Liang S, Tran H, Were L. Lowering greening of cookies made from sunflower butter using acidic ingredients and effect on reducing capacity, tryptophan and protein oxidation. Food Chem. 2018;252:318-326 pubmed publisher
..Minimal greening with acidic ingredients can extend the application of sunflower butter as a baking ingredient without loss of free radical-scavenging capacity, or higher protein oxidation. ..
Alnoumani H, Ataman Z, Were L. Lipid and protein antioxidant capacity of dried Agaricus bisporus in salted cooked ground beef. Meat Sci. 2017;129:9-19 pubmed publisher
..DAB's extension of shelf life was concentration dependent. Phenolic compounds had moderate to strong negative correlations with MDA up to day 10 indicating a possible role of DAB phenolics in preventing malondialdehyde production. ..
Liang S, Were L. Chlorogenic acid oxidation-induced greening of sunflower butter cookies as a function of different sweeteners and storage conditions. Food Chem. 2018;241:135-142 pubmed publisher
..Unwanted greening can be inhibited by simply changing the liquid sweetener. ..