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For: Estévez M. Critical overview of the use of plant antioxidants in the meat industry: Opportunities, innovative applications and future perspectives. Meat Sci 2021;181:108610. [PMID: 34147961 DOI: 10.1016/j.meatsci.2021.108610] [Cited by in Crossref: 23] [Cited by in F6Publishing: 12] [Article Influence: 11.5] [Reference Citation Analysis]
Number Citing Articles
1 Molina RE, Bohrer BM, Mejia SMV. Phosphate alternatives for meat processing and challenges for the industry: A critical review. Food Res Int 2023;166:112624. [PMID: 36914330 DOI: 10.1016/j.foodres.2023.112624] [Reference Citation Analysis]
2 Rao V, Poonia A. Citrullus colocynthis (bitter apple): bioactive compounds, nutritional profile, nutraceutical properties and potential food applications: a review. Food Prod Process and Nutr 2023;5:4. [DOI: 10.1186/s43014-022-00118-9] [Reference Citation Analysis]
3 Katsanidis E, Zampouni K. Development of a Novel Steam Distillation TBA Test for the Determination of Lipid Oxidation in Meat Products. Foods 2023;12. [PMID: 36673451 DOI: 10.3390/foods12020359] [Reference Citation Analysis]
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5 Mahachi LN, Chikwanha OC, Katiyatiya CL, Marufu MC, Aremu AO, Mapiye C. Meat production, quality, and oxidative shelf-life of Haemonchus-parasitised and non-parasitised lambs fed incremental levels of sericea lespedeza substituted for lucerne. Meat Science 2023;195:109009. [DOI: 10.1016/j.meatsci.2022.109009] [Reference Citation Analysis]
6 Biasi V, Huber E, de Melo APZ, Hoff RB, Verruck S, Barreto PLM. Antioxidant effect of blueberry flour on the digestibility and storage of Bologna-type mortadella. Food Res Int 2023;163:112210. [PMID: 36596139 DOI: 10.1016/j.foodres.2022.112210] [Reference Citation Analysis]
7 Tkaczewska J, Jamróz E, Kasprzak M, Zając M, Pająk P, Grzebieniarz W, Nowak N, Juszczak L. Edible Coatings Based on a Furcellaran and Gelatin Extract with Herb Addition as an Active Packaging for Carp Fillets. Food Bioprocess Technol 2022. [DOI: 10.1007/s11947-022-02952-8] [Reference Citation Analysis]
8 Cegiełka A, Chmiel M, Hać-szymańczuk E, Pietrzak D. Evaluation of the Effect of Sage (Salvia officinalis L.) Preparations on Selected Quality Characteristics of Vacuum-Packed Chicken Meatballs Containing Mechanically Separated Meat. Applied Sciences 2022;12:12890. [DOI: 10.3390/app122412890] [Reference Citation Analysis]
9 Martín-mateos MJ, Ortiz A, Curbelo P, Barraso C, León L, López-parra MM, Tejerina D, García-torres S. New beef burger formulation with added cherry (pico negro variety) as a potential functional ingredient. Applied Food Research 2022;2:100132. [DOI: 10.1016/j.afres.2022.100132] [Reference Citation Analysis]
10 Ponnampalam EN, Kiani A, Santhiravel S, Holman BWB, Lauridsen C, Dunshea FR. The Importance of Dietary Antioxidants on Oxidative Stress, Meat and Milk Production, and Their Preservative Aspects in Farm Animals: Antioxidant Action, Animal Health, and Product Quality-Invited Review. Animals (Basel) 2022;12. [PMID: 36496798 DOI: 10.3390/ani12233279] [Reference Citation Analysis]
11 Selani MM, Herrero AM, Ruiz-Capillas C. Plant Antioxidants in Dry Fermented Meat Products with a Healthier Lipid Profile. Foods 2022;11. [PMID: 36429150 DOI: 10.3390/foods11223558] [Reference Citation Analysis]
12 Uushona T, Chikwanha OC, Katiyatiya CL, Strydom PE, Mapiye C. Production and meat quality attributes of lambs fed varying levels of Acacia mearnsii leaf-meal as replacement for Triticum aestivum bran. Meat Science 2022. [DOI: 10.1016/j.meatsci.2022.109042] [Reference Citation Analysis]
