Research graph
References from Enhancing pork meatball antioxidant potential and oxidative stability with seedless blackcurrant pomace ingredients and their effect on other quality characteristics. Local targets link to admitted publications; unresolved targets remain external evidence.
Unresolved reference
2007 · External reference
Fractionation and characterisation of dietary fibre from blackcurrant pomace
10.1016/j.foodhyd.2018.03.023 · 2018 · External reference
Antimicrobial and antioxidative effects of plant powders in raw and cooked minced pork
10.3390/foods8120661 · 2019 · External reference
Overview of plant extracts as natural preservatives in meat
10.1111/jfpp.16796 · 2022 · External reference
Pork frankfurters prepared with hydrolyzed whey: Preliminary product quality aspects and inhibitory activity of the resulting peptides on angiotensin-converting enzyme
10.1016/j.meatsci.2020.108111 · 2020 · External reference
Biorefining of blackcurrant pomace into high value functional ingredients using supercritical CO2, pressurized liquid and enzyme assisted extractions
10.1016/j.supflu.2017.01.003 · 2017 · External reference
Fitting linear mixed-effects models using lme4
10.18637/jss.v067.i01 · 2015 · External reference
Wild bilberry, blackcurrant, and blackberry by-products as a source of nutritional and bioactive compounds
10.1080/10942912.2023.2224530 · 2023 · External reference
Identification of flavonoid and phenolic antioxidants in black currants, blueberries, raspberries, red currants, and cranberries
10.1021/jf902263n · 2010 · External reference
Use of a free radical method to evaluate antioxidant activity
10.1016/s0023-6438(95)80008-5 · 1995 · External reference
Blackcurrant pomace extract as a natural antioxidant in Vienna sausages reformulated by replacement of pork backfat with emulsion gels based on high oleic sunflower and flaxseed oils
10.3390/gels10080534 · 2024 · External reference
Blackcurrants (Ribes nigrum): A review on chemistry, processing, and health benefits
10.1111/1750-3841.14781 · 2019 · External reference
A comprehensive review on antioxidant dietary fibre enriched meat-based functional foods
10.1016/j.tifs.2020.03.010 · 2020 · External reference
Extending applicability of the oxygen radical absorbance capacity (ORAC− fluorescein) assay
10.1021/jf0305231 · 2004 · External reference
Grape skin flour obtained from wine processing as an antioxidant in beef burgers
10.1016/j.meatsci.2022.108963 · 2022 · External reference
Recent advances in natural polyphenol research
10.3390/molecules27248777 · 2022 · External reference
From waste to the gut: Can blackcurrant press cake be a new functional ingredient? Insights on in vivo microbiota modulation, oxidative stress, and inflammation
10.1016/j.foodres.2023.112917 · 2023 · External reference
Phytochemical properties and antioxidant activities of extracts from wild blueberries and lingonberries
10.1007/s11130-017-0640-3 · 2017 · External reference
Plant extracts rich in polyphenols: Antibacterial agents and natural preservatives for meat and meat products
10.1080/10408398.2020.1722060 · 2020 · External reference
Biological activities, therapeutic potential, and pharmacological aspects of blackcurrants (Ribes nigrum L): A comprehensive review
10.1002/fsn3.3592 · 2023 · External reference
Unresolved reference
1999 · External reference
Unresolved reference
1978 · External reference
Unresolved reference
2001 · External reference
Variability in phytochemical contents and biological potential of pomegranate (Punica granatum) peel extracts: Toward a new opportunity for minced beef meat preservation
10.1155/2020/8853196 · 2020 · External reference
Gamma-linolenic acid and tocopherol contents in the seed oil of 47 accessions from several Ribes species
10.1021/jf0006729 · 2001 · External reference
Direct measurement of the total antioxidant capacity of foods: The ‘QUENCHER’ approach
10.1016/j.tifs.2009.03.010 · 2009 · External reference
AGEs in cooked meat: Production, detection, and mechanisms of its inhibition by plant extracts
