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Lipid oxidation and flavor changes in saturated and unsaturated fat fractions from chicken fat during a thermal process.

• Authors : Han, Dong; Deng, Siyang; Wang, Hang

Subjects: Chicken, fatty acid oxidation; Life sciences; Agriculture & agronomy

• Source: Food and Function, 14, 6554-6569 (2023-06-29)

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Lipid oxidation in food science and nutritional health: A comprehensive review

• Authors : Wang, Dan; Xiao, Huaming; Lyu, Xin

• Source: Oil Crop Science; March 2023, Vol. 8 Issue: 1 p35-44, 10p

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Effect of gamma irradiation on the primary and secondary products of lipid oxidation in raw chicken meat, stored under different temperatures and packaging – a meta-analysis

• Authors : Dimov, Krasimir

• Source: Archiva Zootechnica; June 2022, Vol. 25 Issue: 1 p130-141, 12p

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A Fast GC-MS-Based Method for Efficacy Assessment of Natural Anti-Oxidants for Inhibiting Lipid Oxidation

• Authors : Janssen, Hans-Gerd; Gah, Carmen; Steenbergen, Herrald

• Source: Journal of AOAC International; March 2021, Vol. 104 Issue: 2 p260-266, 7p

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Effect of feeding of 5% prefermented cereal-based bioproduct enriched with γ-linolenic acid on production indicators, chemical composition, fatty acid profile and lipid oxidation of broiler meat

• Authors : Kovalík, Pavol; Mačanga, Ján; Klempová, Tatiana

• Source: Italian Journal of Animal Science; April 2018, Vol. 17 Issue: 2 p408-417, 10p

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Effects of different levels of trace minerals premix in finisher diets on performance, immune system and meat lipid oxidation of chicken fed barley- or wheat-based diet

• Authors : Ghalkhanbaz, M.; Shariatmadari, F.; Karimi Torshizi, M. A.

• Source: Journal of Applied Animal Research; January 2018, Vol. 46 Issue: 1 p69-73, 5p

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Lipid oxidation drives peptide self-assembly near membranes.

• Source: Chemistry in Australia. Jun-Aug2023, p14-14. 1/2p.

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Effect of dietary conjugated linoleic acid in combination with monounsaturated fatty acids on the composition and quality traits of cooked loin

• Authors : Martín García, Diana; Antequera Rojas, María Teresa; Muriel Blanco, María Elena

• Source: Martín García, D.; Antequera Rojas, M. T.; Muriel Blanco, M. E.; Perez Palacios, M. T. y Ruiz Carrascal, J. (2011). Effect of dietary conjugated linoleic acid in combination with monounsaturated

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From farm to fork: lipid oxidation in fish products. A review

• Authors : Secci, Giulia; Parisi, Giuliana

• Source: Italian Journal of Animal Science; January 2016, Vol. 15 Issue: 1 p124-136, 13p

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The role of docosahexaenoic acid in mediating mitochondrial membrane lipid oxidation and apoptosis in colonocytes

• Authors : Ng, Yeevoon; Barhoumi, Rola; Tjalkens, Ronald B.

• Source: Carcinogenesis; November 2005, Vol. 26 Issue: 11 p1914-1921, 8p

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