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Journal Abstract Search

198 related items for PubMed ID: 22710099

  • 1. 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; 92(4):525-32. PubMed ID: 22710099
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  • 2. Effect of supplementation of the laying hen diet with olive leaves (Olea europea L.) on lipid oxidation and fatty acid profile of α-linolenic acid enriched eggs during storage.
    Botsoglou E, Govaris A, Fletouris D, Botsoglou N.
    Br Poult Sci; 2012 Dec; 53(4):508-19. PubMed ID: 23130586
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  • 4. Effect of olive leaf (Olea europea L.) extracts on protein and lipid oxidation in cooked pork meat patties enriched with n-3 fatty acids.
    Botsoglou E, Govaris A, Ambrosiadis I, Fletouris D, Papageorgiou G.
    J Sci Food Agric; 2014 Jan 30; 94(2):227-34. PubMed ID: 23696421
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  • 6. 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 30; 51(6):760-8. PubMed ID: 21161782
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  • 7. Effect of olive leaf (Olea europea L.) extracts on protein and lipid oxidation of long-term frozen n-3 fatty acids-enriched pork patties.
    Botsoglou E, Govaris A, Ambrosiadis I, Fletouris D, Botsoglou N.
    Meat Sci; 2014 Oct 30; 98(2):150-7. PubMed ID: 24950084
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  • 8. Influence of different dietary doses of n-3- or n-6-rich vegetable fats and alpha-tocopheryl acetate supplementation on raw and cooked rabbit meat composition and oxidative stability.
    Tres A, Bou R, Codony R, Guardiola F.
    J Agric Food Chem; 2008 Aug 27; 56(16):7243-53. PubMed ID: 18627165
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  • 10. 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 27; 37(4):787-95. PubMed ID: 8894223
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  • 14. Effect of dietary oils and alpha-tocopheryl acetate supplementation on lipid (TBARS) and cholesterol oxidation in cooked pork.
    Rey AI, Kerry JP, Lynch PB, López-Bote CJ, Buckley DJ, Morrissey PA.
    J Anim Sci; 2001 May 27; 79(5):1201-8. PubMed ID: 11374540
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  • 16. Supra-nutritional levels of α-tocopherol maintain the oxidative stability of n-3 long-chain fatty acid enriched subcutaneous fat and frozen loin, but not of dry fermented sausage.
    Vossen E, Claeys E, Raes K, van Mullem D, De Smet S.
    J Sci Food Agric; 2016 Oct 27; 96(13):4523-30. PubMed ID: 26869453
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  • 18. The effects of dietary oregano essential oil and α-tocopheryl acetate on lipid oxidation in raw and cooked turkey during refrigerated storage.
    Botsoglou NA, Grigoropoulou SH, Botsoglou E, Govaris A, Papageorgiou G.
    Meat Sci; 2003 Nov 27; 65(3):1193-200. PubMed ID: 22063702
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