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Journal Abstract Search

110 related items for PubMed ID: 22608830

  • 1. The effect of iodine salts on lipid oxidation and changes in nutritive value of protein in stored processed meats.
    Hęś M, Waszkowiak K, Szymandera-Buszka K.
    Meat Sci; 2012 Oct; 92(2):139-43. PubMed ID: 22608830
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  • 2. The application of wheat fibre and soy isolate impregnated with iodine salts to fortify processed meats.
    Waszkowiak K, Szymandera-Buszka K.
    Meat Sci; 2008 Dec; 80(4):1340-4. PubMed ID: 22063877
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  • 4. Assessment of the nutritional quality of proteins: the use of "ileal" digestibilities of amino acids as measures of their availabilities.
    Achinewhu SC, Hewitt D.
    Br J Nutr; 1979 May; 41(3):559-71. PubMed ID: 572700
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  • 5. The effect of an addition of sodium chloride and sodium triphosphate on fat oxidation products in cold stored beef.
    Bilska A, Danyluk B, Kowalski R.
    Acta Sci Pol Technol Aliment; 2012 May; 11(1):27-36. PubMed ID: 22230972
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  • 6. Evaluation of the digestibility of nutrients in pigs by ileal cannulation technique.
    Szelényi-Galátai M, Fébel H, Szegedi B, Zsolnai-Harczi I, Huszár S.
    Acta Vet Hung; 1996 May; 44(4):411-32. PubMed ID: 9141278
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  • 9. Antioxidant properties of differently processed spinach products.
    Castenmiller JJ, Linssen JP, Heinonen IM, Hopia AI, Schwarz K, Hollmann PC, West CE.
    Nahrung; 2002 Aug; 46(4):290-3. PubMed ID: 12224427
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  • 12. [Biological criteria for the rational use of new protein sources in meat products].
    Safronova AM, Shaternikov VA, Vysotskiĭ VG, Cholakova A, Nesterov N.
    Vopr Pitan; 1983 Aug; (4):38-44. PubMed ID: 6414182
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  • 13. Influence of salt on lipid oxidation in meat and seafood products: A review.
    Mariutti LR, Bragagnolo N.
    Food Res Int; 2017 Apr; 94():90-100. PubMed ID: 28290372
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  • 16. Protein and lipid oxidation during frozen storage of rainbow trout (Oncorhynchus mykiss).
    Baron CP, Kjaersgård IV, Jessen F, Jacobsen C.
    J Agric Food Chem; 2007 Oct 03; 55(20):8118-25. PubMed ID: 17713921
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  • 17. Protein quality and iron availability of intermediate moisture beef stored at 38 degrees C.
    Neale RJ, Obanu ZA, Biggin RJ, Ledward DA, Lawrie RA.
    Ann Nutr Aliment; 1978 Oct 03; 32(2-3):587-96. PubMed ID: 568447
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  • 19. Chemical characterization, energy values, protein and carbohydrate fractions, degradation kinetics of frost damaged wheat (with severely overall weight loss) in ruminants.
    Yu P, Racz V.
    Anim Sci J; 2009 Apr 03; 80(2):140-8. PubMed ID: 20163583
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