(Q82400915)

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062148%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

title

Effect of dietary vitamin E supplementation on the colour and lipid stability of fresh, frozen and vacuum-packaged beef (English)

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062148%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

author name string

M P Lynch

1

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062148%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

J P Kerry

2

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062148%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

D J Buckley

3

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062148%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

C Faustman

4

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062148%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

P A Morrissey

5

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062148%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

publication date

1 May 1999

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062148%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

number of pages

5

1 reference

inferred from page(s)

published in

Meat Science

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062148%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

volume

52

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062148%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

issue

1

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062148%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

page(s)

95-99

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062148%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%2900153-3

7 January 2021

Simultaneous determination of α-tocopherol and retinol in plasma or red cells by high pressure liquid chromatography

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2900153-3

7 January 2021

High-performance liquid chromatography methods for vitamin E in tissues

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2900153-3

7 January 2021

Dietary vitamin E effect on color stability and sensory assessment of spoilage in three beef muscles

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2900153-3

7 January 2021

Assessment of relative content of myoglobin, oxymyoglobin and metmyoglobin at the surface of beef

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2900153-3

7 January 2021

Metmyoglobin Formation in Beef Stored in Carbon Dioxide Enriched and Oxygen Depleted Atmospheres

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2900153-3

7 January 2021

Titration of fresh meat color stability and malondialdehyde development with Holstein steers fed vitamin E-supplemented diets

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2900153-3

7 January 2021

A potential mechanism by which α-Tocopherol maintains oxymyoglobin pigment through cytochrome b(5) mediated reduction

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2900153-3

7 January 2021

Myoglobin catalysis in lipid oxidation Assay for activity with linoleic acid as substrate

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2900153-3

7 January 2021

Biochemical factors influencing metmyoglobin formation on beef from muscles of differing colour stability

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2900153-3

7 January 2021

Vitamin E supplementation of cattle and shelf-life of beef for the Japanese market

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2900153-3

7 January 2021

Influence of heated vegetable oils and alpha-tocopheryl acetate supplementation on alpha-tocopherol, fatty acids and lipid peroxidation in chicken muscle

1 reference

https://api.crossref.org/works/10.1016%2FS0309-1740%2898%2900153-3

7 January 2021

10.1016/S0309-1740(98)00153-3

Identifiers

DOI

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:22062148%20AND%20SRC:MED&resulttype=core&format=json

16 January 2020

1 reference