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2010 1
2014 1
2015 1
2016 3
2017 7
2018 10
2019 10
2020 9
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A Comprehensive Review on Lipid Oxidation in Meat and Meat Products.
Domínguez R, Pateiro M, Gagaoua M, Barba FJ, Zhang W, Lorenzo JM. Domínguez R, et al. Antioxidants (Basel). 2019 Sep 25;8(10):429. doi: 10.3390/antiox8100429. Antioxidants (Basel). 2019. PMID: 31557858 Free PMC article. Review.
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: Dominguez R. 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
Influence of pitanga leaf extracts on lipid and protein oxidation of pork burger during shelf-life.
Lorenzo JM, Vargas FC, Strozzi I, Pateiro M, Furtado MM, Sant'Ana AS, Rocchetti G, Barba FJ, Dominguez R, Lucini L, do Amaral Sobral PJ. Lorenzo JM, et al. Among authors: Dominguez R. Food Res Int. 2018 Dec;114:47-54. doi: 10.1016/j.foodres.2018.07.046. Epub 2018 Jul 31. Food Res Int. 2018. PMID: 30361026
Phenolic compounds from three brown seaweed species using LC-DAD-ESI-MS/MS.
Agregán R, Munekata PES, Franco D, Dominguez R, Carballo J, Lorenzo JM. Agregán R, et al. Among authors: Dominguez R. Food Res Int. 2017 Sep;99(Pt 3):979-985. doi: 10.1016/j.foodres.2017.03.043. Epub 2017 Mar 24. Food Res Int. 2017. PMID: 28865624
Guarana seed extracts as a useful strategy to extend the shelf life of pork patties: UHPLC-ESI/QTOF phenolic profile and impact on microbial inactivation, lipid and protein oxidation and antioxidant capacity.
Pateiro M, Vargas FC, Chincha AAIA, Sant'Ana AS, Strozzi I, Rocchetti G, Barba FJ, Domínguez R, Lucini L, do Amaral Sobral PJ, Lorenzo JM. Pateiro M, et al. Among authors: Dominguez R. Food Res Int. 2018 Dec;114:55-63. doi: 10.1016/j.foodres.2018.07.047. Epub 2018 Jul 31. Food Res Int. 2018. PMID: 30361027
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