Antioxidant and chemical effects of propolis, sage ( Salvia officinalis L .), and lavender ( Lavandula angustifolia Mill ) ethanolic extracts on chicken sausages

[1]  R. Kumar,et al.  In-vitro functional efficacy of extracts from Phyllanthus emblica, Eucalyptus globulus, Tinospora cordifolia as pancreatic lipase inhibitor and source of anti-oxidant in goat meat nuggets. , 2021, Food chemistry.

[2]  A. Das,et al.  A comprehensive review on antioxidant dietary fibre enriched meat-based functional foods , 2020 .

[3]  C. Sarıçoban,et al.  Effects of various plant parts on storage stability and colour parameters of beef extracts , 2020 .

[4]  J. Lorenzo,et al.  Inclusion of Ethanol Extract of Mesquite Leaves to Enhance the Oxidative Stability of Pork Patties , 2019, Foods.

[5]  J. Lorenzo,et al.  Propolis Extract as Antioxidant to Improve Oxidative Stability of Fresh Patties during Refrigerated Storage , 2019, Foods.

[6]  M. Fathi,et al.  Nanoencapsulation of thyme essential oil in chitosan-gelatin nanofibers by nozzle-less electrospinning and their application to reduce nitrite in sausages , 2019, Food and Bioproducts Processing.

[7]  J. Lorenzo,et al.  Combined effect of natural antioxidants and antimicrobial compounds during refrigerated storage of nitrite-free frankfurter-type sausage. , 2019, Food research international.

[8]  S. Jokić,et al.  Bioactive Profile of Various Salvia officinalis L. Preparations , 2019, Plants.

[9]  G. Poli,et al.  Lipid Oxidation Derived Aldehydes and Oxysterols Between Health and Disease , 2019 .

[10]  J. Lorenzo,et al.  Guarana seed extracts as a useful strategy to extend the shelf life of pork patties: UHPLC-ESI/QTOF phenolic profile and impact on microbial inactivation, lipid and protein oxidation and antioxidant capacity. , 2018, Food research international.

[11]  J. Lorenzo,et al.  Influence of pitanga leaf extracts on lipid and protein oxidation of pork burger during shelf-life. , 2018, Food research international.

[12]  Mohsen Gavahian,et al.  Essential oils as natural additives to prevent oxidation reactions in meat and meat products: A review. , 2018, Food research international.

[13]  A. Wierzbicka,et al.  Evaluation of the antioxidant, anti-inflammatory and antimicrobial effects of catuaba, galangal, roseroot, maca root, guarana and polyfloral honey in sausages during storage , 2018, LWT.

[14]  Hongzhuan Xuan,et al.  Bioactive components and mechanisms of Chinese poplar propolis alleviates oxidized low-density lipoprotein-induced endothelial cells injury , 2018, BMC Complementary and Alternative Medicine.

[15]  J. Kocot,et al.  Antioxidant Potential of Propolis, Bee Pollen, and Royal Jelly: Possible Medical Application , 2018, Oxidative medicine and cellular longevity.

[16]  J. Lorenzo,et al.  Assessment of the stability of sheep sausages with the addition of different concentrations of Origanum vulgare extract during storage. , 2018, Meat science.

[17]  F. Mortazaeinezhad,et al.  Seed germination of medicinal sage is affected by gibberellic acid, magnetic field and laser irradiation , 2018, Electromagnetic biology and medicine.

[18]  D. Kovačević,et al.  Berries extracts as natural antioxidants in meat products: A review. , 2017, Food research international.

[19]  J. Lorenzo,et al.  Evaluation of oxidative stability of lamb burger with Origanum vulgare extract. , 2017, Food chemistry.

[20]  Akkal Salah,et al.  Correlation between antioxidant activity and phenolic acids profile and content of Algerian propolis: Influence of solvent. , 2017, Pakistan journal of pharmaceutical sciences.

[21]  M. Ortega-Heras,et al.  Antioxidant effect of seasonings derived from wine pomace on lipid oxidation in refrigerated and frozen beef patties , 2017 .

[22]  Y. Alparslan,et al.  Quality assessment of shrimps preserved with orange leaf essential oil incorporated gelatin , 2016 .

[23]  Jalal Hejazi,et al.  The Use of Herbal Extracts and Essential Oils as a Potential Antimicrobial in Meat and Meat Products: A Review , 2016 .

[24]  Yi‐Chen Chen,et al.  Alleviative effects of litchi (Litchi chinensis Sonn.) flower on lipid peroxidation and protein degradation in emulsified pork meatballs , 2015, Journal of food and drug analysis.

[25]  J. Sineiro,et al.  Influence of natural extracts on the shelf life of modified atmosphere-packaged pork patties. , 2014, Meat science.

[26]  B. Egelandsdal,et al.  Hydroperoxide formation in different lean meats. , 2013, Food chemistry.

[27]  D. Mcclements,et al.  Minor Components in Food Oils: A Critical Review of their Roles on Lipid Oxidation Chemistry in Bulk Oils and Emulsions , 2011, Critical reviews in food science and nutrition.

[28]  J. Lorenzo,et al.  Development of volatile compounds during the manufacture of dry-cured "lacón," a Spanish traditional meat product. , 2011, Journal of food science.

[29]  R. A. Laskar,et al.  Antioxidant activity of Indian propolis and its chemical constituents , 2010 .

[30]  J. Prates,et al.  Effect of cooking methods on fatty acids, conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat. , 2010, Meat science.

[31]  M. J. Petrón,et al.  Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products (COPs) in Latissimus dorsi muscle of Iberian pigs. , 2009, Meat science.

[32]  E. Ainsworth,et al.  Estimation of total phenolic content and other oxidation substrates in plant tissues using Folin–Ciocalteu reagent , 2007, Nature Protocols.

[33]  E. Berghofer,et al.  The effect of dried galangal powder and its ethanolic extracts on oxidative stability in cooked ground pork , 2007 .

[34]  J. Wilkinson,et al.  Antiparasitic activity of two Lavandula essential oils against Giardia duodenalis, Trichomonas vaginalis and Hexamita inflata , 2006, Parasitology Research.

[35]  E. Berghofer,et al.  The antioxidative properties of Holy basil and Galangal in cooked ground pork. , 2006, Meat science.

[36]  Yue‐wen Chen,et al.  Antibacterial activity of propolis against Staphylococcus aureus. , 2005, International journal of food microbiology.

[37]  L. Foo,et al.  Antioxidant activities of polyphenols from sage (Salvia officinalis) , 2001 .

[38]  H. Yamaguchi,et al.  Antibacterial activity of essential oils and their major constituents against respiratory tract pathogens by gaseous contact. , 2001, The Journal of antimicrobial chemotherapy.

[39]  E Lambooij,et al.  Effects of electrical and mechanical stunning methods on meat quality in ostriches. , 1999, Meat science.

[40]  R. Lamuela-Raventós,et al.  Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent , 1999 .