systems: A review

inferredcites →https://doi.org/10.1016/j.meatsci.2012.01.013openalex-snapshot

Impact of freezing and thawing on the quality of meat: Review

inferredcites →https://doi.org/10.1016/s0021-9258(18)53264-6openalex-snapshot

Covalent attachment of 4-hydroxynonenal to glyceraldehyde-3-phosphate dehydrogenase. A possible involvement of intra- and intermolecular cross-linking reaction.

inferredcites →https://doi.org/10.1016/s0044-8486(01)00853-5openalex-snapshot

Vitamin E sparing effect by dietary vitamin C in juvenile hybrid tilapia, Oreochromis niloticus×O. aureus

inferredcites →https://doi.org/10.1016/s0065-2628(08)60055-5openalex-snapshot

Cured Meat Flavor

inferredcites →https://doi.org/10.1016/s0162-0134(98)10042-9openalex-snapshot

Coordination geometries of selected transition metal ions (Co2+, Ni2+, Cu2+, Zn2+, Cd2+, and Hg2+) in metalloproteins

inferredcites →https://doi.org/10.1016/s0308-8146(00)00171-0openalex-snapshot

The use of natural antioxidants in ready-to-serve food

inferredcites →https://doi.org/10.1016/s0308-8146(01)00320-xopenalex-snapshot

Atlantic salmon (Salmo salar, L) as raw material for the smoking industry. II: Effect of different smoking methods on losses of nutrients and on the oxidation of lipids

inferredcites →https://doi.org/10.1016/s0308-8146(98)00076-4openalex-snapshot

Flavour formation in meat and meat products: a review

inferredcites →https://doi.org/10.1016/s0308-8146(98)00079-xopenalex-snapshot

Lipolysis and oxidation in subcutaneous adipose tissue during dry-cured ham processing

inferredcites →https://doi.org/10.1016/s0308-8146(99)00093-xopenalex-snapshot

Phenolic compounds and their role in oxidative processes in fruits

inferredcites →https://doi.org/10.1016/s0308-8146(99)00172-7openalex-snapshot

Influence of the addition of antioxidants in vivo on the fatty acid composition of fish fillets

inferredcites →https://doi.org/10.1016/s0309-1740(00)00076-0openalex-snapshot

Aldehyde reactivity with 2-thiobarbituric acid and TBARS in freeze-dried beef during accelerated storage

inferredcites →https://doi.org/10.1016/s0309-1740(00)00083-8openalex-snapshot

Pro-oxidative effects of NaCl in microbial growth-controlled and uncontrolled beef and chicken

inferredcites →https://doi.org/10.1016/s0309-1740(01)00045-6openalex-snapshot

The effects of ascorbic acid, taurine, carnosine and rosemary powder on colour and lipid stability of beef patties packaged in modified atmosphere

inferredcites →https://doi.org/10.1016/s0309-1740(01)00226-1openalex-snapshot

Effect of dietary vitamin E, fishmeal and wood and liquid smoke on the oxidative stability of bacon during 16 weeks' frozen storage

inferredcites →https://doi.org/10.1016/s0309-1740(02)00051-7openalex-snapshot

Oxidative stability of fermented goat meat sausage with different levels of natural antioxidant

inferredcites →https://doi.org/10.1016/s0309-1740(02)00250-4openalex-snapshot

Influence of dietary fat, on fatty acid composition and sensory properties of dry-cured Parma ham

inferredcites →https://doi.org/10.1016/s0309-1740(03)00022-6openalex-snapshot

Effects of fatty acids on meat quality: a review

inferredcites →https://doi.org/10.1016/s0309-1740(03)00080-9openalex-snapshot

Effects of liquid smoke on quality characteristics of Turkish standard smoked beef tongue

