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1. Natural Antioxidant Boosters for Honey: Effects of Portulaca oleracea and Salicornia perennans Powders and Extracts
2. Portulaca oleracea as a Functional Ingredient in Organic Cooked Frankfurters: A Sustainable Approach to Shelf-Life Extension and Oxidative Stability Without Synthetic Nitrites
3. Red Beet and Tarragon Microgreens: Phytochemical Composition, Antioxidant Activity, and Sensory Properties of Cold-Pressed Juices
4. Application of Salicornia perennans Powder in Sausage Production: Effects on Fatty Acid Profile, Oxidative Stability, Color, and Antioxidant Properties and Sensory Profile
5. Effects of Salicornia Extract on the Quality, Shelf-Life, and Functional Properties of Beef Patties During Refrigerated Storage
6. Natural Antioxidant Enrichment of Goat Meat Pates with Portulaca oleracea and Honey Improves Oxidative Stability and Color Properties
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