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Items: 1 to 20 of 132

1.

Changes in lipid composition, fatty acid profile and lipid oxidative stability during Cantonese sausage processing.

Qiu C, Zhao M, Sun W, Zhou F, Cui C.

Meat Sci. 2013 Mar;93(3):525-32. doi: 10.1016/j.meatsci.2012.10.008. Epub 2012 Nov 10.

PMID:
23273460
2.

Changes of phospholipase A₂ and C activities during dry-cured duck processing and their relationship with intramuscular phospholipid degradation.

Wang D, Zhang M, Bian H, Xu W, Xu X, Zhu Y, Liu F, Geng Z, Zhou G.

Food Chem. 2014 Feb 15;145:997-1001. doi: 10.1016/j.foodchem.2013.09.007. Epub 2013 Sep 11.

PMID:
24128575
3.
4.

Effect of antioxidant on the fatty acid composition and lipid oxidation of intramuscular lipid in pressurized pork.

Huang Y, He Z, Li H, Li F, Wu Z.

Meat Sci. 2012 Jun;91(2):137-41. doi: 10.1016/j.meatsci.2012.01.006. Epub 2012 Jan 16.

PMID:
22317893
5.

The effect of dietary lipid manipulation on hepatic mitochondrial phospholipid fatty acid composition and carnitine palmitoyltransferase I activity.

Power GW, Yaqoob P, Harvey DJ, Newsholme EA, Calder PC.

Biochem Mol Biol Int. 1994 Oct;34(4):671-84.

PMID:
7866292
6.

Dietary conjugated linoleic acid alters fatty acid composition of pig skeletal muscle and fat.

Ramsay TG, Evock-Clover CM, Steele NC, Azain MJ.

J Anim Sci. 2001 Aug;79(8):2152-61.

7.

Digestion and deposition of individual fatty acids in growing-finishing pigs fed diets containing either beef tallow or sunflower oil.

Mitchaothai J, Everts H, Yuangklang C, Wittayakun S, Vasupen K, Wongsuthavas S, Srenanul P, Hovenier R, Beynen AC.

J Anim Physiol Anim Nutr (Berl). 2008 Aug;92(4):502-10. doi: 10.1111/j.1439-0396.2007.00741.x. Epub 2007 Nov 8.

PMID:
18662360
9.

Lipolysis and lipid oxidation during processing of Chinese traditional smoke-cured bacon.

Huang Y, Li H, Huang T, Li F, Sun J.

Food Chem. 2014 Apr 15;149:31-9. doi: 10.1016/j.foodchem.2013.10.081. Epub 2013 Oct 26.

PMID:
24295673
10.

Positional analysis of triacylglycerols from bovine adipose tissue lipids varying in degree of unsaturation.

Smith SB, Yang A, Larsen TW, Tume RK.

Lipids. 1998 Feb;33(2):197-207.

PMID:
9507242
11.

Effects of oxidative stress on glycerolipid acyl turnover in rat hepatocytes.

Girón-Calle J, Schmid PC, Schmid HH.

Lipids. 1997 Sep;32(9):917-23.

PMID:
9307931
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14.

Alterations in dietary fatty acid composition alter rat brush border membrane phospholipid fatty acid composition.

Keelan M, Wierzbicki A, Clandinin MT, Walker K, Thomson AB.

Diabetes Res. 1990 Aug;14(4):165-70.

PMID:
2132189
15.

Lipid oxidative changes in chitosan-oregano coated traditional dry fermented sausage Petrovská klobása.

Krkić N, Šojić B, Lazić V, Petrović L, Mandić A, Sedej I, Tomović V.

Meat Sci. 2013 Mar;93(3):767-70. doi: 10.1016/j.meatsci.2012.11.043. Epub 2012 Nov 27.

PMID:
23261537
16.

Altered levels of n-6/n-3 fatty acids in rat heart and storage fat following variable dietary intake of linoleic acid.

Charnock JS, McLennan PL, Abeywardena MY, Russell GR.

Ann Nutr Metab. 1985;29(5):279-88.

PMID:
4051450
17.

Relationship of diet to the fatty acid composition of human adipose tissue structural and stored lipids.

Field CJ, Angel A, Clandinin MT.

Am J Clin Nutr. 1985 Dec;42(6):1206-20.

PMID:
4072956
18.

Effect of dietary conjugated linoleic acids on the distribution of fatty acids in serum lipoprotein fractions and different tissues of growing pigs.

Tischendorf F, Möckel P, Schöne F, Plonné M, Jahreis G.

J Anim Physiol Anim Nutr (Berl). 2002 Oct;86(9-10):313-25.

PMID:
12452973
19.

Metabolism of n-3 polyunsaturated fatty acids and modification of phospholipids in cultured rabbit aortic smooth muscle cells.

Morisaki N, Kanzaki T, Fujiyama Y, Osawa I, Shirai K, Matsuoka N, Saito Y, Yoshida S.

J Lipid Res. 1985 Aug;26(8):930-9.

20.

Dietary olive cake reduces the oxidation of lipids, including cholesterol, in lamb meat enriched in polyunsaturated fatty acids.

Luciano G, Pauselli M, Servili M, Mourvaki E, Serra A, Monahan FJ, Lanza M, Priolo A, Zinnai A, Mele M.

Meat Sci. 2013 Mar;93(3):703-14. doi: 10.1016/j.meatsci.2012.11.033. Epub 2012 Nov 23.

PMID:
23273482
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