Catalogo Articoli (Spogli Riviste)

HELP
ATTENZIONE: attualmente gli articoli Current Contents (fonte ISI) a partire dall'anno 2002 sono consultabili sulla Risorsa On-Line

Le informazioni sugli articoli di fonte ISI sono coperte da copyright

La ricerca find articoli where soggetti phrase all words 'LIPID OXIDATION' sort by level,fasc_key/DESCEND, pagina_ini_num/ASCEND ha restituito 684 riferimenti
Si mostrano 100 riferimenti a partire da 1
Selezionare un intervallo

Per ulteriori informazioni selezionare i riferimenti di interesse.

    1. Corino, C; Magni, S; Pagliarini, E; Rossi, R; Pastorelli, G; Chiesa, LM
      Effects of dietary fats on meat quality and sensory characteristics of heavy pig loins

      MEAT SCIENCE
    2. Du, M; Nam, KC; Hur, SJ; Ismail, H; Ahn, DU
      Effect of dietary conjugated linoleic acid, irradiation, and packaging conditions on the quality characteristics of raw broiler breast fillets

      MEAT SCIENCE
    3. Yang, A; Lanari, MC; Brewster, M; Tume, RK
      Lipid stability and meat colour of beef from pasture- and grain-fed cattlewith or without vitamin E supplement

      MEAT SCIENCE
    4. Kanaley, JA; Weatherup-Dentes, MM; Alvarado, CR; Whitehead, G
      Substrate oxidation during acute exercise and with exercise training in lean and obese women

      EUROPEAN JOURNAL OF APPLIED PHYSIOLOGY
    5. Niklova, I; Schmidt, S; Habalova, K; Sekretar, S
      Effect of evening primrose extracts on oxidative stability of sunflower and rapeseed oils

      EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
    6. Tang, SZ; Kerry, JP; Sheehan, D; Buckley, DJ
      A comparative study of tea catechins and alpha-tocopherol as antioxidants in cooked beef and chicken meat

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    7. Doval, MM; Romero, AM; Sturla, MA; Judis, MA
      Antioxidative effect of soya bud in model systems

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    8. Aubourg, SP
      Effect of partially hydrolysed lipids on inhibition of oxidation of marinelipids

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    9. Abdalla, AE; Roozen, JP
      The effects of stabilised extracts of sage and oregano on the oxidation ofsalad dressings

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    10. Schwarz, K; Bertelsen, G; Nissen, LR; Gardner, PT; Heinonen, MI; Hopia, A; Huynh-Ba, T; Lambelet, P; McPhail, D; Skibsted, LH; Tijburg, L
      Investigation of plant extracts for the protection of processed foods against lipid oxidation. Comparison of antioxidant assays based on radical scavenging, lipid oxidation and analysis of the principal antioxidant compounds

      EUROPEAN FOOD RESEARCH AND TECHNOLOGY
    11. Lopez-Bote, CJ; Daza, A; Soares, M; Berges, E
      Dose-response effect of dietary vitamin E concentration on meat quality characteristics in light-weight lambs

      ANIMAL SCIENCE
    12. Rey, AI; Lopez-Bote, CJ; Kerry, JP; Lynch, PB; Buckley, DJ; Morrissey, P
      Effects of dietary vegetable oil inclusion and composition on the susceptibility of pig meat to oxidation

      ANIMAL SCIENCE
    13. Lahucky, R; Krska, P; Kuchenmeister, U; Nurnberg, K; Bahelka, I; Demo, P; Kuhn, G; Ender, K
      Influence of dietary vitamin E supplementation on antioxidative status in muscle and meat quality of pigs

      CZECH JOURNAL OF ANIMAL SCIENCE
    14. Chien, LT; Hwang, DF
      Effects of thermal stress and vitamin C on lipid peroxidation and fatty acid composition in the liver of thornfish Terapon jarbua

