Chromatographic analysis of lypophilic compounds in eggs from organically fed hens-Reference-Cited by-同舟云学术

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Chromatographic analysis of lypophilic compounds in eggs from organically fed hens

Published:2017-12 Issue:4 Volume:26 Page:498-508
ISSN:1056-6171
Container-title:Journal of Applied Poultry Research
language:en
Short-container-title:Journal of Applied Poultry Research

Author:

Bunea Andrea,Copaciu Florina Maria,Paşcalău Simona,Dulf Francisc,Rugină Dumitriţa,Chira Romeo,Pintea Adela

Funder

Romanian National Authority

CNCS-UEFISCDI

Publisher

Elsevier BV

Subject

Animal Science and Zoology

Link

http://academic.oup.com/japr/article-pdf/26/4/498/21539098/pfx022.pdf

Reference47 articles.

1. Are the current dietary guidelines regarding egg consumption appropriate?, J;Herron;Nutr.,2004

2. Changes in chemical composition, physical properties and microstructure of duck egg as influenced by salting;Kaewmanee;Food Chem.,2009

3. Food Chemistry;Belitz,2009

4. Egg yolk color as affected by saponification of different natural pigmenting sources;Galobart;J. Appl. Poult. Res.,2004

5. Effect of n-3 fatty acid enriched eggs and organic eggs on serum lutein in free-living lacto-ovo vegetarians;Burns-Whitmore;Eur. J. Clin. Nutr.,2010

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1. Assessment of performance and egg quality in laying hens of Spanish indigenous breed Black Castellana as compared with a selected white egg-layer strain;Poultry Science;2024-10

2. Non-destructive egg breed separation using advanced VOC analytical techniques HSSE-GC-MS, PTR-TOF-MS, and SIFT-MS: Assessment of performance and systems’ complementarity;Food Research International;2024-01

3. Comparative characterization of flavor precursors and volatiles of Taihe black-boned silky fowl and Hy-line Brown yolks using multiomics and GC-O-MS-based volatilomics;Food Research International;2023-10

4. Discrimination of Free-Range and Caged Eggs by Chemometrics Analysis of the Elemental Profiles of Eggshell;Journal of Analytical Methods in Chemistry;2023-02-28

5. Carotenoid Content and Profile of Some Commercially Available Eggs and In Vitro Bioaccessibility of Lutein and Zeaxanthin from Organic Egg Yolks;Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca. Food Science and Technology;2021-05-16

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