13 dos Santos Silva ME, de Oliveira RL, Sousa TCDA, Grisi CVB, Ferreira VCDS, Porto TS, Madruga MS, Silva SPD, Silva FAPD. Microencapsulated phenolic-rich extract from juice processing grape pomace (Vitis labrusca. Isabella Var): Effects on oxidative stability of raw and pre-cooked bovine burger. Food Bioscience 2022. [DOI: 10.1016/j.fbio.2022.102212] [Reference Citation Analysis]
14 Rocchetti G, Ferronato G, Sarv V, Kerner K, Venskutonis PR, Lucini L. Meat extenders from different sources as protein-rich alternatives to improve the technological properties and functional quality of meat products. Current Opinion in Food Science 2022. [DOI: 10.1016/j.cofs.2022.100967] [Reference Citation Analysis]
15 Kurćubić V, Stajić S, Miletić N, Stanišić N. Healthier Meat Products Are Fashionable—Consumers Love Fashion. Applied Sciences 2022;12:10129. [DOI: 10.3390/app121910129] [Reference Citation Analysis]
16 Gu R, Li F, Li D, Ge F, Xu L, Wang Y. Effects of ferulic acid on the oxidation stability and nitrozation of myofibrillar proteins under oxidative stress. Food Chemistry Advances 2022;1:100016. [DOI: 10.1016/j.focha.2022.100016] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
17 Silva MEDS, Grisi CVB, Silva SPD, Madruga MS, Silva FAPD. The technological potential of agro-industrial residue from grape pulping (Vitis spp.) for application in meat products: A review. Food Bioscience 2022;49:101877. [DOI: 10.1016/j.fbio.2022.101877] [Cited by in F6Publishing: 1] [Reference Citation Analysis]
18 Pietrzak D, Zwolan A, Chmiel M, Adamczak L, Cegiełka A, Hać-szymańczuk E, Ostrowska-ligęza E, Florowski T, Oszmiański J. The Effects of Extracts from Buckwheat Hulls on the Quality Characteristics of Chicken Meatballs during Refrigerated Storage. Applied Sciences 2022;12:9612. [DOI: 10.3390/app12199612] [Reference Citation Analysis]
19 Ivane NMA, Elysé FKR, Haruna SA, Pride N, Richard E, Foncha AC, Dandago MA. The anti-oxidative potential of ginger extract and its constituent on meat protein isolate under induced Fenton oxidation. J Proteomics 2022;269:104723. [PMID: 36096434 DOI: 10.1016/j.jprot.2022.104723] [Reference Citation Analysis]
20 Serdaroğlu M, Öztürk‐kerimoğlu B, Zungur‐bastıoğlu A, Kavuşan HS, Ötleş S, Özyurt VH. Lipid–Protein Oxidation and In Vitro Digestibility of Fermented Turkey Sausages as Affected by Lipid Formulation. Euro J Lipid Sci & Tech. [DOI: 10.1002/ejlt.202100243] [Reference Citation Analysis]
21 Mahmoudi S, Mahmoudi N, Benamirouche K, Estévez M, Mustapha MA, Bougoutaia K, Djoudi NEHB. Effect of feeding carob (Ceratonia siliqua L.) pulp powder to broiler chicken on growth performance, intestinal microbiota, carcass traits, and meat quality. Poultry Science 2022. [DOI: 10.1016/j.psj.2022.102186] [Reference Citation Analysis]
22 Ulloa-saavedra A, García-betanzos C, Zambrano-zaragoza M, Quintanar-guerrero D, Mendoza-elvira S, Velasco-bejarano B. Recent Developments and Applications of Nanosystems in the Preservation of Meat and Meat Products. Foods 2022;11:2150. [DOI: 10.3390/foods11142150] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 3.0] [Reference Citation Analysis]
23 Ahmed IAM, Babiker EE, Al-juhaimi FY, Bekhit AEA. Clove Polyphenolic Compounds Improve the Microbiological Status, Lipid Stability, and Sensory Attributes of Beef Burgers during Cold Storage. Antioxidants 2022;11:1354. [DOI: 10.3390/antiox11071354] [Reference Citation Analysis]