inferredcites →https://doi.org/10.1016/s0309-1740(98)00075-8openalex-snapshot

Lipid Stability in Meat and Meat Products

inferredcites →https://doi.org/10.1016/s0309-1740(98)00076-xopenalex-snapshot

Oxidation in Traditional Mediterranean Meat Products

inferredcites →https://doi.org/10.1016/s0309-1740(98)00134-xopenalex-snapshot

Lipid oxidation, color changes and volatiles production in irradiated pork sausage with different fat content and packaging during storage

inferredcites →https://doi.org/10.1016/s0309-1740(99)00020-0openalex-snapshot

Lipid and cholesterol oxidation products in dry-cured ham

inferredcites →https://doi.org/10.1016/s0309-1740(99)00071-6openalex-snapshot

Effects of dietary high-oleic acid sunflower oil, copper and vitamin E levels on the fatty acid composition and the quality of dry cured Parma ham

inferredcites →https://doi.org/10.1016/s0309-1740(99)00074-1openalex-snapshot

The effect of paprika, garlic and salt on rancidity in dry sausages

inferredcites →https://doi.org/10.1016/s0378-8741(01)00396-8openalex-snapshot

Determination of antioxidant activity of lichen Cetraria islandica (L) Ach

inferredcites →https://doi.org/10.1016/s0891-5849(96)00281-xopenalex-snapshot

Vitamins C and E interact in juvenile Atlantic salmon (Salmo salar, L.)

inferredcites →https://doi.org/10.1016/s0963-9969(01)00096-5openalex-snapshot

Packaging alternatives to deliver fresh meats using short- or long-term distribution

inferredcites →https://doi.org/10.1016/s1360-1385(97)01018-2openalex-snapshot

Antioxidant properties of phenolic compounds

inferredcites →https://doi.org/10.1016/s1369-703x(02)00221-8openalex-snapshot

Acylated anthocyanins from edible sources and their applications in food systems

inferredcites →https://doi.org/10.1021/ed061p299openalex-snapshot

Chemical changes in lipids produced by thermal processing

inferredcites →https://doi.org/10.1021/ja962512copenalex-snapshot

Carotenoids Enhance Vitamin E Antioxidant Efficiency

inferredcites →https://doi.org/10.1021/jf00006a002openalex-snapshot

Lipid peroxidation of muscle food as affected by sodium chloride

inferredcites →https://doi.org/10.1021/jf010847uopenalex-snapshot

Stability of Virgin Olive Oil. 2. Photo-oxidation Studies

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Extraction and Purification of Squalene from Amaranthus Grain

inferredcites →https://doi.org/10.1021/jf050886wopenalex-snapshot

Analysis of Early Lipid Oxidation in Smoked, Comminuted Pork or Poultry Sausages with Spices

inferredcites →https://doi.org/10.1021/jf0518296openalex-snapshot

Physicochemical Properties of Natural Phenolics from Grapes and Olive Oil Byproducts and Their Antioxidant Activity in Frozen Horse Mackerel Fillets

inferredcites →https://doi.org/10.1021/jf071369bopenalex-snapshot

Characterization of Oxidative Changes in Salted Herring (Clupea harengus) During Ripening

inferredcites →https://doi.org/10.1021/jf1017862openalex-snapshot

Berry Marinades Enhance Oxidative Stability of Herring Fillets

inferredcites →https://doi.org/10.1021/jf104203popenalex-snapshot

Flavor and Quality Characteristics of Salted and Desalted Cod (Gadus morhua) Produced by Different Salting Methods

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Carotenoids in Antioxidant Networks. Colorants or Radical Scavengers

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Effect of Native American Fish Smoking Methods on Dietary Exposure to Polycyclic Aromatic Hydrocarbons and Possible Risks to Human Health

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Effect of Packing Media on the Oxidation of Canned Tuna Lipids. Antioxidant Effectiveness of Extra Virgin Olive Oil

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Addition of Palatase M (Lipase from Rhizomucor miehei) to Dry Fermented Sausages: Effect over Lipolysis and Study of the Further Oxidation Process by GCMS

