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Nutritional value of commercial and traditional lettuce (Lactuca sativa L.) and wild relatives: Vitamin C and anthocyanin content

Food chemistry, 2021-10, Vol.359, p.129864-129864, Article 129864

2021

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Methane Production of Fresh Sainfoin, with or without PEG, and Fresh Alfalfa at Different Stages of Maturity is Similar but the Fermentation End Products Vary

Animals (Basel), 2019-04, Vol.9 (5), p.197

2019

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Carotenoids and tocopherol in plasma and subcutaneous fat colour to trace forage-feeding in growing steers

Livestock science, 2019-01, Vol.219, p.104-110

2019

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Effects of dietary roughage on organic pig performance, behaviour and antioxidants accretion in perirenal adipose tissue

Livestock science, 2020-11, Vol.241, p.104255, Article 104255

2020

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Effects of myrtle (Myrtus communis L.) essential oils as dietary antioxidant supplementation on carcass and meat quality of goat meat

Journal of animal physiology and animal nutrition, 2021-05, Vol.105 (3), p.452-461

2021

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Improved UPLC-UV Method for the Quantification of Vitamin C in Lettuce Varieties (Lactuca sativa L.) and Crop Wild Relatives (Lactuca spp.)

Journal of visualized experiments, 2020-06 (160)

2020

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Effect of the maternal feeding on the carotenoid and tocopherol content of suckling lamb tissues

Archives of animal nutrition, 2019-11, Vol.73 (6), p.472-484

2019

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Dietary silage supplement modifies fatty acid composition and boar taint in pork fat

Annals of animal science, 2022-07, Vol.22 (3), p.1115-1124

2022

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Erratum: Rufino-Moya, P.J., et al. Methane Production of Fresh Sainfoin, with or without PEG, and Fresh Alfalfa at Different Stages of Maturity is Similar, but the Fermentation End Products Vary. Animals 2019, 9, 197

Animals (Basel), 2019-07, Vol.9 (7), p.421

2019

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Fatty acid profile of muscles and adipose tissues of fat-tail Barbarine lambs as affected by rosemary residue intake

Archiv für Tierzucht, 2020-11, Vol.63 (2), p.431-439

2020

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Impact of drought stress on vitamin C and anthocyanin content in cultivated lettuces ( Lactuca sativa L.) and wild relatives ( Lactuca spp.)

Frontiers in plant science, 2024-03, Vol.15, p.1369658-1369658

2024

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Physicochemical Characteristics, Fatty Acid Profile, Alpha-Tocopherol Content, and Lipid Oxidation of Meat from Ewes Fed Different Levels of Distilled Myrtle Residues

Molecules (Basel, Switzerland), 2020-10, Vol.25 (21), p.4975

2020

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Insights into the role of major bioactive dietary nutrients in lamb meat quality: a review

Journal of animal science and biotechnology, 2022-02, Vol.13 (1), p.20-20, Article 20

2022

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Nutraceutical Potential of Leafy Vegetables Landraces at Microgreen, Baby, and Adult Stages of Development

Foods, 2023-08, Vol.12 (17), p.3173

2023

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Carotenoids and Liposoluble Vitamins in the Plasma and Tissues of Light Lambs Given Different Maternal Feedings and Fattening Concentrates

Animals (Basel), 2020-10, Vol.10 (10), p.1813

2020

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Effects of Using Rosemary Residues as a Cereal Substitute in Concentrate on Vitamin E, Antioxidant Activity, Color, Lipid Oxidation, and Fatty Acid Profile of Barbarine Lamb Meat

Animals (Basel), 2021-07, Vol.11 (7), p.2100

2021

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Colour Stability, Fatty Acid Profile, and Lipid Oxidation in Meat Stored in Modified Atmosphere Packaging from Light Lambs Fed with Concentrate with Carob Pulp (Ceratonia siliqua L.)

Antioxidants, 2023-07, Vol.12 (8), p.1482

2023

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Fatty acid profile, physiochemical properties and oxidative stability of ewe’s sausage as affected by distillated myrtle (Myrtus communis) leaves’ intake

International journal of food science & technology, 2020-03, Vol.55 (3), p.1151-1161

2020

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The Inclusion of Pea in Concentrates Had Minor Effects on the Meat Quality of Light Lambs

Animals (Basel), 2021-08, Vol.11 (8), p.2385

2021

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Improved UPLC-UV Method for the Quantification of Vitamin C in Lettuce Varieties (Lactuca sativa L.) and Crop Wild Relatives (Lactuca spp.)

