1. Co-delivery of hydrophobic curcumin and hydrophilic catechin by a water-in-oil-in-water double emulsion;Aditya;Food Chemistry,2015
2. Effect of green tea, stinging nettle and olive leaves extracts on the quality and shelf life stability of frankfurter type sausage;Alirezalu;Journal of Food Processing and Preservation,2017
3. Measurement of hydroperoxides;AOAC,1992
4. Encapsulation of polyphenolic antioxidants from medicinal plant extracts in alginate–chitosan system enhanced with ascorbic acid by electrostatic extrusion;Belščak-Cvitanović;Food Research International,2011
5. The ferric reducing ability of plasma (FRAP) as a measure of antioxidant power: The FRAP assay;Benzie;Analytical Biochemistry,1996