Author:
Calatayud Marta,López-de-Dicastillo Carolina,López-Carballo Gracia,Vélez Dinoraz,Hernández Muñoz Pilar,Gavara Rafael
Funder
Spanish Ministry of Science and Innovation
Subject
General Medicine,Food Science,Analytical Chemistry
Reference35 articles.
1. Aruoma, O. I. (1998). Potential antioxidant and pro-oxidant actions of food additives. In Proceedings of the 16th International Congress of Nutrition – Nutrition Montreal 97 (pp. 234–235).
2. Cellular redox: A modulator of intestinal epithelial cell proliferation;Aw;News in Physiological Science,2003
3. Changes in water binding during ripening of cheeses made from raw, pasteurized or high-pressure-treated goat milk;Buffa;LAIT,2003
4. Modeling the lysozyme release kinetics from antimicrobial films intended for food packaging applications;Buonocore;Journal of Food Science,2003
5. Essential oils: Their antibacterial properties and potential applications in foods – A review;Burt;International Journal of Food Microbiology,2004
Cited by
63 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献