Effects of dietary inclusion of yerba mate (Ilex paraguariensis) extract on lamb muscle metabolomics and physicochemical properties in meat

Using shear force, sarcomere length, particle size, collagen content, and protein solubility metrics to predict consumer acceptance of aged beef tenderness

(2020) Benjamin W. B. Holman et al.   JOURNAL OF TEXTURE STUDIES

Inclusion of Yerba Mate (Ilex paraguariensis) Extract in the Diet of Growing Lambs: Effects on Blood Parameters, Animal Performance, and Carcass Traits

(2020) Richard R. Lobo et al.   Animals

Natural Phenolic Compounds for the Control of Oxidation, Bacterial Spoilage, and Foodborne Pathogens in Meat

(2020) Aphrodite I. Kalogianni et al.   Foods

Effects of Feeding Increasing Levels of Yerba Mate on Lamb Meat Quality and Antioxidant Activity

(2020) Yuli A. Pena-Bermudez et al.   Animals

Preliminary study on the characterization of Longissimus lumborum dark cutting meat in Angus × Nellore crossbreed cattle using NMR-based metabolomics

(2020) Nara Regina Brandão Cônsolo et al.   MEAT SCIENCE

Effects of beta-alanine supplementation on muscle function during recovery from resistance exercise in young adults

(2019) Mirela Casonato Roveratti et al.   AMINO ACIDS

Improved LC-MS n characterization of hydroxycinnamic acid derivatives and flavonols in different commercial mate ( Ilex paraguariensis ) brands. Quantification of polyphenols, methylxanthines, and antioxidant activity

(2018) Raquel Mateos et al.   FOOD CHEMISTRY

Study on the effect of reactive oxygen species-mediated oxidative stress on the activation of mitochondrial apoptosis and the tenderness of yak meat

(2018) Lin-Lin Wang et al.   FOOD CHEMISTRY

Yerba mate waste: A sustainable resource of antioxidant compounds

(2018) Beatriz Gullón et al.   INDUSTRIAL CROPS AND PRODUCTS

Antioxidant and antimicrobial activities of a purified polysaccharide from yerba mate ( Ilex paraguariensis )

(2018) Pâmela T.A.N. Kungel et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Quality of meat from sheep fed diets containing spineless cactus ( Nopalea cochenillifera Salm Dyck)

(2018) Karen Santos Félix de Abreu et al.   MEAT SCIENCE

Supranutritional doses of vitamin E to improve lamb meat quality

(2018) Marc Bellés et al.   MEAT SCIENCE

Mate extract as feed additive for improvement of beef quality

(2017) Andressa de Zawadzki et al.   FOOD RESEARCH INTERNATIONAL

Physical and chemical characteristics of the longissimus dorsi from swine reared in climate-controlled and uncontrolled environments

(2017) Juliana Lolli Malagoli de Mello et al.   INTERNATIONAL JOURNAL OF BIOMETEOROLOGY

Using instrumental (CIE and reflectance) measures to predict consumers' acceptance of beef colour

(2017) Benjamin W.B. Holman et al.   MEAT SCIENCE

Effects of Histidine and β-alanine Supplementation on Human Muscle Carnosine Storage

(2017) LAURA BLANCQUAERT et al.   MEDICINE AND SCIENCE IN SPORTS AND EXERCISE

Mechanisms of Oxidative Processes in Meat and Toxicity Induced by Postprandial Degradation Products: A Review

(2016) Camelia Papuc et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Serum and Muscle Metabolomics for the Prediction of Ultimate pH, a Key Factor for Chicken-Meat Quality

(2016) Stéphane Beauclercq et al.   JOURNAL OF PROTEOME RESEARCH

Meat quality of lambs fed diets with peanut cake

(2016) L.S. Bezerra et al.   MEAT SCIENCE

A structural approach to understanding the interactions between colour, water-holding capacity and tenderness

