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 *

90 related articles for article (PubMed ID: 22062463)

  • 21. Influence of different dietary vitamin C levels on vitamin E and C content and oxidative stability in various tissues and stored m. longissimus dorsi of growing pigs.
    Gebert S; Eichenberger B; Pfirter HP; Wenk C
    Meat Sci; 2006 Jun; 73(2):362-7. PubMed ID: 22062309
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Antioxidative effect of dietary grape pomace concentrate on lipid oxidation of chilled and long-term frozen stored chicken patties.
    Sáyago-Ayerdi SG; Brenes A; Viveros A; Goñi I
    Meat Sci; 2009 Nov; 83(3):528-33. PubMed ID: 20416664
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Effects of calf diet, antioxidants, packaging type and storage time on beef steak storage.
    Franco D; González L; Bispo E; Latorre A; Moreno T; Sineiro J; Sánchez M; Núñez MJ
    Meat Sci; 2012 Apr; 90(4):871-80. PubMed ID: 22193039
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Grape seed extract reduces oxidative stress and fibrosis in experimental biliary obstruction.
    Dulundu E; Ozel Y; Topaloglu U; Toklu H; Ercan F; Gedik N; Sener G
    J Gastroenterol Hepatol; 2007 Jun; 22(6):885-92. PubMed ID: 17565645
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Influence of vacuum or high-oxygen modified atmosphere packaging on quality of beef M. longissimus dorsi steaks after different ageing times.
    Lagerstedt Å; Lundström K; Lindahl G
    Meat Sci; 2011 Feb; 87(2):101-6. PubMed ID: 20934260
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Evaluation of cholesterol and lipid oxidation in raw and cooked minced beef stored under oxygen-enriched atmosphere.
    Ferioli F; Caboni MF; Dutta PC
    Meat Sci; 2008 Nov; 80(3):681-5. PubMed ID: 22063582
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Antioxidant properties of dried plum ingredients in raw and precooked pork sausage.
    Nuñez de Gonzalez MT; Boleman RM; Miller RK; Keeton JT; Rhee KS
    J Food Sci; 2008 Jun; 73(5):H63-71. PubMed ID: 18576997
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Effects of grape seed extract supplementation on exercise-induced oxidative stress in rats.
    Belviranlı M; Gökbel H; Okudan N; Başaralı K
    Br J Nutr; 2012 Jul; 108(2):249-56. PubMed ID: 22011589
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Flavour perception of oxidation in beef.
    Campo MM; Nute GR; Hughes SI; Enser M; Wood JD; Richardson RI
    Meat Sci; 2006 Feb; 72(2):303-11. PubMed ID: 22061558
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Antioxidative activity of α-tocopherol in cooked and uncooked ground pork.
    Whang K; Aberle ED; Judge MD; Peng IC
    Meat Sci; 1986; 17(4):235-49. PubMed ID: 22055356
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Effects of restricted feeding and antioxidant supplementation on pig performance and quality characteristics of longissimus dorsi muscle from Landrace and Duroc pigs.
    Mason LM; Hogan SA; Lynch A; O'Sullivan K; Lawlor PG; Kerry JP
    Meat Sci; 2005 Jun; 70(2):307-17. PubMed ID: 22063488
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Effect of dietary supplementation of vitamin E on characteristics of lamb meat packed under modified atmosphere.
    Lauzurica S; de la Fuente J; Díaz MT; Alvarez I; Pérez C; Cañeque V
    Meat Sci; 2005 Aug; 70(4):639-46. PubMed ID: 22063891
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Effects of different packaging atmospheres and injection-enhancement on beef tenderness, sensory attributes, desmin degradation, and display color.
    Grobbel JP; Dikeman ME; Hunt MC; Milliken GA
    J Anim Sci; 2008 Oct; 86(10):2697-710. PubMed ID: 18502880
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Effect of lutein, sesamol, ellagic acid and olive leaf extract on the quality and shelf-life stability of packaged raw minced beef patties.
    Hayes JE; Stepanyan V; Allen P; O'Grady MN; Kerry JP
    Meat Sci; 2010 Apr; 84(4):613-20. PubMed ID: 20374832
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Effects of packaging atmospheres on beef instrumental tenderness, fresh color stability, and internal cooked color.
    Grobbel JP; Dikeman ME; Hunt MC; Milliken GA
    J Anim Sci; 2008 May; 86(5):1191-9. PubMed ID: 18245502
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Oxidation in pre-cooked minced pork as influenced by chill storage of raw muscle.
    Nielsen JH; Sørensen B; Skibsted LH; Bertelsen G
    Meat Sci; 1997 Jun; 46(2):191-7. PubMed ID: 22062042
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Effect of different concentrations of carbon dioxide and low concentration of carbon monoxide on the shelf-life of fresh pork sausages packaged in modified atmosphere.
    Martínez L; Djenane D; Cilla I; Beltrán JA; Roncalés P
    Meat Sci; 2005 Nov; 71(3):563-70. PubMed ID: 22060934
    [TBL] [Abstract][Full Text] [Related]  

  • 38. 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]  

  • 39. 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]  

  • 40. Effect of carbon monoxide in modified atmosphere packaging, storage time and endpoint cooking temperature on the internal color of enhanced pork.
    De Santos F; Rojas M; Lockhorn G; Brewer MS
    Meat Sci; 2007 Dec; 77(4):520-8. PubMed ID: 22061937
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 5.