Effects of dietary resveratrol supplementation on the chemical composition, oxidative stability and meat quality of ducks (Anas platyrhynchos)

Antitumor potential of the protein phosphatase inhibitor, cantharidin, and selected derivatives

(2021) Yulin Ren et al.   BIOORGANIC & MEDICINAL CHEMISTRY

Deterioration in quality of quick-frozen pork patties induced by changes in protein structure and lipid and protein oxidation during frozen storage

(2020) Fangfei Li et al.   FOOD RESEARCH INTERNATIONAL

A review on the potential of Resveratrol in prevention and therapy of diabetes and diabetic complications

(2020) Dan-Dan Huang et al.   BIOMEDICINE & PHARMACOTHERAPY

Energy metabolism and oxidative status of rat liver mitochondria in conditions of experimentally induced hyperthyroidism

(2020) Natalya I. Venediktova et al.   MITOCHONDRION

Dietary curcumin decreased lipid oxidation and enhanced the myofibrillar protein structure of the duck (Anas Platyrhynchos) breast muscle when subjected to storage

(2020) Sanjun Jin et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of dietary resveratrol supplementation in sows on antioxidative status, myofiber characteristic and meat quality of offspring

(2020) Qingwei Meng et al.   MEAT SCIENCE

Avian host defense cathelicidins: structure, expression, biological functions, and potential therapeutic applications

(2020) Yingjie Wang et al.   POULTRY SCIENCE

Effects of curcumin and yucca extract addition in feed of broilers on microorganism control (anticoccidial and antibacterial), health, performance and meat quality

(2020) Gabriela M. Galli et al.   RESEARCH IN VETERINARY SCIENCE

Resveratrol improves meat quality, muscular antioxidant capacity, lipid metabolism and fiber type composition of intrauterine growth retarded pigs

(2020) Kang Cheng et al.   MEAT SCIENCE

Effect of dietary supplementation with mulberry (Morus alba L.) leaves on the growth performance, meat quality and antioxidative capacity of finishing pigs

(2019) Zhu ZENG et al.   Journal of Integrative Agriculture

Characterization of key aroma compounds in Chinese rice wine using gas chromatography–mass spectrometry and gas chromatography–olfactometry

(2019) Haiyan Yu et al.   FOOD CHEMISTRY

The effect of polyphenols and vitamin E on the antioxidant status and meat quality of broiler chickens exposed to high temperature

(2019) Magdalena Mazur-Kuśnirek et al.   ARCHIVES OF ANIMAL NUTRITION

Ultrasound-assisted immersion freezing accelerates the freezing process and improves the quality of common carp (Cyprinus carpio) at different power levels

(2019) Qinxiu Sun et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Resveratrol attenuates oxidative stress and inflammatory response in turbot fed with soybean meal based diet

(2019) Chang Tan et al.   FISH & SHELLFISH IMMUNOLOGY

Effect of NaCl substitutes on lipid and protein oxidation and flavor development of Harbin dry sausage

(2019) Rongxin Wen et al.   MEAT SCIENCE

The effects of dietary quercetin supplementation on the meat quality and volatile profile of rabbit meat during chilled storage

(2019) Megan K. North et al.   MEAT SCIENCE

The effect of dietary garcinol supplementation on oxidative stability, muscle postmortem glycolysis and meat quality in pigs

(2019) Tongxin Wang et al.   MEAT SCIENCE

Berries extracts as natural antioxidants in meat products: A review

(2018) José Manuel Lorenzo et al.   FOOD RESEARCH INTERNATIONAL

Improving physicochemical, antioxidative and sensory quality of raw chicken meat by using acorn extracts

(2018) Orhan Özünlü et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of genotype and sex on technological properties and fatty acid composition of duck meat

(2018) Kadir Onk et al.   POULTRY SCIENCE

Improvement of color, texture and food safety of ready-to-eat high pressure-heat treated duck breast

(2018) Muhammad Ammar Khan et al.   FOOD CHEMISTRY

Effect of dietary resveratrol supplementation on meat quality, muscle antioxidative capacity and mitochondrial biogenesis of broilers