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Antioxidant and Prooxidant Activities of Elderberry (Sambucus nigra) Extract in Low-Density Lipoprotein Oxidation

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Content of the Flavonols Quercetin, Myricetin, and Kaempferol in 25 Edible Berries

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Astaxanthin, a Carotenoid with Potential in Human Health and Nutrition

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Comparison of the antioxidant activities of 22 commonly used culinary herbs and spices on the lipid oxidation of pork meat

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Influence of α-tocopherol acetate on the short- and long-term storage properties of fillets from Atlantic salmonSalmo salarfed a high lipid diet

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Anti-oxidant activity of added tea catechins on lipid oxidation of raw minced red meat, poultry and fish muscle

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Oxidants, antioxidants, and the degenerative diseases of aging.

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Manipulating the fatty acid composition of muscle and adipose tissue in beef cattle

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Changes in the Chemical Characteristics ofGulbi, Salted and Dried Yellow Corvenia, During Drying at Different Temperatures

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Influence of Dietary Fat Source, α-Tocopherol, and Ascorbic Acid Supplementation on Sensory Quality of Dark Chicken Meat

inferredcites →https://doi.org/10.1097/00075197-200303000-00004openalex-snapshot

Oxidized fats in foods

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Antioxidant vitamins, minerals and lipid levels in diets for Atlantic salmon (Salmo salar, L.): effects on growth performance and fillet quality

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EFFECT OF FROZEN STORAGE AND PROTECTIVE WRAP UPON THE COOKING LOSSES, PALATABILITY, AND RANCIDITY OF FRESH AND CURED PORK CUTS

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EFFECTS OF FROZEN STORAGE ON FUNCTIONALITY OF MEAT FOR PROCESSING

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Lipid Oxidation in Rabbit Meat under Different Storage Conditions

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Packaging and Irradiation Effects on Lipid Oxidation and Volatiles in Pork Patties

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Comparison Of Air‐blast And Pressure Shift Freezing On Norway Lobster Quality

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Edible Antimicrobial Films Based on Chitosan Matrix

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Properties of five canned luncheon meat formulations as affected by quality of raw materials

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Partial replacement of NaCl by KCl in salted mackerel (Scomber japonicus) fillet products: effect on sensory acceptance and lipid oxidation

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Quality preservation in chilled and frozen fish products by employment of slurry ice and natural antioxidants

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Effects of different filling media on the oxidation and lipid quality of canned silver carp (Hypophthalmichthys molitrix)

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The effects of rosemary extract combination with vacuum packing on the quality changes of Atlantic mackerel fish burgers

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Effect of oregano and thyme essential oils on the microbiological and chemical quality of refrigerated (4 °C) ready‐to‐eat squid rings

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COPPER INDUCED LIPID OXIDATION DURING SALTING OF COD (GADUS MORHUA L.)

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EFFECTS OF ANTIOXIDANTS ON COPPER INDUCED LIPID OXIDATION DURING SALTING OF COD (GADUS MORHUA L.)

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EFFECTS OF PRETREATMENT WITH ROSEMARY (ROSMARINUS OFFICINALIS L.) IN THE PREVENTION OF LIPID OXIDATION IN SALTED TILAPIA FILLETS

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THE BIOCHEMICAL BASIS FOR DISCOLORATION IN FRESH MEAT: A REVIEW

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ABILITY OF VARIOUS POLYPHENOLIC CLASSES FROM CRANBERRY TO INHIBIT LIPID OXIDATION IN MECHANICALLY SEPARATED TURKEY AND COOKED GROUND PORK

inferredcites →https://doi.org/10.1111/j.1745-4573.2007.00114.xopenalex-snapshot

COLOR CHANGES AND LIPID OXIDATION IN PORK PRODUCTS MADE FROM PIGS FED WITH CRANBERRY JUICE POWDER

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Oregano and Rosemary Extracts Inhibit Oxidation of Long‐Chain n‐3 Fatty Acids in Menhaden Oil

inferredcites →https://doi.org/10.1111/j.1750-3841.2012.02804.xopenalex-snapshot

Study of Optimal Extraction Conditions for Achieving High Yield and Antioxidant Activity of Tomato Seed Oil

