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  <journal>
    <journal-title>Acta Scientiarum Polonorum Technologia Alimentaria</journal-title>
    <publisher-name>Wydawnictwo uniwersytetu Przyrodniczego w Poznaniu</publisher-name>
    <issn>1644-0730</issn>
    <eissn>1898-9594</eissn>
  </journal>
  <article>
    <title>Natural antioxidant extracts as food preservatives</title>
    <type>ORIGINAL_ARTICLE</type>
    <pages>361-370</pages>
    <language>en</language>
    <journal-issue>
      <year>2017</year>
      <volume>16</volume>
      <number>4</number>
    </journal-issue>
    <authors-list>
      <author>
        <forenames>Norma F.</forenames>
        <surname>Santos-Sánchez</surname>
      </author>
      <author>
        <forenames>Raúl</forenames>
        <surname>Salas-Coronado</surname>
      </author>
      <author>
        <forenames>Rogelio</forenames>
        <surname>Valadez-Blanco</surname>
      </author>
      <author>
        <forenames>Beatriz</forenames>
        <surname>Hernández-Carlos</surname>
      </author>
      <author>
        <forenames>Paula C.</forenames>
        <surname>Guadarrama-Mendoza</surname>
      </author>
    </authors-list>
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    <keywords>food preservation, natural antioxidants, phenolic extracts of fruits and spices, chemical structure of phenolic compounds</keywords>
    <article-doi>10.17306/J.AFS.0530</article-doi>
  </article>
  <article>
    <title>Effect of jasmonic acid and yeast extract elicitation on low-molecular antioxidants and antioxidant activity of marjoram (Origanum majorana L.)</title>
    <type>ORIGINAL_ARTICLE</type>
    <pages>371-377</pages>
    <language>en</language>
    <journal-issue>
      <year>2017</year>
      <volume>16</volume>
      <number>4</number>
    </journal-issue>
    <authors-list>
      <author>
        <forenames>Urszula</forenames>
        <surname>Złotek</surname>
      </author>
    </authors-list>
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    <journal-issue>
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        <forenames>Rahel</forenames>
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      <author>
        <forenames>Yetenayet B.</forenames>
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      <author>
        <forenames>Satheesh</forenames>
        <surname>Neela</surname>
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  <article>
    <title>Repeatedly heated palm kernel oil induces hyperlipidemia, atherogenic indices and hepatorenal toxicity in rats: Beneficial role of virgin coconut oil supplementation</title>
    <type>ORIGINAL_ARTICLE</type>
    <pages>451-460</pages>
    <language>en</language>
    <journal-issue>
      <year>2017</year>
      <volume>16</volume>
      <number>4</number>
    </journal-issue>
    <authors-list>
      <author>
        <forenames>Ademola C.</forenames>
        <surname>Famurewa</surname>
      </author>
      <author>
        <forenames>Onyebuchi E.</forenames>
        <surname>Nwankwo</surname>
      </author>
      <author>
        <forenames>Abiola M.</forenames>
        <surname>Folawiyo</surname>
      </author>
      <author>
        <forenames>Emeka C.</forenames>
        <surname>Igwe</surname>
      </author>
      <author>
        <forenames>Michael A.</forenames>
        <surname>Epete</surname>
      </author>
      <author>
        <forenames>Odomero G.</forenames>
        <surname>Ufebe</surname>
      </author>
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  </article>
</articles-list>
