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PUBMED FOR HANDHELDS

Journal Abstract Search

429 related items for PubMed ID: 23696421

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  • 2. 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; 98(2):150-7. PubMed ID: 24950084
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  • 5. 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 Oct; 53(4):508-19. PubMed ID: 23130586
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  • 6. 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; 79(5):1201-8. PubMed ID: 11374540
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  • 8. Lipid oxidation of stored eggs enriched with very long chain n-3 fatty acids, as affected by dietary olive leaves (Olea europea L.) or α-tocopheryl acetate supplementation.
    Botsoglou E, Govaris A, Fletouris D, Botsoglou N.
    Food Chem; 2012 Sep 15; 134(2):1059-68. PubMed ID: 23107728
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  • 9. Konjac-based oil bulking system for development of improved-lipid pork patties: technological, microbiological and sensory assessment.
    Salcedo-Sandoval L, Cofrades S, Ruiz-Capillas C, Carballo J, Jiménez-Colmenero F.
    Meat Sci; 2015 Mar 15; 101():95-102. PubMed ID: 25485511
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  • 11. Olive leaves (Olea europea L.) and α-tocopheryl acetate as feed antioxidants for improving the oxidative stability of α-linolenic acid-enriched eggs.
    Botsoglou E, Govaris A, Fletouris D, Iliadis S.
    J Anim Physiol Anim Nutr (Berl); 2013 Aug 15; 97(4):740-53. PubMed ID: 22716021
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  • 14. Effect of cooking method on the fatty acid content of reduced-fat and PUFA-enriched pork patties formulated with a konjac-based oil bulking system.
    Salcedo-Sandoval L, Cofrades S, Ruiz-Capillas C, Jiménez-Colmenero F.
    Meat Sci; 2014 Dec 15; 98(4):795-803. PubMed ID: 25150632
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  • 16. Dietary versus post-mortem use of oregano oil and/or alpha-tocopherol in turkeys to inhibit development of lipid oxidation in meat during refrigerated storage.
    Govaris A, Botsoglou N, Papageorgiou G, Botsoglou E, Ambrosiadis I.
    Int J Food Sci Nutr; 2004 Mar 15; 55(2):115-23. PubMed ID: 14985183
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  • 17. Antioxidant activity of black currant (Ribes nigrum L.) extract and its inhibitory effect on lipid and protein oxidation of pork patties during chilled storage.
    Jia N, Kong B, Liu Q, Diao X, Xia X.
    Meat Sci; 2012 Aug 15; 91(4):533-9. PubMed ID: 22483714
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