Natural antioxidants protecting irradiated beef burgers from lipid oxidation

Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses

Nagendran Balasundram, Kalyana Sundram, Samir Samman · Food Chemistry · 2005 · 3K citations

Food Chemistry, Phenolic Compounds, Agricultural Chemistry +11

Flavour perception of oxidation in beef

M.M. Campo, G.R. Nute, S.I. Hughes et al. · Meat Science · 2005 · 775 citations

Food Chemistry, Meat Packaging, Food Analysis +5

Antioxidant activity in meat treated with oregano and sage essential oils

Michael K. Fasseas, Konstantinos C. Mountzouris, Petros Α. Tarantilis et al. · Food Chemistry · 2007 · 398 citations

Food Chemistry, Food Bioactive Compound, Oxidative Stress +5

Effects of plant extracts on microbial growth, color change, and lipid oxidation in cooked beef

Juhee Ahn, Ingolf U. Grün, Azlin Mustapha · Food Microbiology · 2006 · 382 citations

Microbial Growth, Food Analysis, Agricultural Economics +8

Natural antioxidants for food use

Jan Pokorný · Trends in Food Science & Technology · 1991 · 367 citations

Food Chemistry, Nutrition, Food Function +4