10.1016/j.foodres.2025.116067 · 2025 · External reference
Cell wall polysaccharides in black currants and bilberries characterisation in berries, juice, and press cake
10.1016/j.carbpol.2004.11.002 · 2005 · External reference
Simultaneous inference in general parametric models
10.1002/bimj.200810425 · 2008 · External reference
Unresolved reference
External reference
Unresolved reference
External reference
Unresolved reference
External reference
Antioxidant activity of black currant (Ribes nigrum L.) extract and its inhibitory effect on lipid and protein oxidation of pork patties during chilled storage
10.1016/j.meatsci.2012.03.010 · 2012 · External reference
Genome sequence of a food spoilage lactic acid bacterium, Leuconostoc gasicomitatum LMG 18811T, in association with specific spoilage reactions
10.1128/aem.00102-11 · 2011 · External reference
Changes in the composition of volatile compounds and in microbiological and physicochemical parameters during pastırma processing
10.1016/j.meatsci.2008.11.017 · 2009 · External reference
Extraction of polyphenols from processed black currant (Ribes nigrum L.) residues
10.1021/jf052999l · 2006 · External reference
Application of raw and defatted by supercritical CO2 hemp seed press-cake and sweet grass antioxidant extract in pork burger patties
10.3390/foods10081904 · 2021 · External reference
Evaluation of different blackcurrant seed ingredients in meatballs by using conventional quality assessment and untargeted metabolomics
10.1016/j.meatsci.2023.109160 · 2023 · External reference
Effect of raspberry pomace extracts isolated by high pressure extraction on the quality and shelf-life of beef burgers
10.1111/ijfs.13460 · 2017 · External reference
Unresolved reference
External reference
Unresolved reference
2000 · External reference
Unresolved reference
External reference
Unresolved reference
2000 · External reference
Unresolved reference
2001 · External reference
Unresolved reference
2014 · External reference
Unresolved reference
2020 · External reference
Berries extracts as natural antioxidants in meat products: A review
10.1016/j.foodres.2017.12.005 · 2018 · External reference
Shared benefit by material flow cost accounting in the food supply chain – The case of berry pomace as upcycled by-product of a black currant juice production
10.1016/j.jclepro.2019.118946 · 2020 · External reference
Microbial growth inhibition effect, polyphenolic profile, and antioxidative capacity of plant powders in minced pork and beef
10.3390/foods13193117 · 2024 · External reference
Color difference Delta E - A survey Colour difference ∆ E - A survey. Faculty of Mathematics and Informatics
2011 · External reference
Addition of plant extracts to meat and meat products to extend shelf-life and health-promoting attributes: An overview
10.1016/j.cofs.2020.03.003 · 2020 · External reference
Application of plant extracts to improve the shelf-life, nutritional and health-related properties of ready-to-eat meat products
10.1016/j.meatsci.2018.06.031 · 2018 · External reference
A volatilomics approach for off-line discrimination of minced beef and pork meat and their admixture using HS-SPME GC/MS in tandem with multivariate data analysis
10.1016/j.meatsci.2019.01.003 · 2019 · External reference
Effects of red-wine grape pomace on the quality and sensory attributes of beef hamburger patty
10.1111/ijfs.15559 · 2022 · External reference
Valuable components of dried pomaces of chokeberry, black currant, strawberry, apple and carrot as a source of natural antioxidants and nutraceuticals in the animal diet
10.2478/aoas-2014-0072 · 2015 · External reference
Utilization of pea starch and fibre fractions for replacement of wheat crumb in beef burgers
10.1016/j.meatsci.2019.107974 · 2020 · External reference
Evaluation of three modified TBA methods for measuring lipid oxidation in chicken meat
10.1021/jf00089a022 · 1989 · External reference
Supercritical CO2 separation of lipids from mechanically pre-fractionated black currant pomace: Chemical composition, bioactivities and application perspectives
