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- Book Chapter
- open access
Chronic diseases associated with meat consumption : epidemiology and mechanisms
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- Journal Article
- A1
- open access
Mechanisms linking colorectal cancer to the consumption of (processed) red meat : a review
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The near equivalence of haem and non-haem iron bioavailability and the need for reconsidering dietary iron recommendations
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The recommendation to limit or avoid consumption of processed meat is justified because of the association with the incidence of colorectal cancer and justifies the use of alternatives for nitrite in meat processing
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The World Cancer Research Fund report 2007: A challenge for the meat processing industry
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In vitro examination of DHA-edible micro-algae, 2: effect on rumen methane production and apparent degradability of hay
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Effect of variation in the proportion of solid- and liquid-associated rumen bacteria in duodenal contents on the estimation of duodenal bacterial nitrogen flow
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- Journal Article
- A1
- open access
Milk odd- and branched-chain fatty acids in relation to the rumen fermentation pattern
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- Journal Article
- A1
- open access
Milk fatty acid composition and associated rumen lipolysis and fatty acid hydrogenation when feeding forages from intensively managed or semi-natural grasslands
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Use of odd and branched-chain fatty acids in rumen contents and milk as a potential microbial marker
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Meat fermentations: principles and applications
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Origin of starch in dairy concentrates provokes differences in milk fatty acids related to lifestyle diseases
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Nutritive value and qualitative assessment of secondary compounds in seeds of eight tropical browse, shrub and pulse legumes
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Radicals and antioxidants in relation to human and animal health: a case for functional feeding
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Effects of freezing and drying grass products prior to fatty acid extraction on grass fatty acid and lipid class composition: a technical note