Effect of Heat Treatment on the Antioxidant Activity of Extracts from Citrus Peels
Seok‐Moon Jeong(Iowa State University), Seung‐Cheol Lee(Indo Korea Science and Technology), Dong Uk Ahn(Iowa State University), Dong-Ryul Kim(Iowa State University), Soyoung Kim(Korea Institute of Oriental Medicine), Seong‐Chun Jo(Iowa State University), Ki‐Chang Nam(Iowa State University)
Cited by 560
Related Papers
Protein Oxidation: Basic Principles and Implications for Meat Quality
|Critical Reviews in Food Science and Nutrition|2013|695
Improving functional value of meat products
|Meat Science|2010|510
Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents—A review
|Poultry Science|2013|499
Mechanism of Lipid Peroxidation in Meat and Meat Products -A Review
|Food Science and Biotechnology|2005|460
Effect of Far-Infrared Radiation on the Antioxidant Activity of Rice Hulls
|Journal of Agricultural and Food Chemistry|2003|322