(Q42725074)

English

Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties.

scientific article published on May 2001

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scholarly article

1 reference

Europe PubMed Central

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22061918%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties (English)

1 reference

Europe PubMed Central

PubMed publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22061918%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

1 reference

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author name string

T L M C Carthy

1

1 reference

Europe PubMed Central

PubMed publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22061918%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

J P Kerry

2

1 reference

Europe PubMed Central

PubMed publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22061918%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

J F Kerry

3

1 reference

Europe PubMed Central

PubMed publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22061918%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

P B Lynch

4

1 reference

Europe PubMed Central

PubMed publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22061918%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

D J Buckley

5

1 reference

Europe PubMed Central

PubMed publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22061918%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

publication date

1 May 2001

1 reference

Europe PubMed Central

PubMed publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22061918%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

1 reference

Europe PubMed Central

PubMed publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22061918%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

58

1 reference

Europe PubMed Central

PubMed publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22061918%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

1

1 reference

Europe PubMed Central

PubMed publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22061918%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

45-52

1 reference

Europe PubMed Central

PubMed publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22061918%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

Influence of dietary vitamin E on the oxidative stability and quality of pig meat

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2800%2900129-7

7 January 2021

based on heuristic

inferred from DOI database lookup

Antioxidant Constituents in Sage (Salvia officinalis)

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2800%2900129-7

7 January 2021

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inferred from DOI database lookup

Effect of dietary α-tocopheryl acetate supplementation on α-tocopherol distribution in raw turkey muscles and its effect on the storage stability of cooked turkey meat.

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2800%2900129-7

7 January 2021

based on heuristic

inferred from DOI database lookup

Oxidative processes in meat and meat products: Quality implications

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2800%2900129-7

7 January 2021

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Antioxidant Effects of Some Ginger Constituents

1 reference

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7 January 2021

based on heuristic

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Some comments on the dietary intake of butylated hydroxytoluene

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2800%2900129-7

7 January 2021

based on heuristic

inferred from DOI database lookup

Phenolic antioxidants

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2800%2900129-7

7 January 2021

based on heuristic

inferred from DOI database lookup

Effect of dietary vitamin E on the oxidative stability, flavor, color, and volatile profiles of refrigerated and frozen turkey breast meat

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2800%2900129-7

7 January 2021

based on heuristic

inferred from DOI database lookup

Estimate of the maximal daily dietary intake of butylated hydroxyanisole and butylated hydroxytoluene in The Netherlands

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2800%2900129-7

7 January 2021

based on heuristic

inferred from DOI database lookup

Identifiers

10.1016/S0309-1740(00)00129-7

1 reference

Europe PubMed Central

PubMed publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22061918%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

PubMed publication ID

1 reference

Europe PubMed Central

PubMed publication ID

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22061918%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

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