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Effect of N-acetyl-L-cysteine administration in drinking water of broilers exposed to heat stress on performances, intestinal integrity, and oxidative status
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Glucose addition and oven-heating of pork stimulate glycoxidation and protein carbonylation, while reducing lipid oxidation during simulated gastrointestinal digestion
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Effect of supplemental methyl sulfonyl methane on performance, carcass and meat quality and oxidative status in chronic cyclic heat-stressed finishing broilers
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The influence of butter and oils on oxidative reactions during in vitro gastrointestinal digestion of meat and fish
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Antioxidant activity of rambutan (Nephelium lappaceum L.) peel extract in soybean oil during storage and deep frying
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Behavior of malondialdehyde and its whey protein adducts during in vitro simulated gastrointestinal digestion
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Commercial luncheon meat products and their in vitro gastrointestinal digests contain more protein carbonyl compounds but less lipid oxidation products compared to fresh pork
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Long-chain n-3 PUFA content and n-6/n-3 PUFA ratio in mammal, poultry, and fish muscles largely explain differential protein and lipid oxidation profiles following in vitro gastrointestinal digestion
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Impact of red versus white meat consumption in a prudent or Western dietary pattern on the oxidative status in a pig model
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Influence of oxidized oils on digestibility of caseins in O/W emulsions