reviewTop 1% cited
Plant extracts as natural antioxidants in meat and meat products
Meat Science · 2014 · Vol. 98(1) · pp. 21–33
Manzoor Ahmad Shah(Pondicherry University)Sowriappan John Don Bosco✉(Pondicherry University)Shabir Ahmad Mir(Pondicherry University)
Phytochemicals and Antioxidant ActivitiesMeat and Animal Product QualityBee Products Chemical AnalysisFood scienceAntioxidantChemistryRed meatBark (sound)Health benefitsBiologyTraditional medicineBiochemistryMedicine
MeSH terms
AnimalsAntioxidantsCattleMeatMeat ProductsPlant ExtractsTeaOxidative StressPlant BarkRosmarinusPinusLythraceaeGrape Seed Extract
Citations
580
FWCI
16.49
field-weighted impact
References
96
Percentile
100%
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Citations per year
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References
Plant Phenolics: Extraction, Analysis and Their Antioxidant and Anticancer Properties
Molecules · 2010 · 4,167 citations
Simultaneous determination of catechins, caffeine and gallic acids in green, Oolong, black and pu-erh teas using HPLC with a photodiode array detector
Talanta · 2002 · 622 citations
Effects of extraction solvents on concentration and antioxidant activity of black and black mate tea polyphenols determined by ferrous tartrate and Folin–Ciocalteu methods
Food Chemistry · 2005 · 763 citations
Effects of extraction time, temperature and solvent on concentration and antioxidant activity of grape marc phenolics
Journal of Food Engineering · 2006 · 1,007 citations
Oxidative processes in meat and meat products: Quality implications
Meat Science · 1994 · 733 citations
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