BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

126 related articles for article (PubMed ID: 11743791)

  • 1. Effects of vitamin E supplementation on lipid peroxidation and color retention of salted calf muscle from a diet rich in polyunsaturated fatty acids.
    Granit R; Angel S; Akiri B; Holzer Z; Aharoni Y; Orlov A; Kanner J
    J Agric Food Chem; 2001 Dec; 49(12):5951-6. PubMed ID: 11743791
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Dietary vitamin E and lipid and color stability of beef and pork: modeling of relationships.
    Sales J; Koukolová V
    J Anim Sci; 2011 Sep; 89(9):2836-48. PubMed ID: 21478452
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of vitamin E supplementation and partial substitution of poly- with mono-unsaturated fatty acids in pig diets on muscle, and microsome extract alpha-tocopherol concentration and lipid oxidation.
    Lopez-Bote CJ; Isabel B; Ruiz J; Daza A
    Arch Tierernahr; 2003 Feb; 57(1):11-25. PubMed ID: 12801076
    [TBL] [Abstract][Full Text] [Related]  

  • 4. The Effect of PUFA-Rich Plant Oils and Bioactive Compounds Supplementation in Pig Diet on Color Parameters and Myoglobin Status in Long-Frozen Pork Meat.
    Pogorzelska-Nowicka E; Godziszewska J; Horbańczuk JO; Atanasov AG; Wierzbicka A
    Molecules; 2018 Apr; 23(5):. PubMed ID: 29693580
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Influence of dietary vitamin E supplementation on meat quality traits and gene expression related to lipid metabolism in the Beijing-you chicken.
    Li WJ; Zhao GP; Chen JL; Zheng MQ; Wen J
    Br Poult Sci; 2009 Mar; 50(2):188-98. PubMed ID: 19373719
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effects of dietary supplementation with vitamin E and organic selenium on the oxidative stability of beef.
    O'Grady MN; Monahan FJ; Fallon RJ; Allen P
    J Anim Sci; 2001 Nov; 79(11):2827-34. PubMed ID: 11768111
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Vitamin E and polyunsaturated fatty acids in bovine muscle and the oxidative stability of beef from cattle receiving grass or concentrate-based rations.
    Luciano G; Moloney AP; Priolo A; Röhrle FT; Vasta V; Biondi L; López-Andrés P; Grasso S; Monahan FJ
    J Anim Sci; 2011 Nov; 89(11):3759-68. PubMed ID: 21705637
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Influence of dietary vitamin E and oxidised sunflower oil on the storage stability of cooked chicken muscle.
    Galvin K; Morrissey PA; Buckley DJ
    Br Poult Sci; 1997 Dec; 38(5):499-504. PubMed ID: 9510993
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of dietary vitamin E supplementation and refrigerated storage on quality of rainbow trout fillets.
    Kamireddy N; Jittinandana S; Kenney PB; Slider SD; Kiser RA; Mazik PM; Hankins JA
    J Food Sci; 2011 May; 76(4):S233-41. PubMed ID: 22417368
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Comparison of effects of dietary olive oil, tallow and vitamin E on the quality of broiler meat and meat products.
    O'Neill LM; Galvin K; Morrissey PA; Buckley DJ
    Br Poult Sci; 1998 Jul; 39(3):365-71. PubMed ID: 9693817
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Antioxidative and oxidative status in muscles of pigs fed rapeseed oil, vitamin E, and copper.
    Lauridsen C; Nielsen JH; Henckel P; Sørensen MT
    J Anim Sci; 1999 Jan; 77(1):105-15. PubMed ID: 10064033
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Dietary lipid source and vitamin E effect on lipid oxidation stability of refrigerated fresh and cooked chicken meat.
    Narciso-Gaytán C; Shin D; Sams AR; Keeton JT; Miller RK; Smith SB; Sánchez-Plata MX
    Poult Sci; 2010 Dec; 89(12):2726-34. PubMed ID: 21076113
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Beef color update: the role for vitamin E.
    Faustman C; Chan WK; Schaefer DM; Havens A
    J Anim Sci; 1998 Apr; 76(4):1019-26. PubMed ID: 9581925
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Fatty acid profile and meat quality of young bulls fed ground soybean or ground cottonseed and vitamin E.
    Machado Neto OR; Chizzotti ML; Ramos EM; Oliveira DM; Lanna DP; Ribeiro JS; Lopes LS; Descalzo AM; Amorim TR; Ladeira MM
    Animal; 2015 Feb; 9(2):362-72. PubMed ID: 25256316
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Plant extracts combined with vitamin E in PUFA-rich diets of cull cows protect processed beef against lipid oxidation.
    Gobert M; Gruffat D; Habeanu M; Parafita E; Bauchart D; Durand D
    Meat Sci; 2010 Aug; 85(4):676-83. PubMed ID: 20416810
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of dietary high-oleic acid sunflower seed, palm oil and vitamin E supplementation on broiler performance, fatty acid composition and oxidation susceptibility of meat.
    Rebolé A; Rodríguez ML; Ortiz LT; Alzueta C; Centeno C; Viveros A; Brenes A; Arija I
    Br Poult Sci; 2006 Oct; 47(5):581-91. PubMed ID: 17050103
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effects of saturated and unsaturated fats with vitamin E supplementation on the antioxidant status of broiler chicken tissues.
    Husvéth F; Manilla HA; Gaál T; Vajdovich P; Balogh N; Wágner L; Lóth I; Németh K
    Acta Vet Hung; 2000; 48(1):69-79. PubMed ID: 11402677
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effects of dietary vitamin E supplementation on growth performance, fatty acid composition, lipid peroxidation and peroxisome proliferator-activated receptors (PPAR) expressions in juvenile blunt snout bream Megalobrama amblycephala.
    Zhang Y; Li Y; Liang X; Gao J
    Fish Physiol Biochem; 2017 Aug; 43(4):913-922. PubMed ID: 28484897
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Relationship between vitamin E requirement and polyunsaturated fatty acid intake in man: a review.
    Valk EE; Hornstra G
    Int J Vitam Nutr Res; 2000 Mar; 70(2):31-42. PubMed ID: 10804454
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Lipid oxidation, pre-slaughter animal stress and meat packaging: Can dietary supplementation of vitamin E and plant extracts come to the rescue?
    Delosière M; Durand D; Bourguet C; Terlouw EMC
    Food Chem; 2020 Mar; 309():125668. PubMed ID: 31690510
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.