Rosemary and sage extracts as antioxidants for food preservation-Reference-Cited by-同舟云学术

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Rosemary and sage extracts as antioxidants for food preservation

Published:2015 Issue: Volume: Page:177-217
ISSN:
Container-title:Handbook of Antioxidants for Food Preservation
language:
Short-container-title:

Author:

Berdahl Donald R.,McKeague Jill

Publisher

Elsevier

Reference99 articles.

1. Mechanical extraction of plant antioxidants by means of oils;Aeschbach;Oils Fats International,1993

2. Procédé d’obtention d’un extrait d’antioxidant d’épices;Aeschbach,1989

3. Procédé d’obtention d’un extrait liquid d’antioxidant d’épices;Aeschbach,1992

4. Procédé d’extraction d’antioxidant d’origine végétale forme liquide;Aeschbach,1993

5. Relationships between free radical scavenging and antioxidant acitvity in foods;Alamed;Journal of Agricultural and Food Chemistry,2009

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1. Polyphenols from Sage Leaves (Salvia officinalis L.): Environmentally Friendly Extraction under High Hydrostatic Pressure and Application as a Corrosion Inhibitor for Tinplate;Separations;2024-05-17

2. Characterization of Odorants in a Commercial Culinary Sage (Salvia officinalis L.) and Several Cultivars;Journal of Agricultural and Food Chemistry;2024-03-27

3. Determination of Total Microbial Bioload and Pathogen Testing from Bakery Products;The Indian Journal of Nutrition and Dietetics;2022-07-13

4. Effect of Diet and Essential Oils on the Fatty Acid Composition, Oxidative Stability and Microbiological Profile of Marchigiana Burgers;Antioxidants;2022-04-24

5. Oxidative Status of Marchigiana Beef Enriched in n-3 Fatty Acids and Vitamin E, Treated With a Blend of Oregano and Rosemary Essential Oils;Frontiers in Veterinary Science;2021-06-08

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