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Biological effects of oxysterols: Current status

Food and Chemical Toxicology, 1996-02, Vol.34 (2), p.193-211

1996

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Occurrence of lipid oxidation products in foods

Food and chemical toxicology, 1986-10, Vol.24 (10), p.1021-1030

Addis, P.B.

1986

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Poultry muscle as food

Addis, P.B

1986

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Plasma cholesterol oxidation products (oxysterols) in human subjects fed a meal rich in oxysterols

Journal of food science, 1991-05, Vol.56 (3), p.843-847

1991

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Quantification of cholesterol oxidation products in a variety of foods

Journal of food protection, 1989-02, Vol.52 (2), p.109-114

1989

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Omega-3 Fatty Acids in Lake Superior Fish

Journal of food science, 1990-01, Vol.55 (1), p.71-73

1990

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Cholesterol Oxidation Products in Some Muscle Foods

Journal of food science, 1987-11, Vol.52 (6), p.1500-1503

1987

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Capillary column gas-liquid chromatographic resolution of oxidized cholesterol derivatives

Analytical biochemistry, 1985-08, Vol.149 (1), p.275-283

1985

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Calcium fortified, reduced fat beef emulsion product

Journal of food science, 1994-09, Vol.59 (5), p.928-932

1994

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Properties of wild rice/ground beef mixtures

Journal of food science, 1991-09, Vol.56 (5), p.1154-1157

1991

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Evaluation of frying oil filtration systems

Journal of food science, 1992-05, Vol.57 (3), p.651-654

1992

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Effects of Processing Stage and Storage Conditions on Cholesterol Oxidation Products in Butter and Cheddar Cheese

Journal of dairy science, 1988-12, Vol.71 (12), p.3173-3178

1988

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Wild Rice Hull Antioxidants

Journal of agricultural and food chemistry, 1996, Vol.44 (1), p.126-130

1996

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Cellulose acetate and polyacrylamide gel electrophoresis for quantification of milk protein fractions

Journal of dairy science, 1989-01, Vol.72 (1), p.12-17

1989

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Effects of vascular infusion with a solution of saccharides, sodium chloride, and phosphates with or without vitamin C on carcass traits, Warner–Bratzler shear force, flavor-profile, and descriptive-attribute characteristics of steaks and ground beef from Charolais cattle ☆ ☆ Contribution no. 01-180-J from the Kansas Agricultural Experiment Station

Meat science, 2002, Vol.60 (4), p.341-347

2002

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Effects of vascular infusion with a solution of saccharides, sodium chloride, and phosphates with or without vitamin C on carcass traits, Warner-Bratzler shear force, flavor-profile, and descriptive-attribute characteristics of steaks and ground beef from Charolais cattle

Meat science, 2002-04, Vol.60 (4), p.341-347

2002

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Vascular Infusion as a Means to Improve the Antioxidant–Prooxidant Balance of Beef

Journal of food science, 2003-05, Vol.68 (4), p.1149-1154

2003

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INHIBITION OF RANCIDITY AND IMPROVEMENT OF COOKING YIELD CAN ALLOW FOR PRECOOKING OF PATTIES AS A MEANS OF CONTROLLING PATHOGENS

Foodservice research international, 1999-08, Vol.11 (2), p.107-113

1999

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Solubilized Cellulose and Dehydrated Potato Extract in Cooked, Low-fat Comminuted Beef

Journal of food science, 2001-06, Vol.66 (5), p.758-761

2001

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Identification and quantitative estimation of oxidized cholesterol derivatives in heated tallow

Journal of agricultural and food chemistry, 1986-07, Vol.34 (4), p.653-659

1986

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Antioxidant properties of wild rice

Journal of agricultural and food chemistry, 1994-01, Vol.42 (1), p.34-37

1994

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Effects of vascular infusion with a solution of sugars, sodium chloride, and phosphates plus vitamins C, E, or C+E on display color (2001)

Kansas Agricultural Experiment Station Research Reports, 2001-01 (1), p.64-66

2001

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Influence of dietary fat source and vitamin E on market stability of turkeys

Poultry science, 1981-01, Vol.60 (11), p.2466-2474

1981

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Distribution of beta R, alpha R and alpha W fibers in turkey muscles

Poultry science, 1976-03, Vol.55 (2), p.562-572

1976

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Comparison of Normal and High-Oil Corns for Turkeys

Journal of applied poultry research, 2000-10, Vol.9 (3), p.375-383

2000

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Biological effects of oxysterols: Current status

Occurrence of lipid oxidation products in foods

Poultry muscle as food

Plasma cholesterol oxidation products (oxysterols) in human subjects fed a meal rich in oxysterols

Quantification of cholesterol oxidation products in a variety of foods

Omega-3 Fatty Acids in Lake Superior Fish

Cholesterol Oxidation Products in Some Muscle Foods

Capillary column gas-liquid chromatographic resolution of oxidized cholesterol derivatives

Calcium fortified, reduced fat beef emulsion product

Properties of wild rice/ground beef mixtures

Evaluation of frying oil filtration systems

Effects of Processing Stage and Storage Conditions on Cholesterol Oxidation Products in Butter and Cheddar Cheese

Wild Rice Hull Antioxidants

Cellulose acetate and polyacrylamide gel electrophoresis for quantification of milk protein fractions

Effects of vascular infusion with a solution of saccharides, sodium chloride, and phosphates with or without vitamin C on carcass traits, Warner-Bratzler shear force, flavor-profile, and descriptive-attribute characteristics of steaks and ground beef from Charolais cattle

Vascular Infusion as a Means to Improve the Antioxidant–Prooxidant Balance of Beef

INHIBITION OF RANCIDITY AND IMPROVEMENT OF COOKING YIELD CAN ALLOW FOR PRECOOKING OF PATTIES AS A MEANS OF CONTROLLING PATHOGENS

Solubilized Cellulose and Dehydrated Potato Extract in Cooked, Low-fat Comminuted Beef

Identification and quantitative estimation of oxidized cholesterol derivatives in heated tallow

Antioxidant properties of wild rice

Effects of vascular infusion with a solution of sugars, sodium chloride, and phosphates plus vitamins C, E, or C+E on display color (2001)

Influence of dietary fat source and vitamin E on market stability of turkeys

Distribution of beta R, alpha R and alpha W fibers in turkey muscles

Comparison of Normal and High-Oil Corns for Turkeys

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