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Inhibition of Listeria monocytogenes in Fish and Meat Systems by Use of Oregano and Cranberry Phytochemical Synergies

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Inhibition ofHelicobacter pyloriand Associated Urease by Oregano and Cranberry Phytochemical Synergies

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Preparation and Properties of Trout Myosin

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Invited Review: Aging and energy balance

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Sour Cherry ( Prunus cerasus L) Anthocyanins as Ingredients for Functional Foods

inferredcites →https://doi.org/10.1590/s1516-89132011000400021openalex-snapshot

Natural antioxidant from yerba maté (Ilex paraguariensis St. Hil.) prevents hamburger peroxidation

inferredcites →https://doi.org/10.3136/fstr.10.25openalex-snapshot

Effect of Super Chilling Storage on Maintenance of Freshness of Kuruma Prawn

inferredcites →https://doi.org/10.3945/jn.109.108266openalex-snapshot

Grape Juice, Berries, and Walnuts Affect Brain Aging and Behavior

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Vitamins A and E in the maternal diet influence egg quality and early life stage development in fish: a review

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FATTY ACIDS AS BIOCOMPOUNDS: THEIR ROLE IN HUMAN METABOLISM, HEALTH AND DISEASE - A REVIEW. PART 1: CLASSIFICATION, DIETARY SOURCES AND BIOLOGICAL FUNCTIONS

inferredcites →https://doi.org/10.5507/bp.2011.052openalex-snapshot

FATTY ACIDS AS BIOCOMPOUNDS: THEIR ROLE IN HUMAN METABOLISM, HEALTH AND DISEASE - A REVIEW. PART 2: FATTY ACID PHYSIOLOGICAL ROLES AND APPLICATIONS IN HUMAN HEALTH AND DISEASE

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Incoming claims: where this work appears in other papers’ reference lists and arguments.

inferred← citeshttps://doi.org/10.2139/ssrn.4785996openalex-extracted

The Effect of Freezing Before or after Hot-Smoking on the Quality and Sensory Properties of Canned Deep-Skinned Atlantic Mackerel Fillets

inferred← citeshttps://doi.org/10.1007/s00334-018-0680-0openalex-snapshot

New insights about economic plants during the 6th–2nd centuries bc in Sardinia, Italy

inferred← citeshttps://doi.org/10.1016/b978-0-08-100596-5.22187-2openalex-snapshot

Ruminant (Bovine, Caprine, and Ovine) Milk and Meat Production: The Challenge of Food Quality and Sustainability Through the Use of Plant Extracts

inferred← citeshttps://doi.org/10.1016/b978-0-443-21654-1.00011-2openalex-snapshot

Trends in food product development using fish protein hydrolysate

inferred← citeshttps://doi.org/10.1016/b978-1-63067-056-6.00010-0openalex-snapshot

Oxidative Stability and Shelf Life of Meat and Meat Products

inferred← citeshttps://doi.org/10.1016/b978-1-78242-089-7.00009-9openalex-snapshot

Tea extracts as antioxidants for food preservation

inferred← citeshttps://doi.org/10.1016/j.foodchem.2019.125668openalex-snapshot

Lipid oxidation, pre-slaughter animal stress and meat packaging: Can dietary supplementation of vitamin E and plant extracts come to the rescue?

