Synthetic and natural antioxidant additives in food stabilization: current applications and future research - Oxidation in Foods and Beverages and Antioxidant Applications - page 313

GEARHART W & STUCKEY B (1955), A comparison of commercially used phenolic
antioxidants in edible animal fats, JAOCS, 32, 386±390.
GENSLER R, PLUMMER C J G, KAUSCH H H, KRAMER E, PAUQUET J R & ZWEIFEL H (2000),
Thermo-oxidative degradation of isotactic polypropylene at high temperatures:
phenolic antioxidants versus Has, Polym Degrad Stabil, 67, 195±208.
GORDON M H & MAGOS P (1983), The effect of sterols on the oxidation of edible oils, Food
Chem, 10, 141±147.
GOVARIS A, BOTSOGLU N, PAPAGEORGIOU G, BOTSOGLOU E & AMBROSIADIS I (2004), Dietary
versus post-mortem use of oregano oil and/or -tocopherol in turkeys to inhibit
development of lipid oxidation in meat during refrigerated storage, Int J Food Sci
Nutr, 55, 115±123.
GRAMZA A & KORCZAK J (2005), Tea constituents (Camellia Sinensis L.), Trends Food Sci
Technol, 16, 351±358.
GRETTIE D P (1933), Gum guaiac ± a new antioxidant for oils and fats, JAOCS, 10, 126±
127.
GUNSTONE F D, MORDI R C, THORISSON S, WALTON J C & JACKSON R A (1991), EPR study of
radical intermediates from the oxidation of 6-ethoxy-2,2,4-trimethyl- and 6-
ethoxy-2,2,4,8-tetramethyl-1,2-dihydroquinoline, J Chem Soc Perkin Trans, 2,
1955±1958.
GWO Y, FLICK G, DUPUY H, ORY R & BARAN W (1985), Effect of ascorbyl palmitate on the
quality of frying fats for deep frying operations, JAOCS, 62, 1666±1671.
HA H C, SIRISOMA N S, KUPPUSAMY P, ZWEIER J L, WOSTER P M & CASERO R A (1998), The
natural polyamine spermine functions directly as a free radical scavenger, Proc
Natl Acad Sci USA, 95, 11140±11145.
HALL III C A & CUPPETT S L (1997), Structure-activities of natural antioxidants, in:
Antioxidant Methodology, in vivo and in vitro Concepts (O I Aruoma & S L
Cuppett, eds), 141±172.
HERN Â NDEZ-HERN Â NDEZ E, PONCE-ALQUICIRA E, JARAMILLO-FLORES M E & GUERRERO
LEGARRETA I (2009), Antioxidant effect rosemary (Rosmarinus Officinalis L.)
and oregano (Origanum Vulgare L.) extracts on Tbars and colour of model raw
pork batters, Meat Sci, 81, 410±417.
HIGGINS J & BLACK H (1944), A preliminary comparison of the stabilizing effect of several
recently proposed antioxidants for edible fats and oils, JAOCS, 21, 277±279.
HILL L M, HAMMOND E G, CARLIN A F & SEALS R G (1969), Organoleptic evaluation of the
effectiveness of antioxidants in milk fat, J Dairy Sci, 52, 1917±1921.
HO C-T, CHEN C-W, WANASUNDARA U N & SHAHIDI F (1997), Natural antioxidants from tea,
in: Natural Antioxidants, Chemistry, Health Effects and Applications (F Shahidi,
ed.), AOCS Press, 213±223.
HOU W-C, HAN C-H, CHEN H-H, WEN C-L & LIN Y-H (2005), Storage proteins of two cultivars of
sweet potato (Ipomoea Batatas L.) and their protease hydrolysates exhibited
antioxidant activity in vitro, Plant Sci, 168, 449±456.
HUANG S-W & FRANKEL E N (1997), Antioxidant activity of tea catechins in different lipid
systems, J Agric Food Chem, 45, 3033±3038.
IRWANDI J & YAAKOB CHE M (1999), Use optimization of natural antioxidants in refined,
bleached, and deodorized palm olein during repeated deep-fat frying using
response surface methodology, JAOCS, 76, 341±348.
IRWANDI J, CHE-MAN Y B, KITTS D D, BAKAR J & JINAP S (2000), Synergies between plant
antioxidant blends in preventing peroxidation reactions in model and food oil
systems, JAOCS, 77, 945±950.