      COMPARATIVE BIOCHEMISTRY AND PHYSIOLOGY B-BIOCHEMISTRY & MOLECULAR BIOLOGY
    15. Weinberg, RB; VanderWerken, BS; Anderson, RA; Stegner, JE; Thomas, MJ
      Pro-oxidant effect of vitamin E in cigarette smokers consuming a high polyunsaturated fat diet

      ARTERIOSCLEROSIS THROMBOSIS AND VASCULAR BIOLOGY
    16. Garcia-Cruset, S; Carpenter, KLH; Guardiola, F; Stein, BK; Mitchinson, MJ
      Oxysterol profiles of normal human arteries, fatty streaks and advanced lesions

      FREE RADICAL RESEARCH
    17. Exner, M; Hermann, M; Hofbauer, R; Kapiotis, S; Quehenberger, P; Speiser, W; Held, I; Gmeiner, BMK
      Genistein prevents the glucose autoxidation mediated atherogenic modification of low density lipoprotein

      FREE RADICAL RESEARCH
    18. Ayar, A; Ozcan, M; Akgul, A; Akin, N
      Butter stability as affected by extracts of sage, rosemary and oregano

      JOURNAL OF FOOD LIPIDS
    19. Jo, C; Ahn, DU; Byun, MW
      Lipid oxidation and volatile production in irradiated raw pork batters prepared with commercial soybean oil containing vitamin E

      RADIATION PHYSICS AND CHEMISTRY
    20. Tang, S; Kerry, JP; Sheehan, D; Buckley, DJ; Morrissey, PA
      Antioxidative effect of added tea catechins on susceptibility of cooked red meat, poultry and fish patties to lipid oxidation

      FOOD RESEARCH INTERNATIONAL
    21. Chevalier, D; Le Bail, A; Ghoul, M
      Effects of high pressure treatment (100-200 MPa) at low temperature on turbot (Scophthalmus maximus) muscle

      FOOD RESEARCH INTERNATIONAL
    22. Subagio, A; Morita, N
      Instability of carotenoids is a reason for their promotion on lipid oxidation

      FOOD RESEARCH INTERNATIONAL
    23. Dineen, N; Kerry, JP; Buckley, DJ; Morrissey, PA; Arendt, EK; Lynch, PB
      Effect of dietary alpha-tocopheryl acetate supplementation on the shelf-life stability of reduced nitrite cooked ham products

      INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
    24. Tang, SZ; Sheehan, D; Buckley, DJ; Morrissey, PA; Kerry, JP
      Anti-oxidant activity of added tea catechins on lipid oxidation of raw minced red meat, poultry and fish muscle

      INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
    25. Jonnalagadda, PR; Bhat, RV; Sudershan, RV; Naidu, AN
      Suitability of chemical parameters in setting quality standards for deep-fried snacks

      FOOD QUALITY AND PREFERENCE
    26. Bolton, CH; Downs, LG; Victory, JGG; Dwight, JF; Tomson, CRV; Mackness, MI; Pinkney, JH
      Endothelial dysfunction in chronic renal failure: roles of lipoprotein oxidation and pro-inflammatory cytokines

      NEPHROLOGY DIALYSIS TRANSPLANTATION
    27. Boukobza, F; Dunphy, PJ; Taylor, AJ
      Measurement of lipid oxidation-derived volatiles in fresh tomatoes

      POSTHARVEST BIOLOGY AND TECHNOLOGY
    28. Laurienzo, P; Malinconico, M; Volpe, MG; Luongo, D; Ranieri, V; Scoponi, M
      Compatibilized Ny6-based blends as innovative packaging materials: Determination of some important properties relevant to food contact application

      PACKAGING TECHNOLOGY AND SCIENCE
    29. Itakura, K; Uchida, K
      Evidence that malondialdehyde-derived aminoenimine is not a fluorescent age pigment

      CHEMICAL RESEARCH IN TOXICOLOGY
    30. Zago, MP; Oteiza, PI
      The antioxidant properties of zinc: Interactions with iron and antioxidants

