Antioxidant Properties of Artemisia annua Extracts in Model Food Emulsions by Monika Skowyra, Maria Gabriela Gallego, Francisco Segovia, Maria Pilar Almajano

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Effect of Tara (Caesalpinia spinosa) Pod Powder on the Oxidation and Colour Stability of Pork Meat Batter During Chilled Storage by Monika Skowyra, Urszula Janiewicz, Anna Marietta Salejda, Grażyna Krasnowska, María Pilar Almajano

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The Effect of Perilla frutescens Extract on the Oxidative Stability of Model Food Emulsions by Monika Skowyra, Victor Falguera, Nurul A. M. Azman, Francisco Segovia, Maria P. Almajano

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Evaluation of the antioxidant activity of Betula pendula leaves extract and its effects on model foods by Nurul Aini Mohd Azman, Monika Skowyra, Kwestan Muhammad, María Gabriela Gallego, Maria Pilar Almajano

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Effect of Leaves of Caesalpinia decapetala on Oxidative Stability of Oil-in-Water Emulsions by María Gabriela Gallego, Monika Skowyra, Michael H. Gordon, Nurul Aini Mohd Azman, María Pilar Almajano

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