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For: Ribeiro JS, Santos MJMC, Silva LKR, Pereira LCL, Santos IA, da Silva Lannes SC, da Silva MV. Natural antioxidants used in meat products: A brief review. Meat Sci 2019;148:181-8. [PMID: 30389412 DOI: 10.1016/j.meatsci.2018.10.016] [Cited by in Crossref: 80] [Cited by in F6Publishing: 44] [Article Influence: 20.0] [Reference Citation Analysis]
Number Citing Articles
1 Lise CC, Marques C, da Cunha MAA, Mitterer-daltoé ML. Alternative protein from Pereskia aculeata Miller leaf mucilage: technological potential as an emulsifier and fat replacement in processed mortadella meat. Eur Food Res Technol 2021;247:851-63. [DOI: 10.1007/s00217-020-03669-8] [Cited by in Crossref: 3] [Cited by in F6Publishing: 2] [Article Influence: 3.0] [Reference Citation Analysis]
2 Rodrigues AS, Kubota EH, da Silva CG, Dos Santos Alves J, Hautrive TP, Rodrigues GS, Campagnol PCB. Banana inflorescences: A cheap raw material with great potential to be used as a natural antioxidant in meat products. Meat Sci 2020;161:107991. [PMID: 31710885 DOI: 10.1016/j.meatsci.2019.107991] [Cited by in Crossref: 10] [Cited by in F6Publishing: 4] [Article Influence: 3.3] [Reference Citation Analysis]
3 Chikwanha OC, Moelich E, Gouws P, Muchenje V, Nolte JVE, Dugan MER, Mapiye C. Effects of feeding increasing levels of grape (Vitis vinifera cv. Pinotage) pomace on lamb shelf-life and eating quality. Meat Sci 2019;157:107887. [PMID: 31323453 DOI: 10.1016/j.meatsci.2019.107887] [Cited by in Crossref: 8] [Cited by in F6Publishing: 6] [Article Influence: 2.7] [Reference Citation Analysis]
4 Salehi B, Krochmal‐marczak B, Skiba D, Patra JK, Das SK, Das G, Popović‐djordjević JB, Kostić AŽ, Anil Kumar NV, Tripathi A, Al‐snafi AE, Arserim‐uçar DK, Konovalov DA, Csupor D, Shukla I, Azmi L, Mishra AP, Sharifi‐rad J, Sawicka B, Martins N, Taheri Y, Fokou PVT, Capasso R, Martorell M. Convolvulus plant—A comprehensive review from phytochemical composition to pharmacy. Phytotherapy Research 2020;34:315-28. [DOI: 10.1002/ptr.6540] [Cited by in Crossref: 13] [Cited by in F6Publishing: 11] [Article Influence: 4.3] [Reference Citation Analysis]
5 Delgado-Ospina J, Martuscelli M, Grande-Tovar CD, Lucas-González R, Molina-Hernandez JB, Viuda-Martos M, Fernández-López J, Pérez-Álvarez JÁ, Chaves-López C. Cacao Pod Husk Flour as an Ingredient for Reformulating Frankfurters: Effects on Quality Properties. Foods 2021;10:1243. [PMID: 34070789 DOI: 10.3390/foods10061243] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
6 Jurčaga L, Bobko M, Kolesárová A, Bobková A, Demianová A, Haščík P, Belej Ľ, Mendelová A, Bučko O, Kročko M, Čech M. Blackcurrant (Ribes nigrum L.) and Kamchatka Honeysuckle (Lonicera caerulea var. Kamtschatica) Extract Effects on Technological Properties, Sensory Quality, and Lipid Oxidation of Raw-Cooked Meat Product (Frankfurters). Foods 2021;10:2957. [PMID: 34945508 DOI: 10.3390/foods10122957] [Reference Citation Analysis]
7 Monto AR, Li M, Wang X, Wijaya GYA, Shi T, Xiong Z, Yuan L, Jin W, Li J, Gao R. Recent developments in maintaining gel properties of surimi products under reduced salt conditions and use of additives. Crit Rev Food Sci Nutr 2021;:1-16. [PMID: 34047645 DOI: 10.1080/10408398.2021.1931024] [Reference Citation Analysis]
8 Wang Z, Tu J, Zhou H, Lu A, Xu B. A comprehensive insight into the effects of microbial spoilage, myoglobin autoxidation, lipid oxidation, and protein oxidation on the discoloration of rabbit meat during retail display. Meat Sci 2021;172:108359. [PMID: 33160212 DOI: 10.1016/j.meatsci.2020.108359] [Cited by in Crossref: 5] [Cited by in F6Publishing: 2] [Article Influence: 2.5] [Reference Citation Analysis]
