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Production system and muscle type affect the formation of oxidation products during in vitro gastrointestinal digestion of chicken meat
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- Journal Article
- A1
- open access
Susceptibility of conventional and organic chicken breast and thigh meat to lipid and protein oxidation during heating and in vitro digestion
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A simulated mucus layer protects Lactobacillus reuteri from the inhibitory effects of linoleic acid
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Dietary fat and the human gut microbiome
(2013) -
The potential of vibrational spectroscopy techniques to determine minor milk fatty acids
(2012) -
Stability of fatty acids during wilting of perennial ryegrass (Lolium perenne L.): effect of bruising and environmental conditions
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Blood levels of omega-3 long chain polyunsaturated fatty acids differ significantly in children from 8 European countries : the IDEFICS study
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The influence of n-3 PUFA supplements and n-3 PUFA enriched foods on the n-3 LC PUFA intake of flemish women
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- Journal Article
- A1
- open access
Influence of damaging and wilting red clover on lipid metabolism during ensiling and in vitro rumen incubation
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- Journal Article
- A1
- open access
Effect of diet, sex and age on fatty acid metabolism in broiler chickens: n-3 and n-6 PUFA