      FREE RADICAL BIOLOGY AND MEDICINE
    31. Wang, Y; Oberley, LW; Murhammer, DW
      Evidence of oxidative stress following the viral infection of two lepidopteran insect cell lines

      FREE RADICAL BIOLOGY AND MEDICINE
    32. Vaag, A; Lehtovirta, M; Thye-Ronn, P; Groop, L
      Metabolic impact of a family history of Type 2 diabetes. Results from a European multicentre study (EGIR)

      DIABETIC MEDICINE
    33. Napoli, C; de Nigris, F; Palinski, W
      Multiple role of reactive oxygen species in the arterial wall

      JOURNAL OF CELLULAR BIOCHEMISTRY
    34. Barriere, C; Centeno, D; Lebert, A; Leroy-Setrin, S; Berdague, JL; Talon, R
      Roles of superoxide dismutase and catalase of Staphylococcus xylosus in the inhibition of linoleic acid oxidation

      FEMS MICROBIOLOGY LETTERS
    35. Echarte, M; Ansorena, D; Astiasaran, I
      Fatty acid modifications and cholesterol oxidation in pork loin during frying at different temperatures

      JOURNAL OF FOOD PROTECTION
    36. Byrne, DV; Bredie, WLP; Bak, LS; Bertelsen, G; Martens, H; Martens, M
      Sensory and chemical analysis of cooked porcine meat patties in relation to warmed-over flavour and pre-slaughter stress

      MEAT SCIENCE
    37. Gatellier, P; Hamelin, C; Durand, Y; Renerre, M
      Effect of a dietary vitamin E supplementation on colour stability and lipid oxidation of air- and modified atmosphere-packaged beef

      MEAT SCIENCE
    38. Andres, AI; Cava, R; Mayoral, AI; Tejeda, JF; Morcuende, D; Ruiz, J
      Oxidative stability and fatty acid composition of pig muscles as affected by rearing system, crossbreeding and metabolic type of muscle fibre

      MEAT SCIENCE
    39. Juncher, D; Ronn, B; Mortensen, ET; Henckel, P; Karlsson, A; Skibsted, LH; Bertelsen, G
      Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of pork

      MEAT SCIENCE
    40. Phillips, AL; Faustman, C; Lynch, MP; Govoni, KE; Hoagland, TA; Zinn, SA
      Effect of dietary alpha-tocopherol supplementation on color and lipid stability in pork

      MEAT SCIENCE
    41. Sanchez-Escalante, A; Djenane, D; Torrescano, G; Beltran, JA; Roncales, P
      The effects of ascorbic acid, taurine, carnosine and rosemary powder on colour and lipid stability of beef patties packaged in modified atmosphere

      MEAT SCIENCE
    42. Nam, KC; Du, M; Jo, C; Ahn, DU
      Cholesterol oxidation products in irradiated raw meat with different packaging and storage time

      MEAT SCIENCE
    43. Mercier, Y; Gatellier, P; Vincent, A; Renerre, M
      Lipid and protein oxidation in microsomal fraction from turkeys: influenceof dietary fat and vitamin E supplementation

      MEAT SCIENCE
    44. Ponnampalam, EN; Trout, GR; Sinclair, AJ; Egan, AR; Leury, BJ
      Comparison of the color stability and lipid oxidative stability of fresh and vacuum packaged lamb muscle containing elevated omega-3 and omega-6 fatty acid levels from dietary manipulation

      MEAT SCIENCE
    45. Ahn, DU; Nam, KC; Du, M; Jo, C
      Effect of irradiation and packaging conditions after cooking on the formation of cholesterol and lipid oxidation products in meats during storage

      MEAT SCIENCE
    46. Ahn, DU; Nam, KC; Du, M; Jo, C
      Volatile production in irradiated normal, pale soft exudative (PSE) and dark firm dry (DFD) pork under different packaging and storage conditions

      MEAT SCIENCE
    47. Tang, SZ; Kerry, JP; Sheehan, D; Buckley, DJ; Morrissey, PA
      Antioxidative effect of dietary tea catechins on lipid oxidation of long-term frozen stored chicken meat

