124 related articles for article (PubMed ID: 14664530)
1. Cholesterol content in meat of some poultry and fish species as influenced by live weight and total lipid content.
Komprda T; Zelenka J; Fajmonová E; Bakaj P; Pechová P
J Agric Food Chem; 2003 Dec; 51(26):7692-7. PubMed ID: 14664530
[TBL] [Abstract][Full Text] [Related]
2. Arachidonic acid and long-chain n-3 polyunsaturated fatty acid contents in meat of selected poultry and fish species in relation to dietary fat sources.
Komprda T; Zelenka J; Fajmonová E; Fialová M; Kladroba D
J Agric Food Chem; 2005 Aug; 53(17):6804-12. PubMed ID: 16104803
[TBL] [Abstract][Full Text] [Related]
3. Statistical evaluation of fatty acid profile and cholesterol content in fish (common carp) lipids obtained by different sample preparation procedures.
Spiric A; Trbovic D; Vranic D; Djinovic J; Petronijevic R; Matekalo-Sverak V
Anal Chim Acta; 2010 Jul; 672(1-2):66-71. PubMed ID: 20579492
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Nutritional and bacteriological properties of some game duck carcasses.
Khalifa AH; Nassar AM
Nahrung; 2001 Aug; 45(4):286-92. PubMed ID: 11534470
[TBL] [Abstract][Full Text] [Related]
6. Optimization and validation of analytical conditions for cholesterol and cholesterol oxides extraction in chicken meat using response surface methodology.
Mariutti LR; Nogueira GC; Bragagnolo N
J Agric Food Chem; 2008 May; 56(9):2913-8. PubMed ID: 18419125
[TBL] [Abstract][Full Text] [Related]
7. Membrane fluidity and the ability of domestic bird spermatozoa to survive cryopreservation.
Blesbois E; Grasseau I; Seigneurin F
Reproduction; 2005 Mar; 129(3):371-8. PubMed ID: 15749963
[TBL] [Abstract][Full Text] [Related]
8. Consequences of microwave heating and frying on the lipid fraction of chicken and beef patties.
Echarte M; Ansorena D; Astiasarán I
J Agric Food Chem; 2003 Sep; 51(20):5941-5. PubMed ID: 13129298
[TBL] [Abstract][Full Text] [Related]
9. Liquid chromatographic quantitation of chicken and turkey in unheated chicken-turkey mixtures.
Ashoor SH; Osman MA
J Assoc Off Anal Chem; 1988; 71(2):403-5. PubMed ID: 3384791
[TBL] [Abstract][Full Text] [Related]
10. Effects of different cooking procedures on lipid quality and cholesterol oxidation of farmed salmon fish (Salmo salar).
Al-Saghir S; Thurner K; Wagner KH; Frisch G; Luf W; Razzazi-Fazeli E; Elmadfa I
J Agric Food Chem; 2004 Aug; 52(16):5290-6. PubMed ID: 15291510
[TBL] [Abstract][Full Text] [Related]
11. Concentrations and antioxidative activity of anserine and carnosine in poultry meat extracts treated with demineralization and papain.
Huang SC; Kuo JC
Proc Natl Sci Counc Repub China B; 2000 Oct; 24(4):193-201. PubMed ID: 11087072
[TBL] [Abstract][Full Text] [Related]
12. Effects of winter stocker growth rate and finishing system on: III. Tissue proximate, fatty acid, vitamin, and cholesterol content.
Duckett SK; Neel JP; Fontenot JP; Clapham WM
J Anim Sci; 2009 Sep; 87(9):2961-70. PubMed ID: 19502506
[TBL] [Abstract][Full Text] [Related]
13. Heats of combustion of chemically different lipids.
Miles C; Hardison N; Weihrauch JL; Prather E; Berlin E; Bodwell CE
J Am Diet Assoc; 1984 Jun; 84(6):659-64. PubMed ID: 6539348
[TBL] [Abstract][Full Text] [Related]
14. Effect of electron beam irradiation and storage at 5 degrees C on thiobarbituric acid reactive substances and carbonyl contents in chicken breast meat infused with antioxidants and selected plant extracts.
Rababah T; Hettiarachchy N; Horax R; Eswaranandam S; Mauromoustakos A; Dickson J; Niebuhr S
J Agric Food Chem; 2004 Dec; 52(26):8236-41. PubMed ID: 15612823
[TBL] [Abstract][Full Text] [Related]
15. Determination of heterocyclic aromatic amines (HAs) content in samples of household-prepared meat dishes.
Warzecha L; Janoszka B; Błaszczyk U; Strózyk M; Bodzek D; Dobosz C
J Chromatogr B Analyt Technol Biomed Life Sci; 2004 Mar; 802(1):95-106. PubMed ID: 15036001
[TBL] [Abstract][Full Text] [Related]
16. Compensatory growth response in pigs: effects on growth performance, composition of weight gain at carcass and muscle levels, and meat quality.
Heyer A; Lebret B
J Anim Sci; 2007 Mar; 85(3):769-78. PubMed ID: 17296780
[TBL] [Abstract][Full Text] [Related]
17. PFGE genotyping and antimicrobial susceptibility of Campylobacter in retail poultry meat in Estonia.
Praakle-Amin K; Roasto M; Korkeala H; Hänninen ML
Int J Food Microbiol; 2007 Feb; 114(1):105-12. PubMed ID: 17182145
[TBL] [Abstract][Full Text] [Related]
18. Cholesterol oxides, cholesterol, total lipid, and fatty acid composition in turkey meat.
Baggio SR; Vicente E; Bragagnolo N
J Agric Food Chem; 2002 Oct; 50(21):5981-6. PubMed ID: 12358469
[TBL] [Abstract][Full Text] [Related]
19. Alternative techniques for producing a quality surimi and kamaboko from common carp (Cyprinus carpio).
Jafarpour A; Gorczyca EM
J Food Sci; 2008 Nov; 73(9):E415-24. PubMed ID: 19021796
[TBL] [Abstract][Full Text] [Related]
20. Liquid storage of turkey semen: changes in quality parameters, lipid composition and susceptibility to induced in vitro peroxidation in control, n-3 fatty acids and alpha-tocopherol rich spermatozoa.
Zaniboni L; Cerolini S
Anim Reprod Sci; 2009 May; 112(1-2):51-65. PubMed ID: 18485630
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
