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: 22060898)

  • 1. Effect of dietary vitamin E supplementation on cholesterol oxidation in vacuum packaged cooked beef steaks.
    Galvin K; Lynch AM; Kerry JP; Morrissey PA; Buckley DJ
    Meat Sci; 2000 May; 55(1):7-11. PubMed ID: 22060898
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Effect of dietary vitamin E supplementation on the colour and lipid stability of fresh, frozen and vacuum-packaged beef.
    Lynch MP; Kerry JP; Buckley DJ; Faustman C; Morrissey PA
    Meat Sci; 1999 May; 52(1):95-9. PubMed ID: 22062148
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effect of a dietary vitamin E supplementation on colour stability and lipid oxidation of air- and modified atmosphere-packaged beef.
    Gatellier P; Hamelin C; Durand Y; Renerre M
    Meat Sci; 2001 Oct; 59(2):133-40. PubMed ID: 22062671
    [TBL] [Abstract][Full Text] [Related]  

  • 4. The effect of dietary vitamin E supplementation on the quality of fresh and frozen lamb meat.
    Guidera J; Kerry JP; Buckley DJ; Lynch PB; Morrissey PA
    Meat Sci; 1997 Jan; 45(1):33-43. PubMed ID: 22061135
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Effect of dietary oils and alpha-tocopheryl acetate supplementation on lipid (TBARS) and cholesterol oxidation in cooked pork.
    Rey AI; Kerry JP; Lynch PB; López-Bote CJ; Buckley DJ; Morrissey PA
    J Anim Sci; 2001 May; 79(5):1201-8. PubMed ID: 11374540
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Effects of dietary α-tocopheryl acetate supplementation on α-tocopherol deposition in porcine m. psoas major and m. longissimus dorsi and on drip loss, colour stability and oxidative stability of pork meat.
    Jensen C; Guider J; Skovgaar IM; Staun H; Skibsted LH; Jensen SK; Møller AJ; Buckley J; Bertelsen G
    Meat Sci; 1997 Apr; 45(4):491-500. PubMed ID: 22061672
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of pasture vs. concentrate feeding with or without antioxidants on carcass characteristics, fatty acid composition, and quality of Uruguayan beef.
    Realini CE; Duckett SK; Brito GW; Dalla Rizza M; De Mattos D
    Meat Sci; 2004 Mar; 66(3):567-77. PubMed ID: 22060866
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Effects of dietary vitamin e supplementation and packaging on the quality of minced beef.
    Formanek Z; Kerry JP; Buckley DJ; Morrissey PA; Farkas J
    Meat Sci; 1998 Oct; 50(2):203-10. PubMed ID: 22060954
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Tissue equilibration and subcellular distribution of vitamin E relative to myoglobin and lipid oxidation in displayed beef.
    Arnold RN; Arp SC; Scheller KK; Williams SN; Schaefer DM
    J Anim Sci; 1993 Jan; 71(1):105-18. PubMed ID: 8454531
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Oxidative stability and alpha-tocopherol retention in turkey burgers during refrigerated and frozen storage as influenced by dietary alpha-tocopheryl acetate.
    Wen J; Morrissey PA; Buckley DJ; Sheehy PJ
    Br Poult Sci; 1996 Sep; 37(4):787-95. PubMed ID: 8894223
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effect of dietary α-tocopheryl acetate supplementation on α-tocopherol distribution in raw turkey muscles and its effect on the storage stability of cooked turkey meat.
    Higgins FM; Kerry JP; Buckley DJ; Morrissey PA
    Meat Sci; 1998 Nov; 50(3):373-83. PubMed ID: 22061156
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Dietary vitamin E effect on color stability and sensory assessment of spoilage in three beef muscles.
    Chan WK; Hakkarainen K; Faustman C; Schaefer DM; Scheller KK; Liu Q
    Meat Sci; 1996 Apr; 42(4):387-99. PubMed ID: 22060889
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Colour stability, under simulated retail display conditions, of M. longissimus dorsi and M. semimembranosus from steers given long-term daily exercise and supplemented with vitamin E.
    Dunne PG; Monahan FJ; O'Mara FP; Moloney AP
    Meat Sci; 2005 Nov; 71(3):480-9. PubMed ID: 22060923
    [TBL] [Abstract][Full Text] [Related]  

  • 15. 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]  

  • 16. Addition of synthetic and natural antioxidants to α-tocopheryl acetate supplemented beef patties: effects of antioxidants and packaging on lipid oxidation.
    Formanek Z; Kerry JP; Higgins FM; Buckley DJ; Morrissey PA; Farkas J
    Meat Sci; 2001 Aug; 58(4):337-41. PubMed ID: 22062422
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of dietary vitamin E supplementation for one week before slaughter on drip, colour and lipid stability during display in Japanese Black steer beef.
    Mitsumoto M; Ozawa S; Mitsuhashi T; Koide K
    Meat Sci; 1998 Jun; 49(2):165-74. PubMed ID: 22063306
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. The effects of dietary oregano essential oil and α-tocopheryl acetate on lipid oxidation in raw and cooked turkey during refrigerated storage.
    Botsoglou NA; Grigoropoulou SH; Botsoglou E; Govaris A; Papageorgiou G
    Meat Sci; 2003 Nov; 65(3):1193-200. PubMed ID: 22063702
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Influence of early postmortem protein oxidation on beef quality.
    Rowe LJ; Maddock KR; Lonergan SM; Huff-Lonergan E
    J Anim Sci; 2004 Mar; 82(3):785-93. PubMed ID: 15032435
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.