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Journal Abstract Search

149 related items for PubMed ID: 22061420

  • 1. The effect of dietary oregano essential oil on lipid oxidation in raw and cooked chicken during refrigerated storage.
    Botsoglou NA, Christaki E, Fletouris DJ, Florou-Paneri P, Spais AB.
    Meat Sci; 2002 Oct; 62(2):259-65. PubMed ID: 22061420
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  • 5. Effect of dietary oregano oil and alpha-tocopheryl acetate supplementation on iron-induced lipid oxidation of turkey breast, thigh, liver and heart tissues.
    Papageorgiou G, Botsoglou N, Govaris A, Giannenas I, Iliadis S, Botsoglou E.
    J Anim Physiol Anim Nutr (Berl); 2003 Oct; 87(9-10):324-35. PubMed ID: 14507415
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  • 7. Effect of dietary oregano essential oil on performance of chickens and on iron-induced lipid oxidation of breast, thigh and abdominal fat tissues.
    Botsoglou NA, Florou-Paneri P, Christaki E, Fletouris DJ, Spais AB.
    Br Poult Sci; 2002 May; 43(2):223-30. PubMed ID: 12047086
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  • 8. Antioxidative effect of dietary tea catechins on lipid oxidation of long-term frozen stored chicken meat.
    Tang SZ, Kerry JP, Sheehan D, Buckley DJ, Morrissey PA.
    Meat Sci; 2001 Mar; 57(3):331-6. PubMed ID: 22061509
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  • 9. Oxidative stability and microbial growth of turkey breast fillets during refrigerated storage as influenced by feed supplementation with olive leaves, oregano and/or α -tocopheryl acetate.
    Botsoglou E, Govaris A, Moulas A, Botsoglou N.
    Br Poult Sci; 2010 Dec; 51(6):760-8. PubMed ID: 21161782
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  • 10. Inhibition of Lipid Oxidation in Chicken by Carnosine and Dietary α-Tocopherol Supplementation and its Determination by Derivative Spectrophotometry.
    O'Neill LM, Galvin K, Morrissey PA, Buckley DJ.
    Meat Sci; 1998 Dec 01; 50(4):479-88. PubMed ID: 22061350
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  • 11. 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 01; 91(2):505-11. PubMed ID: 22252366
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  • 12. Dietary tea catechins and iron-induced lipid oxidation in chicken meat, liver and heart.
    Tang SZ, Kerry JP, Sheehan D, Buckley DJ, Morrissey PA.
    Meat Sci; 2000 Nov 01; 56(3):285-90. PubMed ID: 22062080
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  • 13. Influence of dietary vitamin E and oxidised sunflower oil on the storage stability of cooked chicken muscle.
    Galvin K, Morrissey PA, Buckley DJ.
    Br Poult Sci; 1997 Dec 01; 38(5):499-504. PubMed ID: 9510993
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  • 14. 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 01; 97(2):676-683. PubMed ID: 29211890
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  • 15. 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 01; 92(1):243-9. PubMed ID: 23243254
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  • 16. 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 01; 89(4):721-8. PubMed ID: 20308404
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  • 17. Effect of Oregano Essential Oil (Origanum vulgare subsp. hirtum) on the Storage Stability and Quality Parameters of Ground Chicken Breast Meat.
    Al-Hijazeen M, Lee EJ, Mendonca A, Ahn DU.
    Antioxidants (Basel); 2016 Jun 07; 5(2):. PubMed ID: 27338486
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  • 18. 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 07; 37(4):787-95. PubMed ID: 8894223
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  • 19. 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 07; 84(1):48-55. PubMed ID: 15685941
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  • 20. 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 07; 92(4):525-32. PubMed ID: 22710099
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