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 *

172 related articles for article (PubMed ID: 23896145)

  • 1. Effect of dietary supplementation of Spirulina (Arthrospira platensis) and Thyme (Thymus vulgaris) on rabbit meat appearance, oxidative stability and fatty acid profile during retail display.
    Dal Bosco A; Gerencsér Z; Szendrő Z; Mugnai C; Cullere M; Kovàcs M; Ruggeri S; Mattioli S; Castellini C; Dalle Zotte A
    Meat Sci; 2014 Jan; 96(1):114-9. PubMed ID: 23896145
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Dietary Spirulina (Arthrospira platensis) and Thyme (Thymus vulgaris) supplementation to growing rabbits: effects on raw and cooked meat quality, nutrient true retention and oxidative stability.
    Dalle Zotte A; Cullere M; Sartori A; Szendrő Z; Kovàcs M; Giaccone V; Dal Bosco A
    Meat Sci; 2014 Oct; 98(2):94-103. PubMed ID: 24908377
    [TBL] [Abstract][Full Text] [Related]  

  • 3. The effect of dietary Digestarom® herbal supplementation on rabbit meat fatty acid profile, lipid oxidation and antioxidant content.
    Mattioli S; Dal Bosco A; Szendrő Z; Cullere M; Gerencsér Z; Matics Z; Castellini C; Dalle Zotte A
    Meat Sci; 2016 Nov; 121():238-242. PubMed ID: 27351068
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of Ganoderma lucidum (Reishi mushroom) or Olea europaea (olive) leaves on oxidative stability of rabbit meat fortified with n-3 fatty acids.
    Trebušak T; Levart A; Salobir J; Pirman T
    Meat Sci; 2014 Mar; 96(3):1275-80. PubMed ID: 24334050
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Beef quality attributes as affected by increasing the intramuscular levels of vitamin E and omega-3 fatty acids.
    Juárez M; Dugan ME; Aldai N; Basarab JA; Baron VS; McAllister TA; Aalhus JL
    Meat Sci; 2012 Mar; 90(3):764-9. PubMed ID: 22115728
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Fatty acid profile and oxidative stability of pork as influenced by duration and time of dietary linseed or fish oil supplementation.
    Haak L; De Smet S; Fremaut D; Van Walleghem K; Raes K
    J Anim Sci; 2008 Jun; 86(6):1418-25. PubMed ID: 18310496
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Influence of dietary vitamin E supplementation on meat quality traits and gene expression related to lipid metabolism in the Beijing-you chicken.
    Li WJ; Zhao GP; Chen JL; Zheng MQ; Wen J
    Br Poult Sci; 2009 Mar; 50(2):188-98. PubMed ID: 19373719
    [TBL] [Abstract][Full Text] [Related]  

  • 8. The effect of dietary alfalfa and flax sprouts on rabbit meat antioxidant content, lipid oxidation and fatty acid composition.
    Dal Bosco A; Castellini C; Martino M; Mattioli S; Marconi O; Sileoni V; Ruggeri S; Tei F; Benincasa P
    Meat Sci; 2015 Aug; 106():31-7. PubMed ID: 25866933
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Lipid and colour stability of M. longissimus muscle from lambs fed camelina or linseed as oil or seeds.
    Moloney AP; Kennedy C; Noci F; Monahan FJ; Kerry JP
    Meat Sci; 2012 Sep; 92(1):1-7. PubMed ID: 22516761
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Influence of feeding various quantities of wet and dry distillers grains to finishing steers on carcass characteristics, meat quality, retail-case life of ground beef, and fatty acid profile of longissimus muscle.
    Koger TJ; Wulf DM; Weaver AD; Wright CL; Tjardes KE; Mateo KS; Engle TE; Maddock RJ; Smart AJ
    J Anim Sci; 2010 Oct; 88(10):3399-408. PubMed ID: 20562359
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Dietary vitamin E and lipid and color stability of beef and pork: modeling of relationships.
    Sales J; Koukolová V
    J Anim Sci; 2011 Sep; 89(9):2836-48. PubMed ID: 21478452
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Changes in the fatty acid composition of M. longissimus dorsi of lamb during storage in a high-oxygen modified atmosphere at different levels of dietary vitamin E supplementation.
    Alvarez I; De La Fuente J; Cañeque V; Lauzurica S; Pérez C; Díaz MT
    J Agric Food Chem; 2009 Jan; 57(1):140-6. PubMed ID: 19093867
    [TBL] [Abstract][Full Text] [Related]  

  • 13. The effect of α-tocopherol, sweet chestnut wood extract and their combination on oxidative stress in vivo and the oxidative stability of meat in broilers.
    Voljč M; Levart A; Zgur S; Salobir J
    Br Poult Sci; 2013; 54(1):144-56. PubMed ID: 23444864
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Effect of dietary vitamin E supplementation and refrigerated storage on quality of rainbow trout fillets.
    Kamireddy N; Jittinandana S; Kenney PB; Slider SD; Kiser RA; Mazik PM; Hankins JA
    J Food Sci; 2011 May; 76(4):S233-41. PubMed ID: 22417368
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effects of L-carnitine supplementation to suckling piglets on carcass and meat quality at market age.
    Lösel D; Rehfeldt C
    Animal; 2013 Jul; 7(7):1191-8. PubMed ID: 23473237
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effects of dietary spirulina on meat colour in muscle of broiler chickens.
    Toyomizu M; Sato K; Taroda H; Kato T; Akiba Y
    Br Poult Sci; 2001 May; 42(2):197-202. PubMed ID: 11421328
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of vitamin E supplementation and diet on fatty acid composition and on meat colour and lipid oxidation of lamb leg steaks displayed in modified atmosphere packs.
    Kasapidou E; Wood JD; Richardson RI; Sinclair LA; Wilkinson RG; Enser M
    Meat Sci; 2012 Apr; 90(4):908-16. PubMed ID: 22177553
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Supplementing growing rabbit diets with chestnut hydrolyzable tannins: Effect on meat quality and oxidative status, nutrient digestibilities, and content of tannin metabolites.
    Dalle Zotte A; Cullere M; Tasoniero G; Gerencsér Z; Szendrő Z; Novelli E; Matics Z
    Meat Sci; 2018 Dec; 146():101-108. PubMed ID: 30142506
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Effect of diet and packaging system on the oxidative status and polyunsaturated fatty acid content of rabbit meat during retail display.
    Dal Bosco A; Mattioli S; Cullere M; Szendrő Z; Gerencsér Z; Matics Z; Castellini C; Szin M; Dalle Zotte A
    Meat Sci; 2018 Sep; 143():46-51. PubMed ID: 29689420
    [TBL] [Abstract][Full Text] [Related]  

  • 20. The relationship between muscle α-tocopherol concentration and meat oxidation in light lambs fed vitamin E supplements prior to slaughter.
    González-Calvo L; Ripoll G; Molino F; Calvo JH; Joy M
    J Sci Food Agric; 2015 Jan; 95(1):103-10. PubMed ID: 24723073
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.