10.1016/j.seppur.2025.133641 · 2025 · External reference
Assays for hydrophilic and lipophilic antioxidant capacity (oxygen radical absorbance capacity (ORACFL)) of plasma and other biological and food samples
10.1021/jf0262256 · 2003 · External reference
Unresolved reference
2024 · External reference
Antioxidant activity applying an improved ABTS radical cation decolorization assay
10.1016/s0891-5849(98)00315-3 · 1999 · External reference
Untargeted metabolomics and conventional quality characterization of rowanberry pomace ingredients in meatballs
2023 · External reference
Plant extracts as natural antioxidants in meat and meat products
10.1016/j.meatsci.2014.03.020 · 2014 · External reference
Composition of industrial seedless black currant pomace
10.1007/s00217-008-0968-x · 2009 · External reference
Evaluation of anthocyanin profiles in various blackcurrant cultivars over a three-year period using a fast HPLC-DAD method
10.3390/foods10081745 · 2021 · External reference
Insight into the genome of Brochothrix thermosphacta, a problematic meat spoilage bacterium
10.1128/aem.02786-16 · 2017 · External reference
Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent
10.1016/s0076-6879(99)99017-1 · 1999 · External reference
Effect of cranberry pomace extracts isolated by pressurized ethanol and water on the inhibition of food pathogenic/spoilage bacteria and the quality of pork products
10.1016/j.foodres.2019.02.025 · 2019 · External reference
Effects of chokeberry extract isolated with pressurized ethanol from defatted pomace on oxidative stability, quality and sensory characteristics of pork meat products
10.1016/j.lwt.2021.111943 · 2021 · External reference
Compositional diversity among blackcurrant (Ribes nigrum) cultivars originating from european countries
10.1021/acs.jafc.9b00033 · 2019 · External reference
Berries
2020 · External reference
Effects of fatty acids on meat quality: A review
10.1016/s0309-1740(03)00022-6 · 2004 · External reference
Mapping of TBARS distribution in frozen–thawed pork using NIR hyperspectral imaging
10.1016/j.meatsci.2015.11.008 · 2016 · External reference
Modified atmosphere packaging and plant extracts synergistically enhance the preservation of meat: A review
10.1016/j.foodcont.2024.110622 · 2024 · External reference
Composition and antioxidative activities of supercritical CO2-extracted oils from seeds and soft parts of northern berries
10.1016/j.foodres.2011.02.025 · 2011 · External reference
Simultaneous inference in general parametric models
10.1002/bimj.200810425 · ExternalCitation · doi-reference
Biological activities, therapeutic potential, and pharmacological aspects of blackcurrants (Ribes nigrum L): A comprehensive review
10.1002/fsn3.3592 · ExternalCitation · doi-reference
Composition of industrial seedless black currant pomace
10.1007/s00217-008-0968-x · ExternalCitation · doi-reference
Phytochemical properties and antioxidant activities of extracts from wild blueberries and lingonberries
10.1007/s11130-017-0640-3 · ExternalCitation · doi-reference
Cell wall polysaccharides in black currants and bilberries characterisation in berries, juice, and press cake
10.1016/j.carbpol.2004.11.002 · ExternalCitation · doi-reference
Addition of plant extracts to meat and meat products to extend shelf-life and health-promoting attributes: An overview
10.1016/j.cofs.2020.03.003 · ExternalCitation · doi-reference
Modified atmosphere packaging and plant extracts synergistically enhance the preservation of meat: A review
10.1016/j.foodcont.2024.110622 · ExternalCitation · doi-reference
Fractionation and characterisation of dietary fibre from blackcurrant pomace
10.1016/j.foodhyd.2018.03.023 · ExternalCitation · doi-reference
Composition and antioxidative activities of supercritical CO2-extracted oils from seeds and soft parts of northern berries
10.1016/j.foodres.2011.02.025 · ExternalCitation · doi-reference
Berries extracts as natural antioxidants in meat products: A review
10.1016/j.foodres.2017.12.005 · ExternalCitation · doi-reference
