Oxidative Status of Marchigiana Beef Enriched in n-3 Fatty Acids and Vitamin E, Treated With a Blend of Oregano and Rosemary Essential Oils

Effects of three different diets on the fatty acid profile and sensory properties of fresh Pecorino cheese “Primo Sale”

(2020) Isa Fusaro et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Increasing the α-tocopherol content and lipid oxidative stability of meat through dietary Cistus ladanifer L. in lamb fed increasing levels of polyunsaturated fatty acid rich vegetable oils

(2020) Eliana Jerónimo et al.   MEAT SCIENCE

Influence of vitamin E on organic matter fermentation, ruminal protein and fatty acid metabolism, protozoa concentrations and transfer of fatty acids

(2018) Stephanie Schäfers et al.   JOURNAL OF ANIMAL PHYSIOLOGY AND ANIMAL NUTRITION

Quality Characteristics of a Low-Fat Beef Patty Enriched by Polyunsaturated Fatty Acids and Vitamin D3

(2018) Inmaculada Gómez et al.   JOURNAL OF FOOD SCIENCE

Effect of diet and packaging system on the oxidative status and polyunsaturated fatty acid content of rabbit meat during retail display

(2018) Alessandro Dal Bosco et al.   MEAT SCIENCE

Natural antioxidants used in meat products: A brief review

(2018) Jéssica Souza Ribeiro et al.   MEAT SCIENCE

Supra-nutritional levels ofα-tocopherol maintain the oxidative stability ofn-3 long-chain fatty acid enriched subcutaneous fat and frozen loin, but not of dry fermented sausage

(2016) Els Vossen et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effects of Flaxseed Diets on Performance, Carcass Characteristics and Fatty Acid Composition of Hanwoo Steers

(2014) Chong-min Kim et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Dietary citrus pulp reduces lipid oxidation in lamb meat

(2014) L. Inserra et al.   MEAT SCIENCE

Enhancing the nutritional and health value of beef lipids and their relationship with meat quality

(2014) Nigel D. Scollan et al.   MEAT SCIENCE

Effect of storage and cooking on the fatty acid profile of omega-3 enriched eggs and pork meat marketed in Belgium

(2014) Caroline Douny et al.   Food Science & Nutrition

Natural antioxidants in meat and poultry products

(2013) Liz Karre et al.   MEAT SCIENCE

Effect of whole linseed and rumen-protected conjugated linoleic acid enriched diets on feedlot performance, carcass characteristics, and adipose tissue development in young Holstein bulls

(2013) P. Albertí et al.   MEAT SCIENCE

Position of the Academy of Nutrition and Dietetics: Dietary Fatty Acids for Healthy Adults

(2013) Gretchen Vannice et al.   Journal of the Academy of Nutrition and Dietetics

Characterization of rosemary essential oil for biodegradable emulsions

(2012) S. Rodríguez-Rojo et al.   INDUSTRIAL CROPS AND PRODUCTS

Effects of vitamin E on the concentration of conjugated linoleic acids and accumulation of intermediates of ruminal biohydrogenation in vitro

(2012) Juncai Hou et al.   SMALL RUMINANT RESEARCH

Determination of Antioxidant Capacity of Unprocessed and Processed Food Products by Spectrophotometric Methods

(2011) Aleksandra Szydłowska-Czerniak et al.   Food Analytical Methods

The role of ruminant trans fat as a potential nutraceutical in the prevention of cardiovascular disease

(2011) Ye Wang et al.   FOOD RESEARCH INTERNATIONAL

Evaluation of two natural extracts (Rosmarinus officinalis L. and Melissa officinalis L.) as antioxidants in cooked pork patties packed in MAP

(2011) M.S. Lara et al.   MEAT SCIENCE

Avocado by-products as inhibitors of color deterioration and lipid and protein oxidation in raw porcine patties subjected to chilled storage

(2011) J.G. Rodríguez-Carpena et al.   MEAT SCIENCE

Effect of whole linseed addition on meat production and quality of Italian Simmental and Holstein young bulls

(2011) M. Corazzin et al.   MEAT SCIENCE

Effects of calf diet, antioxidants, packaging type and storage time on beef steak storage

(2011) Daniel Franco et al.   MEAT SCIENCE

Beef quality attributes as affected by increasing the intramuscular levels of vitamin E and omega-3 fatty acids

(2011) Manuel Juárez et al.   MEAT SCIENCE

Dietary vitamin E inhibits the trans 10-18:1 shift in beef backfat

(2010) M Juárez et al.   CANADIAN JOURNAL OF ANIMAL SCIENCE

Flaxseed supplementation improves fatty acid profile of cow milk

(2010) M. Caroprese et al.   JOURNAL OF DAIRY SCIENCE

Improving functional value of meat products

(2010) Wangang Zhang et al.   MEAT SCIENCE

Myoglobin and lipid oxidation interactions: Mechanistic bases and control

(2010) Cameron Faustman et al.   MEAT SCIENCE

Development of a Hamburger Patty with Healthier Lipid Formulation and Study of its Nutritional, Sensory, and Stability Properties

(2009) Beatriz Martínez et al.   Food and Bioprocess Technology

Lucerne grazing compared with concentrate-feeding slightly modifies carcase and meat quality of young bulls

(2009) M. Blanco et al.   MEAT SCIENCE

Multivariate study of different beef quality traits from local Spanish cattle breeds

(2008) K. Insausti et al.   Animal

Flow cytometric assessment of the antimicrobial activity of essential oils against Listeria monocytogenes

(2008) Antonello Paparella et al.   FOOD CONTROL

Effects of grain processing and dietary lipid source on performance, carcass characteristics, plasma fatty acids, and sensory properties of steaks from finishing cattle1,2

(2007) H. J. LaBrune et al.   JOURNAL OF ANIMAL SCIENCE