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Lipid stability in meat and meat products

Meat science, 1998, Vol.49, p.S73-S86

1998

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Influence of dietary vitamin E on the oxidative stability and quality of pig meat

Journal of animal science, 1995-10, Vol.73 (10), p.3122

1995

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Use of autolytic starter systems to accelerate the ripening of Cheddar cheese

International dairy journal, 2003, Vol.13 (4), p.313-323

2003

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Addition of synthetic and natural antioxidants to α-tocopheryl acetate supplemented beef patties: effects of antioxidants and packaging on lipid oxidation

Meat science, 2001-08, Vol.58 (4), p.337-341

2001

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Composition, sensory and shelf life stability analyses of Longissimus dorsi muscle from steers reared under organic and conventional production systems

Meat science, 2006-06, Vol.73 (2), p.319-325

2006

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Effect of dietary oils and alpha-tocopheryl acetate supplementation on lipid (TBARS) and cholesterol oxidation in cooked pork

Journal of animal science, 2001-05, Vol.79 (5), p.1201

2001

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Antioxidative effect of dietary tea catechins on lipid oxidation of long-term frozen stored chicken meat

Meat science, 2001-03, Vol.57 (3), p.331-336

2001

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Application of descriptive sensory analysis and key chemical indices to assess the impact of elevated ripening temperatures on the acceleration of Cheddar cheese ripening

International dairy journal, 2005-03, Vol.15 (3), p.263-273

2005

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Dietary tea catechins and iron-induced lipid oxidation in chicken meat, liver and heart

Meat science, 2000-11, Vol.56 (3), p.285-290

2000

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Influence of dietary fat and vitamin E supplementation on α-tocopherol levels and fatty acid profiles in chicken muscle membranal fractions and on susceptibility to lipid peroxidation

Meat science, 1997-05, Vol.46 (1), p.9-22

1997

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Metal ion complexation by products of the Maillard reaction

Food chemistry, 1997, Vol.58 (1), p.17-27

1997

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Effect of dietary vitamin E supplementation on the colour and lipid stability of fresh, frozen and vacuum-packaged beef

Meat science, 1999-05, Vol.52 (1), p.95-99

1999

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Concentrations of tocopherols and carotenoids in maternal and cord blood plasma

European journal of clinical nutrition, 1999-09, Vol.53 (9), p.711-715

1999

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Consumption of thermally-oxidized sunflower oil by chicks reduces α-tocopherol status and increases susceptibility of tissues to lipid oxidation

British journal of nutrition, 1994-01, Vol.71 (1), p.53-65

1994

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Effect of carnosine, salt and dietary vitamin E on the oxidative stability of chicken meat

Meat science, 1999-05, Vol.52 (1), p.89-94

1999

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Carotenoids in young and elderly healthy humans: dietary intakes, biochemical status and diet-plasma relationships

European journal of clinical nutrition, 1999-08, Vol.53 (8), p.644-653

1999

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The effects of dietary α-tocopheryl acetate supplementation and modified atmosphere packaging (MAP) on the quality of lamb patties

Meat science, 2000-09, Vol.56 (1), p.61-66

2000

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Nutritional and toxicological aspects of the Maillard browning reaction in foods

Critical reviews in food science and nutrition, 1989, Vol.28 (3), p.211-248

1989

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Effect of dietary α-tocopheryl acetate supplementation on α-tocopherol distribution in raw turkey muscles and its effect on the storage stability of cooked turkey meat

Meat science, 1998-11, Vol.50 (3), p.373-383

1998

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Optimal nutrition: vitamin E

Proceedings of the Nutrition Society, 1999-05, Vol.58 (2), p.459-468

1999

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The effect of dietary vitamin E supplementation on the quality of fresh and frozen lamb meat

Meat science, 1997, Vol.45 (1), p.33-43

1997

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Dietary Antioxidants in Health and Disease

International dairy journal, 1998-05, Vol.8 (5), p.463-472

1998

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Lipoprotein carotenoid profiles and the susceptibility of low density lipoprotein to oxidative modification in healthy elderly volunteers

European journal of clinical nutrition, 2000-06, Vol.54 (6), p.500-507

2000

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Modification of lipid composition and oxidation in porcine muscle and muscle microsomes as affected by dietary supplementation of n-3 with either n-9 or n-6 fatty acids and α-tocopheryl acetate

Animal feed science and technology, 2004-03, Vol.113 (1), p.223-238

2004

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The influence of added whey protein/carrageenan gels and tapioca starch on the textural properties of low fat pork sausages

Meat science, 1999, Vol.51 (1), p.43-52

1999

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Lipid stability in meat and meat products

Influence of dietary vitamin E on the oxidative stability and quality of pig meat

Use of autolytic starter systems to accelerate the ripening of Cheddar cheese

Addition of synthetic and natural antioxidants to α-tocopheryl acetate supplemented beef patties: effects of antioxidants and packaging on lipid oxidation

Composition, sensory and shelf life stability analyses of Longissimus dorsi muscle from steers reared under organic and conventional production systems

Effect of dietary oils and alpha-tocopheryl acetate supplementation on lipid (TBARS) and cholesterol oxidation in cooked pork

Antioxidative effect of dietary tea catechins on lipid oxidation of long-term frozen stored chicken meat

Application of descriptive sensory analysis and key chemical indices to assess the impact of elevated ripening temperatures on the acceleration of Cheddar cheese ripening

Dietary tea catechins and iron-induced lipid oxidation in chicken meat, liver and heart

Influence of dietary fat and vitamin E supplementation on α-tocopherol levels and fatty acid profiles in chicken muscle membranal fractions and on susceptibility to lipid peroxidation

Metal ion complexation by products of the Maillard reaction

Effect of dietary vitamin E supplementation on the colour and lipid stability of fresh, frozen and vacuum-packaged beef

Concentrations of tocopherols and carotenoids in maternal and cord blood plasma

Consumption of thermally-oxidized sunflower oil by chicks reduces α-tocopherol status and increases susceptibility of tissues to lipid oxidation

Effect of carnosine, salt and dietary vitamin E on the oxidative stability of chicken meat

Carotenoids in young and elderly healthy humans: dietary intakes, biochemical status and diet-plasma relationships

The effects of dietary α-tocopheryl acetate supplementation and modified atmosphere packaging (MAP) on the quality of lamb patties

Nutritional and toxicological aspects of the Maillard browning reaction in foods

Effect of dietary α-tocopheryl acetate supplementation on α-tocopherol distribution in raw turkey muscles and its effect on the storage stability of cooked turkey meat

Optimal nutrition: vitamin E

The effect of dietary vitamin E supplementation on the quality of fresh and frozen lamb meat

Dietary Antioxidants in Health and Disease

Lipoprotein carotenoid profiles and the susceptibility of low density lipoprotein to oxidative modification in healthy elderly volunteers

Modification of lipid composition and oxidation in porcine muscle and muscle microsomes as affected by dietary supplementation of n-3 with either n-9 or n-6 fatty acids and α-tocopheryl acetate

The influence of added whey protein/carrageenan gels and tapioca starch on the textural properties of low fat pork sausages

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