The DOI matches its Crossref record.
Investigation of plant extracts for the protection of processed foods against lipid oxidation. Comparison of antioxidant assays based on radical scavenging, lipid oxidation and analysis of the principal antioxidant compounds
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Citations
Cited by
Methods for testing antioxidant activity
Antolovich, M., Prenzler, P. D., Patsalides, E., McDonald, S., & Robards, K. (2002) · The Analyst · doi:10.1039/b009171p · Cited by 1,301
Health benefits of herbs and spices: the past, the present, the future
Tapsell, L. C., Hemphill, I., Cobiac, L., Sullivan, D. R., Fenech, M., Patch, C. S., Roodenrys, S., Keogh, J. B., Clifton, P. M., Williams, P. G., et al. (2006) · Medical Journal of Australia · doi:10.5694/j.1326-5377.2006.tb00548.x · Cited by 988
Plant extracts as natural antioxidants in meat and meat products
Shah, M. A., Bosco, S. J. D., & Mir, S. A. (2014) · Meat Science · doi:10.1016/j.meatsci.2014.03.020 · Cited by 599
Zengin, H., & Baysal, A. (2014) · Molecules · doi:10.3390/molecules191117773 · Cited by 519
Spice antioxidants isolation and their antiradical activity: a review
Suhaj, M. (2006) · Journal of Food Composition and Analysis · doi:10.1016/j.jfca.2004.11.005 · Cited by 466
Metadata
- Authors
- Schwarz, K., Bertelsen, G., Nissen, L. R., Gardner, P. T., Heinonen, M. I., Hopia, A., Huynh-Ba, T., Lambelet, P., McPhail, D., Skibsted, L. H., & Tijburg, L.
- Venue
- European Food Research and Technology
- Published
- 2001-02-16
- Volume
- 212
- Issue
- 3
- Pages
- 319-328
- ISSN
- 0373-0174 (ISSN-L)
- 1438-2377
- 1438-2385
- OpenAlex
- W2055621888
- Cited by
- 297
- References
- 0
- FWCI
- 6.89
- Type
- journal article
- Language
- en
- Open access
- closed
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- CoChat. (2026). Citation check: Investigation of plant extracts for the protection of processed foods against lipid oxidation. Comparison of antioxidant assays based on radical scavenging, lipid oxidation and analysis of the principal antioxidant compounds. https://app.cochat.ai/papers/10.1007/s002170000256
- The paper
- Schwarz, K., Bertelsen, G., Nissen, L. R., Gardner, P. T., Heinonen, M. I., Hopia, A., Huynh-Ba, T., Lambelet, P., McPhail, D., Skibsted, L. H., & Tijburg, L. (2001). Investigation of plant extracts for the protection of processed foods against lipid oxidation. Comparison of antioxidant assays based on radical scavenging, lipid oxidation and analysis of the principal antioxidant compounds. European Food Research and Technology. https://doi.org/10.1007/s002170000256
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
