BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

127 related articles for article (PubMed ID: 22063358)

  • 1. Partial replacement of pork fat by conjugated linoleic acid and/or olive oil in liver pâtés: Effect on physicochemical characteristics and oxidative stability.
    Martin D; Ruiz J; Kivikari R; Puolanne E
    Meat Sci; 2008 Oct; 80(2):496-504. PubMed ID: 22063358
    [TBL] [Abstract][Full Text] [Related]  

  • 2. A healthier oil combination and konjac gel as functional ingredients in low-fat pork liver pâté.
    Delgado-Pando G; Cofrades S; Rodríguez-Salas L; Jiménez-Colmenero F
    Meat Sci; 2011 Jun; 88(2):241-8. PubMed ID: 21239120
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Low-fat pork liver pâtés enriched with n-3 PUFA/konjac gel: dynamic rheological properties and technological behaviour during chill storage.
    Delgado-Pando G; Cofrades S; Ruiz-Capillas C; Triki M; Jiménez-Colmenero F
    Meat Sci; 2012 Sep; 92(1):44-52. PubMed ID: 22542074
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Changes in the fatty acid profile of the subcutaneous fat of swine throughout fattening as affected by dietary conjugated linoleic acid and monounsaturated fatty acids.
    Martin D; Antequera T; Gonzalez E; Lopez-Bote C; Ruiz J
    J Agric Food Chem; 2007 Dec; 55(26):10820-6. PubMed ID: 18038986
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Enriched n-3 PUFA/konjac gel low-fat pork liver pâté: lipid oxidation, microbiological properties and biogenic amine formation during chilling storage.
    Delgado-Pando G; Cofrades S; Ruiz-Capillas C; Triki M; Jiménez-Colmenero F
    Meat Sci; 2012 Dec; 92(4):762-7. PubMed ID: 22795631
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Physicochemical characteristics of sheep and goat pâtés. differences between fat sources and proportions.
    Teixeira A; Almeida S; Pereira E; Mangachaia F; Rodrigues S
    Heliyon; 2019 Jul; 5(7):e02119. PubMed ID: 31388575
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of dietary conjugated linoleic acid in combination with monounsaturated fatty acids on the meat composition and quality traits of dry-cured loin.
    Martin D; Antequera T; Muriel E; Perez-Palacios T; Ruiz J
    Meat Sci; 2008 Dec; 80(4):1309-19. PubMed ID: 22063873
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Antioxidant evaluation and oxidative stability of structured lipids from extravirgin olive oil and conjugated linoleic acid.
    Lee JH; Lee KT; Akoh CC; Chung SK; Kim MR
    J Agric Food Chem; 2006 Jul; 54(15):5416-21. PubMed ID: 16848526
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effect of natural and synthetic antioxidants on protein oxidation and colour and texture changes in refrigerated stored porcine liver pâté.
    Estévez M; Ventanas S; Cava R
    Meat Sci; 2006 Oct; 74(2):396-403. PubMed ID: 22062851
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Using Canola Oil Organogels as Fat Replacement in Liver Pâté.
    Barbut S; Marangoni AG; Thode U; Tiensa BE
    J Food Sci; 2019 Sep; 84(9):2646-2651. PubMed ID: 31429478
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. Partial replacement of saturated fats in liver pâté by an olive oil-in-water emulsion containing β-glucan shows no compromise in sensory and storage oxidation of lipids and protein.
    Zając M; Kasprzak MM; Tkaczewska J; Berski W; Stępień A; Okpala COR; Domagała J
    J Sci Food Agric; 2024 Jul; 104(9):5368-5380. PubMed ID: 38329620
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Lipid and protein oxidation, release of iron from heme molecule and colour deterioration during refrigerated storage of liver pâté.
    Estévez M; Cava R
    Meat Sci; 2004 Dec; 68(4):551-8. PubMed ID: 22062531
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effects of two supplementation levels of linseed combined with CLA or tallow on meat quality traits and fatty acid profile of adipose and different muscle tissues in slaughter pigs.
    Bee G; Jacot S; Guex G; Biolley C
    Animal; 2008 May; 2(5):800-11. PubMed ID: 22443606
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Physicochemical characteristics of pork fed palm oil and conjugated linoleic acid supplements.
    Intarapichet KO; Maikhunthod B; Thungmanee N
    Meat Sci; 2008 Nov; 80(3):788-94. PubMed ID: 22063598
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of fat content on physical, microbial, lipid and protein changes during chill storage of foal liver pâté.
    Lorenzo JM; Pateiro M; Fontán MC; Carballo J
    Food Chem; 2014 Jul; 155():57-63. PubMed ID: 24594154
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Shelf life study of healthy pork liver pâté with added seaweed extracts from Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata.
    Agregán R; Franco D; Carballo J; Tomasevic I; Barba FJ; Gómez B; Muchenje V; Lorenzo JM
    Food Res Int; 2018 Oct; 112():400-411. PubMed ID: 30131152
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Influence of roughage/concentrate ratio and linseed oil on the concentration of trans-fatty acids and conjugated linoleic acid in duodenal chyme and milk fat of late lactating cows.
    Flachowsky G; Erdmann K; Hüther L; Jahreis G; Möckel P; Lebzien P
    Arch Anim Nutr; 2006 Dec; 60(6):501-11. PubMed ID: 17236708
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of dietary conjugated linoleic acid (CLA) on broiler performance, serum lipoprotein content, muscle fatty acid composition and meat quality during refrigerated storage.
    Bölükbaşi SC
    Br Poult Sci; 2006 Aug; 47(4):470-6. PubMed ID: 16905474
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Design and nutritional properties of potential functional frankfurters based on lipid formulation, added seaweed and low salt content.
    López-López I; Cofrades S; Ruiz-Capillas C; Jiménez-Colmenero F
    Meat Sci; 2009 Oct; 83(2):255-62. PubMed ID: 20416743
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 7.