Dietary Probiotic Bacillus subtilis Strain fmbj Increases Antioxidant Capacity and Oxidative Stability of Chicken Breast Meat during Storage

Effects ofCitrus junosby-products fermented with multistrain probiotics on growth performance, immunity, caecal microbiology and meat oxidative stability in broilers

(2014) S. T. Ahmed et al.   BRITISH POULTRY SCIENCE

The effects of the supplementation of Bacillus subtilis RX7 and B2A strains on the performance, blood profiles, intestinal Salmonella concentration, noxious gas emission, organ weight and breast meat quality of broiler challenged with Salmonella typhimuri

(2014) J. H. Park et al.   JOURNAL OF ANIMAL PHYSIOLOGY AND ANIMAL NUTRITION

Supplemental effect of probiotic Bacillus subtilis B2A on productivity, organ weight, intestinal Salmonella microflora, and breast meat quality of growing broiler chicks

(2014) J. H. Park et al.   POULTRY SCIENCE

Dietary antioxidant supplementation enhances lipid and protein oxidative stability of chicken broiler meat through promotion of antioxidant enzyme activity1

(2014) Rebecca M. Delles et al.   POULTRY SCIENCE

Functional food ingredients for the management of obesity and associated co-morbidities – A review

(2013) Ritesh K. Baboota et al.   Journal of Functional Foods

Redox regulation of mitochondrial biogenesis

(2012) Claude A. Piantadosi et al.   FREE RADICAL BIOLOGY AND MEDICINE

Probing the Interaction of Human Serum Albumin With Bilirubin in the Presence of Aspirin by Multi-Spectroscopic, Molecular Modeling and Zeta Potential Techniques: Insight on Binary and Ternary Systems

(2012) Akram Hosainzadeh et al.   JOURNAL OF BIOMOLECULAR STRUCTURE & DYNAMICS

(n-3) Fatty Acids and Cardiovascular Health: Are Effects of EPA and DHA Shared or Complementary?

(2012) Dariush Mozaffarian et al.   JOURNAL OF NUTRITION

Protein and lipid oxidative stability of fresh ostrich M. Iliofibularis packaged under different modified atmospheric packaging conditions

(2011) C. Leygonie et al.   FOOD CHEMISTRY

Acetyl-L-carnitine-mediated neuroprotection during hypoxia is attributed to ERK1/2-Nrf2-regulated mitochondrial biosynthesis

(2011) Kalpana Barhwal Hota et al.   HIPPOCAMPUS

Lomefloxacin promotes the interaction between human serum albumin and transferrin: A mechanistic insight into the emergence of antibiotic's side effects

(2011) JamshidKhan Chamani et al.   JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS

Evolution of the mitochondrial fusion-fission cycle and its role in aging

(2011) A. Kowald et al.   PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA

ORIGINAL ARTICLE: Effect of Lactobacillus fermentum and Enterococcus faecium strains on internal milieu, antioxidant status and body weight of broiler chickens

(2010) M. Capcarova et al.   JOURNAL OF ANIMAL PHYSIOLOGY AND ANIMAL NUTRITION

Lipid and protein oxidation and sensory properties of vacuum-packaged dry-cured ham subjected to high hydrostatic pressure

(2010) Verónica Fuentes et al.   MEAT SCIENCE

Effect of dietary probiotic, Bacillus coagulans, on growth performance, chemical composition, and meat quality of Guangxi Yellow chicken

(2010) X. Zhou et al.   POULTRY SCIENCE

Protein Denaturation in Pork Longissimus Muscle of Different Quality Groups

(2009) Samira Kazemi et al.   Food and Bioprocess Technology

In vitro antioxidant and in vivo anti-inflammatory potential of crude polysaccharide from Turbinaria ornata (Marine Brown Alga)

(2009) Subash Ananthi et al.   FOOD AND CHEMICAL TOXICOLOGY

Antioxidant Assays for Plant and Food Components

(2009) Joon-Kwan Moon et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Reduction in cardiovascular risk by sodium-bicarbonated mineral water in moderately hypercholesterolemic young adults

(2009) Ana M. Pérez-Granados et al.   JOURNAL OF NUTRITIONAL BIOCHEMISTRY

GSH and analogs in antiviral therapy

(2008) Alessandra Fraternale et al.   MOLECULAR ASPECTS OF MEDICINE

Antioxidant activities of Toona Sinensis leaves extracts using different antioxidant models

(2007) You-Cheng Hseu et al.   FOOD AND CHEMICAL TOXICOLOGY

Fat deposition, fatty acid composition and meat quality: A review

(2007) J.D. Wood et al.   MEAT SCIENCE