      MEAT SCIENCE
    48. Grau, A; Codony, R; Grimpa, S; Baucells, MD; Guardiola, F
      Cholesterol oxidation in frozen dark chicken meat: influence of dietary fat source, and alpha-tocopherol and ascorbic acid supplementation

      MEAT SCIENCE
    49. Sun, Q; Faustman, C; Senecal, A; Wilkinson, AL; Furr, H
      Aldehyde reactivity with 2-thiobarbituric acid and TBARS in freeze-dried beef during accelerated storage

      MEAT SCIENCE
    50. van Ruth, SM; Shaker, ES; Morrissey, PA
      Influence of methanolic extracts of soybean seeds and soybean oil on lipidoxidation in linseed oil

      FOOD CHEMISTRY
    51. Kristensen, L; Purslow, PP
      The effect of processing temperature and addition of mono- and di-valent salts on the heme- nonheme-iron ratio in meat

      FOOD CHEMISTRY
    52. Daun, C; Johansson, M; Onning, G; Akesson, B
      Glutathione peroxidase activity, tissue and soluble selenium content in beef and pork in relation to meat ageing and pig RN phenotype

      FOOD CHEMISTRY
    53. Lermusieau, G; Liegeois, C; Collin, S
      Reducing power of hop cultivars and beer ageing

      FOOD CHEMISTRY
    54. Lynch, A; Kerry, JP; Buckley, DJ; Morrissey, PA; Lopez-Bote, C
      Use of high pressure liquid chromatography (HPLC) for the determination ofcda-tocopherol levels in forage (silage/grass) samples collected from different regions in Ireland

      FOOD CHEMISTRY
    55. Benjakul, S; Bauer, F
      Biochemical and physicochemical changes in catfish (Silurus glanis Linne) muscle as influenced by different freeze-thaw cycles

      FOOD CHEMISTRY
    56. Deriaz, O; Dumont, M; Bergeron, N; Despres, JP; Brochu, M; Prud'homme, D
      Skeletal muscle low attenuation area and maximal fat oxidation rate duringsubmaximal exercise in male obese individuals

      INTERNATIONAL JOURNAL OF OBESITY
    57. Schiffelers, SLH; Saris, WHM; van Baak, MA
      The effect of an increased free fatty acid concentration on thermogenesis and substrate oxidation in obese and lean men

      INTERNATIONAL JOURNAL OF OBESITY
    58. Gasparyan, LV
      Low level laser therapy of myofascial pain syndromes of the patients with osteoarthritis of knee and hip joints

      LOW-LEVEL LASER THERAPY
    59. Lopaczynski, W; Zeisel, SH
      Antioxidants, programmed cell death, and cancer

      NUTRITION RESEARCH
    60. Del Nobile, MA
      Packaging design for potato chips

      JOURNAL OF FOOD ENGINEERING
    61. Wolthers, T; Hoffman, DM; Nugent, AG; Duncan, MW; Umpleby, M; Ho, KKY
      Oral estrogen antagonizes the metabolic actions of growth hormone in growth hormone-deficient women

      AMERICAN JOURNAL OF PHYSIOLOGY-ENDOCRINOLOGY AND METABOLISM
    62. Ramassamy, C; Krzywkowski, P; Averill, D; Lussier-Cacan, S; Theroux, L; Christen, Y; Davignon, J; Poirier, J
      Impact of apoE deficiency on oxidative insults and antioxidant levels in the brain

      MOLECULAR BRAIN RESEARCH
    63. Sommers, CH; Fan, X; Niemira, BA; Handel, AP
      Effect of ionizing radiation on beef bologna containing soy protein concentrate

      JOURNAL OF FOOD SAFETY
    64. Kim, JS; Godber, JS
      Oxidative stability and vitamin E levels increased in restructured beef roasts with added rice bran oil

      JOURNAL OF FOOD QUALITY
    65. Kestemont, P; Vandeloise, E; Melard, C; Fontaine, P; Brown, PB
      Growth and nutritional status of Eurasian perch Perca fluviatilis fed graded levels of dietary lipids with or without added ethoxyquin

