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 *

120 related articles for article (PubMed ID: 17127474)

  • 1. Relationships between flavour, lipid composition and antioxidants in organic, free-range and conventional chicken breasts from modelling.
    Jahan K; Paterson A; Spickett CM
    Int J Food Sci Nutr; 2006; 57(3-4):229-43. PubMed ID: 17127474
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Chemometric modeling to relate antioxidants, neutral lipid fatty acids, and flavor components in chicken breasts.
    Jahan K; Paterson A; Piggott J; Spickett C
    Poult Sci; 2005 Jan; 84(1):158-66. PubMed ID: 15685956
    [TBL] [Abstract][Full Text] [Related]  

  • 3. [Fatty acid content of the lipid fraction of the meat of chickens fed mixed feeds with added bacterial protein].
    Monov G; Ionova I; Petkov R; Miteva E
    Vet Med Nauki; 1984; 21(7-8):74-8. PubMed ID: 6506461
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Fatty acid composition, oxidative stability and sensory quality of meat from broiler chicken fed autolysate from bacteria grown on natural gas.
    Overland M; Skrede A
    J Anim Physiol Anim Nutr (Berl); 2012 Aug; 96(4):739-46. PubMed ID: 21831229
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. A survey of commercially available broilers marketed as organic, free-range, and conventional broilers for cooked meat yields, meat composition, and relative value.
    Husak RL; Sebranek JG; Bregendahl K
    Poult Sci; 2008 Nov; 87(11):2367-76. PubMed ID: 18931189
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of enzymatic hydrolysis with subsequent mild thermal oxidation of tallow on precursor formation and sensory profiles of beef flavours assessed by partial least squares regression.
    Song S; Tang Q; Hayat K; Karangwa E; Zhang X; Xiao Z
    Meat Sci; 2014 Mar; 96(3):1191-200. PubMed ID: 24334040
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Fatty acid profile, oxidative status, and content of volatile organic compounds in raw and cooked meat of different chicken strains.
    Cartoni Mancinelli A; Silletti E; Mattioli S; Dal Bosco A; Sebastiani B; Menchetti L; Koot A; van Ruth S; Castellini C
    Poult Sci; 2021 Feb; 100(2):1273-1282. PubMed ID: 33518084
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Genotype with nutrition interaction on fatty acid composition of intramuscular fat and the relationship with flavour of pig meat.
    Cameron ND; Enser M; Nute GR; Whittington FM; Penman JC; Fisken AC; Perry AM; Wood JD
    Meat Sci; 2000 Jun; 55(2):187-95. PubMed ID: 22061084
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Rapid measuring and modelling flavour quality changes of oxidised chicken fat by electronic nose profiles through the partial least squares regression analysis.
    Song S; Yuan L; Zhang X; Hayat K; Chen H; Liu F; Xiao Z; Niu Y
    Food Chem; 2013 Dec; 141(4):4278-88. PubMed ID: 23993616
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Lipids and fatty acids in roasted chickens.
    Souza SA; Visentainer JV; Matsushita M; Souza NE
    Arch Latinoam Nutr; 1999 Sep; 49(3):295-7. PubMed ID: 10667273
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Fatty acid composition of cooked chicken meat and chicken meat products as influenced by price range at retail.
    Gibbs RA; Rymer C; Givens DI
    Food Chem; 2013 Jun; 138(2-3):1749-56. PubMed ID: 23411307
    [TBL] [Abstract][Full Text] [Related]  

  • 13. 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]  

  • 14. At-line prediction of fatty acid profile in chicken breast using near infrared reflectance spectroscopy.
    De Marchi M; Riovanto R; Penasa M; Cassandro M
    Meat Sci; 2012 Mar; 90(3):653-7. PubMed ID: 22082651
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Dose and duration effect of alpha-tocopheryl acetate supplementation on chicken meat fatty acid composition, tocopherol content, and oxidative status.
    Bou R; Grimpa S; Baucells MD; Codony R; Guardiola F
    J Agric Food Chem; 2006 Jul; 54(14):5020-6. PubMed ID: 16819911
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Comparison of the quality characteristics of chicken breast meat from conventional and animal welfare farms under refrigerated storage.
    Kim HJ; Kim HJ; Jeon J; Nam KC; Shim KS; Jung JH; Kim KS; Choi Y; Kim SH; Jang A
    Poult Sci; 2020 Mar; 99(3):1788-1796. PubMed ID: 32111339
    [TBL] [Abstract][Full Text] [Related]  

  • 17. [Fatty acid content in the lipid fraction of pork].
    Monov G; Miteva E
    Vet Med Nauki; 1980; 17(3):56-9. PubMed ID: 7222459
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Fatty acid profile, color and lipid oxidation of meat from young bulls fed ground soybean or rumen protected fat with or without monensin.
    Ladeira MM; Santarosa LC; Chizzotti ML; Ramos EM; Machado Neto OR; Oliveira DM; Carvalho JR; Lopes LS; Ribeiro JS
    Meat Sci; 2014 Jan; 96(1):597-605. PubMed ID: 24018278
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Use of recovered frying oils in chicken and rabbit feeds: effect on the fatty acid and tocol composition and on the oxidation levels of meat, liver and plasma.
    Tres A; Bou R; Guardiola F; Nuchi CD; MagrinyĆ  N; Codony R
    Animal; 2013 Mar; 7(3):505-17. PubMed ID: 23031441
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effects of dietary supplementation with conjugated linoleic acid on fatty acid composition and lipid oxidation in chicken breast meat.
    Kawahara S; Takenoyama S; Takuma K; Muguruma M; Yamauchi K
    Anim Sci J; 2009 Aug; 80(4):468-74. PubMed ID: 20163609
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.