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Publications by Charles Bestwick
Antioxidant Effectiveness of Vegetable Powders on the Lipid and Protein Oxidative Stability of Cooked Turkey Meat Patties: Implications for Health
Nutrients
Nutrition
Food Science
Dietetics
A Single Supplement of a Standardised Bilberry (Vaccinium Myrtillus L.) Extract (36 % Wet Weight Anthocyanins) Modifies Glycaemic Response in Individuals With Type 2 Diabetes Controlled by Diet and Lifestyle
Journal of Nutritional Science
Endocrinology
Metabolism
Food Science
Diabetes
Related publications
Impact of Sodium Nitrite Reduction on Lipid Oxidation and Antioxidant Properties of Cooked Meat Products
Antioxidants
Biochemistry
Clinical Biochemistry
Cell Biology
Molecular Biology
Physiology
Consumer Sensory Acceptance of Standard Pre-Cooked Hamburger Patties Versus Premium Patties
Journal of Food Research
Antioxidant Effect of Extracts From the Coffee Residue in Raw and Cooked Meat
Effect of Direct Adding Oregano Essential Oil (Origanum Syriacum L.) on Quality and Stability of Chicken Meat Patties
Food Science and Technology
Biotechnology
Food Science
Oxidative Stability of O/W and W/O/W Emulsions: Effect of Lipid Composition and Antioxidant Polarity
Food Research International
Food Science
Effects of Vegetable Juice Powder and Incubation Time on Cured Meat Properties of Frankfurter-Style Cooked Sausages and Ready-To-Eat Hams
Public Health Implications of Meat Production and Consumption
Public Health Nutrition
Nutrition
Dietetics
Public Health
Environmental
Medicine
Occupational Health
An Anatomical Atlas of Vegetable Powders.
Liquid Chromatographic Determination of Synthetic Antioxidant Content of Some Vegetable Oils Produced in Turkey
GIDA / THE JOURNAL OF FOOD