(2014) J.M. Hughes et al.   MEAT SCIENCE

Scavenging and antioxidant potential of physiological taurine concentrations against different reactive oxygen/nitrogen species

(2014) Max W.S. Oliveira et al.   Pharmacological Reports

Glycine metabolism in animals and humans: implications for nutrition and health

(2013) Weiwei Wang et al.   AMINO ACIDS

Citric Acid Cycle and Role of its Intermediates in Metabolism

(2013) Muhammad Akram   CELL BIOCHEMISTRY AND BIOPHYSICS

Alleviation of alcoholic liver injury by betaine involves an enhancement of antioxidant defense via regulation of sulfur amino acid metabolism

(2013) Young Suk Jung et al.   FOOD AND CHEMICAL TOXICOLOGY

Effect of sire breed on physico-chemical and sensory characteristics of lamb meat

(2013) J. Jandasek et al.   MEAT SCIENCE

Physiology and Pathophysiology of Carnosine

(2013) Alexander A. Boldyrev et al.   PHYSIOLOGICAL REVIEWS

The Effect of Yerba Mate (Ilex paraguarensis) Supplementation on the Productive Performance of Dorper Ewes and Their Progeny

(2012) Eleonora Po et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Manganese Alters Rat Brain Amino Acids Levels

(2012) Dinamene Santos et al.   BIOLOGICAL TRACE ELEMENT RESEARCH

Betaine: a promising antioxidant agent for enhancement of broiler meat quality

(2012) M. Alirezaei et al.   BRITISH POULTRY SCIENCE

Impact of freezing and thawing on the quality of meat: Review

(2012) Coleen Leygonie et al.   MEAT SCIENCE

Effect of South African beef production systems on post-mortem muscle energy status and meat quality

(2012) L. Frylinck et al.   MEAT SCIENCE

Ergogenic Effects of β-Alanine and Carnosine: Proposed Future Research to Quantify Their Efficacy

(2012) John Caruso et al.   Nutrients

Functional Amino Acids in Growth, Reproduction, and Health

(2012) Guoyao Wu   Advances in Nutrition

Composition and Bioactive Properties of Yerba Mate (llex paraguariensis A. St.-Hil.): A Review

(2012) Kellie P Burris et al.   Chilean Journal of Agricultural Research

Authentication of beef production systems using a metabolomic-based approach

(2011) M. T. Osorio et al.   Animal

Oxidative stability of previously frozen ostrich Muscularis iliofibularis packaged under different modified atmospheric conditions

(2011) Coleen Leygonie et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Chemical Composition and Antioxidant Activity of Yerba-Mate (Ilex paraguariensisA.St.-Hil., Aquifoliaceae) Extract as Obtained by Spray Drying

(2011) Kleber A. S. Berté et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effects of pyruvate, succinate, and lactate enhancement on beef longissimus raw color

(2011) R. Ramanathan et al.   MEAT SCIENCE

The effects of dietary consumption of plants secondary compounds on small ruminants’ products quality

(2011) Valentina Vasta et al.   SMALL RUMINANT RESEARCH

Relationship between consumer ranking of lamb colour and objective measures of colour

(2010) S. Khliji et al.   MEAT SCIENCE

Protein oxidation in muscle foods: A review

(2010) Marianne N. Lund et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Muscle Carnosine Metabolism and β-Alanine Supplementation in Relation to Exercise and Training

(2010) Wim Derave et al.   SPORTS MEDICINE

Effects of Beta-Alanine on Muscle Carnosine and Exercise Performance: A Review of the Current Literature

(2010) Julie Y. Culbertson et al.   Nutrients

Oxidation of myosin by haem proteins generates myosin radicals and protein cross-links

(2008) Marianne N. Lund et al.   BIOCHEMICAL JOURNAL

Water-soluble precursors of beef flavour. Part II: Effect of post-mortem conditioning

(2007) G. Koutsidis et al.   MEAT SCIENCE