(2017) Cheng Zhang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Antioxidant activity of pomegranate peel extract on lipid and protein oxidation in beef meatballs during frozen storage

(2017) Sebahattin Serhat Turgut et al.   MEAT SCIENCE

Dietary resveratrol supplementation prevents transport-stress-impaired meat quality of broilers through maintaining muscle energy metabolism and antioxidant status

(2017) C. Zhang et al.   POULTRY SCIENCE

A Comparison of Natural (D-α-tocopherol) and Synthetic (DL-α-tocopherol Acetate) Vitamin E Supplementation on the Growth Performance, Meat Quality and Oxidative Status of Broilers

(2016) K. Cheng et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Investigation the effects of protein hydration states on the mobility water and fat in meat batters by LF-NMR technique

(2016) Jun-Hua Shao et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of Various Levels of Dietary Curcumin on Meat Quality and Antioxidant Profile of Breast Muscle in Broilers

(2015) Jingfei Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Flavour formation from hydrolysis of pork sarcoplasmic protein extract by a unique LAB culture isolated from Harbin dry sausage

(2015) Qian Chen et al.   MEAT SCIENCE

Effect of immobilized Lactobacillus casei on the evolution of flavor compounds in probiotic dry-fermented sausages during ripening

(2015) Marianthi Sidira et al.   MEAT SCIENCE

Dietary resveratrol supplementation improves meat quality of finishing pigs through changing muscle fiber characteristics and antioxidative status

(2015) Cheng Zhang et al.   MEAT SCIENCE

Effects of linseed and quercetin added to the diet of fattening lambs on the fatty acid profile and lipid antioxidant status of meat samples

(2014) S. Andrés et al.   MEAT SCIENCE

Generation of aroma compounds in a fermented sausage meat model system by Debaryomyces hansenii strains

(2013) Liliana Cano-García et al.   FOOD CHEMISTRY

Diverse food-based applications of nuclear magnetic resonance (NMR) technology

(2013) Massimo F. Marcone et al.   FOOD RESEARCH INTERNATIONAL

Volatile constituents detected in smoke condensates from the combination of the smoking ingredients sucrose, black tea leaves, and bread flour

(2013) Wen-Chieh Sung   JOURNAL OF FOOD AND DRUG ANALYSIS

Effect of long term dietary supplementation with plant extract on carcass characteristics meat quality and oxidative stability in pork

(2013) Raffaella Rossi et al.   MEAT SCIENCE

The effect of quercetin dietary supplementation on meat oxidation processes and texture of fattening lambs

(2013) S. Andrés et al.   MEAT SCIENCE

Effect of the Inclusion of Chestnut in the Finishing Diet on Volatile Compounds of Dry-Cured Ham from Celta Pig Breed

(2013) José M Lorenzo et al.   Journal of Integrative Agriculture

SIRT1 Is Required for AMPK Activation and the Beneficial Effects of Resveratrol on Mitochondrial Function

(2012) Nathan L. Price et al.   Cell Metabolism

Population attributable risk of aflatoxin-related liver cancer: Systematic review and meta-analysis

(2012) Yan Liu et al.   EUROPEAN JOURNAL OF CANCER

Effect of dietary carnosic acid on the fatty acid profile and flavour stability of meat from fattening lambs

(2012) Lara Morán et al.   FOOD CHEMISTRY

Blood carbonyl protein measurement as a specific oxidative stress biomarker after intestinal reperfusion in rats

(2010) Márcio José Jamel et al.   Acta Cirurgica Brasileira

Muscle characteristics and meat quality traits are affected by divergent selection on residual feed intake in pigs1

(2010) L. Lefaucheur et al.   JOURNAL OF ANIMAL SCIENCE

Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze–thaw cycles

(2009) Xiufang Xia et al.   MEAT SCIENCE

The development of varietal aroma from non-floral grapes by yeasts of different genera

(2007) P HERNANDEZORTE et al.   FOOD CHEMISTRY