reviewTop 1% cited

Natural antioxidants as food and feed additives to promote health benefits and quality of meat products: A review

Meat Science · 2016 · Vol. 120 · pp. 107–117

Jiang Jiang(Jiangnan University)Youling L. Xiong✉(University of Kentucky)

Meat and Animal Product Quality Phytochemicals and Antioxidant Activities Protein Hydrolysis and Bioactive PeptidesProcessed meatFood scienceHealth benefitsOrganolepticLipid oxidationBiotechnologyFood additiveFood safetyMeat packing industryBusiness

MeSH terms

AnimalsAnimal FeedAntioxidantsConsumer Product SafetyFeasibility StudiesFood AdditivesFood HandlingHumansMeat ProductsNitritesPhenolsPlant ExtractsFood SafetyFood Quality

Funding

National Institute of Food and Agriculture

Citations

516

FWCI

48.03

field-weighted impact

References

158

Percentile

100%

vs. same field & year

Citations per year

Cited by

Plant protein-based alternatives of reconstructed meat: Science, technology, and challenges

Trends in Food Science & Technology · 2020 · 762 citations

Liquid Chromatography Analysis of Common Nutritional Components, in Feed and Food

Foods · 2018 · 268 citations

Antioxidants: Classification, Natural Sources, Activity/Capacity Measurements, and Usefulness for the Synthesis of Nanoparticles

Materials · 2021 · 387 citations

Antioxidants of Natural Plant Origins: From Sources to Food Industry Applications

Molecules · 2019 · 1,093 citations

References

Plant extracts as natural antioxidants in meat and meat products

Meat Science · 2014 · 580 citations

Healthier meat and meat products: their role as functional foods

Meat Science · 2001 · 669 citations

Antioxidant Activity and Total Phenolics in Selected Fruits, Vegetables, and Grain Products

Journal of Agricultural and Food Chemistry · 1998 · 3,836 citations

Advanced lipid peroxidation end products in oxidative damage to proteins. Potential role in diseases and therapeutic prospects for the inhibitors

British Journal of Pharmacology · 2007 · 619 citations

Protein carbonyls in meat systems: A review

Meat Science · 2011 · 1,085 citations

Chemical analysis of the Chinese herbal medicine Gan-Cao (licorice)

Journal of Chromatography A · 2008 · 556 citations

Importance of n−3 fatty acids in health and disease

American Journal of Clinical Nutrition · 2000 · 1,352 citations

Red meat consumption: An overview of the risks and benefits

Meat Science · 2009 · 787 citations

Citation Network

How this paper connects to the literature. Drag to explore, click any node to open that paper.