inferred← citeshttps://doi.org/10.1016/j.foodres.2014.06.022openalex-snapshot

Natural antioxidants against lipid–protein oxidative deterioration in meat and meat products: A review

inferred← citeshttps://doi.org/10.1016/j.foodres.2020.109601openalex-snapshot

Fatty acid profiles and lipid quality indices in canned European eels: Effects of processing steps, filling medium and storage

inferred← citeshttps://doi.org/10.1016/j.indcrop.2018.06.056openalex-snapshot

Active polylactic acid film incorporated with green tea extract: Development, characterization and effectiveness

inferred← citeshttps://doi.org/10.1016/j.meatsci.2016.03.027openalex-snapshot

Utilization of fluorescence spectroscopy as a novel approach to evaluate the oxidative stability in beef retail displayed

inferred← citeshttps://doi.org/10.1016/j.meatsci.2018.06.017openalex-snapshot

Effect of the housing system (free-range vs. open air cages) on growth performance, carcass and meat quality and antioxidant capacity of rabbits

inferred← citeshttps://doi.org/10.1016/j.powtec.2017.06.052openalex-snapshot

Characterisation of freeze-dried flaxseed oil microcapsules obtained by multilayer emulsions

inferred← citeshttps://doi.org/10.1017/s1751731119000016openalex-snapshot

Pathway-oriented action of dietary essential oils to prevent muscle protein oxidation and texture deterioration of farmed rainbow trout

inferred← citeshttps://doi.org/10.1021/acs.est.8b04849openalex-snapshot

Size Matters: Ingestion of Relatively Large Microplastics Contaminated with Environmental Pollutants Posed Little Risk for Fish Health and Fillet Quality

inferred← citeshttps://doi.org/10.1038/s41538-024-00315-5openalex-snapshot

Fatty acids and secondary metabolites can predict grass-finished beef and supplemental cattle feeds

inferred← citeshttps://doi.org/10.1080/10498850.2023.2275774openalex-snapshot

Investigation of the Antimicrobial, Physico-Chemical, Sensory Qualities of Ascorbic Acid and Effect on the Shelf-Life of Hot Smoked Mackerel ( Scomber scombrus )

inferred← citeshttps://doi.org/10.1080/10942912.2022.2030751openalex-snapshot

Essential fatty acids composition and oxidative stability of frozen minced carp meat

inferred← citeshttps://doi.org/10.1088/1755-1315/947/1/012042openalex-snapshot

Extracting, evaluating biological activities of phenolic compounds from yellow onion peels (Allium cepa L.) and their applicability for fish preservation

inferred← citeshttps://doi.org/10.1111/1750-3841.14788openalex-snapshot

Antioxidative Activity of Thyme ( Thymus vulgaris ) and Oregano ( Origanum vulgare ) Essential Oils and Their Effect on Oxidative Stability of Minced Pork Packaged Under Vacuum and Modified Atmosphere

inferred← citeshttps://doi.org/10.1111/1750-3841.15036openalex-snapshot

Antioxidant potential of chrysanthemum morifolium flower extract on lipid and protein oxidation in goat meat patties during refrigerated storage

inferred← citeshttps://doi.org/10.1111/anu.12237openalex-snapshot

The impaired flesh quality by iron deficiency and excess is associated with increasing oxidative damage and decreasing antioxidant capacity in the muscle of young grass carp (Ctenopharyngodon idellus)

inferred← citeshttps://doi.org/10.1111/are.14012openalex-snapshot

Relationship between lipid and protein oxidation in fish

inferred← citeshttps://doi.org/10.1186/s12864-023-09688-5openalex-snapshot

RNA-Seq analysis of the pyloric caecum, liver, and muscle reveals molecular mechanisms regulating fillet color in rainbow trout

inferred← citeshttps://doi.org/10.13140/rg.2.2.28923.64804openalex-snapshot

Microplastics in the Aquatic Environment Insights into Biological Fate and Effects in Fish

inferred← citeshttps://doi.org/10.14710/ijfst.13.1.45-51openalex-snapshot

POTENSI EKSTRAK KASAR ALGA COKELAT (Sargassum sp) DAN DAUN TEH (Camellia sinensis) DALAM MENGHAMBAT OKSIDASI PADA UDANG VANNAMEI (Litopenaeus vannamei) SEGAR SELAMA PENYIMPANAN DINGIN (Potential of Crude Extract of Brown Algae (Sargassum sp) and Tea Leaves (Camellia sinensis) for Inhibits…