Effect of cranberry pomace extracts isolated by pressurized ethanol and water on the inhibition of food pathogenic/spoilage bacteria and the quality of pork products
10.1016/j.foodres.2019.02.025 · ExternalCitation · doi-reference
From waste to the gut: Can blackcurrant press cake be a new functional ingredient? Insights on in vivo microbiota modulation, oxidative stress, and inflammation
10.1016/j.foodres.2023.112917 · ExternalCitation · doi-reference
AGEs in cooked meat: Production, detection, and mechanisms of its inhibition by plant extracts
10.1016/j.foodres.2025.116067 · ExternalCitation · doi-reference
Shared benefit by material flow cost accounting in the food supply chain – The case of berry pomace as upcycled by-product of a black currant juice production
10.1016/j.jclepro.2019.118946 · ExternalCitation · doi-reference
Effects of chokeberry extract isolated with pressurized ethanol from defatted pomace on oxidative stability, quality and sensory characteristics of pork meat products
10.1016/j.lwt.2021.111943 · ExternalCitation · doi-reference
Changes in the composition of volatile compounds and in microbiological and physicochemical parameters during pastırma processing
10.1016/j.meatsci.2008.11.017 · ExternalCitation · doi-reference
Antioxidant activity of black currant (Ribes nigrum L.) extract and its inhibitory effect on lipid and protein oxidation of pork patties during chilled storage
10.1016/j.meatsci.2012.03.010 · ExternalCitation · doi-reference
Plant extracts as natural antioxidants in meat and meat products
10.1016/j.meatsci.2014.03.020 · ExternalCitation · doi-reference
Mapping of TBARS distribution in frozen–thawed pork using NIR hyperspectral imaging
10.1016/j.meatsci.2015.11.008 · ExternalCitation · doi-reference
Application of plant extracts to improve the shelf-life, nutritional and health-related properties of ready-to-eat meat products
10.1016/j.meatsci.2018.06.031 · ExternalCitation · doi-reference
A volatilomics approach for off-line discrimination of minced beef and pork meat and their admixture using HS-SPME GC/MS in tandem with multivariate data analysis
10.1016/j.meatsci.2019.01.003 · ExternalCitation · doi-reference
Utilization of pea starch and fibre fractions for replacement of wheat crumb in beef burgers
10.1016/j.meatsci.2019.107974 · ExternalCitation · doi-reference
Pork frankfurters prepared with hydrolyzed whey: Preliminary product quality aspects and inhibitory activity of the resulting peptides on angiotensin-converting enzyme
10.1016/j.meatsci.2020.108111 · ExternalCitation · doi-reference
Grape skin flour obtained from wine processing as an antioxidant in beef burgers
10.1016/j.meatsci.2022.108963 · ExternalCitation · doi-reference
Evaluation of different blackcurrant seed ingredients in meatballs by using conventional quality assessment and untargeted metabolomics
10.1016/j.meatsci.2023.109160 · ExternalCitation · doi-reference
Supercritical CO2 separation of lipids from mechanically pre-fractionated black currant pomace: Chemical composition, bioactivities and application perspectives
10.1016/j.seppur.2025.133641 · ExternalCitation · doi-reference
Biorefining of blackcurrant pomace into high value functional ingredients using supercritical CO2, pressurized liquid and enzyme assisted extractions
10.1016/j.supflu.2017.01.003 · ExternalCitation · doi-reference
Direct measurement of the total antioxidant capacity of foods: The ‘QUENCHER’ approach
10.1016/j.tifs.2009.03.010 · ExternalCitation · doi-reference
A comprehensive review on antioxidant dietary fibre enriched meat-based functional foods
10.1016/j.tifs.2020.03.010 · ExternalCitation · doi-reference
Use of a free radical method to evaluate antioxidant activity
10.1016/s0023-6438(95)80008-5 · ExternalCitation · doi-reference
Analysis of total phenols and other oxidation substrates and antioxidants by means of Folin-Ciocalteu reagent
10.1016/s0076-6879(99)99017-1 · ExternalCitation · doi-reference
Effects of fatty acids on meat quality: A review
10.1016/s0309-1740(03)00022-6 · ExternalCitation · doi-reference
Antioxidant activity applying an improved ABTS radical cation decolorization assay
