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 *

237 related articles for article (PubMed ID: 35934700)

  • 21. Effects of dietary incorporation of different antioxidant extracts and free-range rearing on fatty acid composition and lipid oxidation of Iberian pig meat.
    González E; Tejeda JF
    Animal; 2007 Aug; 1(7):1060-7. PubMed ID: 22444809
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Effects of dietary apple polyphenol supplementation on carcass traits, meat quality, muscle amino acid and fatty acid composition in finishing pigs.
    Xu X; Chen X; Chen D; Yu B; Yin J; Huang Z
    Food Funct; 2019 Nov; 10(11):7426-7434. PubMed ID: 31660546
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Antioxidant Properties and Physicochemical Attributes of Meat from Berkshire Finishing Pigs Supplemented with
    Ali M; Lee SY; Park JY; Chung YH; Nam KC
    Food Sci Anim Resour; 2021 Sep; 41(5):826-839. PubMed ID: 34632402
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Effects of Dried Olive Pulp Dietary Supplementation on Quality Characteristics and Antioxidant Capacity of Pig Meat.
    Tsala A; Mpekelis V; Karvelis G; Tsikakis P; Goliomytis M; Simitzis P
    Foods; 2020 Jan; 9(1):. PubMed ID: 31940789
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Effects of dietary coated cysteamine hydrochloride on pork color in finishing pigs.
    Bai M; Liu H; Xu K; Zou B; Yu R; Liu Y; Xing W; Du H; Li Y; Yin Y
    J Sci Food Agric; 2018 Mar; 98(5):1743-1750. PubMed ID: 28859217
    [TBL] [Abstract][Full Text] [Related]  

  • 26. 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]  

  • 27. Oxidative stability of the meat of broilers supplemented with rosemary leaves, rosehip fruits, chokeberry pomace, and entire nettle, and effects on performance and meat quality.
    Loetscher Y; Kreuzer M; Messikommer RE
    Poult Sci; 2013 Nov; 92(11):2938-48. PubMed ID: 24135598
    [TBL] [Abstract][Full Text] [Related]  

  • 28. Effects of dietary grape seed proanthocyanidin extract supplementation on meat quality, muscle fiber characteristics and antioxidant capacity of finishing pigs.
    Xu M; Chen X; Huang Z; Chen D; Li M; He J; Chen H; Zheng P; Yu J; Luo Y; Yu B
    Food Chem; 2022 Jan; 367():130781. PubMed ID: 34391997
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Influence of the dietary polyunsaturation level on chicken meat quality: lipid oxidation.
    Cortinas L; Barroeta A; Villaverde C; Galobart J; Guardiola F; Baucells MD
    Poult Sci; 2005 Jan; 84(1):48-55. PubMed ID: 15685941
    [TBL] [Abstract][Full Text] [Related]  

  • 30. Effect of different dietary levels of natural-source vitamin E in grow-finish pigs on pork quality and shelf life.
    Boler DD; Gabriel SR; Yang H; Balsbaugh R; Mahan DC; Brewer MS; McKeith FK; Killefer J
    Meat Sci; 2009 Dec; 83(4):723-30. PubMed ID: 20416631
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Influence of high inorganic selenium and manganese diets for fattening pigs on oxidative stability and pork quality parameters.
    Schwarz C; Ebner KM; Furtner F; Duller S; Wetscherek W; Wernert W; Kandler W; Schedle K
    Animal; 2017 Feb; 11(2):345-353. PubMed ID: 27417016
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Effect of oat by-product antioxidants and vitamin E on the oxidative stability of pork from pigs fed diets supplemented with linseed oil.
    Sobotka W; Flis M; Antoszkiewicz Z; Lipiński K; Zduńczyk Z
    Arch Anim Nutr; 2012 Feb; 66(1):27-38. PubMed ID: 22397094
    [TBL] [Abstract][Full Text] [Related]  

  • 33. Kimchi extracts as inhibitors of colour deterioration and lipid oxidation in raw ground pork meat during refrigerated storage.
    Lee MA; Kim TK; Hwang KE; Choi YJ; Park SH; Kim CJ; Choi YS
    J Sci Food Agric; 2019 Apr; 99(6):2735-2742. PubMed ID: 30350316
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Dietary oleuropein extract supplementation and its combination with α-tocopheryl acetate and selenium modifies the free fatty acid profile of pork and improves its stability.
    Rey AI; De Cara A; Segura JF; Martí P; Hechavarría T; Calvo L
    J Sci Food Agric; 2021 Apr; 101(6):2337-2344. PubMed ID: 33006761
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Effect of the Tea Tree Oil on Growth Performance, Meat Quality, Serum Biochemical Indices, and Antioxidant Capacity in Finishing Pigs.
    Yang T; Feng F; Zhan K; Ma X; Jiang M; Datsomor O; Zhu X; Huo Y; Zhao G
    Front Vet Sci; 2022; 9():916625. PubMed ID: 35812866
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Effect of natural antioxidants on oxidative stability of cooked, refrigerated beef and pork.
    Rojas MC; Brewer MS
    J Food Sci; 2007 May; 72(4):S282-8. PubMed ID: 17995791
    [TBL] [Abstract][Full Text] [Related]  

  • 37. 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]  

  • 38. Growth and fresh meat quality characteristics of pigs supplemented with vitamin E.
    Cannon JE; Morgan JB; Schmidt GR; Tatum JD; Sofos JN; Smith GC; Delmore RJ; Williams SN
    J Anim Sci; 1996 Jan; 74(1):98-105. PubMed ID: 8778117
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Supplementation of vitamins C and E increases the vitamin E status but does not prevent the formation of oxysterols in the liver of guinea pigs fed an oxidised fat.
    Keller U; Brandsch C; Eder K
    Eur J Nutr; 2004 Dec; 43(6):353-9. PubMed ID: 15309456
    [TBL] [Abstract][Full Text] [Related]  

  • 40. Antioxidative effects of supplementing linseed oil-enriched diets with α-tocopherol, ascorbic acid, selenium, or their combination on carcass and meat quality in broilers.
    Leskovec J; Levart A; Perić L; Đukić Stojčić M; Tomović V; Pirman T; Salobir J; Rezar V
    Poult Sci; 2019 Dec; 98(12):6733-6741. PubMed ID: 31318430
    [TBL] [Abstract][Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 12.