Concepedia

Comparative evaluation of some antioxidants in salame Milano and mortadella production

G.P. Ghiretti, Emanuela Zanardi, Enrico Novelli, Giorgio Campanini, G. Dazzi, G. Madarena, R. Chizzolini

Meat Science · 1997 · 60 citations · 10 references

DOI

Concepts

References

10

Plant Flavonoids, Especially Tea Flavonols, Are Powerful Antioxidants Using an in Vitro Oxidation Model for Heart Disease

Joe A. Vinson, Yousef A. Dabbagh, Mamdouh M. Serry et al. · Journal of Agricultural and Food Chemistry · 1995 · 741 citations

, , +13

The contribution of plant food antioxidants to human health

Narasimhan Ramarathnam, Toshihiko Osawa, Hirotomo Ochi et al. · Trends in Food Science & Technology · 1995 · 308 citations

, , +13

The cytotoxic and mutagenic properties of cholesterol oxidation products

Alex Sevanian, Andrew R. Peterson · Food and Chemical Toxicology · 1986 · 172 citations

, , +14

Toxicity of dietary lipid peroxidation products

Stan Kubow · Trends in Food Science & Technology · 1990 · 164 citations

, , +11

Reactions of nitrite in meat

R. G. Cassens, Marion L. Greaser, Takahiro Ito et al. · 1979 · 121 citations

, , +16