Stina Burri
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View article: Comparative immunomodulatory effects in mice and in human dendritic cells of five bacterial strains selected for biocontrol of leafy green vegetables
Comparative immunomodulatory effects in mice and in human dendritic cells of five bacterial strains selected for biocontrol of leafy green vegetables Open
The market for ready-to eat vegetables is increasing, but unfortunately so do the numbers of food-borne illness outbreaks related to these products. A previous study has identified bacterial strains suitable for biocontrol of leafy green v…
View article: Lipid oxidation inhibition capacity of plant extracts and powders in a processed meat model system
Lipid oxidation inhibition capacity of plant extracts and powders in a processed meat model system Open
A meat model system was used for screening lipid oxidation inhibiting capacity of diverse horticultural plant materials. In the model, heme-containing sarcoplasmic proteins from the meat water-phase were homogenized with linoleic acid and …
View article: Protein Recovery from Rapeseed Press Cake: Varietal and Processing Condition Effects on Yield, Emulsifying Capacity and Antioxidant Activity of the Protein Rich Extract
Protein Recovery from Rapeseed Press Cake: Varietal and Processing Condition Effects on Yield, Emulsifying Capacity and Antioxidant Activity of the Protein Rich Extract Open
Protein was recovered from five varieties and a mixed blend of cold-pressed rapeseed press cake by leaching and precipitation in a water-based process, and the protein recovery yield varied from 26–41% depending on variety. Exposure for he…
View article: Antioxidants as potential anti-inflammatory components in processed meat products
Antioxidants as potential anti-inflammatory components in processed meat products Open
In 2015, the World health organisation (WHO) released a press statement together with the International Agency for Research in Cancer (IARC) classifying processed meat as carcinogenic. Since then, research in this area has been focused on …
View article: Lipid Oxidation Inhibition Capacity of 11 Plant Materials and Extracts Evaluated in Highly Oxidised Cooked Meatballs
Lipid Oxidation Inhibition Capacity of 11 Plant Materials and Extracts Evaluated in Highly Oxidised Cooked Meatballs Open
The underlying mechanism(s) behind the potential carcinogenicity of processed meat is a popular research subject of which the lipid oxidation is a common suspect. Different formulations and cooking parameters of a processed meat product we…
View article: The last Maramureş old-growth fir-beech forests: a long-term and global study for their better understanding, conservation and management
The last Maramureş old-growth fir-beech forests: a long-term and global study for their better understanding, conservation and management Open
International audience
View article: Antioxidant capacity and major phenol compounds of horticultural plant materials not usually used
Antioxidant capacity and major phenol compounds of horticultural plant materials not usually used Open
Horticultural plant materials not usually used from onion, carrot, beetroot, sea buckthorn, black and red currants as well as a wastewater powder from olive oil production were analyzed for total phenols content (FC), ferric reducing abili…