261 related articles for article (PubMed ID: 23243254)
1. Dietary supplemented and meat-added antioxidants effect on the lipid oxidative stability of refrigerated and frozen cooked chicken meat.
Avila-Ramos F; Pro-Martínez A; Sosa-Montes E; Cuca-García JM; Becerril-Pérez C; Figueroa-Velasco JL; Ruiz-Feria CA; Hernández-Cázares AS; Narciso-Gaytán C
Poult Sci; 2013 Jan; 92(1):243-9. PubMed ID: 23243254
[TBL] [Abstract][Full Text] [Related]
2. Effects of dietary oregano essential oil and vitamin E on the lipid oxidation stability of cooked chicken breast meat.
Avila-Ramos F; Pro-Martínez A; Sosa-Montes E; Cuca-García JM; Becerril-Pérez CM; Figueroa-Velasco JL; Narciso-Gaytán C
Poult Sci; 2012 Feb; 91(2):505-11. PubMed ID: 22252366
[TBL] [Abstract][Full Text] [Related]
3. Dietary lipid source and vitamin E effect on lipid oxidation stability of refrigerated fresh and cooked chicken meat.
Narciso-Gaytán C; Shin D; Sams AR; Keeton JT; Miller RK; Smith SB; Sánchez-Plata MX
Poult Sci; 2010 Dec; 89(12):2726-34. PubMed ID: 21076113
[TBL] [Abstract][Full Text] [Related]
4. Soybean, palm kernel, and animal-vegetable oils and vitamin E supplementation effect on lipid oxidation stability of sous vide chicken meat.
Narciso-Gaytán C; Shin D; Sams AR; Bailey CA; Miller RK; Smith SB; Leyva-Ovalle OR; Sánchez-Plata MX
Poult Sci; 2010 Apr; 89(4):721-8. PubMed ID: 20308404
[TBL] [Abstract][Full Text] [Related]
5. Effect of oregano oil and tannic acid combinations on the quality and sensory characteristics of cooked chicken meat.
Al-Hijazeen M; Mendonca A; Lee EJ; Ahn DU
Poult Sci; 2018 Feb; 97(2):676-683. PubMed ID: 29211890
[TBL] [Abstract][Full Text] [Related]
6. Effect of natural antioxidant combinations on lipid oxidation in cooked chicken meat during refrigerated storage.
Sampaio GR; Saldanha T; Soares RA; Torres EA
Food Chem; 2012 Dec; 135(3):1383-90. PubMed ID: 22953870
[TBL] [Abstract][Full Text] [Related]
7. Lipid oxidation stability of omega-3- and conjugated linoleic acid-enriched sous vide chicken meat.
Narciso-Gaytán C; Shin D; Sams AR; Keeton JT; Miller RK; Smith SB; Sánchez-Plata MX
Poult Sci; 2011 Feb; 90(2):473-80. PubMed ID: 21248346
[TBL] [Abstract][Full Text] [Related]
8. Dietary versus post-mortem use of oregano oil and/or alpha-tocopherol in turkeys to inhibit development of lipid oxidation in meat during refrigerated storage.
Govaris A; Botsoglou N; Papageorgiou G; Botsoglou E; Ambrosiadis I
Int J Food Sci Nutr; 2004 Mar; 55(2):115-23. PubMed ID: 14985183
[TBL] [Abstract][Full Text] [Related]
9. Antioxidant activity of dietary oregano essential oil and alpha-tocopheryl acetate supplementation in long-term frozen stored turkey meat.
Botsoglou NA; Govaris A; Botsoglou EN; Grigoropoulou SH; Papageorgiou G
J Agric Food Chem; 2003 May; 51(10):2930-6. PubMed ID: 12720373
[TBL] [Abstract][Full Text] [Related]
10. Effects of diet, packaging, and irradiation on protein oxidation, lipid oxidation, and color of raw broiler thigh meat during refrigerated storage.
