About: Wine industry residue as antioxidant in cooked chicken meat

Facets (new session)
Description
Metadata
Settings
- owl:sameAs
- Inference Rule:

About: Wine industry residue as antioxidant in cooked chicken meat Goto Sponge NotDistinct Permalink

An Entity of Type : wikibase:Item, within Data Space : wikidata.demo.openlinksw.com associated with source document(s)

article by Ligianne Din Shirahigue et al published 12 April 2010 in International Journal of Food Science and Technology

Attributes	Values
rdf:type	Item
description	wetenschappelijk artikel (nl) наукова стаття, опублікована у квітні 2010 (uk) im April 2010 veröffentlichter wissenschaftlicher Artikel (de) article by Ligianne Din Shirahigue et al published 12 April 2010 in International Journal of Food Science and Technology (en)
publication date	wds:Q58295805-43643BE2-CB90-49E0-8B53-4EA959B4F072
publication date	2010-04-12 00:00:00Z (xsd:dateTime)
cites work	wds:Q58295805-11AF0F62-9EB0-439F-928A-0729D94FFC19 wds:Q58295805-1D13450A-AB66-4252-93B9-0113C4B37574 wds:Q58295805-1DA67FF2-5BFF-4E6E-A5BB-0F5A053D4B07 wds:Q58295805-27767861-35A1-482C-BE03-624EAEB0F6CF wds:Q58295805-3C0B2327-8602-42F0-A71F-70D9CD149739 wds:Q58295805-5170A218-67E1-40AA-9B3C-67B9FB9A8F03 wds:Q58295805-5339AB95-A798-462E-A655-8283423F4152 wds:Q58295805-5DCE5D0C-4BD7-4E8C-9DCB-39AE9979DD38 wds:Q58295805-63CF3732-1C92-4CC4-9FA9-3E395717D4C4 wds:Q58295805-69297C79-E97A-4F3C-8564-1D87FC63F3CD wds:Q58295805-7A4146A4-F94D-44B4-8F4A-183330FDA3FA wds:Q58295805-7CF7648E-42DD-4606-88D3-3944BCE8233B wds:Q58295805-7DE866F3-AF71-4010-98FE-2C156650F6ED wds:Q58295805-90A60BAF-C213-4CD1-8544-274CB51017B6 wds:Q58295805-A2DAB298-5C61-4591-B070-547B3025171A wds:Q58295805-CC1ACB3E-48A2-4EA6-AF97-300AF3BF696A wds:Q58295805-DFA7FED9-44DF-4EC1-9983-EAAE61C9DF58 wds:Q58295805-F33B351A-11BF-4330-8E6E-A33BFF9B9F6B
cites work	Antioxidant capacity of oat (Avena sativa L.) extracts. 2. In vitro antioxidant activity and contents of phenolic and tocol antioxidants. Phenolic antioxidants Screening of Brazilian plant extracts for antioxidant activity by the use of DPPH free radical method Phenolic compounds and antioxidant activity from red grape marc extracts. [14] Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent Evaluation of the antioxidant potential of grape seed and bearberry extracts in raw and cooked pork Pre- and post-mortem use of grape seed extract in dark poultry meat to inhibit development of thiobarbituric acid reactive substances Effects of plant extracts on microbial growth, color change, and lipid oxidation in cooked beef. Antioxidant activity of a proanthocyanidin-rich extract from grape seed in whey protein isolate stabilized algae oil-in-water emulsions Grape seed extract inhibits lipid oxidation in muscle from different species during refrigerated and frozen storage and oxidation catalyzed by peroxynitrite and iron/ascorbate in a pyrogallol red model system Effect of natural antioxidants on oxidative stability of cooked, refrigerated beef and pork. Commercial antioxidants control lipid oxidation in mechanically deboned turkey meat Effect of plant extracts on physicochemical properties of chicken breast meat cooked using conventional electric oven or microwave. Ascorbate, green tea and grape seed extracts increase the shelf life of low sulphite beef patties Effect of grape seed extract on physicochemical properties of ground, salted, chicken thigh meat during refrigerated storage at different relative humidity levels Antioxidant activity of plant extracts on the inhibition of citral off-odor formation Comparison of proanthocyanidins in commercial antioxidants: grape seed and pine bark extracts Antioxidant potential of synthetic and natural antioxidants and its effect on warmed-over-flavour in different species of meat