9 Napoli E, Siracusa L, Ruberto G. New Tricks for Old Guys: Recent Developments in the Chemistry, Biochemistry, Applications and Exploitation of Selected Species from the Lamiaceae Family. Chem Biodivers 2020;17:e1900677. [PMID: 31967708 DOI: 10.1002/cbdv.201900677] [Cited by in Crossref: 11] [Cited by in F6Publishing: 9] [Article Influence: 5.5] [Reference Citation Analysis]
10 Chandra P, Enespa, Singh R, Arora PK. Microbial lipases and their industrial applications: a comprehensive review. Microb Cell Fact 2020;19:169. [PMID: 32847584 DOI: 10.1186/s12934-020-01428-8] [Cited by in Crossref: 46] [Cited by in F6Publishing: 17] [Article Influence: 23.0] [Reference Citation Analysis]
11 Teixeira A, Silva S, Guedes C, Rodrigues S. Sheep and Goat Meat Processed Products Quality: A Review. Foods 2020;9:E960. [PMID: 32698535 DOI: 10.3390/foods9070960] [Cited by in Crossref: 6] [Cited by in F6Publishing: 3] [Article Influence: 3.0] [Reference Citation Analysis]
12 Fusaro I, Cavallini D, Giammarco M, Manetta AC, Martuscelli M, Mammi LME, Lanzoni L, Formigoni A, Vignola G. Oxidative Status of Marchigiana Beef Enriched in n-3 Fatty Acids and Vitamin E, Treated With a Blend of Oregano and Rosemary Essential Oils. Front Vet Sci 2021;8:662079. [PMID: 34169107 DOI: 10.3389/fvets.2021.662079] [Reference Citation Analysis]
13 Zhang Y, Wang B, Lu F, Wang L, Ding Y, Kang X. Plant-derived antioxidants incorporated into active packaging intended for vegetables and fatty animal products: a review. Food Addit Contam Part A Chem Anal Control Expo Risk Assess 2021;38:1237-48. [PMID: 33979271 DOI: 10.1080/19440049.2021.1885745] [Reference Citation Analysis]
14 Campos KCG, Farias AKN, Becker G, Britto GCS, Soares WP, Nascimento E, Scabora MH, Rodrigues EC, Picanço NFM, Faria RAPG. Quality measurements of cuiabana-type pork sausages added with brewing by-product flours. Meat Sci 2021;179:108441. [PMID: 33516578 DOI: 10.1016/j.meatsci.2021.108441] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
15 Guo A, Xiong YL. Myoprotein-phytophenol interaction: Implications for muscle food structure-forming properties. Compr Rev Food Sci Food Saf 2021;20:2801-24. [PMID: 33733583 DOI: 10.1111/1541-4337.12733] [Cited by in Crossref: 3] [Cited by in F6Publishing: 5] [Article Influence: 3.0] [Reference Citation Analysis]
16 Tayengwa T, Chikwanha OC, Gouws P, Dugan MER, Mutsvangwa T, Mapiye C. Dietary citrus pulp and grape pomace as potential natural preservatives for extending beef shelf life. Meat Sci 2020;162:108029. [PMID: 31837542 DOI: 10.1016/j.meatsci.2019.108029] [Cited by in Crossref: 11] [Cited by in F6Publishing: 7] [Article Influence: 3.7] [Reference Citation Analysis]
17 Garcia-Oliveira P, Barral M, Carpena M, Gullón P, Fraga-Corral M, Otero P, Prieto MA, Simal-Gandara J. Traditional plants from Asteraceae family as potential candidates for functional food industry. Food Funct 2021;12:2850-73. [PMID: 33683253 DOI: 10.1039/d0fo03433a] [Cited by in Crossref: 4] [Article Influence: 4.0] [Reference Citation Analysis]
18 Yousefi M, Khorshidian N, Hosseini H. Potential Application of Essential Oils for Mitigation of Listeria monocytogenes in Meat and Poultry Products. Front Nutr 2020;7:577287. [PMID: 33330578 DOI: 10.3389/fnut.2020.577287] [Cited by in Crossref: 3] [Cited by in F6Publishing: 2] [Article Influence: 1.5] [Reference Citation Analysis]
