(Q82391739)

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22060950%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

title

Effect of dietary vitamin e on the oxidative stability of raw and cooked rabbit meat (English)

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22060950%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

1

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22060950%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

author name string

A Dal Bosco

series ordinal

2

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22060950%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

M Bernardini

series ordinal

3

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22060950%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

H W Cyril

series ordinal

4

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22060950%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

publication date

1 October 1998

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22060950%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

number of pages

9

1 reference

inferred from page(s)

published in

Meat Science

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22060950%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

volume

50

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22060950%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

issue

2

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22060950%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

page(s)

153-161

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22060950%20AND%20SRC:MED&resulttype=core&format=json

Tissue equilibration and subcellular distribution of vitamin E relative to myoglobin and lipid oxidation in displayed beef.

16 January 2020

cites work

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2900026-6

7 January 2021

Influence of oxidised dietary oil and antioxidant supplementation on membrane-bound lipid stability in broiler meat

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2900026-6

7 January 2021

Effect of high concentrations of dietary vitamin E during various age periods on performance, plasma vitamin E and meat stability of broiler chicks at 7 weeks of age.

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2900026-6

7 January 2021

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

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2900026-6

7 January 2021

Effect of dietary supplementation of vitamin E on pig meat quality

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2900026-6

7 January 2021

Oxidative processes in meat and meat products: Quality implications

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2900026-6

7 January 2021

Dietary n-3 polyunsaturated fatty acids and amelioration of cardiovascular disease: possible mechanisms

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2900026-6

7 January 2021

Effects of oxidised dietary oil and antioxidant supplementation on broiler growth and meat stability

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2900026-6

7 January 2021

A review of dietary vitamin E supplementation for improvement of beef quality

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2900026-6

7 January 2021

Dietary vegetable oils and alpha-tocopherol reduce lipid oxidation in rabbit muscle

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2900026-6

7 January 2021

A novel method for measuring antioxidant capacity and its application to monitoring the antioxidant status in premature neonates

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2900026-6

7 January 2021

Dietary vitamin E supplementation shifted weight loss from drip to cooking loss in fresh beef longissimus during display

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2900026-6

7 January 2021

Effect of dietary Vitamin E on the stability of raw and cooked pork

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2900026-6

7 January 2021

Biological membrane deterioration and associated quality losses in food tissues

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2900026-6

7 January 2021

Coronary heart disease: seven dietary factors

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2900026-6

7 January 2021

The ratio of dietary (n-6) to (n-3) fatty acids influences immune system function, eicosanoid metabolism, lipid peroxidation and vitamin E status in aged dogs.

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2900026-6

7 January 2021

The relative contributions of vitamin E, urate, ascorbate and proteins to the total peroxyl radical-trapping antioxidant activity of human blood plasma

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2900026-6

7 January 2021

Effects of dietary supplementation of vitamin E on storage and caselife properties of lamb retail cuts

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2900026-6

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%2898%2900026-6

7 January 2021

10.1016/S0309-1740(98)00026-6

Identifiers

DOI

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22060950%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

1 reference