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D

Dea Anton

Estonian University of Life Sciences

H指数:10

被引数:364

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Microbial counts, lipid oxidation, and phenolic compound dynamics in minced chicken enriched with plant powders

微生物计数、脂质氧化以及富含植物粉末的鸡肉糜中酚类化合物的动态变化

Applied Food Research

IF6.2

2026-04-290

OAAI

Adenosine Triphosphate and Adenylate Energy Charge in Ready-to-Eat Food

IF3.7

2024-08-070

OAAI

The Effect of Fruit and Berry Pomaces on the Growth Dynamics of Microorganisms and Sensory Properties of Marinated Rainbow Trout

IF4.2

2023-12-113

OAAI

Fast Protein and Metabolites (Nucleotides and Nucleosides) Liquid Chromatography Technique and Chemical Sensor for the Assessment of Fish and Meat Freshness

IF3.7

2023-01-145

OA

Antibacterial and antioxidative properties of different parts of garden rhubarb, blackcurrant, chokeberry and blue honeysuckle

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

IF3.5

2018-12-0333

PREAI

Phytochemical characterization and antimicrobial evaluation of young leaf/shoot and press cake extracts from Hippophae rhamnoides L

FOOD BIOSCIENCE

IF5.9

2018-08-0128

PREAI

Selenium supplementation of diets of dairy cows to produce Se-enriched cheese

INTERNATIONAL DAIRY JOURNAL

IF3.4

2017-08-0120

PREAI

Three-Year Comparative Study of Polyphenol Contents and Antioxidant Capacities in Fruits of Tomato (Lycopersicon esculentum Mill.) Cultivars Grown under Organic and Conventional Conditions

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2014-05-2228

PREAI

The antioxidative and antimicrobial properties of the blue honeysuckle (Lonicera caerulea L.), Siberian rhubarb (Rheum rhaponticum L.) and some other plants, compared to ascorbic acid and sodium nitrite

IF6.3

2013-05-0165

PREAI