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Evaluation of antioxidant capacity of 13 plant extracts by three different methods: cluster analyses applied for selection of the natural extracts with higher antioxidant capacity to replace synthetic antioxidant in lamb burgers.
Fernandes RP, Trindade MA, Tonin FG, Lima CG, Pugine SM, Munekata PE, Lorenzo JM, de Melo MP. Fernandes RP, et al. Among authors: lorenzo jm. J Food Sci Technol. 2016 Jan;53(1):451-60. doi: 10.1007/s13197-015-1994-x. Epub 2015 Aug 19. J Food Sci Technol. 2016. PMID: 26787964 Free PMC article.
Proximate composition, phenolic content and in vitro antioxidant activity of aqueous extracts of the seaweeds Ascophyllum nodosum, Bifurcaria bifurcata and Fucus vesiculosus. Effect of addition of the extracts on the oxidative stability of canola oil under accelerated storage conditions.
Agregán R, Munekata PE, Domínguez R, Carballo J, Franco D, Lorenzo JM. Agregán R, et al. Among authors: lorenzo jm. Food Res Int. 2017 Sep;99(Pt 3):986-994. doi: 10.1016/j.foodres.2016.11.009. Epub 2016 Nov 12. Food Res Int. 2017. PMID: 28865625
570 results