| P2093 | author name string | Beata Janoszka | |
| P2860 | cites work | Antioxidant and antimicrobial effects of garlic in chicken sausage | Q24685282 |
| | Allium vegetables and organosulfur compounds: do they help prevent cancer? | Q24813227 |
| | A new LC/APCI-MS method for the determination of cholesterol oxidation products in food | Q33433221 |
| | The analysis of onion and garlic | Q33434560 |
| | Oxysterols: modulators of cholesterol metabolism and other processes | Q33807223 |
| | Antioxidant health effects of aged garlic extract | Q34174857 |
| | Cholesterol oxides: their occurrence and methods to prevent their generation in foods | Q34560548 |
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| | Cellular toxicity of oxycholesterols. | Q36425632 |
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| | Antioxidant and antimicrobial effects of four garlic-derived organosulfur compounds in ground beef. | Q42725050 |
| | Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties. | Q42725074 |
| | Effects of vitamin E and organic selenium on oxidative stability of omega-3 enriched dark chicken meat during cooking | Q43057098 |
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| | Effect of different cooking methods on lipid oxidation and formation of free cholesterol oxidation products (COPs) in Latissimus dorsi muscle of Iberian pigs | Q43087001 |
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| | Simultaneous HPLC analysis of alpha-tocopherol and cholesterol in fresh pig meat | Q44318217 |
| | Inhibitory action of conventional food-grade natural antioxidants and of natural antioxidants of new development on the thermal-induced oxidation of cholesterol | Q44777278 |
| | Comparison of the bioactive compounds and antioxidant potentials of fresh and cooked Polish, Ukrainian, and Israeli garlic | Q46409378 |
| | Additive or synergetic effects of phenolic compounds on human low density lipoprotein oxidation | Q46745264 |
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| | Comparison of a natural rosemary extract and BHA/BHT for relative antioxidant effectiveness in pork sausage. | Q50776119 |
| | Increased plasma 7 beta-hydroxycholesterol concentrations in a population with a high risk for cardiovascular disease. | Q54100250 |
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| | Cholesterol Oxidation: Presence of 7-ketocholesterol in Different Food Products | Q58642961 |
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| | The Relative Antioxidant Activities of Plant-Derived Polyphenolic Flavonoids | Q71953649 |
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| | Procedure for the determination of eight cholesterol oxides in poultry meat using on-column and solvent venting capillary gas chromatography | Q73213993 |
| | TOCOPHEROL CONTENTS OF VEGETABLES AND FRUITS | Q76620399 |
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| | Effect of carnosine, salt and dietary vitamin E on the oxidative stability of chicken meat | Q82400903 |
| | The effect of paprika, garlic and salt on rancidity in dry sausages | Q82410447 |
| | Antioxidant Activity of Onion and Garlic Juices in Stored Cooked Ground Lamb 1 | Q92973114 |
| | Isolation of α-Tocopherol (Vitamin E) from Garlic | Q104375902 |
| | Determination of selenium in garlic by cathodic stripping voltammetry | Q126339345 |
| | The use of natural antioxidants in ready-to-serve food | Q127109082 |
| P433 | issue | 4 | |
| P407 | language of work or name | English | Q1860 |
| P921 | main subject | garlic | Q21546392 |
| | plant preparation | Q67008716 |
| P1104 | number of pages | 9 | |
| P304 | page(s) | 976-984 | |
| P577 | publication date | 2010-08-17 | |
| P1433 | published in | Meat Science | Q15755233 |
| P1476 | title | 7-Ketocholesterol and 7-hydroxycholesterol in pork meat and its gravy thermally treated without additives and in the presence of onion and garlic | |
| P478 | volume | 86 | |