Effects of mulberry polyphenols on oxidation stability of sarcoplasmic and myofibrillar proteins in dried minced pork slices during processing and storage

Characterization of binding interactions between green tea flavanoids and milk proteins

Zerrin Yüksel Önür, Yaşar Kemal Erdem · Food Chemistry · 2009 · 283 citations

Food Bioactive Compound, Biochemistry, Natural Sciences +5

Analysis and characterisation of phytochemicals in mulberry (Morus alba L.) fruits grown in Vojvodina, North Serbia

Maja Natić, Dragana Dabić Zagorac, Adele Papetti et al. · Food Chemistry · 2014 · 253 citations

Phytochemical, North Serbia, Botany +1

Effect of green tea or rosemary extract on protein oxidation in Bologna type sausages prepared from oxidatively stressed pork

Sisse Jongberg, Mari Ann Tørngren, Annemarie Gunvig et al. · Meat Science · 2012 · 246 citations

Food Chemistry, Rosemary Extract, Food Analysis +8

Antioxidant activity of black currant (Ribes nigrum L.) extract and its inhibitory effect on lipid and protein oxidation of pork patties during chilled storage

Jia Na, Baohua Kong, Qian Liu et al. · Meat Science · 2012 · 236 citations

Food Chemistry, Nutrition, Food Bioactive Compound +6

Optimization of the ultrasound-assisted extraction of anthocyanins and total phenolic compounds in mulberry (Morus nigra) pulp

Estrella Espada-Bellido, Marta Ferreiro‐González, Ceferino Carrera et al. · Food Chemistry · 2016 · 224 citations · Full text

Polyphenolics, Total Phenolic Compounds, Ultrasound-assisted Extraction +3