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Items: 5

1.

Phenolic Compounds in Honey and Their Associated Health Benefits: A Review.

Cianciosi D, Forbes-Hernández TY, Afrin S, Gasparrini M, Reboredo-Rodriguez P, Manna PP, Zhang J, Bravo Lamas L, Martínez Flórez S, Agudo Toyos P, Quiles JL, Giampieri F, Battino M.

Molecules. 2018 Sep 11;23(9). pii: E2322. doi: 10.3390/molecules23092322. Review.

2.

Fatty acid composition of intramuscular fat and odour-active compounds of lamb commercialized in northern Spain.

Bravo-Lamas L, Barron LJR, Farmer L, Aldai N.

Meat Sci. 2018 May;139:231-238. doi: 10.1016/j.meatsci.2018.02.006. Epub 2018 Feb 7.

PMID:
29459300
3.

Whole cottonseed, vitamin E and finishing period affect the fatty acid profile and sensory traits of meat products from Nellore cattle.

Ferrinho AM, Nassu RT, Aldai N, Bravo-Lamas L, Furlan MLN, Toda BM, Utembergue BL, Rezende RG, Mueller LF, Furlan JJM, Zanata M, Baldi F, Pereira ASC.

Meat Sci. 2018 Apr;138:15-22. doi: 10.1016/j.meatsci.2017.12.002. Epub 2017 Dec 5.

PMID:
29289714
4.

Corrigendum to "Characterization of the fatty acid composition of lamb commercially available in northern Spain: Emphasis on the trans-18:1 and CLA content and profile" [Meat Science 117 (2016) 108-116].

Bravo-Lamas L, Barron LJR, Kramer JKG, Etaio I, Aldai N.

Meat Sci. 2016 Nov;121:429. doi: 10.1016/j.meatsci.2016.06.016. Epub 2016 Jun 25. No abstract available.

PMID:
27354028
5.

Characterization of the fatty acid composition of lamb commercially available in northern Spain: Emphasis on the trans-18:1 and CLA content and profile.

Bravo-Lamas L, Barron LJ, Kramer JK, Etaio I, Aldai N.

Meat Sci. 2016 Jul;117:108-16. doi: 10.1016/j.meatsci.2016.02.043. Epub 2016 Mar 2. Erratum in: Meat Sci. 2016 Nov;121:429.

PMID:
26970291

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