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 *

171 related articles for article (PubMed ID: 22064309)

  • 1. Nutritional and sensory quality of porcine raw meat, cooked ham and dry-cured shoulder as affected by dietary enrichment with docosahexaenoic acid (DHA) and α-tocopheryl acetate.
    Sárraga C; Guàrdia MD; Díaz I; Guerrero L; García Regueiro JA; Arnau J
    Meat Sci; 2007 Jun; 76(2):377-84. PubMed ID: 22064309
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Enrichment of dry-cured ham with α-linolenic acid and α-tocopherol by the use of linseed oil and α-tocopheryl acetate in pig diets.
    Santos C; Hoz L; Cambero MI; Cabeza MC; Ordóñez JA
    Meat Sci; 2008 Nov; 80(3):668-74. PubMed ID: 22063580
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Effects of feeding elevated concentrations of monounsaturated fatty acids and vitamin E to swine on characteristics of dry cured hams.
    Isabel B; Lopez-Bote CJ; de la Hoz L; Timón M; Garcı X0301 A C; Ruiz J
    Meat Sci; 2003 Aug; 64(4):475-82. PubMed ID: 22063130
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. The effects of castration on the eating quality of dry-cured ham.
    Bañón S; Gil MD; Garrido MD
    Meat Sci; 2003 Nov; 65(3):1031-7. PubMed ID: 22063685
    [TBL] [Abstract][Full Text] [Related]  

  • 6. 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]  

  • 7. Effect of dietary rosemary and α-tocopheryl acetate on the oxidative stability of raw and cooked pork following oxidized linseed oil administration.
    Haak L; Raes K; Van Dyck S; De Smet S
    Meat Sci; 2008 Mar; 78(3):239-47. PubMed ID: 22062276
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Reduced nitrite levels and dietary α-tocopheryl acetate supplementation: effects on the colour and oxidative stability of cooked hams.
    Dineen NM; Kerry JP; Lynch PB; Buckley DJ; Morrissey PA; Arendt EK
    Meat Sci; 2000 Aug; 55(4):475-82. PubMed ID: 22061581
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Effects of alpha-tocopheryl acetate and beta-carotene dietary supplementation on the antioxidant enzymes, TBARS and sensory attributes of turkey meat.
    Sárraga C; Carreras I; García Regueiro JA; Guàrdia MD; Guerrero L
    Br Poult Sci; 2006 Dec; 47(6):700-7. PubMed ID: 17190677
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Extensive feeding versus oleic acid and tocopherol enriched mixed diets for the production of Iberian dry-cured hams: Effect on chemical composition, oxidative status and sensory traits.
    Ventanas S; Ventanas J; Tovar J; García C; Estévez M
    Meat Sci; 2007 Oct; 77(2):246-56. PubMed ID: 22061597
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Influence of dietary α-tocopheryl acetate supplementation of pigs on oxidative deterioration and weight loss in sliced dry-cured ham.
    Isabel B; J Lopez-Bote C; Rey AI; Sanz Arias R
    Meat Sci; 1999 Mar; 51(3):227-32. PubMed ID: 22061856
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effects of halothane genotype and pre-slaughter treatment on pig meat quality. Part 2. Physico-chemical traits of cured-cooked ham and sensory traits of cured-cooked and dry-cured hams.
    Fernandez X; Gilbert S; Vendeuvre JL
    Meat Sci; 2002 Dec; 62(4):439-46. PubMed ID: 22061751
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Oxidative and lipolytic changes during ripening of Iberian hams as affected by feeding regime: extensive feeding and alpha-tocopheryl acetate supplementation.
    Cava R; Ruiz J; Ventanas J; Antequera T
    Meat Sci; 1999 Jun; 52(2):165-72. PubMed ID: 22062368
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Lipid and protein oxidation of α-linolenic acid-enriched pork during refrigerated storage as influenced by diet supplementation with olive leaves (Olea europea L.) or α-tocopheryl acetate.
    Botsoglou E; Govaris A; Ambrosiadis I; Fletouris D
    Meat Sci; 2012 Dec; 92(4):525-32. PubMed ID: 22710099
    [TBL] [Abstract][Full Text] [Related]  

  • 15. A comparative study of boar taint in cooked and dry-cured meat.
    Bañón S; Costa E; Gil MD; Garrido MD
    Meat Sci; 2003 Mar; 63(3):381-8. PubMed ID: 22062392
    [TBL] [Abstract][Full Text] [Related]  

  • 16. An evaluation of natural (RRR-alpha-tocopheryl acetate) and synthetic (all-rac-alpha-tocopheryl acetate) vitamin E fortification in the diet or drinking water of weanling pigs.
    Wilburn EE; Mahan DC; Hill DA; Shipp TE; Yang H
    J Anim Sci; 2008 Mar; 86(3):584-91. PubMed ID: 18156353
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of Dietary Supplementation with α-Tocopheryl Acetate on the Stability of Reformed and Restructured Low Nitrite Cured Turkey Products.
    Walsh MM; Kerry JF; Buckley DJ; Arendt EK; Morrissey PA
    Meat Sci; 1998 Oct; 50(2):191-201. PubMed ID: 22060953
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Influence of vitamin E supplementation and basal diet on the vitamin E status, performance and tissue fatty acid concentration in lambs.
    Kasapidou E; Enser M; Wood JD; Richardson RI; Wilkinson RG; Sinclair LA
    Animal; 2009 Apr; 3(4):516-26. PubMed ID: 22444375
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effects of dietary high-oleic acid sunflower oil, copper and vitamin E levels on the fatty acid composition and the quality of dry cured Parma ham.
    Bosi P; Cacciavillani JA; Casini L; Lo Fiego DP; Marchetti M; Mattuzzi S
    Meat Sci; 2000 Feb; 54(2):119-26. PubMed ID: 22060607
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Effect of dietary antioxidant and fatty acid supply on the oxidative stability of fresh and cooked pork.
    Haak L; Raes K; Smet K; Claeys E; Paelinck H; De Smet S
    Meat Sci; 2006 Nov; 74(3):476-86. PubMed ID: 22063052
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.