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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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Optimal tocopherol concentrations to inhibit soybean oil oxidation

Journal of the American Oil Chemists' Society, 2002-01, Vol.79 (1), p.47-51

2002

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Nutritional Supplementation of Donors May Improve Outcomes Following the Transfusion of Stored Red Blood Cells

Journal of dietary supplements, 2017-07, Vol.14 (4), p.485-488

2017

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Novel HPLC analysis of tocopherols, tocotrienols, and cholesterol in tissue

Free radical biology & medicine, 1999-12, Vol.27 (11), p.1137-1140

1999

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Effects of postexsanguination vascular infusion of carcasses with calcium chloride or a solution of saccharides, sodium chloride, and phosphates on beef display-color stability

Journal of animal science, 2003-03, Vol.81 (3), p.669

2003

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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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Effects of vascular infusion with a solution of saccharides; sodium chloride; phosphates; and vitamins C, E, or both on carcass traits, Warner-Bratzler shear force, and palatability traits of steaks and ground beef

Journal of animal science, 2002-07, Vol.80 (7), p.1904

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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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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Effects of postexsanguination vascular infusion of cattle with a solution of saccharides, sodium chloride, phosphates, and vitamins C, E, or C+E on meat display-color stability

Journal of animal science, 2001-10, Vol.79 (10), p.2619

2001

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Effects of postexsanguination vascular infusion of cattle with a solution of saccharides, sodium chloride, and phosphates or with calcium chloride on quality and sensory traits of steaks and ground beef

Journal of animal science, 2003-01, Vol.81 (1), p.156

2003

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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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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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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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HPLC method for quantitation of cholesterol and four of its major oxidation products in muscle and liver tissues

Lipids, 1989-07, Vol.24 (7), p.645-651

1989

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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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Capillary GC quantification of cholesterol oxidation products in plasma lipoproteins of fasted humans

Free radical biology & medicine, 1989, Vol.7 (2), p.179-182

1989

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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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Prediction of Levels of Cholesterol Oxides in Heated Tallow by Dielectric Measurement

Journal of food science, 1990-11, Vol.55 (6), p.1673-1675

1990

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HPLC Determination of C-7 Oxidized Cholesterol Derivatives in Foods

Journal of food science, 1985-09, Vol.50 (5), p.1437-1441

1985

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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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Free malonaldehyde determination in tissues by high-performance liquid chromatography

Analytical biochemistry, 1984-11, Vol.142 (2), p.277-283

1984

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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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Biological effects of oxysterols: Current status

Optimal tocopherol concentrations to inhibit soybean oil oxidation

Nutritional Supplementation of Donors May Improve Outcomes Following the Transfusion of Stored Red Blood Cells

Novel HPLC analysis of tocopherols, tocotrienols, and cholesterol in tissue

Effects of postexsanguination vascular infusion of carcasses with calcium chloride or a solution of saccharides, sodium chloride, and phosphates on beef display-color stability

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

Effects of vascular infusion with a solution of saccharides; sodium chloride; phosphates; and vitamins C, E, or both on carcass traits, Warner-Bratzler shear force, and palatability traits of steaks and ground beef

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

Occurrence of lipid oxidation products in foods

Effects of postexsanguination vascular infusion of cattle with a solution of saccharides, sodium chloride, phosphates, and vitamins C, E, or C+E on meat display-color stability

Effects of postexsanguination vascular infusion of cattle with a solution of saccharides, sodium chloride, and phosphates or with calcium chloride on quality and sensory traits of steaks and ground beef

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

Omega-3 Fatty Acids in Lake Superior Fish

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

Quantification of cholesterol oxidation products in a variety of foods

HPLC method for quantitation of cholesterol and four of its major oxidation products in muscle and liver tissues

Capillary column gas-liquid chromatographic resolution of oxidized cholesterol derivatives

Calcium fortified, reduced fat beef emulsion product

Capillary GC quantification of cholesterol oxidation products in plasma lipoproteins of fasted humans

Cholesterol Oxidation Products in Some Muscle Foods

Prediction of Levels of Cholesterol Oxides in Heated Tallow by Dielectric Measurement

HPLC Determination of C-7 Oxidized Cholesterol Derivatives in Foods

Evaluation of frying oil filtration systems

Free malonaldehyde determination in tissues by high-performance liquid chromatography

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

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