inferred← citeshttps://doi.org/10.1590/0103-8478cr20140241openalex-snapshot

Oxidative stability during frozen storage of fillets from silver catfish (Rhamdia quelen ) sedated with the essential oil of Aloysia triphylla during transport

inferred← citeshttps://doi.org/10.23880/ijoac-16000103openalex-snapshot

Effect of Krill, Mussel and Fish Meals on Fatty Acid Profile, Carotenoid Content, Colour and Oxidation Properties of White Muscle in Arctic Charr (Salvelinus Alpinus L.)

inferred← citeshttps://doi.org/10.30539/ijvm.v45i1.1036openalex-snapshot

Incorporation of Herbal Plants in the Diet of Ruminants: Effect on Meat Quality

inferred← citeshttps://doi.org/10.3390/ani11113243openalex-snapshot

Condensed Tannins as Antioxidants in Ruminants—Effectiveness and Action Mechanisms to Improve Animal Antioxidant Status and Oxidative Stability of Products

inferred← citeshttps://doi.org/10.3390/antiox10060958openalex-snapshot

Redox Biomarker Baseline Levels in Cattle Tissues and Their Relationships with Meat Quality

inferred← citeshttps://doi.org/10.3390/app131910953openalex-snapshot

Evaluation of In Vitro Antimicrobial Activity of Bioactive Compounds and the Effect of Allyl-Isothiocyanate on Chicken Meat Quality under Refrigerated Conditions

inferred← citeshttps://doi.org/10.3390/foods10081855openalex-snapshot

Effect of α-Terpineol on Chicken Meat Quality during Refrigerated Conditions

inferred← citeshttps://doi.org/10.3390/foods12030654openalex-snapshot

The Effect of the Species and Harvesting Location on Dried Salted Cod Fatty Acid Signatures and Nutritional Quality

inferred← citeshttps://doi.org/10.3390/polym13193243openalex-snapshot

Effects of Peppermint Extract and Chitosan-Based Edible Coating on Storage Quality of Common Carp (Cyprinus carpio) Fillets

inferred← citeshttps://doi.org/10.35537/10915/138278openalex-snapshot

Diseño y desarrollo de productos cárnicos magros adicionados con fuentes vegetales de elevado valor nutricional

inferred← citeshttps://doi.org/10.35941/jtaf.4.1.2022.7738.31-42openalex-snapshot

Karakteristik fisik-kimia cookies formulasi tepung daun singkong (Manihot utilissima), umbi singkong dan tepung terigu selama penyimpanan

inferred← citeshttps://doi.org/10.4172/2332-2608.1000101openalex-snapshot

Processing and Preparation-Two Key Issues to Increase and Preserve Nutritional Value of Fish and Meat Products

inferred← citeshttps://doi.org/10.54167/tch.v18i4.1683openalex-snapshot

Effect of a black garlic extract combined with ascorbic acid on the colour and lipid oxidative stability of patties

inferred← citeshttps://doi.org/10.5821/dissertation-2117-353397openalex-snapshot

Antioxidant properties and applications of pecan (Carya illinoinensis)

inferred← citeshttps://doi.org/10.70675/84b75066z3f21z41eazb796z0b2a15d4038eopenalex-snapshot

Enrichment of vegetable oils with phenolic antioxidants for food applications

inferred← citeshttps://doi.org/10.9734/ajacr/2019/v4i1-230105openalex-snapshot

Towards Greener Preservation of Edible Oils: A Mini-review

Editorial review for independent work. ICSAC — the Institute for Complexity Science and Advanced Computing — runs a structured editorial panel for researchers publishing outside journals, and publishes on CiteStamp rails. Submission is free and goes through ORCID: icsacinstitute.org/submit.