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Items: 1 to 20 of 262

1.

Use of plant extracts in summer and winter season butter oxidative stability improvement.

Gramza-Michalowska A, Korczak J, Regula J.

Asia Pac J Clin Nutr. 2007;16 Suppl 1:85-8.

2.
4.

Evaluation of antioxidant activity of green tea extract and its effect on the biscuits lipid fraction oxidative stability.

Mildner-Szkudlarz S, Zawirska-Wojtasiak R, Obuchowski W, Gośliński M.

J Food Sci. 2009 Oct;74(8):S362-70. doi: 10.1111/j.1750-3841.2009.01313.x.

PMID:
19799681
5.

Use of tea extracts (Camelia sinensis) in jelly candies as polyphenols sources in human diet.

Gramza-Michalowska A, Regula J.

Asia Pac J Clin Nutr. 2007;16 Suppl 1:43-6.

7.

Effect of rosemary, echinacea, green tea extracts and ascorbic acid on broiler meat quality.

Mirshekar R, Dastar B, Shabanpour B.

Pak J Biol Sci. 2009 Aug 1;12(15):1069-74.

PMID:
19943463
8.

Antioxidative properties of water extracts obtained from herbs of the species Lamiaceae.

Triantaphyllou K, Blekas G, Boskou D.

Int J Food Sci Nutr. 2001 Jul;52(4):313-7.

PMID:
11474895
9.

Lipid and protein oxidation of broiler meat as influenced by dietary natural antioxidant supplementation.

Smet K, Raes K, Huyghebaert G, Haak L, Arnouts S, De Smet S.

Poult Sci. 2008 Aug;87(8):1682-8. doi: 10.3382/ps.2007-00384.

PMID:
18648067
10.

Influence of natural extracts on the shelf life of modified atmosphere-packaged pork patties.

Lorenzo JM, Sineiro J, Amado IR, Franco D.

Meat Sci. 2014 Jan;96(1):526-34. doi: 10.1016/j.meatsci.2013.08.007. Epub 2013 Aug 15.

PMID:
24008060
11.

Relationship between the antioxidant capacity and effect of rosemary (Rosmarinus officinalis L.) polyphenols on membrane phospholipid order.

Pérez-Fons L, Garzón MT, Micol V.

J Agric Food Chem. 2010 Jan 13;58(1):161-71. doi: 10.1021/jf9026487.

PMID:
19924866
12.
13.

Utilization of electron beam irradiated almond skin powder as a natural antioxidant in ground top round beef.

Prasetyo M, Chia M, Hughey C, Were LM.

J Food Sci. 2008 Jan;73(1):T1-6. doi: 10.1111/j.1750-3841.2007.00553.x.

PMID:
18211377
14.

Antioxidative activity of green tea polyphenol in cholesterol-fed rats.

Yokozawa T, Nakagawa T, Kitani K.

J Agric Food Chem. 2002 Jun 5;50(12):3549-52.

PMID:
12033827
15.

Effect of selenium on preservation quality of green tea during autumn tea-processing season.

Huang Y, Xu J, Hu Q.

J Agric Food Chem. 2005 Sep 21;53(19):7444-7.

PMID:
16159171
17.

Effect of preservatives on microbial safety and quality of smoked blue catfish (Ictalurus furcatus) steaks during room-temperature storage.

da Silva LV, Prinyawiwatkul W, King JM, No HK, Bankston JD Jr, Ge B.

Food Microbiol. 2008 Dec;25(8):958-63. doi: 10.1016/j.fm.2008.07.001. Epub 2008 Jul 9.

PMID:
18954730
18.

Properties and antioxidant action of actives cassava starch films incorporated with green tea and palm oil extracts.

Perazzo KK, Conceição AC, dos Santos JC, Assis Dde J, Souza CO, Druzian JI.

PLoS One. 2014 Sep 24;9(9):e105199. doi: 10.1371/journal.pone.0105199. eCollection 2014.

19.

Black tea increases the resistance of human plasma to lipid peroxidation in vitro, but not ex vivo.

Cherubini A, Beal MF, Frei B.

Free Radic Biol Med. 1999 Aug;27(3-4):381-7.

PMID:
10468212
20.

Antioxidant properties of Mediterranean spices compared with common food additives.

Martínez-Tomé M, Jiménez AM, Ruggieri S, Frega N, Strabbioli R, Murcia MA.

J Food Prot. 2001 Sep;64(9):1412-9.

PMID:
11563520

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