Concepedia

Antioxidant Fortification

Antioxidant Fortification is a food science intervention strategy that involves the targeted addition of exogenous antioxidants to food products to enhance their oxidative stability and nutritional quality, distinguishing it from endogenous antioxidant enhancement methods.

121

Publications

4.6K

Citations

623

Authors

210

Institutions

Publications per year

2017–2026

62

Parents

Publications

121

The effects of grape seed extract fortification on the antioxidant activity and quality attributes of bread

Xiaofang Peng, Jinyu Ma, Ka‐Wing Cheng et al. · Food Chemistry · 2009 · 233 citations

, , +12

Fortification of yogurts with different antioxidant preservatives: A comparative study between natural and synthetic additives

Cristina Caleja, Lillian Barros, Amílcar L. António et al. · Food Chemistry · 2016 · 178 citations · Full text

, , +13

Antimicrobial and antioxidant potentials of biosynthesized colloidal zinc oxide nanoparticles for a fortified cold cream formulation: A potent nanocosmeceutical application

S. Sonia, Linda Jeeva Kumari H., M. Sivakumar · Materials Science and Engineering C · 2017 · 163 citations

, , +17

Lipid and Protein Oxidation of Broiler Meat as Influenced by Dietary Natural Antioxidant Supplementation

Karen De Smet, Katleen Raes, G. Huyghebaert et al. · Poultry Science · 2008 · 150 citations · Full text

, , +17

Effect of antioxidant inclusion and oil quality on broiler performance, meat quality, and lipid oxidation

M. A. Tavárez, D. D. Boler, Kelsey N. Bess et al. · Poultry Science · 2011 · 148 citations · Full text

, , +17

1–5 of 121

Authors

623

  1. AΕ
    Antonios Ε. Koutelidakis

    University of the Aegean, Greece

    3 publications · 79 citations

    3

    h-index

  2. DD
    Dariusz Dziki

    University of Life Sciences in Lublin, Poland

    3 publications · 178 citations

    3

    h-index

  3. UG
    Urszula Gawlik‐Dziki

    University of Life Sciences in Lublin, Poland

    3 publications · 257 citations

    3

    h-index

  4. DS
    Dimitris Skalkos

    University of Ioannina, Greece

    2 publications · 23 citations

    2

    h-index

  5. AA
    Adebanjo A. Badejo

    Federal University of Technology, Nigeria

    2 publications · 36 citations

    2

    h-index

1–5 of 623

Institutions

210

  1. University of Life Sciences in Lublin

    Lublin, Poland

    5 h-index

    16 publications

    1.3K citations

  2. Universidade do Porto

    Porto, Portugal

    3 h-index

    16 publications

    736 citations

  3. University of Ioannina

    Ioannina, Greece

    3 h-index

    6 publications

    247 citations

  4. Cairo University

    Giza, Egypt

    3 h-index

    5 publications

    205 citations

  5. Agricultural Research Service

    Washington, United States

    3 h-index

    8 publications

    117 citations

  6. Federal University of Technology

    Akure, Nigeria

    3 h-index

    11 publications

    264 citations

  7. University of the Aegean

    Mytilene, Greece

    3 h-index

    20 publications

    585 citations

  8. United States Department of Agriculture

    Washington, United States

    2 h-index

    6 publications

    68 citations

1–8 of 210

Venues

  1. Food Chemistry

    9 publications · 908 citations

    8

    h-index

  2. Foods

    6 publications · 208 citations

    6

    h-index

  3. Antioxidants

    4 publications · 127 citations

    4

    h-index

  4. Journal of Food Processing and Preservation

    3 publications · 119 citations

    3

    h-index

  5. LWT

    3 publications · 146 citations

    3

    h-index

1–5