Antioxidant Effect of Bovine Plasma Proteins Modified via Maillard Reaction on n3 Fortified Beef Patties

Journals Menu

Follow SCIRP

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

"Antioxidant Effect of Bovine Plasma Proteins Modified via Maillard Reaction on n3 Fortified Beef Patties"
written by Carina Lorena Fernández, Ricardo Alejandro Fogar, Mirtha Marina Doval, Ana María Romero, María Alicia Judis,
published by Food and Nutrition Sciences, Vol.7 No.8, 2016

has been cited by the following article(s):

[1]	Effect of Salvia (Salvia officinalis) on the oxidative stability of salmon hamburgers
	LWT, 2022

[2]	Functional and biological properties of Maillard conjugates and their potential application in medical and food: A review
	2020

[3]	The Maillard reaction products as food-born antioxidant and antibrowning agents in model and real food systems
	Food Chemistry, 2018

[1]	Effects of Maillard reaction and its product AGEs on aging and age-related diseases Food Science and Human Wellness, 2024 DOI:10.26599/FSHW.2022.9250094

[2]	Effect of Salvia (Salvia officinalis) on the oxidative stability of salmon hamburgers LWT, 2022 DOI:10.1016/j.lwt.2021.112867

[3]	Functional and biological properties of Maillard conjugates and their potential application in medical and food: A review Food Research International, 2020 DOI:10.1016/j.foodres.2020.109003

[4]	The Maillard reaction products as food-born antioxidant and antibrowning agents in model and real food systems Food Chemistry, 2019 DOI:10.1016/j.foodchem.2018.09.083

Follow SCIRP