Xiao S; Zhang WG; Lee EJ; Ma CW; Ahn DU
Poult Sci; 2011 Jun; 90(6):1348-57. PubMed ID: 21597078
[TBL] [Abstract][Full Text] [Related]
11. Effects of oxidised dietary oil and antioxidant supplementation on broiler growth and meat stability.
Lin CF; Asghar A; Gray JI; Buckley DJ; Booren AM; Crackel RL; Flegal CJ
Br Poult Sci; 1989 Dec; 30(4):855-64. PubMed ID: 2627665
[TBL] [Abstract][Full Text] [Related]
12. The effect of polyphenols and vitamin E on the antioxidant status and meat quality of broiler chickens exposed to high temperature.
Mazur-Kuśnirek M; Antoszkiewicz Z; Lipiński K; Kaliniewicz J; Kotlarczyk S; Żukowski P
Arch Anim Nutr; 2019 Apr; 73(2):111-126. PubMed ID: 30758232
[TBL] [Abstract][Full Text] [Related]
13. Effect of dietary high-oleic acid sunflower seed, palm oil and vitamin E supplementation on broiler performance, fatty acid composition and oxidation susceptibility of meat.
Rebolé A; Rodríguez ML; Ortiz LT; Alzueta C; Centeno C; Viveros A; Brenes A; Arija I
Br Poult Sci; 2006 Oct; 47(5):581-91. PubMed ID: 17050103
[TBL] [Abstract][Full Text] [Related]
14. Lipid and protein oxidation of chicken breast rolls as affected by dietary oxidation levels and packaging.
Xiao S; Zhang WG; Lee EJ; Ma CW; Ahn DU
J Food Sci; 2011 May; 76(4):C612-7. PubMed ID: 22417343
[TBL] [Abstract][Full Text] [Related]
15. Effects of dietary vitamin E supplementation on lipid oxidation and volatiles content of irradiated, cooked turkey meat patties with different packaging.
Ahn DU; Sell JL; Jo C; Chen X; Wu C; Lee JI
Poult Sci; 1998 Jun; 77(6):912-20. PubMed ID: 9628545
[TBL] [Abstract][Full Text] [Related]
16. Supplementing antioxidants to pigs fed diets high in oxidants: II. Effects on carcass characteristics, meat quality, and fatty acid profile.
Lu T; Harper AF; Dibner JJ; Scheffler JM; Corl BA; Estienne MJ; Zhao J; Dalloul RA
J Anim Sci; 2014 Dec; 92(12):5464-75. PubMed ID: 25367510
[TBL] [Abstract][Full Text] [Related]
17. Comparison of effects of dietary olive oil, tallow and vitamin E on the quality of broiler meat and meat products.
O'Neill LM; Galvin K; Morrissey PA; Buckley DJ
Br Poult Sci; 1998 Jul; 39(3):365-71. PubMed ID: 9693817
[TBL] [Abstract][Full Text] [Related]
18. Effect of dietary grape pomace and vitamin E on growth performance, nutrient digestibility, and susceptibility to meat lipid oxidation in chickens.
Goñi I; Brenes A; Centeno C; Viveros A; Saura-Calixto F; Rebolé A; Arija I; Estevez R
Poult Sci; 2007 Mar; 86(3):508-16. PubMed ID: 17297163
[TBL] [Abstract][Full Text] [Related]
19. Effect of dietary ethanol extracts of mango (Mangifera indica L.) on lipid oxidation and the color of chicken meat during frozen storage.
Freitas ER; da Silva Borges Â; Pereira AL; Abreu VK; Trevisan MT; Watanabe PH
Poult Sci; 2015 Dec; 94(12):2989-95. PubMed ID: 26475070
[TBL] [Abstract][Full Text] [Related]
20. Effect of dietary administration of oil extracts from rosemary and sage on lipid oxidation in broiler meat.
Lopez-Bote CJ; Gray JI; Gomaa EA; Flegal CJ
Br Poult Sci; 1998 May; 39(2):235-40. PubMed ID: 9649877
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]