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Berries extracts as natural antioxidants in meat products: A review.
Lorenzo JM, Pateiro M, Domínguez R, Barba FJ, Putnik P, Kovačević DB, Shpigelman A, Granato D, Franco D. Lorenzo JM, et al. Among authors: granato d. Food Res Int. 2018 Apr;106:1095-1104. doi: 10.1016/j.foodres.2017.12.005. Epub 2017 Dec 5. Food Res Int. 2018. PMID: 29579903
Effects of pulses and microalgal proteins on quality traits of beef patties.
Žugčić T, Abdelkebir R, Barba FJ, Rezek-Jambrak A, Gálvez F, Zamuz S, Granato D, Lorenzo JM. Žugčić T, et al. Among authors: granato d. J Food Sci Technol. 2018 Nov;55(11):4544-4553. doi: 10.1007/s13197-018-3390-9. Epub 2018 Sep 17. J Food Sci Technol. 2018. PMID: 30333651 Free PMC article.
An overview of organosulfur compounds from Allium spp.: From processing and preservation to evaluation of their bioavailability, antimicrobial, and anti-inflammatory properties.
Putnik P, Gabrić D, Roohinejad S, Barba FJ, Granato D, Mallikarjunan K, Lorenzo JM, Bursać Kovačević D. Putnik P, et al. Among authors: granato d. Food Chem. 2019 Mar 15;276:680-691. doi: 10.1016/j.foodchem.2018.10.068. Epub 2018 Oct 13. Food Chem. 2019. PMID: 30409648 Review.
230 results