These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

126 related articles for article (PubMed ID: 11743791)

  • 21. Influence of dietary vitamin E on the oxidative stability and quality of pig meat.
    Buckley DJ; Morrissey PA; Gray JI
    J Anim Sci; 1995 Oct; 73(10):3122-30. PubMed ID: 8617685
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Effects of vitamin E on color stability and palatability of strip loin steaks from cattle fed distillers grains.
    Bloomberg BD; Hilton GG; Hanger KG; Richards CJ; Morgan JB; VanOverbeke DL
    J Anim Sci; 2011 Nov; 89(11):3769-82. PubMed ID: 21742944
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Effects of oxidized dietary oil and vitamin E supplementation on lipid profile and oxidation of muscle and liver of juvenile atlantic cod (Gadus morhua).
    Zhong Y; Lall SP; Shahidi F
    J Agric Food Chem; 2007 Jul; 55(15):6379-86. PubMed ID: 17583348
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Oxymyoglobin oxidation and membrane lipid peroxidation initiated by iron redox cycle: prevention of oxidation by enzymic and nonenzymic antioxidants.
    Gorelik S; Kanner J
    J Agric Food Chem; 2001 Dec; 49(12):5945-50. PubMed ID: 11743790
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Supranutritional doses of vitamin E to improve lamb meat quality.
    Bellés M; Del Mar Campo M; Roncalés P; Beltrán JA
    Meat Sci; 2019 Mar; 149():14-23. PubMed ID: 30448473
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Changes in the fatty acid composition of M. longissimus dorsi of lamb during storage in a high-oxygen modified atmosphere at different levels of dietary vitamin E supplementation.
    Alvarez I; De La Fuente J; Cañeque V; Lauzurica S; Pérez C; Díaz MT
    J Agric Food Chem; 2009 Jan; 57(1):140-6. PubMed ID: 19093867
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Growth and fresh meat quality characteristics of pigs supplemented with vitamin E.
    Cannon JE; Morgan JB; Schmidt GR; Tatum JD; Sofos JN; Smith GC; Delmore RJ; Williams SN
    J Anim Sci; 1996 Jan; 74(1):98-105. PubMed ID: 8778117
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Colour, lipid and protein stability of Rhea americana meat during air- and vacuum-packaged storage: influence of muscle on oxidative processes.
    Filgueras RS; Gatellier P; Aubry L; Thomas A; Bauchart D; Durand D; Zambiazi RC; Santé-Lhoutellier V
    Meat Sci; 2010 Nov; 86(3):665-73. PubMed ID: 20659783
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Dried tomato pomace supplementation to reduce lamb concentrate intake: Effects on growth performance and meat quality.
    Valenti B; Luciano G; Pauselli M; Mattioli S; Biondi L; Priolo A; Natalello A; Morbidini L; Lanza M
    Meat Sci; 2018 Nov; 145():63-70. PubMed ID: 29906738
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Supplementing antioxidants to pigs fed diets high in oxidants: II. Effects on carcass characteristics, meat quality, and fatty acid profile.
    Lu T; Harper AF; Dibner JJ; Scheffler JM; Corl BA; Estienne MJ; Zhao J; Dalloul RA
    J Anim Sci; 2014 Dec; 92(12):5464-75. PubMed ID: 25367510
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Effects of feeding diets containing highly peroxidized distillers dried grains with solubles and increasing vitamin E levels to wean-finish pigs on growth performance, carcass characteristics, and pork fat composition.
    Song R; Chen C; Johnston LJ; Kerr BJ; Weber TE; Shurson GC
    J Anim Sci; 2014 Jan; 92(1):198-210. PubMed ID: 24166998
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Influence of dietary vitamin E supplementation on "heavy" pig carcass characteristics, meat quality, and vitamin E status.
    Corino C; Oriani G; Pantaleo L; Pastorelli G; Salvatori G
    J Anim Sci; 1999 Jul; 77(7):1755-61. PubMed ID: 10438022
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Effect of including carob pulp in the diet of fattening pigs on the fatty acid composition and oxidative stability of pork.
    Inserra L; Luciano G; Bella M; Scerra M; Cilione C; Basile P; Lanza M; Priolo A
    Meat Sci; 2015 Feb; 100():256-61. PubMed ID: 25460134
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Effects of dietary n-3 polyunsaturated fatty acids, breed and dietary vitamin E on the fatty acids of lamb muscle, liver and adipose tissue.
    Demirel G; Wachira AM; Sinclair LA; Wilkinson RG; Wood JD; Enser M
    Br J Nutr; 2004 Apr; 91(4):551-65. PubMed ID: 15035682
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Effects of dietary oleuropein supplementation on growth performance, serum lipid concentrations and lipid oxidation of Japanese quails.
    Sarica S; Toptas S
    J Anim Physiol Anim Nutr (Berl); 2014 Dec; 98(6):1176-86. PubMed ID: 24828881
    [TBL] [Abstract][Full Text] [Related]  

  • 36. The relationship between muscle α-tocopherol concentration and meat oxidation in light lambs fed vitamin E supplements prior to slaughter.
    González-Calvo L; Ripoll G; Molino F; Calvo JH; Joy M
    J Sci Food Agric; 2015 Jan; 95(1):103-10. PubMed ID: 24723073
    [TBL] [Abstract][Full Text] [Related]  

  • 37. [Reducing lipid peroxidation of stored frozen trout fillet by supplementing feed with vitamin E].
    Gessl H; Hoppe PP; Elmadfa I
    Z Ernahrungswiss; 1995 Sep; 34(3):198-205. PubMed ID: 7502541
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Effect of vitamin E supplementation on fatty acid composition of muscle and adipose tissues of indoor lambs with special attention on rumen-derived trans monounsaturated fatty acids.
    Berthelot V; Broudiscou L; Schmidely P
    Meat Sci; 2014 Mar; 96(3):1281-8. PubMed ID: 24334051
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Concentrations of cholesterol oxidation products in raw, heat-processed and frozen-stored meat of broiler chickens fed diets differing in the type of fat and vitamin E concentrations.
    Eder K; Grünthal G; Kluge H; Hirche F; Spilke J; Brandsch C
    Br J Nutr; 2005 May; 93(5):633-43. PubMed ID: 15975162
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Fatty acid profile and oxidative stability of pork as influenced by duration and time of dietary linseed or fish oil supplementation.
    Haak L; De Smet S; Fremaut D; Van Walleghem K; Raes K
    J Anim Sci; 2008 Jun; 86(6):1418-25. PubMed ID: 18310496
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 7.