Concepedia

Effect of chestnut flour and probiotic microorganism on the functionality of dry-cured meat sausages

Noelí Sirini, Alba Roldán, Raquel Lucas‐González, Juana Fernández‐López, Manuel Viuda‐Martos, José Ángel Pérez‐Álvarez, L.S. Frizzo, M.R. Rosmini

LWT · 2020 · 44 citations · 22 references

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22

Official Methods of Analysis of

Analytical Chemistry · 1980 · 59.6K citations

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Flavour perception of oxidation in beef

M.M. Campo, G.R. Nute, S.I. Hughes et al. · Meat Science · 2005 · 792 citations

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Antioxidant activities of the extracts from chestnut flower, leaf, skins and fruit

João C.M. Barreira, Isabel C.F.R. Ferreira, M. Beatriz P.P. Oliveira et al. · Food Chemistry · 2007 · 434 citations · Full text

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Pro-oxidant activity of polyphenols and its implication on cancer chemoprevention and chemotherapy

Antonio J. León‐González, Cyril Auger, Valérie B. Schini-Kerth · Biochemical Pharmacology · 2015 · 288 citations

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Effect of added citrus fibre and spice essential oils on quality characteristics and shelf-life of mortadella

Manuel Viuda‐Martos, Y. Ruiz‐Navajas, Juana Fernández‐López et al. · Meat Science · 2010 · 194 citations

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