author name string	wds:Q58295805-02A99D92-AB9D-47D3-B6F2-B413DFDD5659 wds:Q58295805-1641F9CF-F0EA-4122-97F3-E061C2DAD2BC wds:Q58295805-A9BCAAEF-FA12-4EBA-866C-E182411EBEB9 wds:Q58295805-B2B4DD20-21EE-49B2-8B43-D8971DB7491E wds:Q58295805-F05950CC-422A-4EA2-A51B-5E219613E352
author name string	Ligianne Din Shirahigue Manuel Plata-Oviedo Marisa Aparecida Bismara Regitano D’Arce Tatiana Luiza Cadorin Oldoni Thais Maria Ferreira De Souza Vieira
rdfs:label	Wine industry residue as antioxidant in cooked chicken meat (en) Wine industry residue as antioxidant in cooked chicken meat (nl)
skos:prefLabel	Wine industry residue as antioxidant in cooked chicken meat (en) Wine industry residue as antioxidant in cooked chicken meat (nl)
name	Wine industry residue as antioxidant in cooked chicken meat (en) Wine industry residue as antioxidant in cooked chicken meat (nl)
author	wds:Q58295805-02BA7B54-A119-4C58-985F-E41E51DD7E7A wds:Q58295805-3A08F6EA-33F7-4287-AF12-A4EAD64DDD58
author	Severino Matias Alencar Carmen J. Contreras-Castillo
title	wds:Q58295805-8961BA6D-A752-45B3-A4EE-ADE5AA90FA87
title	Wine industry residue as antioxidant in cooked chicken meat (en)
page(s)	wds:Q58295805-D63D1C6A-031C-4D74-BB79-6220889A5B33
page(s)	863-870
instance of	wds:Q58295805-F8CE1B2B-BF78-47F7-9609-6EE8C2E1D082
instance of	scholarly article
published in	wds:Q58295805-D829D3D5-3705-4661-AA5C-66CEA42A68D3
published in	International Journal of Food Science and Technology
issue	wds:Q58295805-EFB2B119-85AF-4835-BAB7-AD03813D099F
volume	wds:Q58295805-8A99900C-2B90-4F45-AECF-BB3696C52531
issue	5
volume	45
DOI	wds:Q58295805-9EA84DE8-D098-4E48-B98C-97406DC7A60A
DOI	http://dx.doi.org/10.1111/J.1365-2621.2010.02201.X
DOI	10.1111/J.1365-2621.2010.02201.X
is about of	https://www.wikidata.org/wiki/Special:EntityData/Q58295805
is cites work of	Effect of Date Palm Coproducts and Annatto Extract on Lipid Oxidation and Microbial Quality in a Pork Liver Pâté Antioxidant and antimicrobial properties of grape and papaya seed extracts and their application on the preservation of Indian mackerel (Rastrelliger kanagurta) during ice storage Evaluation of the joint effect of the incorporation of mechanically deboned meat and grape extract on the formulation of chicken nuggets. Effect of grape seed powder on oxidative stability of precooked chicken nuggets during frozen storage
is cites work of	wds:Q59193236-7B799600-DA50-49CB-99E2-460B37065E47 wds:Q53522851-7E87E6DC-FF86-4767-A1F0-6F669FAE2872 wds:Q36458618-081A10D1-7F11-4A6A-898A-CCE9F44C8283 wds:Q39642362-1A000A90-B70D-4700-85BC-7CA36EEB0405

Faceted Search & Find service v1.16.117 as of May 05 2024

Alternative Linked Data Documents: ODE Content Formats:

RDF

ODATA

Microdata

About

OpenLink Virtuoso version 07.20.3239 as of May 5 2024, on Linux (x86_64-centos_6-linux-gnu), Single-Server Edition (378 GB total memory, 180 GB memory in use)
Data on this page belongs to its respective rights holders.
Virtuoso Faceted Browser Copyright © 2009-2025 OpenLink Software