10.1016/s0891-5849(98)00315-3 · ExternalCitation · doi-reference
Compositional diversity among blackcurrant (Ribes nigrum) cultivars originating from european countries
10.1021/acs.jafc.9b00033 · ExternalCitation · doi-reference
Gamma-linolenic acid and tocopherol contents in the seed oil of 47 accessions from several Ribes species
10.1021/jf0006729 · ExternalCitation · doi-reference
Evaluation of three modified TBA methods for measuring lipid oxidation in chicken meat
10.1021/jf00089a022 · ExternalCitation · doi-reference
Assays for hydrophilic and lipophilic antioxidant capacity (oxygen radical absorbance capacity (ORACFL)) of plasma and other biological and food samples
10.1021/jf0262256 · ExternalCitation · doi-reference
Extending applicability of the oxygen radical absorbance capacity (ORAC− fluorescein) assay
10.1021/jf0305231 · ExternalCitation · doi-reference
Extraction of polyphenols from processed black currant (Ribes nigrum L.) residues
10.1021/jf052999l · ExternalCitation · doi-reference
Identification of flavonoid and phenolic antioxidants in black currants, blueberries, raspberries, red currants, and cranberries
10.1021/jf902263n · ExternalCitation · doi-reference
Plant extracts rich in polyphenols: Antibacterial agents and natural preservatives for meat and meat products
10.1080/10408398.2020.1722060 · ExternalCitation · doi-reference
Wild bilberry, blackcurrant, and blackberry by-products as a source of nutritional and bioactive compounds
10.1080/10942912.2023.2224530 · ExternalCitation · doi-reference
Blackcurrants (Ribes nigrum): A review on chemistry, processing, and health benefits
10.1111/1750-3841.14781 · ExternalCitation · doi-reference
Effect of raspberry pomace extracts isolated by high pressure extraction on the quality and shelf-life of beef burgers
10.1111/ijfs.13460 · ExternalCitation · doi-reference
Effects of red-wine grape pomace on the quality and sensory attributes of beef hamburger patty
10.1111/ijfs.15559 · ExternalCitation · doi-reference
Overview of plant extracts as natural preservatives in meat
10.1111/jfpp.16796 · ExternalCitation · doi-reference
Genome sequence of a food spoilage lactic acid bacterium, Leuconostoc gasicomitatum LMG 18811T, in association with specific spoilage reactions
10.1128/aem.00102-11 · ExternalCitation · doi-reference
Insight into the genome of Brochothrix thermosphacta, a problematic meat spoilage bacterium
10.1128/aem.02786-16 · ExternalCitation · doi-reference
Variability in phytochemical contents and biological potential of pomegranate (Punica granatum) peel extracts: Toward a new opportunity for minced beef meat preservation
10.1155/2020/8853196 · ExternalCitation · doi-reference
Fitting linear mixed-effects models using lme4
10.18637/jss.v067.i01 · ExternalCitation · doi-reference
Valuable components of dried pomaces of chokeberry, black currant, strawberry, apple and carrot as a source of natural antioxidants and nutraceuticals in the animal diet
10.2478/aoas-2014-0072 · ExternalCitation · doi-reference
Evaluation of anthocyanin profiles in various blackcurrant cultivars over a three-year period using a fast HPLC-DAD method
10.3390/foods10081745 · ExternalCitation · doi-reference
Application of raw and defatted by supercritical CO2 hemp seed press-cake and sweet grass antioxidant extract in pork burger patties
10.3390/foods10081904 · ExternalCitation · doi-reference
Microbial growth inhibition effect, polyphenolic profile, and antioxidative capacity of plant powders in minced pork and beef
10.3390/foods13193117 · ExternalCitation · doi-reference
Antimicrobial and antioxidative effects of plant powders in raw and cooked minced pork
10.3390/foods8120661 · ExternalCitation · doi-reference
Blackcurrant pomace extract as a natural antioxidant in Vienna sausages reformulated by replacement of pork backfat with emulsion gels based on high oleic sunflower and flaxseed oils
10.3390/gels10080534 · ExternalCitation · doi-reference
Recent advances in natural polyphenol research
10.3390/molecules27248777 · ExternalCitation · doi-reference
