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Results: 1-25 | 26-36 |
Results: 26-36/36
INFLUENCE OF DIETARY VITAMIN-E ON THE OXIDATIVE STABILITY AND QUALITYOF PIG MEAT
Authors: BUCKLEY DJ MORRISSEY PA GRAY JI
Citation: Dj. Buckley et al., INFLUENCE OF DIETARY VITAMIN-E ON THE OXIDATIVE STABILITY AND QUALITYOF PIG MEAT, Journal of animal science, 73(10), 1995, pp. 3122-3130
EFFECT OF OXIDIZED DIETARY-LIPID AND VITAMIN-E ON THE COLOR STABILITYOF PORK CHOPS
Authors: MONAHAN FJ ASGHAR A GRAY JI BUCKLEY DJ MORRISSEY PA
Citation: Fj. Monahan et al., EFFECT OF OXIDIZED DIETARY-LIPID AND VITAMIN-E ON THE COLOR STABILITYOF PORK CHOPS, Meat science, 37(2), 1994, pp. 205-215
MOLECULAR FORCES INVOLVED IN THE FORMATION AND STABILIZATION OF HEAT-INDUCED ACTOMYOSIN GELS
Authors: ONEILL E MULVIHILL DM MORRISSEY PA
Citation: E. Oneill et al., MOLECULAR FORCES INVOLVED IN THE FORMATION AND STABILIZATION OF HEAT-INDUCED ACTOMYOSIN GELS, Meat science, 36(3), 1994, pp. 407-421
NEWER ASPECTS OF MICRONUTRIENTS IN CHRONIC DISEASE - VITAMIN-E
Authors: MORRISSEY PA QUINN PB SHEEHY PJA
Citation: Pa. Morrissey et al., NEWER ASPECTS OF MICRONUTRIENTS IN CHRONIC DISEASE - VITAMIN-E, Proceedings of the Nutrition Society, 53(3), 1994, pp. 571-582
VITAMIN-E AND MEAT QUALITY
Authors: MORRISSEY PA BUCKLEY DJ SHEEHY PJA MONAHAN FJ
Citation: Pa. Morrissey et al., VITAMIN-E AND MEAT QUALITY, Proceedings of the Nutrition Society, 53(2), 1994, pp. 289-295
INFLUENCE OF DIET ON LIPID OXIDATION AND MEMBRANE-STRUCTURE IN PORCINE MUSCLE MICROSOMES
Authors: MONAHAN FJ GRAY JI ASGHAR A HAUG A STRASBURG GM BUCKLEY DJ MORRISSEY PA
Citation: Fj. Monahan et al., INFLUENCE OF DIET ON LIPID OXIDATION AND MEMBRANE-STRUCTURE IN PORCINE MUSCLE MICROSOMES, Journal of agricultural and food chemistry, 42(1), 1994, pp. 59-63
CONSUMPTION OF THERMALLY-OXIDIZED SUNFLOWER OIL BY CHICKS REDUCES ALPHA-TOCOPHEROL STATUS AND INCREASES SUSCEPTIBILITY OF TISSUES TO LIPID OXIDATION
Authors: SHEEHY PJA MORRISSEY PA FLYNN A
Citation: Pja. Sheehy et al., CONSUMPTION OF THERMALLY-OXIDIZED SUNFLOWER OIL BY CHICKS REDUCES ALPHA-TOCOPHEROL STATUS AND INCREASES SUSCEPTIBILITY OF TISSUES TO LIPID OXIDATION, British Journal of Nutrition, 71(1), 1994, pp. 53-65
INCREASED STORAGE STABILITY OF CHICKEN MUSCLE BY DIETARY ALPHA-TOCOPHEROL SUPPLEMENTATION
Authors: SHEEHY PJA MORRISSEY PA FLYNN A
Citation: Pja. Sheehy et al., INCREASED STORAGE STABILITY OF CHICKEN MUSCLE BY DIETARY ALPHA-TOCOPHEROL SUPPLEMENTATION, Irish journal of agricultural and food research, 32(1), 1993, pp. 67-73
VITAMIN-E
Authors: MORRISSEY PA SHEEHY PJA GAYNOR P
Citation: Pa. Morrissey et al., VITAMIN-E, International journal for vitamin and nutrition research, 63(4), 1993, pp. 260-264
CATALYSIS OF LIPID OXIDATION BY IRON FROM AN INSOLUBLE FRACTION OF BEEF DIAPHRAGM MUSCLE
Authors: DECKER EA CRUM AD SHANTHA NC MORRISSEY PA
Citation: Ea. Decker et al., CATALYSIS OF LIPID OXIDATION BY IRON FROM AN INSOLUBLE FRACTION OF BEEF DIAPHRAGM MUSCLE, Journal of food science, 58(2), 1993, pp. 233
INFLUENCE OF HEATED VEGETABLE-OILS AND ALPHA-TOCOPHERYL ACETATE SUPPLEMENTATION ON ALPHA-TOCOPHEROL, FATTY-ACIDS AND LIPID-PEROXIDATION IN CHICKEN MUSCLE
Authors: SHEEHY PJA MORRISSEY PA FLYNN A
Citation: Pja. Sheehy et al., INFLUENCE OF HEATED VEGETABLE-OILS AND ALPHA-TOCOPHERYL ACETATE SUPPLEMENTATION ON ALPHA-TOCOPHEROL, FATTY-ACIDS AND LIPID-PEROXIDATION IN CHICKEN MUSCLE, British Poultry Science, 34(2), 1993, pp. 367-381
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