19 Yang D, Chen Y, Guo F, Huang B, Okyere SA, Wang H. Comparative analysis of chemical composition, antioxidant and antimicrobial activities of leaves, leaf tea and root from Codonopsis pilosula. Industrial Crops and Products 2019;142:111844. [DOI: 10.1016/j.indcrop.2019.111844] [Cited by in Crossref: 8] [Cited by in F6Publishing: 5] [Article Influence: 2.7] [Reference Citation Analysis]
20 Qian M, Liu D, Zhang X, Yin Z, Ismail BB, Ye X, Guo M. A review of active packaging in bakery products: Applications and future trends. Trends in Food Science & Technology 2021;114:459-71. [DOI: 10.1016/j.tifs.2021.06.009] [Cited by in Crossref: 8] [Cited by in F6Publishing: 2] [Article Influence: 8.0] [Reference Citation Analysis]
21 Avelino F, Silva KT, Mazzetto SE, Lomonaco D. Tailor-made organosolv lignins from coconut wastes: Effects of green solvents in microwave-assisted processes upon their structure and antioxidant activities. Bioresource Technology Reports 2019;7:100219. [DOI: 10.1016/j.biteb.2019.100219] [Cited by in Crossref: 7] [Cited by in F6Publishing: 2] [Article Influence: 2.3] [Reference Citation Analysis]
22 Rios-Mera JD, Saldaña E, Patinho I, Selani MM, Contreras-Castillo CJ. Enrichment of NaCl-reduced burger with long-chain polyunsaturated fatty acids: Effects on physicochemical, technological, nutritional, and sensory characteristics. Meat Sci 2021;177:108497. [PMID: 33761400 DOI: 10.1016/j.meatsci.2021.108497] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
23 Guo A, Jiang J, True AD, Xiong YL. Myofibrillar Protein Cross-Linking and Gelling Behavior Modified by Structurally Relevant Phenolic Compounds. J Agric Food Chem 2021;69:1308-17. [DOI: 10.1021/acs.jafc.0c04365] [Cited by in Crossref: 3] [Cited by in F6Publishing: 3] [Article Influence: 3.0] [Reference Citation Analysis]
24 Zhang X, Xu Y, Xue H, Jiang GC, Liu XJ. Antioxidant activity of vine tea (Ampelopsis grossedentata) extract on lipid and protein oxidation in cooked mixed pork patties during refrigerated storage. Food Sci Nutr 2019;7:1735-45. [PMID: 31139386 DOI: 10.1002/fsn3.1013] [Cited by in Crossref: 4] [Cited by in F6Publishing: 4] [Article Influence: 1.3] [Reference Citation Analysis]
25 López-Fernández O, Bohrer BM, Munekata PES, Domínguez R, Pateiro M, Lorenzo JM. Improving oxidative stability of foods with apple-derived polyphenols. Compr Rev Food Sci Food Saf 2021. [PMID: 34897991 DOI: 10.1111/1541-4337.12869] [Reference Citation Analysis]
26 Bellucci ERB, Munekata PE, Pateiro M, Lorenzo JM, da Silva Barretto AC. Red pitaya extract as natural antioxidant in pork patties with total replacement of animal fat. Meat Science 2021;171:108284. [DOI: 10.1016/j.meatsci.2020.108284] [Cited by in Crossref: 8] [Cited by in F6Publishing: 5] [Article Influence: 8.0] [Reference Citation Analysis]
27 Wrona M, Silva F, Salafranca J, Nerín C, Alfonso MJ, Caballero MÁ. Design of new natural antioxidant active packaging: Screening flowsheet from pure essential oils and vegetable oils to ex vivo testing in meat samples. Food Control 2021;120:107536. [DOI: 10.1016/j.foodcont.2020.107536] [Cited by in Crossref: 8] [Cited by in F6Publishing: 1] [Article Influence: 8.0] [Reference Citation Analysis]
28 Villalobos-Delgado LH, González-Mondragón EG, Ramírez-Andrade J, Salazar-Govea AY, Santiago-Castro JT. Oxidative stability in raw, cooked, and frozen ground beef using Epazote (Chenopodium ambrosioides L.). Meat Sci 2020;168:108187. [PMID: 32442827 DOI: 10.1016/j.meatsci.2020.108187] [Cited by in Crossref: 6] [Cited by in F6Publishing: 3] [Article Influence: 3.0] [Reference Citation Analysis]