Journal of visualized experiments, 2020-06 (160)

2020

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The Inclusion of Concentrate with Quebracho Is Advisable in Two Forage-Based Diets of Ewes According to the In Vitro Fermentation Parameters

Animals (Basel), 2019-07, Vol.9 (7), p.451

2019

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Effect of Dietary Crude Protein on Productive Efficiency, Nutrient Digestibility, Blood Metabolites and Gastrointestinal Immune Markers in Light Lambs

Animals (Basel), 2020-02, Vol.10 (2), p.328

2020

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Insights into the role of major bioactive dietary nutrients in lamb meat quality:a review

畜牧与生物技术杂志（英文版）, 2022, Vol.13 (4), p.951-966

2022

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Inclusion of Sainfoin in the Concentrate of Finishing Lambs: Fatty Acid Profiles of Rumen, Plasma, and Muscle

Journal of agricultural and food chemistry, 2023-11, Vol.71 (46), p.17947-17958

2023

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Effects of total replacement of soybean meal and corn on ruminal fermentation, volatile fatty acids, protozoa concentration, and gas production

Archiv für Tierzucht, 2018-03, Vol.61 (1), p.123-130

2018

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Nutritional value of commercial and traditional lettuce (Lactuca sativa L.) and wild relatives: Vitamin C and anthocyanin content

Methane Production of Fresh Sainfoin, with or without PEG, and Fresh Alfalfa at Different Stages of Maturity is Similar but the Fermentation End Products Vary

Carotenoids and tocopherol in plasma and subcutaneous fat colour to trace forage-feeding in growing steers

Effects of dietary roughage on organic pig performance, behaviour and antioxidants accretion in perirenal adipose tissue

Effects of myrtle (Myrtus communis L.) essential oils as dietary antioxidant supplementation on carcass and meat quality of goat meat

Improved UPLC-UV Method for the Quantification of Vitamin C in Lettuce Varieties (Lactuca sativa L.) and Crop Wild Relatives (Lactuca spp.)

Effect of the maternal feeding on the carotenoid and tocopherol content of suckling lamb tissues

Dietary silage supplement modifies fatty acid composition and boar taint in pork fat

Erratum: Rufino-Moya, P.J., et al. Methane Production of Fresh Sainfoin, with or without PEG, and Fresh Alfalfa at Different Stages of Maturity is Similar, but the Fermentation End Products Vary. Animals 2019, 9, 197

Fatty acid profile of muscles and adipose tissues of fat-tail Barbarine lambs as affected by rosemary residue intake

Impact of drought stress on vitamin C and anthocyanin content in cultivated lettuces ( Lactuca sativa L.) and wild relatives ( Lactuca spp.)

Physicochemical Characteristics, Fatty Acid Profile, Alpha-Tocopherol Content, and Lipid Oxidation of Meat from Ewes Fed Different Levels of Distilled Myrtle Residues

Insights into the role of major bioactive dietary nutrients in lamb meat quality: a review

Nutraceutical Potential of Leafy Vegetables Landraces at Microgreen, Baby, and Adult Stages of Development

Carotenoids and Liposoluble Vitamins in the Plasma and Tissues of Light Lambs Given Different Maternal Feedings and Fattening Concentrates

Effects of Using Rosemary Residues as a Cereal Substitute in Concentrate on Vitamin E, Antioxidant Activity, Color, Lipid Oxidation, and Fatty Acid Profile of Barbarine Lamb Meat

Colour Stability, Fatty Acid Profile, and Lipid Oxidation in Meat Stored in Modified Atmosphere Packaging from Light Lambs Fed with Concentrate with Carob Pulp (Ceratonia siliqua L.)

Fatty acid profile, physiochemical properties and oxidative stability of ewe’s sausage as affected by distillated myrtle (Myrtus communis) leaves’ intake

The Inclusion of Pea in Concentrates Had Minor Effects on the Meat Quality of Light Lambs

Improved UPLC-UV Method for the Quantification of Vitamin C in Lettuce Varieties (Lactuca sativa L.) and Crop Wild Relatives (Lactuca spp.)

The Inclusion of Concentrate with Quebracho Is Advisable in Two Forage-Based Diets of Ewes According to the In Vitro Fermentation Parameters

Effect of Dietary Crude Protein on Productive Efficiency, Nutrient Digestibility, Blood Metabolites and Gastrointestinal Immune Markers in Light Lambs

Insights into the role of major bioactive dietary nutrients in lamb meat quality:a review

Inclusion of Sainfoin in the Concentrate of Finishing Lambs: Fatty Acid Profiles of Rumen, Plasma, and Muscle

Effects of total replacement of soybean meal and corn on ruminal fermentation, volatile fatty acids, protozoa concentration, and gas production

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