Concentrations of oxysterols in meat and meat products from pigs fed diets differing in the type of fat (palm oil or soybean oil) and vitamin E concentrations-Reference-Cited by-同舟云学术

Concentrations of oxysterols in meat and meat products from pigs fed diets differing in the type of fat (palm oil or soybean oil) and vitamin E concentrations

Published:2005-05 Issue:1 Volume:70 Page:15-23
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Eder K.,Müller G.,Kluge H.,Hirche F.,Brandsch C.

Publisher

Elsevier BV

Subject

Food Science

Reference28 articles.

1. Simultaneous determination of tocopheryl acetate, tocopherols and tocotrienols by HPLC with fluorescence detection in foods;Balz;Fat Science Technology,1993

2. Bassler, R., & Buchholz, H. (1993). Methodenbuch Band III. Die chemische Untersuchung von Futtermitteln, 3. Ergänzungslieferung. VDLUFA-Verlag, Darmstadt

3. Influence of dietary vitamin E on the oxidative stability and quality of pig meat;Buckley;Journal of Animal Science,1995

4. Rapid method for the determination of fatty acid profiles from fats and oils using trimethylsulfonium hydroxide for transesterification;Butte;Journal of Chromatography,1983

5. Chromatographic analysis of phospholipids;Christie;Zeitschrift fur Lebensmitteluntersuchung und -forschung,1985

Cited by 28 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Functional Meat Products as Oxidative Stress Modulators: A Review;Advances in Nutrition;2021-02-12

2. Effect of DL-Methionine Supplementation on Tissue and Plasma Antioxidant Status and Concentrations of Oxidation Products of Cholesterol and Phytosterols in Heat-Processed Thigh Muscle of Broilers;Animals;2020-11-05

3. Effects of Cooking Cycle Times of Marinating Juice and Reheating on the Formation of Cholesterol Oxidation Products and Heterocyclic Amines in Marinated Pig Hock;Foods;2020-08-12

4. Can Meat and Meat-Products Induce Oxidative Stress?;Antioxidants;2020-07-20

5. Effect of hop (Humulus lupulus) supplementation on performance, oxidative stress, and oxidative stability of broiler chicken meat;EUR POULTRY SCI;2020