160 related articles for article (PubMed ID: 21406382)
1. Physicochemical and nutritional composition of dry-cured duck breast.
Lorenzo JM; Purriños L; Temperán S; Bermúdez R; Tallón S; Franco D
Poult Sci; 2011 Apr; 90(4):931-40. PubMed ID: 21406382
[TBL] [Abstract][Full Text] [Related]
2. Meat quality and nutritional composition of pheasants (Phasianus colchicus) reared in an extensive system.
Franco D; Lorenzo JM
Br Poult Sci; 2013; 54(5):594-602. PubMed ID: 24098978
[TBL] [Abstract][Full Text] [Related]
3. Nutritional value of meat lipid fraction obtained from mallard duck (Anas platyrhynchos) reared in semiextensive conditions for hunting purposes.
Quaresma MAG; Dos Santos FA; Roseiro LC; Ribeiro AP; Ferreira JD; Alves SP; Bessa RJB
Poult Sci; 2024 Feb; 103(2):103290. PubMed ID: 38100942
[TBL] [Abstract][Full Text] [Related]
4. Effects of integrated rice-duck farming system on duck carcass traits, meat quality, amino acid, and fatty acid composition.
Huo W; Weng K; Gu T; Luo X; Zhang Y; Zhang Y; Xu Q; Chen G
Poult Sci; 2021 Jun; 100(6):101107. PubMed ID: 33951595
[TBL] [Abstract][Full Text] [Related]
5. Poultry products enriched with nutricines have beneficial effects on human health.
Kralik G; Kralik Z
Med Glas (Zenica); 2017 Feb; 14(1):1-7. PubMed ID: 27917847
[TBL] [Abstract][Full Text] [Related]
6. Analysis of carcass traits, meat quality, amino acid and fatty acid profiles between different duck lines.
Li F; Lu Y; He Z; Yu D; Zhou J; Cao H; Zhang X; Ji H; Lv K; Yu M
Poult Sci; 2024 Jul; 103(7):103791. PubMed ID: 38678975
[TBL] [Abstract][Full Text] [Related]
7. Effects of genotype and sex on technological properties and fatty acid composition of duck meat.
Onk K; Yalcintan H; Sari M; Adiguzel Isik S; Yakan A; Ekiz B
Poult Sci; 2019 Jan; 98(1):491-499. PubMed ID: 30107609
[TBL] [Abstract][Full Text] [Related]
8. Composition of intramuscular phospholipids and free fatty acids in three kinds of traditional Chinese duck meat products.
Wang DY; Zhu YZ; Xu WM
Poult Sci; 2009 Jan; 88(1):221-6. PubMed ID: 19096077
[TBL] [Abstract][Full Text] [Related]
9. Effect of marketable age on proximate composition and nutritional profile of breast meat from Cherry Valley broiler ducks.
Cao Z; Gao W; Zhang Y; Huo W; Weng K; Zhang Y; Li B; Chen G; Xu Q
Poult Sci; 2021 Nov; 100(11):101425. PubMed ID: 34525444
[TBL] [Abstract][Full Text] [Related]
10. Quality of dry-cured ham compared with quality of dry-cured shoulder.
Reina R; Sánchez del Pulgar J; Tovar J; López-Buesa P; García C
J Food Sci; 2013 Aug; 78(8):S1282-9. PubMed ID: 23957420
[TBL] [Abstract][Full Text] [Related]
11. Carcass traits, proximate composition, amino acid and fatty acid profiles, and mineral contents of meat from Cherry Valley, Chinese crested, and crossbred ducks.
Huang L; Guo Q; Wu Y; Jiang Y; Bai H; Wang Z; Chen G; Chang G
Anim Biotechnol; 2023 Dec; 34(7):2459-2466. PubMed ID: 35816470
[TBL] [Abstract][Full Text] [Related]
12. Changes of phospholipase A₂ and C activities during dry-cured duck processing and their relationship with intramuscular phospholipid degradation.
Wang D; Zhang M; Bian H; Xu W; Xu X; Zhu Y; Liu F; Geng Z; Zhou G
Food Chem; 2014 Feb; 145():997-1001. PubMed ID: 24128575
[TBL] [Abstract][Full Text] [Related]
13. Meat quality, fatty acid composition and sensory evaluation of Cherry Valley, Spent Layer and Crossbred ducks.
Qiao Y; Huang J; Chen Y; Chen H; Zhao L; Huang M; Zhou G
Anim Sci J; 2017 Jan; 88(1):156-165. PubMed ID: 27112713
[TBL] [Abstract][Full Text] [Related]
14. Effect of high-pressure treatment on taste and metabolite profiles of ducks with two different vinasse-curing processes.
Lou X; Ye Y; Wang Y; Sun Y; Pan D; Cao J
Food Res Int; 2018 Mar; 105():703-712. PubMed ID: 29433265
[TBL] [Abstract][Full Text] [Related]
15. Does slaughter age affect amino acids and fatty acids profiles and health and nutritional values of male and female ROSS 308 broiler chicken breast muscle?
Suliman GM; Al-Owaimer AN; Swelum AA; Alhotan R; Qaid MM; Azzam MM; Hussein EOS
Poult Sci; 2023 Nov; 102(11):103085. PubMed ID: 37748245
[TBL] [Abstract][Full Text] [Related]
16. Proteolysis and cathepsin activities in the processing of dry-cured duck.
Wang DY; Zhang MH; Bian H; Dong H; Xu WM; Xu XL; Zhu YZ; Liu F; Geng ZM; Zhou GH; Wang P
Poult Sci; 2014 Mar; 93(3):687-94. PubMed ID: 24604863
[TBL] [Abstract][Full Text] [Related]
17. Nutritional value of raw pork depending on the fat type contents in pigs feed.
Waszkiewicz-Robak B; Szterk A; Rogalski M; Rambuszek M; Kruk M; Rokowska E
Acta Sci Pol Technol Aliment; 2015; 14(2):153-163. PubMed ID: 28068013
[TBL] [Abstract][Full Text] [Related]
18. Effect of fat level on physicochemical and sensory properties of dry-cured duck sausages.
Lorenzo JM; Temperán S; Bermúdez R; Purriños L; Franco D
Poult Sci; 2011 Jun; 90(6):1334-9. PubMed ID: 21597076
[TBL] [Abstract][Full Text] [Related]
19. Different Effects of Sheep- and Duck-Meat Supplemented Diets on Serum Cytokine Levels of Rats.
Zhang Y; Han M; Sun W; Xu H; Wei F; Yang Y; Li C; Zhou G; Xu X
J Nutr Sci Vitaminol (Tokyo); 2015; 61(3):228-32. PubMed ID: 26226959
[TBL] [Abstract][Full Text] [Related]
20. Nutritional properties of spent duck surimi-like material prepared by conventional and acid-alkaline solubilization methods.
Nurkhoeriyati T; Huda N; Ahmad R
Int J Food Sci Nutr; 2012 Jun; 63(4):498-505. PubMed ID: 22126368
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]