Rowett Institute Of Nutrition & Health (Department)
Permanent URI for this communityhttps://hdl.handle.net/2164/648
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Item Beetroot improves oxidative stability and functional properties of processed foods : singular and combined effects with chocolate(2018-07) Ranawana, Viren; Moynihan, Emma; Campbell, Fiona; Duthie, Garry; Raikos, Vasileios; University of Aberdeen.Rowett InstituteItem Natural antioxidants from herbs and spices improve the oxidative stability and frying performance of vegetable oils(2017-11) Redondo-Cuevas, Lucia; Castellano, Gloria; Raikos, Vassilios; University of Aberdeen.Rowett InstituteItem Antioxidant effectiveness of vegetable powders on the lipid and protein oxidative stability of cooked Turkey meat patties : implications for health(2013) Duthie, Garry; Campbell, Fiona; Bestwick, Charles; Stephen, Sylvia; Russell, Wendy; University of Aberdeen.Rowett InstituteItem Antioxidants in cardiovascular therapy : panacea or false hope?(2015) Goszcz, Katarzyna; Deakin, Sherine J; Duthie, Garry G; Stewart, Derek; Leslie, Stephen J; Megson, Ian L; University of Aberdeen.Rowett Institute