(Q42725207)

5 November 2017

title

The effect of dietary oregano essential oil on lipid oxidation in raw and cooked chicken during refrigerated storage (English)

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5 November 2017

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N A Botsoglou

1

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5 November 2017

E Christaki

2

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5 November 2017

D J Fletouris

3

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5 November 2017

P Florou-Paneri

4

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5 November 2017

A B Spais

5

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5 November 2017

publication date

1 October 2002

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5 November 2017

number of pages

7

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inferred from page(s)

published in

Meat Science

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5 November 2017

volume

62

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5 November 2017

issue

2

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5 November 2017

page(s)

259-265

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Promoting activities of butylated hydroxyanisole and butylated hydroxytoluene on 2-stage urinary bladder carcinogenesis and inhibition of gamma-glutamyl transpeptidase-positive foci development in the liver of rats

5 November 2017

cites work

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900256-X

7 January 2021

Supplementation of broiler diets with all-rac-alpha- or a mixture of natural source RRR-alpha-,gamma-,delta-tocopheryl acetate. 1. effect on vitamin E status of broilers in vivo and at slaughter

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900256-X

7 January 2021

Effects of dietary α-tocopheryl acetate supplementation on α-tocopherol deposition in porcine m. psoas major and m. longissimus dorsi and on drip loss, colour stability and oxidative stability of pork meat

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900256-X

7 January 2021

Supplementation of broiler diets with all-rac-alpha- or a mixture of natural source RRR-alpha-,gamma-,delta-tocopheryl acetate. 2. Effect on the oxidative stability of raw and precooked broiler meat products

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900256-X

7 January 2021

Composition and antioxidant activity of essential oils from Oregano plants grown wild in Greece

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900256-X

7 January 2021

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

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900256-X

7 January 2021

Effect of dietary administration of oil extracts from rosemary and sage on lipid oxidation in broiler meat

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900256-X

7 January 2021

Vitamin E and meat quality

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900256-X

7 January 2021

Comparison of effects of dietary olive oil, tallow and vitamin E on the quality of broiler meat and meat products

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900256-X

7 January 2021

Metmyoglobin and inorganic metals as pro-oxidants in raw and cooked muscle systems

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900256-X

7 January 2021

Oregano flavonoids as lipid antioxidants

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900256-X

7 January 2021

Determination of alpha-tocopherol in tissues and plasma by high-performance liquid chromatography

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2801%2900256-X

7 January 2021

10.1016/S0309-1740(01)00256-X

Identifiers

DOI

0 references

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