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5 research outputs found

Antioxidant and Prooxidant Activities in Aqueous Extracts of Argentine Plants

Author: Al Jalay B.
Boveris A.
Cadenas E.
Cadenas E.
Cadenas E.
Chance B.
Esterbauer H.
Fraga C.
Lavagno C.
Lowry O.H.
Videla L.
Publication venue: 'Swets & Zeitlinger Publishers'
Publication date
Field of study

STABILIZATION OF MEAT LIPIDS WITH GROUND SPICES

Author: AL-JALAY B.
BAILEY M.E.
BISHOV S.J.
BRACCO U.
BRIESKORN C.H.
CHIPAULT J.R.
CLARK W.R.E.
CORT W.M.
DZIEZAK J.D.
HOULIHAN C.M.
KIKUZAKI H.
NAMIKI M.
PRUTHI J.S.
SCHULER P.
SHAHIDI F.
TARLADGIS B.G.
WENKERT E.
Publication venue: 'Wiley'
Publication date
Field of study

Natural Products Inhibit Oxidative Rancidity in Salted Cooked Ground Fish

Author: Al-Jalay B.
Bate-Smith E.C.
Booth A.N.
Chastain M.F.
Chiault J.R.
Cort W.M.
Das N.P.
Glick Z.
Griffith J.Q.
Hayes R.E.
Herrmenn K.
Imaida K.
Jurdi-Haldeman D.
King A.J.
King A.J.
Low L.K.
Miller M.F.
Pereiral T.A.
Ramanathan L.
Ratty A.K.
Shamberger R.J.
Publication venue: 'Wiley'
Publication date
Field of study

Zusammensetzung und antioxidative Aktivit�t etherischer �le von Oregano-Pflanzen aus Griechenland

Author: A Fleisher
B Al-Jalay
BM Lawrence
C Banias
DE Pratt
Dimitrios Boskou
G Galleti
George Blekas
JR Chipault
JW Wu
K Hermann
KD Economou
M Namiki
Maria Tsimidou
P Schuler
R Inatani
RP Adams
RS Farag
RS Farag
RS Farag
S Kokkini
S Kokkini
Stella Kokkini
V Bracco
Vasiliki Lagouri
Z Djarmati
Publication venue: 'Springer Science and Business Media LLC'
Publication date
Field of study

Antioxidative Activity of Maillard Reaction Products in Cooked Ground Beef, Sensory and TBA Values

Author: Al-Jalay B.
Alder-Nissen J.
Alfawaz M.
Ang C.Y.W.
Asghar A.
Bailey M.E.
Beckel R.W.
Chastain M.F.
Eichner K.
Igene J.O.
Johnson P.B.
Johnson P.E.
Lingnert H.
Lingnert H.
Lingnert H.
Namiki M.
SAS Institute Inc.
Sato K.
St. Angelo A.J.
St. Angelo A.J.
St. Angelo A.J.
Stoick SM.
Tarladgis B.G.
Yamaguchi N.
Publication venue: 'Wiley'
Publication date
Field of study

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