Effect of nutmeg (Myristica fragrans) essential oil on the oxidative and microbial stability of cooked sausage during refrigerated storage

Reference methods for the assessment of physical characteristics of meat

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Meat Packaging, Agricultural Economics, Biostatistics +6

Rapid, Sensitive, and Specific Thiobarbituric Acid Method for Measuring Lipid Peroxidation in Animal Tissue, Food, and Feedstuff Samples

N. Botsoglou, Dimitrios J. Fletouris, V. Vassilopoulos et al. · Journal of Agricultural and Food Chemistry · 1994 · 927 citations

Lipid Analysis, Food Analysis, Lipid Peroxidation +17

Antioxidant and antimicrobial effects of garlic in chicken sausage

Khalid Ibrahim Sallam, Makoto Ishioroshi, Kunihiko Samejima · LWT · 2004 · 370 citations · Full text

Food Chemistry, Nutrition, Chicken Sausage +5

Total phenolic contents, chelating capacities, and radical-scavenging properties of black peppercorn, nutmeg, rosehip, cinnamon and oregano leaf

Lan Su, Jun‐Jie Yin, Denys J. Charles et al. · Food Chemistry · 2006 · 316 citations

Food Chemistry, Food Bioactive Compound, Total Phenolic Contents +6

Antioxidant Evaluation in Dessert Spices Compared with Common Food Additives. Influence of Irradiation Procedure

M Antonia Murcia, Isabel Egea, F. Romojaro et al. · Journal of Agricultural and Food Chemistry · 2004 · 232 citations

Food Chemistry, Nutrition, Dessert Spices +14