Individual and combined effects of genistein and hesperidin supplementation on meat quality in meat-type broiler chickens

The effects of dietary hesperidin supplementation on broiler performance and chicken meat characteristics

(2011) P. E. Simitzis et al.   CANADIAN JOURNAL OF ANIMAL SCIENCE

Antioxidant capacity interactions and a chemical/structural model of phenolic compounds found in strawberries

(2011) Josh D. Reber et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

Effects of supplemental levels of hesperetin and naringenin on egg quality, serum traits and antioxidant activity of laying hens

(2010) S.Ting et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY

Phenolic Compound Combinations on Escherichia coli Viability in a Meat System

(2010) María J. Rodríguez Vaquero et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Inhibition of Listeria monocytogenes by Food Antimicrobials Applied Singly and in Combination

(2010) Alex L. Brandt et al.   JOURNAL OF FOOD SCIENCE

Effect of dietary mixture of gallic acid and linoleic acid on antioxidative potential and quality of breast meat from broilers

(2010) Samooel Jung et al.   MEAT SCIENCE

Oxidative stability and sensory quality of meat from broiler chickens fed a bacterial meal produced on natural gas

(2010) M. Overland et al.   POULTRY SCIENCE

Effects of boning method and postmortem aging on meat quality characteristics of pork loin

(2009) Chunbao LI et al.   ANIMAL SCIENCE JOURNAL

Antioxidative effect of dietary grape pomace concentrate on lipid oxidation of chilled and long-term frozen stored chicken patties

(2009) S.G. Sáyago-Ayerdi et al.   MEAT SCIENCE

Effect on lamb meat quality of including thyme (Thymus zygis ssp. gracilis) leaves in ewes’ diet

(2009) Gema Nieto et al.   MEAT SCIENCE

Effect of dietary garlic bulb and husk on the physicochemical properties of chicken meat

(2009) Y. J. Kim et al.   POULTRY SCIENCE

Have we underestimated the impact of pre-slaughter stress on meat quality in ruminants?

(2008) D.M. Ferguson et al.   MEAT SCIENCE

Influence of postharvest processing and storage on the content of phenolic acids and flavonoids in foods

(2008) Ryszard Amarowicz et al.   MOLECULAR NUTRITION & FOOD RESEARCH