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Antioxidative effect of added tea catechins on susceptibility of cooked red meat, poultry and fish patties to lipid oxidation
Authors: Tang, S Kerry, JP Sheehan, D Buckley, DJ Morrissey, PA
Citation: S. Tang et al., Antioxidative effect of added tea catechins on susceptibility of cooked red meat, poultry and fish patties to lipid oxidation, FOOD RES IN, 34(8), 2001, pp. 651-657
Low-dose supplementation with lycopene or beta-carotene does not enhance cell-mediated immunity in healthy free-living elderly humans
Authors: Corridan, BM O'Donoghue, M Hughes, DA Morrissey, PA
Citation: Bm. Corridan et al., Low-dose supplementation with lycopene or beta-carotene does not enhance cell-mediated immunity in healthy free-living elderly humans, EUR J CL N, 55(8), 2001, pp. 627-635
Effect of dietary alpha-tocopheryl acetate supplementation on the shelf-life stability of reduced nitrite cooked ham products
Authors: Dineen, N Kerry, JP Buckley, DJ Morrissey, PA Arendt, EK Lynch, PB
Citation: N. Dineen et al., Effect of dietary alpha-tocopheryl acetate supplementation on the shelf-life stability of reduced nitrite cooked ham products, INT J FOOD, 36(6), 2001, pp. 631-639
Anti-oxidant activity of added tea catechins on lipid oxidation of raw minced red meat, poultry and fish muscle
Authors: Tang, SZ Sheehan, D Buckley, DJ Morrissey, PA Kerry, JP
Citation: Sz. Tang et al., Anti-oxidant activity of added tea catechins on lipid oxidation of raw minced red meat, poultry and fish muscle, INT J FOOD, 36(6), 2001, pp. 685-692
Addition of synthetic and natural antioxidants to alpha-tocopheryl acetatesupplemented beef patties: effects of antioxidants and packaging on lipid oxidation
Authors: Formanek, Z Kerry, JP Higgins, FM Buckley, DJ Morrissey, PA Farkas, J
Citation: Z. Formanek et al., Addition of synthetic and natural antioxidants to alpha-tocopheryl acetatesupplemented beef patties: effects of antioxidants and packaging on lipid oxidation, MEAT SCI, 58(4), 2001, pp. 337-341
Antioxidative effect of dietary tea catechins on lipid oxidation of long-term frozen stored chicken meat
Authors: Tang, SZ Kerry, JP Sheehan, D Buckley, DJ Morrissey, PA
Citation: Sz. Tang et al., Antioxidative effect of dietary tea catechins on lipid oxidation of long-term frozen stored chicken meat, MEAT SCI, 57(3), 2001, pp. 331-336
Influence of methanolic extracts of soybean seeds and soybean oil on lipidoxidation in linseed oil
Authors: van Ruth, SM Shaker, ES Morrissey, PA
Citation: Sm. Van Ruth et al., Influence of methanolic extracts of soybean seeds and soybean oil on lipidoxidation in linseed oil, FOOD CHEM, 75(2), 2001, pp. 177-184
Use of high pressure liquid chromatography (HPLC) for the determination ofalpha-tocopherol levels in forage (silage/grass) samples collected from different regions in Ireland (vol. 72, pg. 521, 2001)
Authors: Lynch, A Kerry, JP Morrissey, PA Lopez-Bote, C
Citation: A. Lynch et al., Use of high pressure liquid chromatography (HPLC) for the determination ofalpha-tocopherol levels in forage (silage/grass) samples collected from different regions in Ireland (vol. 72, pg. 521, 2001), FOOD CHEM, 75(1), 2001, pp. 129-129
Use of high pressure liquid chromatography (HPLC) for the determination ofcda-tocopherol levels in forage (silage/grass) samples collected from different regions in Ireland
Authors: Lynch, A Kerry, JP Buckley, DJ Morrissey, PA Lopez-Bote, C
Citation: A. Lynch et al., 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 CHEM, 72(4), 2001, pp. 521-524
Effect of dietary oils and alpha-tocopheryl acetate supplementation on lipid (TBARS) and cholesterol oxidation in cooked pork
Authors: Rey, AI Kerry, JP Lynch, PB Lopez-Bote, CJ Buckley, DJ Morrissey, PA
Citation: Ai. Rey et al., Effect of dietary oils and alpha-tocopheryl acetate supplementation on lipid (TBARS) and cholesterol oxidation in cooked pork, J ANIM SCI, 79(5), 2001, pp. 1201-1208
Susceptibility of LDL to oxidative modification in healthy volunteers supplemented with low doses of n-3 polyunsaturated fatty acids
Authors: Higgins, S Carroll, YL McCarthy, SN Corridan, BM Roche, HM Wallace, JMW O'Brien, NM Morrissey, PA
Citation: S. Higgins et al., Susceptibility of LDL to oxidative modification in healthy volunteers supplemented with low doses of n-3 polyunsaturated fatty acids, BR J NUTR, 85(1), 2001, pp. 23-31
Lipoprotein carotenoid profiles and the susceptibility of low density lipoprotein to oxidative modification in healthy elderly volunteers
Authors: Carroll, YL Corridan, BM Morrissey, PA
Citation: Yl. Carroll et al., Lipoprotein carotenoid profiles and the susceptibility of low density lipoprotein to oxidative modification in healthy elderly volunteers, EUR J CL N, 54(6), 2000, pp. 500-507
Dietary tea catechins and iron-induced lipid oxidation in chicken meat, liver and heart
