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Journal Abstract Search

602 related items for PubMed ID: 23031441

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  • 3. Dietary n-6- or n-3-rich vegetable fats and α-tocopheryl acetate: effects on fatty acid composition and stability of rabbit plasma, liver and meat.
    Tres A, Bou R, Codony R, Guardiola F.
    Animal; 2009 Oct; 3(10):1408-19. PubMed ID: 22444935
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  • 5. 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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  • 7. Moderately oxidized oils and dietary zinc and α-tocopheryl acetate supplementation: effects on the oxidative stability of rabbit plasma, liver, and meat.
    Tres A, Bou R, Codony R, Guardiola F.
    J Agric Food Chem; 2010 Aug 25; 58(16):9112-9. PubMed ID: 20681580
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  • 8. Oil uptake by beef during pan frying: impact on fatty acid composition.
    Clerjon S, Kondjoyan A, Bonny JM, Portanguen S, Chevarin C, Thomas A, Bauchart D.
    Meat Sci; 2012 May 25; 91(1):79-87. PubMed ID: 22265369
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  • 9. Oxidized oils and dietary zinc and α-tocopheryl acetate supplementation: effects on rabbit plasma, liver and meat fatty acid composition and meat Zn, Cu, Fe and Se content.
    Tres A, Bou R, Codony R, Guardiola F.
    Animal; 2010 Nov 25; 4(11):1929-39. PubMed ID: 22445154
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  • 10. Increase of geometrical and positional fatty acid isomers in dark meat from broilers fed heated oils.
    Bou R, Tres RC, Baucells MD, Guardiola F.
    Poult Sci; 2005 Dec 25; 84(12):1942-54. PubMed ID: 16479954
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  • 11. 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 25; 39(3):365-71. PubMed ID: 9693817
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  • 12. Influence of oils on the Taihe Silky Fowl production performances and fatty acids composition of the meat.
    Kehui O, Mingsheng X, Xinchen S, Yan J, Wenjun W.
    J Anim Physiol Anim Nutr (Berl); 2011 Feb 25; 95(1):106-13. PubMed ID: 20662960
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  • 13. Selected quality parameters of salmon and meat when fried with or without added fat.
    Elmadfa I, Al-Saghir S, Kanzler S, Frisch G, Majchrzak D, Wagner KH.
    Int J Vitam Nutr Res; 2006 Jul 25; 76(4):238-46. PubMed ID: 17243088
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  • 14. Effects of dietary supplementation with conjugated linoleic acid on fatty acid composition and lipid oxidation in chicken breast meat.
    Kawahara S, Takenoyama S, Takuma K, Muguruma M, Yamauchi K.
    Anim Sci J; 2009 Aug 25; 80(4):468-74. PubMed ID: 20163609
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  • 15. Two by-products of the olive oil extraction industry as oleic acid supplement source for Iberian pigs: effect on the meat's chemical composition and induced lipoperoxidation.
    González E, Hernández-Matamoros A, Tejeda JF.
    J Sci Food Agric; 2012 Sep 25; 92(12):2543-51. PubMed ID: 22488674
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  • 16. Physico-chemical changes occurring in oil when atmospheric frying is combined with post-frying vacuum application.
    Ahmad Tarmizi AH, Niranjan K, Gordon M.
    Food Chem; 2013 Jan 15; 136(2):902-8. PubMed ID: 23122143
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  • 17. Monitoring changes in acid value, total polar material, and antioxidant capacity of oils used for frying chicken.
    Song J, Kim MJ, Kim YJ, Lee J.
    Food Chem; 2017 Apr 01; 220():306-312. PubMed ID: 27855904
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  • 18. Dose and duration effect of alpha-tocopheryl acetate supplementation on chicken meat fatty acid composition, tocopherol content, and oxidative status.
    Bou R, Grimpa S, Baucells MD, Codony R, Guardiola F.
    J Agric Food Chem; 2006 Jul 12; 54(14):5020-6. PubMed ID: 16819911
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  • 19. Effects of calcium soap of rice bran oil fatty acids supplementation alone and with DL-α-tocopherol acetate in lamb diets on performance, digestibility, ruminal parameters and meat quality.
    Bhatt RS, Sahoo A, Karim SA, Agrawal AR.
    J Anim Physiol Anim Nutr (Berl); 2016 Jun 12; 100(3):578-89. PubMed ID: 26211674
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  • 20. Deterioration of natural antioxidant species of vegetable edible oils during the domestic deep-frying and pan-frying of potatoes.
    Andrikopoulos NK, Dedoussis GV, Falirea A, Kalogeropoulos N, Hatzinikola HS.
    Int J Food Sci Nutr; 2002 Jul 12; 53(4):351-63. PubMed ID: 12090031
    [Abstract] [Full Text] [Related]

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