      AQUACULTURE
    66. Haugaard, VK; Udsen, AM; Mortensen, G; Hoegh, L; Petersen, K; Monahan, F
      Potential food applications of biobased materials. An EU-concerted action project

      STARCH-STARKE
    67. Mukprasirt, A; Herald, TJ; Boyle, DL; Boyle, EAE
      Physicochemical and microbiological properties of selected rice flour-based batters for fried chicken drumsticks

      POULTRY SCIENCE
    68. Bou, R; Guardiola, F; Grau, A; Grimpa, S; Manich, A; Barroeta, A; Codony, R
      Influence of dietary fat source, alpha-tocopherol, and ascorbic acid supplementation on sensory quality of dark chicken meat

      POULTRY SCIENCE
    69. Galobart, J; Barroeta, AC; Baucells, MD; Codony, R; Ternes, W
      Effect of dietary supplementation with rosemary extract and alpha-tocopheryl acetate on lipid oxidation in eggs enriched with omega 3-fatty acids

      POULTRY SCIENCE
    70. Galobart, J; Barroeta, AC; Baucells, MD; Guardiola, F
      Lipid oxidation in fresh and spray-dried eggs enriched with omega 3 and omega 6 polyunsaturated fatty acids during storage as affected by dietary vitamin E and canthaxanthin supplementation

      POULTRY SCIENCE
    71. Du, M; Ahn, DU; Nam, KC; Sell, JL
      Volatile profiles and lipid oxidation of irradiated cooked chicken meat from laying hens fed diets containing conjugated linoleic acid

      POULTRY SCIENCE
    72. Grau, A; Guardiola, F; Grimpa, S; Barroeta, AC; Codony, R
      Oxidative stability of dark chicken meat through frozen storage: Influenceof dietary fat and alpha-tocopherol and ascorbic acid supplementation

      POULTRY SCIENCE
    73. Galobart, J; Barroeta, AC; Baucells, MD; Cortinas, L; Guardiola, F
      alpha-Tocopherol transfer efficiency and lipid oxidation in fresh and spray-dried eggs enriched with omega 3-polyunsaturated fatty acids

      POULTRY SCIENCE
    74. Suriyaphan, O; Drake, MA; Cadwallader, KR
      Lipid oxidation of deoiled soy lecithin by lactic acid bacteria

      LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY
    75. Saeed, S; Howell, NK
      12-lipoxygenase activity in the muscle tissue of Atlantic mackerel (Scomber scombrus) and its prevention by antioxidants

      JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
    76. Heydeck, D; Upston, JM; Viita, H; Yla-Herttuala, S; Stocker, R
      Oxidation of LDL by rabbit and human 15-lipoxygenase: prevalence of nonenzymatic reactions

      JOURNAL OF LIPID RESEARCH
    77. Cheah, PB; Ng, CH; Wong, CF
      Antioxidant activity of tropical lemon grass (Cymbopogon citratus) extracts in linoleic acid and chicken fat systems

      JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
    78. Nam, KC; Ahn, DU; Du, M; Jo, C
      Lipid oxidation, color, volatiles, and sensory characteristics of aerobically packaged and irradiated pork with different ultimate pH

      JOURNAL OF FOOD SCIENCE
    79. Fedele, E; Bergamo, P
      Protein and lipid oxidative stresses during cheese manufacture

      JOURNAL OF FOOD SCIENCE
    80. Vara-Ubol, S; Bowers, JA
      Effect of alpha-tocopherol, beta-carotene, and sodium tripolyphosphate on lipid oxidation of refrigerated, cooked ground turkey and ground pork

      JOURNAL OF FOOD SCIENCE
    81. O'Grady, MN; Monahan, FJ; Brunton, NP
      Oxymyoglobin oxidation and lipid oxidation in bovine muscle - Mechanistic studies