24 Ma J, Pan D, Dong Y, Diao J, Chen H. The Effectiveness of Clove Extract on Oxidization-Induced Changes of Structure and Gelation in Porcine Myofibrillar Protein. Foods 2022;11:1970. [DOI: 10.3390/foods11131970] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
25 Chen X, Chen K, Zhang L, Liang L, Xu X. Impact of Phytophenols on Myofibrillar Proteins: Revisit the Interaction Scenarios Inspired for Meat Products Innovation. Food Reviews International. [DOI: 10.1080/87559129.2022.2089681] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
26 Ortiz A, Sánchez M, García-torres S, León L, López-parra MM, Barraso C, Martín-mateos MJ, Tejerina D. Feasibility of near infrared spectroscopy to classify lamb hamburgers according to the presence and percentage of cherry as a natural ingredient. Applied Food Research 2022;2:100069. [DOI: 10.1016/j.afres.2022.100069] [Reference Citation Analysis]
27 Zhang D, Ivane NM, Haruna SA, Zekrumah M, Elysé FKR, Tahir HE, Wang G, Wang C, Zou X. Recent trends in the micro-encapsulation of plant-derived compounds and their specific application in meat as antioxidants and antimicrobials. Meat Science 2022. [DOI: 10.1016/j.meatsci.2022.108842] [Cited by in Crossref: 1] [Cited by in F6Publishing: 3] [Article Influence: 1.0] [Reference Citation Analysis]
28 Sánchez-gutiérrez M, Gómez-garcía R, Carrasco E, Bascón-villegas I, Rodríguez A, Pintado M. Quercus ilex leaf as a functional ingredient: Polyphenolic profile and antioxidant activity throughout simulated gastrointestinal digestion and antimicrobial activity. Journal of Functional Foods 2022;91:105025. [DOI: 10.1016/j.jff.2022.105025] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
29 Li X, Wang J, Gao X, Xie B, Sun Z. Inhibitory effects of lotus seedpod procyanidins against lipid and protein oxidation and spoilage organisms in chilled-storage beef. LWT 2022;160:113247. [DOI: 10.1016/j.lwt.2022.113247] [Reference Citation Analysis]
30 Babaoğlu AS, Ünal K, Dilek NM, Poçan HB, Karakaya M. Antioxidant and antimicrobial effects of blackberry, black chokeberry, blueberry, and red currant pomace extracts on beef patties subject to refrigerated storage. Meat Science 2022. [DOI: 10.1016/j.meatsci.2022.108765] [Cited by in Crossref: 1] [Cited by in F6Publishing: 4] [Article Influence: 1.0] [Reference Citation Analysis]
31 Théron L, Estévez M. Recent advances in meat oxidation. New Aspects of Meat Quality 2022. [DOI: 10.1016/b978-0-323-85879-3.00017-9] [Reference Citation Analysis]
32 Pérez-palacios T, Estévez M. Lipid Oxidation in Meat Systems: Updated Means of Detection and Innovative Antioxidant Strategies. Lipid Oxidation in Food and Biological Systems 2022. [DOI: 10.1007/978-3-030-87222-9_4] [Reference Citation Analysis]
33 Soglia F, Baldi G, González-mohino A, Díaz-velasco S, Petracci M, Estévez M. Spectrophotometric Analysis of Protein Carbonyls. Methods to Assess the Quality of Meat Products 2022. [DOI: 10.1007/978-1-0716-2002-1_10] [Reference Citation Analysis]
34 Estévez M, Díaz-Velasco S, Martínez R. Protein carbonylation in food and nutrition: a concise update. Amino Acids 2021. [PMID: 34669011 DOI: 10.1007/s00726-021-03085-6] [Cited by in Crossref: 5] [Cited by in F6Publishing: 2] [Article Influence: 2.5] [Reference Citation Analysis]
35 Estévez M, Xiong YL. Protein Oxidation in Foods: Mechanisms, Consequences, and Antioxidant Solutions. Foods 2021;10:2346. [PMID: 34681395 DOI: 10.3390/foods10102346] [Cited by in Crossref: 2] [Cited by in F6Publishing: 2] [Article Influence: 1.0] [Reference Citation Analysis]