These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

226 related items for PubMed ID: 24950084

  • 1.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 2.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 3.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 4. Inhibition of lipid oxidation and rancidity in precooked pork patties by radical-scavenging licorice (Glycyrrhiza glabra) extract.
    Jiang J, Zhang X, True AD, Zhou L, Xiong YL.
    J Food Sci; 2013 Nov; 78(11):C1686-94. PubMed ID: 24245886
    [Abstract] [Full Text] [Related]

  • 5.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 6. 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 Nov; 53(4):508-19. PubMed ID: 23130586
    [Abstract] [Full Text] [Related]

  • 7. Effect of Ganoderma lucidum (Reishi mushroom) or Olea europaea (olive) leaves on oxidative stability of rabbit meat fortified with n-3 fatty acids.
    Trebušak T, Levart A, Salobir J, Pirman T.
    Meat Sci; 2014 Mar; 96(3):1275-80. PubMed ID: 24334050
    [Abstract] [Full Text] [Related]

  • 8.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 9.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 10. Influence of storage temperature and duration on lipid and protein oxidation and flavour changes in frozen pork dumpling filler.
    Huang L, Xiong YL, Kong B, Huang X, Li J.
    Meat Sci; 2013 Oct; 95(2):295-301. PubMed ID: 23747621
    [Abstract] [Full Text] [Related]

  • 11.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 12.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 13. Antioxidant properties of Du-zhong (Eucommia ulmoides Oliv.) extracts and their effects on color stability and lipid oxidation of raw pork patties.
    Xu Z, Tang M, Li Y, Liu F, Li X, Dai R.
    J Agric Food Chem; 2010 Jun 23; 58(12):7289-96. PubMed ID: 20499841
    [Abstract] [Full Text] [Related]

  • 14.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 15.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 16.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 17.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 18. 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 23; 97(4):740-53. PubMed ID: 22716021
    [Abstract] [Full Text] [Related]

  • 19. Oxidative stability and lipid oxidation flavoring volatiles in antioxidants treated chicken meat patties during storage.
    Sohaib M, Anjum FM, Arshad MS, Imran M, Imran A, Hussain S.
    Lipids Health Dis; 2017 Feb 01; 16(1):27. PubMed ID: 28143531
    [Abstract] [Full Text] [Related]

  • 20. Combined impacts of initial freezing rate of pork leg muscles (M. biceps femoris and M. semitendinosus) and subsequent freezing on quality characteristics of pork patties.
    Tuell JR, Seo JK, Kim YHB.
    Meat Sci; 2020 Dec 01; 170():108248. PubMed ID: 32736287
    [Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 12.