      JOURNAL OF FOOD SCIENCE
    82. Dacaranhe, CD; Terao, J
      Effect of phosphatidic acid and phosphatidylserine on lipid oxidation in beef homogenate during storage and in emulsified sardine oil

      JOURNAL OF FOOD SCIENCE
    83. Wu, Y; Weller, CL; Hamouz, F; Cuppett, S; Schnepf, M
      Moisture loss and lipid oxidation for precooked ground-beef patties packaged in edible starch-alginate-based composite films

      JOURNAL OF FOOD SCIENCE
    84. Bagorogoza, K; Bowers, J; Okot-Kotber, M
      The effect of irradiation and modified atmosphere packaging on the qualityof intact chill-stored turkey breast

      JOURNAL OF FOOD SCIENCE
    85. Wilkinson, AL; Sun, Q; Senecal, A; Faustman, C
      Antioxidant effects on TBARS and fluorescence measurements in freeze-driedmeats

      JOURNAL OF FOOD SCIENCE
    86. Aidos, I; van der Padt, A; Boom, RM; Luten, JB
      Upgrading of maatjes herring byproducts: Production of crude fish oil

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    87. Chung, SY; Champagne, ET
      Association of end-product adducts with increased IgE binding of roasted peanuts

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    88. Rampon, V; Lethuaut, L; Mouhous-Riou, N; Genot, C
      Interface characterization and aging of bovine serum albumin stabilized oil-in-water emulsions as revealed by front-surface fluorescence

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    89. Hou, WC; Chen, YC; Chen, HJ; Lin, YH; Yang, LL; Lee, MH
      Antioxidant activities of trypsin inhibitor, a 33 KDa root storage proteinof sweet potato (Ipomoea batatas (L.) Lam cv. Tainong 57)

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    90. Zielinski, TL; Smith, SA; Pestka, JJ; Gray, JI; Smith, DM
      ELISA to quantify hexanal-protein adducts in a meat model system

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    91. Brannan, RG; Decker, EA
      Peroxynitrite-induced oxidation of lipids: Implications for muscle foods

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    92. Mau, JL; Chao, GR; Wu, KT
      Antioxidant properties of methanolic extracts from several ear mushrooms

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    93. Nuchi, CD; McClements, DJ; Decker, EA
      Impact of tween 20 hydroperoxides and iron on the oxidation of methyl linoleate and salmon oil dispersions

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    94. Hou, WC; Lee, MH; Chen, HJ; Liang, WL; Han, CH; Liu, YW; Lin, YH
      Antioxidant activities of dioscorin, the storage protein of yam (Dioscoreabatatas Deene) tuber

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    95. Decker, EA; Ivanov, V; Zhu, BZ; Frei, B
      Inhibition of low-density lipoprotein oxidation by carnosine and histidine

      JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
    96. Nielsen, S; Moller, N; Christiansen, JS; Jorgensen, JOL
      Pharmacological antilipolysis restores insulin sensitivity during growth hormone exposure

      DIABETES
    97. Pfister, MKH; Dehne, LI
      High pressure processing - An overview of chemical changes in food

      DEUTSCHE LEBENSMITTEL-RUNDSCHAU
    98. Gonzalez-Esquerra, R; Leeson, S
      Alternatives for enrichment of eggs and chicken meat with omega-3 fatty acids

      CANADIAN JOURNAL OF ANIMAL SCIENCE
    99. Krska, P; Lahucky, R; Kuchenmeister, U; Nurnberg, K; Palanska, O; Bahelka, I; Kuhn, G; Ender, K
      Effects of dietary organic selenium and vitamin E supplementation on post mortem oxidative deterioration in muscles of pigs

      ARCHIV FUR TIERZUCHT-ARCHIVES OF ANIMAL BREEDING
    100. Papadopoulos, K; Triantis, T; Dimotikali, D; Nikokavouras, J
      Evaluation of food antioxidant activity by photostorage chemiluminescence

      ANALYTICA CHIMICA ACTA


ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 04/06/20 alle ore 14:41:35