29 Wang Z, He Z, Zhang D, Li H. Antioxidant activity of purslane extract and its inhibitory effect on the lipid and protein oxidation of rabbit meat patties during chilled storage. J Sci Food Agric 2021;101:1953-62. [PMID: 32918299 DOI: 10.1002/jsfa.10811] [Cited by in Crossref: 2] [Article Influence: 2.0] [Reference Citation Analysis]
30 Antonini E, Torri L, Piochi M, Cabrino G, Meli MA, De Bellis R. Nutritional, antioxidant and sensory properties of functional beef burgers formulated with chia seeds and goji puree, before and after in vitro digestion. Meat Sci 2020;161:108021. [PMID: 31809915 DOI: 10.1016/j.meatsci.2019.108021] [Cited by in Crossref: 12] [Cited by in F6Publishing: 5] [Article Influence: 4.0] [Reference Citation Analysis]
31 Echegaray N, Pateiro M, Munekata PES, Lorenzo JM, Chabani Z, Farag MA, Domínguez R. Measurement of Antioxidant Capacity of Meat and Meat Products: Methods and Applications. Molecules 2021;26:3880. [PMID: 34202027 DOI: 10.3390/molecules26133880] [Reference Citation Analysis]
32 Ursachi CȘ, Perța-Crișan S, Munteanu FD. Strategies to Improve Meat Products' Quality. Foods 2020;9:E1883. [PMID: 33348725 DOI: 10.3390/foods9121883] [Cited by in Crossref: 6] [Cited by in F6Publishing: 4] [Article Influence: 3.0] [Reference Citation Analysis]
33 Gutiérrez-Del-Río I, López-Ibáñez S, Magadán-Corpas P, Fernández-Calleja L, Pérez-Valero Á, Tuñón-Granda M, Miguélez EM, Villar CJ, Lombó F. Terpenoids and Polyphenols as Natural Antioxidant Agents in Food Preservation. Antioxidants (Basel) 2021;10:1264. [PMID: 34439512 DOI: 10.3390/antiox10081264] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
34 Alirezalu K, Movlan HS, Yaghoubi M, Pateiro M, Lorenzo JM. ɛ-polylysine coating with stinging nettle extract for fresh beef preservation. Meat Sci 2021;176:108474. [PMID: 33640645 DOI: 10.1016/j.meatsci.2021.108474] [Cited by in Crossref: 5] [Cited by in F6Publishing: 3] [Article Influence: 5.0] [Reference Citation Analysis]
35 Narimani R, Moghaddam M, Mahmoodi Sourestani M, Samiei L. A Comparative Study on Essential Oil Profile and Antioxidant Activity in Different Parts of Three Ferulago Species. Chem Biodivers 2021;:e202100513. [PMID: 34818444 DOI: 10.1002/cbdv.202100513] [Reference Citation Analysis]
36 Pateiro M, Gómez-Salazar JA, Jaime-Patlán M, Sosa Morales ME, Lorenzo JM. Plant Extracts Obtained with Green Solvents as Natural Antioxidants in Fresh Meat Products. Antioxidants (Basel) 2021;10:181. [PMID: 33513904 DOI: 10.3390/antiox10020181] [Cited by in Crossref: 11] [Cited by in F6Publishing: 5] [Article Influence: 11.0] [Reference Citation Analysis]
37 Bojorges H, Ríos-Corripio MA, Hernández-Cázares AS, Hidalgo-Contreras JV, Contreras-Oliva A. Effect of the application of an edible film with turmeric (Curcuma longa L.) on the oxidative stability of meat. Food Sci Nutr 2020;8:4308-19. [PMID: 32884711 DOI: 10.1002/fsn3.1728] [Cited by in Crossref: 4] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
38 Munekata PES, Gullón B, Pateiro M, Tomasevic I, Domínguez R, Lorenzo JM. Natural Antioxidants from Seeds and Their Application in Meat Products. Antioxidants (Basel) 2020;9:E815. [PMID: 32883005 DOI: 10.3390/antiox9090815] [Cited by in Crossref: 11] [Cited by in F6Publishing: 7] [Article Influence: 5.5] [Reference Citation Analysis]
39 Tassoni A, Tedeschi T, Zurlini C, Cigognini IM, Petrusan JI, Rodríguez Ó, Neri S, Celli A, Sisti L, Cinelli P, Signori F, Tsatsos G, Bondi M, Verstringe S, Bruggerman G, Corvini PFX. State-of-the-Art Production Chains for Peas, Beans and Chickpeas-Valorization of Agro-Industrial Residues and Applications of Derived Extracts. Molecules 2020;25:E1383. [PMID: 32197427 DOI: 10.3390/molecules25061383] [Cited by in Crossref: 15] [Cited by in F6Publishing: 7] [Article Influence: 7.5] [Reference Citation Analysis]