Authors: Tang, SZ Kerry, JP Sheehan, D Buckley, DJ Morrissey, PA
Citation: Sz. Tang et al., Dietary tea catechins and iron-induced lipid oxidation in chicken meat, liver and heart, MEAT SCI, 56(3), 2000, pp. 285-290
Distribution of alpha-tocopherol in beef muscles following dietary alpha-tocopheryl acetate supplementation
Authors: Lynch, A Kerry, JP O'Sullivan, MG Lawlor, JBP Buckley, DJ Morrissey, PA
Citation: A. Lynch et al., Distribution of alpha-tocopherol in beef muscles following dietary alpha-tocopheryl acetate supplementation, MEAT SCI, 56(2), 2000, pp. 211-214
The effects of dietary alpha-tocopheryl acetate supplementation and modified atmosphere packaging (MAP) on the quality of lamb patties
Authors: Kerry, JP O'Sullivan, MG Buckley, DJ Lynch, PB Morrissey, PA
Citation: Jp. Kerry et al., The effects of dietary alpha-tocopheryl acetate supplementation and modified atmosphere packaging (MAP) on the quality of lamb patties, MEAT SCI, 56(1), 2000, pp. 61-66
Effect of dietary vitamin E supplementation on the colour and lipid stability of fresh, frozen and vacuum-packaged beef (vol 52, page 95, 1999)
Authors: Lynch, MP Kerry, JP Buckley, DJ Faustman, C Morrissey, PA
Citation: Mp. Lynch et al., Effect of dietary vitamin E supplementation on the colour and lipid stability of fresh, frozen and vacuum-packaged beef (vol 52, page 95, 1999), MEAT SCI, 56(1), 2000, pp. 103-103
Reduced nitrite levels and dietary alpha-tocopheryl acetate supplementation: effects on the colour and oxidative stability of cooked hams
Authors: Dineen, NM Kerry, JP Lynch, PB Buckley, DJ Morrissey, PA Arendt, EK
Citation: Nm. Dineen et al., Reduced nitrite levels and dietary alpha-tocopheryl acetate supplementation: effects on the colour and oxidative stability of cooked hams, MEAT SCI, 55(4), 2000, pp. 475-482
Effect of dietary vitamin E supplementation on cholesterol oxidation in vacuum packaged cooked beef steaks
Authors: Galvin, K Lynch, AM Kerry, JP Morrissey, PA Buckley, DJ
Citation: K. Galvin et al., Effect of dietary vitamin E supplementation on cholesterol oxidation in vacuum packaged cooked beef steaks, MEAT SCI, 55(1), 2000, pp. 7-11
Measurement of free cholesterol, cholesteryl esters and cholesteryl linoleate hydroperoxide in copper-oxidised low density lipoprotein in healthy volunteers supplemented with a low dose of n-3 polyunsaturated fatty acids
Authors: Higgins, S McCarthy, SN Corridan, BM Roche, HM Wallace, JMW O'Brien, NM Morrissey, PA
Citation: S. Higgins et al., Measurement of free cholesterol, cholesteryl esters and cholesteryl linoleate hydroperoxide in copper-oxidised low density lipoprotein in healthy volunteers supplemented with a low dose of n-3 polyunsaturated fatty acids, NUTR RES, 20(8), 2000, pp. 1091-1102
Measuring oxidative stability of beef muscles obtained from animals supplemented with vitamin E using conventional and derivative spectrophotometry
Authors: Lawlor, JB Sheehy, PJA Kerry, JP Buckley, DJ Morrissey, PA
Citation: Jb. Lawlor et al., Measuring oxidative stability of beef muscles obtained from animals supplemented with vitamin E using conventional and derivative spectrophotometry, J FOOD SCI, 65(7), 2000, pp. 1138-1141
Concentrations of tocopherols and carotenoids in maternal and cord blood plasma
Authors: Kiely, M Cogan, PF Kearney, PJ Morrissey, PA
Citation: M. Kiely et al., Concentrations of tocopherols and carotenoids in maternal and cord blood plasma, EUR J CL N, 53(9), 1999, pp. 711-715
Carotenoids in young and elderly healthy humans: dietary intakes, biochemical status and diet-plasma relationships
Authors: Carroll, YL Corridan, BM Morrissey, PA
Citation: Yl. Carroll et al., Carotenoids in young and elderly healthy humans: dietary intakes, biochemical status and diet-plasma relationships, EUR J CL N, 53(8), 1999, pp. 644-653
Low molecular weight plasma antioxidants and lipid peroxidation in maternal and cord blood
Authors: Kiely, M Morrissey, PA Cogan, PF Kearney, PJ
Citation: M. Kiely et al., Low molecular weight plasma antioxidants and lipid peroxidation in maternal and cord blood, EUR J CL N, 53(11), 1999, pp. 861-864
Use of microencapsulated fish oil as a means of increasing n-3 polyunsaturated fatty acid intake
Authors: Higgins, S Carroll, YL O'Brien, NM Morrissey, PA
Citation: S. Higgins et al., Use of microencapsulated fish oil as a means of increasing n-3 polyunsaturated fatty acid intake, J HUM NU DI, 12(4), 1999, pp. 265-271
A note on the relationship between initial vitamin E content of four beef muscles and drip loss during refrigerated storage
Authors: Lawlor, JBP Sheehy, PJA Kerry, JP Buckley, DJ Morrissey, PA
Citation: Jbp. Lawlor et al., A note on the relationship between initial vitamin E content of four beef muscles and drip loss during refrigerated storage, IRISH J A F, 38(2), 1999, pp. 261-266
Risultati: 1-25 | 26-41