148 related articles for article (PubMed ID: 1170226)
1. Comprehensive evaluation of fatty acids in foods. II. Beef products.
Anderson BA; Kinsella JA; Watt BK
J Am Diet Assoc; 1975 Jul; 67(1):35-41. PubMed ID: 1170226
[TBL] [Abstract][Full Text] [Related]
2. Comprehensive evaluation of fatty acids in foods. VII. Pork products.
Anderson BA
J Am Diet Assoc; 1976 Jul; 69(1):44-9. PubMed ID: 945310
[TBL] [Abstract][Full Text] [Related]
3. Lean beef: impetus for lipid modifications.
Sweeten MK; Cross HR; Smith GC; Savell JW; Smith SB
J Am Diet Assoc; 1990 Jan; 90(1):87-92. PubMed ID: 2404051
[TBL] [Abstract][Full Text] [Related]
4. X. Lamb and veal. Comprehensive evaluation of fatty acids in foods.
Anderson BA; Fristrom GA; Weihrauch JL
J Am Diet Assoc; 1977 Jan; 70(1):53-8. PubMed ID: 830709
[TBL] [Abstract][Full Text] [Related]
5. Effect of feeding systems on omega-3 fatty acids, conjugated linoleic acid and trans fatty acids in Australian beef cuts: potential impact on human health.
Ponnampalam EN; Mann NJ; Sinclair AJ
Asia Pac J Clin Nutr; 2006; 15(1):21-9. PubMed ID: 16500874
[TBL] [Abstract][Full Text] [Related]
6. Comprehensive evaluation of fatty acids in foods. III. Eggs and egg products.
Posati LP; Kinsella JE; Watt BK
J Am Diet Assoc; 1975 Aug; 67(2):111-5. PubMed ID: 1141615
[TBL] [Abstract][Full Text] [Related]
7. Comprehensive evaluation of fatty acids in foods. IX. Fowl.
Fristrom GA; Weihrauch JL
J Am Diet Assoc; 1976 Nov; 69(5):517-22. PubMed ID: 977879
[TBL] [Abstract][Full Text] [Related]
8. Comprehensive evaluation of fatty acids in foods. I. Dairy products.
Posati LP; Kinsella JE; Watt BK
J Am Diet Assoc; 1975 May; 66(5):482-8. PubMed ID: 1123508
[TBL] [Abstract][Full Text] [Related]
9. Effects of conventional and grass-feeding systems on the nutrient composition of beef.
Leheska JM; Thompson LD; Howe JC; Hentges E; Boyce J; Brooks JC; Shriver B; Hoover L; Miller MF
J Anim Sci; 2008 Dec; 86(12):3575-85. PubMed ID: 18641180
[TBL] [Abstract][Full Text] [Related]
10. Selected nutrient contents, fatty acid composition, including conjugated linoleic acid, and retention values in separable lean from lamb rib loins as affected by external fat and cooking method.
Badiani A; Montellato L; Bochicchio D; Anfossi P; Zanardi E; Maranesi M
J Agric Food Chem; 2004 Aug; 52(16):5187-94. PubMed ID: 15291495
[TBL] [Abstract][Full Text] [Related]
11. XIII. Sausages and luncheon meats. Comprehensive evaluation of fatty acids in foods.
Anderson BA
J Am Diet Assoc; 1978 Jan; 72(1):48-52. PubMed ID: 563888
[TBL] [Abstract][Full Text] [Related]
12. Predicting beef cuts composition, fatty acids and meat quality characteristics by spiral computed tomography.
Prieto N; Navajas EA; Richardson RI; Ross DW; Hyslop JJ; Simm G; Roehe R
Meat Sci; 2010 Nov; 86(3):770-9. PubMed ID: 20655149
[TBL] [Abstract][Full Text] [Related]
13. [Effect of heat processing on the fatty acid composition of lipids in meat-fish products].
Vasiukova AT
Vopr Pitan; 1986; (3):62-6. PubMed ID: 3739317
[TBL] [Abstract][Full Text] [Related]
14. Extensive analysis of long-chain polyunsaturated fatty acids, CLA, trans-18:1 isomers, and plasmalogenic lipids in different retail beef types.
Kraft J; Kramer JK; Schoene F; Chambers JR; Jahreis G
J Agric Food Chem; 2008 Jun; 56(12):4775-82. PubMed ID: 18491911
[TBL] [Abstract][Full Text] [Related]
15. Fatty Acid composition of beef intermuscular, sheep tail, beef kidney fats and its effects on shelf life and quality properties of kavurma.
Aksu MI
J Food Sci; 2009 Mar; 74(2):S65-72. PubMed ID: 19323769
[TBL] [Abstract][Full Text] [Related]
16. Chemical and sensory properties of beef of known source and finished on wet distillers grains diets containing varying types and levels of roughage.
Jenschke BE; Benton JR; Calkins CR; Carr TP; Eskridge KM; Klopfenstein TJ; Erickson GE
J Anim Sci; 2008 Apr; 86(4):949-59. PubMed ID: 18192552
[TBL] [Abstract][Full Text] [Related]
17. Effect of electronic cooking on fatty acids in meats.
Myers SJ; Harris ND
J Am Diet Assoc; 1975 Sep; 67(3):232-4. PubMed ID: 1151029
[TBL] [Abstract][Full Text] [Related]
18. Formation of trans fatty acids in ground beef and frankfurters due to irradiation.
Fan X; Kays SE
J Food Sci; 2009 Mar; 74(2):C79-84. PubMed ID: 19323735
[TBL] [Abstract][Full Text] [Related]
19. Effect of dietary vitamin A concentration and roasted soybean inclusion on marbling, adipose cellularity, and fatty acid composition of beef.
Gorocica-Buenfil MA; Fluharty FL; Reynolds CK; Loerch SC
J Anim Sci; 2007 Sep; 85(9):2230-42. PubMed ID: 17468427
[TBL] [Abstract][Full Text] [Related]
20. Effects of supplemental rumen-protected conjugated linoleic acid or corn oil on lipid content and palatability in beef cattle.
Gillis MH; Duckett SK; Sackmann JR
J Anim Sci; 2007 Jun; 85(6):1504-10. PubMed ID: 17339415
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