40 Dong C, Wang B, Li F, Zhong Q, Xia X, Kong B. Effects of edible chitosan coating on Harbin red sausage storage stability at room temperature. Meat Science 2020;159:107919. [DOI: 10.1016/j.meatsci.2019.107919] [Cited by in Crossref: 19] [Cited by in F6Publishing: 10] [Article Influence: 9.5] [Reference Citation Analysis]
41 Bertolini D, Jiménez MEP, Dos Santos C, Corrêa APF, Brandelli A. Microbial bioconversion of feathers into antioxidant peptides and pigments and their liposome encapsulation. Biotechnol Lett 2021;43:835-44. [PMID: 33386496 DOI: 10.1007/s10529-020-03067-w] [Reference Citation Analysis]
42 Elhadef K, Smaoui S, Ben Hlima H, Ennouri K, Fourati M, Chakchouk Mtibaa A, Ennouri M, Mellouli L. Effects of Ephedra alata extract on the quality of minced beef meat during refrigerated storage: A chemometric approach. Meat Sci 2020;170:108246. [PMID: 32731034 DOI: 10.1016/j.meatsci.2020.108246] [Cited by in Crossref: 4] [Cited by in F6Publishing: 2] [Article Influence: 2.0] [Reference Citation Analysis]
43 Wang B, Xu CC, Liu C, Qu YH, Zhang H, Luo HL. The Effect of Dietary Lycopene Supplementation on Drip Loss during Storage of Lamb Meat by iTRAQ Analysis. Antioxidants (Basel) 2021;10:198. [PMID: 33573002 DOI: 10.3390/antiox10020198] [Cited by in Crossref: 1] [Cited by in F6Publishing: 1] [Article Influence: 1.0] [Reference Citation Analysis]
44 Martínez Zamora L, Peñalver R, Ros G, Nieto G. Innovative Natural Functional Ingredients from Olive and Citrus Extracts in Spanish-Type Dry-Cured Sausage "Fuet". Antioxidants (Basel) 2021;10:180. [PMID: 33513815 DOI: 10.3390/antiox10020180] [Cited by in Crossref: 1] [Article Influence: 1.0] [Reference Citation Analysis]
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47 Yong H, Bi F, Liu J, Qin Y, Bai R, Liu J. Preparation and characterization of antioxidant packaging by chitosan, D-α-tocopheryl polyethylene glycol 1000 succinate and baicalein. International Journal of Biological Macromolecules 2020;153:836-45. [DOI: 10.1016/j.ijbiomac.2020.03.076] [Cited by in Crossref: 11] [Cited by in F6Publishing: 6] [Article Influence: 5.5] [Reference Citation Analysis]
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50 Pradhan B, Nayak R, Patra S, Jit BP, Ragusa A, Jena M. Bioactive Metabolites from Marine Algae as Potent Pharmacophores against Oxidative Stress-Associated Human Diseases: A Comprehensive Review. Molecules 2020;26:E37. [PMID: 33374738 DOI: 10.3390/molecules26010037] [Cited by in Crossref: 4] [Cited by in F6Publishing: 5] [Article Influence: 2.0] [Reference Citation Analysis]
51 Lee SY, Lee DY, Kim OY, Kang HJ, Kim HS, Hur SJ. Overview of Studies on the Use of Natural Antioxidative Materials in Meat Products. Food Sci Anim Resour 2020;40:863-80. [PMID: 33305273 DOI: 10.5851/kosfa.2020.e84] [Cited by in Crossref: 2] [Article Influence: 1.0] [Reference Citation Analysis]
52 Cantú-Valdéz JA, Gutiérrez-Soto G, Hernández-Martínez CA, Sinagawa-García SR, Quintero-Ramos A, Hume ME, Herrera-Balandrano DD, Méndez-Zamora G. Mexican oregano essential oils as alternatives to butylated hydroxytoluene to improve the shelf life of ground beef. Food Sci Nutr 2020;8:4555-64. [PMID: 32884735 DOI: 10.1002/fsn3.1767] [Cited by in Crossref: 3] [Cited by in F6Publishing: 1] [Article Influence: 1.5] [Reference Citation Analysis]
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