Format
Sort by
Items per page

Send to

Choose Destination

Links from PubMed

Items: 1 to 20 of 87

1.

[What do you need to know about duck fatty liver?].

Nau JY.

Rev Med Suisse. 2012 Jan 18;8(324):142-3. French. No abstract available.

PMID:
23185828
2.

Modeling the relationships between quality and biochemical composition of fatty liver in mule ducks.

Theron L, Cullere M, Bouillier-Oudot M, Manse H, Dalle Zotte A, Molette C, Fernandez X, Vitezica ZG.

J Anim Sci. 2012 Sep;90(9):3312-7. doi: 10.2527/jas.2011-4945. Epub 2012 May 14.

3.

Identification by proteomic analysis of early post-mortem markers involved in the variability in fat loss during cooking of mule duck "foie gras".

Theron L, Fernandez X, Marty-Gasset N, Pichereaux C, Rossignol M, Chambon C, Viala D, Astruc T, Molette C.

J Agric Food Chem. 2011 Dec 14;59(23):12617-28. doi: 10.1021/jf203058x. Epub 2011 Nov 4.

PMID:
21999348
4.

[Possible improvements in goose and duck raising for foie gras].

Castaing J.

Aliment Vie. 1969;57(4):125-7. French. No abstract available.

PMID:
5408461
5.

Hepatic metabolism of glucose and linoleic acid varies in relation to susceptibility to fatty liver in ad libitum-fed Muscovy and Pekin ducks.

Saez G, Baéza E, Davail S, Durand D, Bauchart D, Gruffat D.

Br J Nutr. 2009 Feb;101(4):510-7. doi: 10.1017/S0007114508019892. Epub 2008 Jul 11.

PMID:
18616836
6.

Mercury residues in duck breast tissue after moist and dry heat cooking.

Hough EJ, Zabik ME.

J Sci Food Agric. 1973 Jan;24(1):107-12. No abstract available.

PMID:
4696590
7.

The fusion of lipid droplets is involved in fat loss during cooking of duck "foie gras".

Théron L, Astruc T, Bouillier-Oudot M, Molette C, Vénien A, Peyrin F, Vitezica ZG, Fernandez X.

Meat Sci. 2011 Dec;89(4):377-83. doi: 10.1016/j.meatsci.2011.04.018. Epub 2011 May 12.

PMID:
21621925
8.

Physicochemical and nutritional composition of dry-cured duck breast.

Lorenzo JM, Purriños L, Temperán S, Bermúdez R, Tallón S, Franco D.

Poult Sci. 2011 Apr;90(4):931-40. doi: 10.3382/ps.2010-01001.

PMID:
21406382
9.

Cloning and expression of Tsaiya duck liver fatty acid binding protein.

Ko YH, Cheng CH, Shen TF, Ding ST.

Poult Sci. 2004 Nov;83(11):1832-8.

PMID:
15554058
10.

[Fatty acid makeup of the lipids from soft poultry by-products].

Khlevovaia VV, Savran EG.

Vopr Pitan. 1980 May-Jun;(3):67-71. Russian. No abstract available.

PMID:
7405138
11.

Duck hepatitis B virus and liver diseases.

Omata M, Uchiumi K, Ito Y, Yokosuka O, Mori J, Terao K, Wei-Fa Y, O'Connell AP, London WT, Okuda K.

Gastroenterology. 1983 Aug;85(2):260-7.

PMID:
6190699
12.

Is the hepatic metabolism of glucose and linoleic acid influenced by species in overfed ducks?

Saez G, Baéza E, Davail S, Durand D, Bauchart D, Gruffat D.

Comp Biochem Physiol A Mol Integr Physiol. 2008 Dec;151(4):576-81. doi: 10.1016/j.cbpa.2008.07.015. Epub 2008 Jul 17.

PMID:
18687407
13.

High-end dining in the nineteenth-century United States.

Freedman P, Warlick J.

Gastronomica (Berkeley Calif). 2011;11(1):44-52.

PMID:
21591310
14.

Effects of intramuscular fat levels on sensory characteristics of duck breast meat.

Chartrin P, Méteau K, Juin H, Bernadet MD, Guy G, Larzul C, Rémignon H, Mourot J, Duclos MJ, Baéza E.

Poult Sci. 2006 May;85(5):914-22.

PMID:
16673772
15.

Identification of goose (Anser anser) and mule duck (Anasplatyrhynchos x Cairina moschata) foie gras by multiplex polymerase chain reaction amplification of the 5S RDNA gene.

Rodríguez MA, García T, González I, Asensio L, Fernández A, Lobo E, Hernández PE, Martín R.

J Agric Food Chem. 2001 Jun;49(6):2717-21.

PMID:
11409956
16.

[Isolation from ducks of a hypervirulent strain of duck plague virus and an avian type 6 paramyxovirus].

Marius-Jestin V, Cherbonnel M, Picault JP, Bennejean G.

Comp Immunol Microbiol Infect Dis. 1987;10(3-4):173-86. French. Erratum in: Comp Immunol Microbiol Infect Dis 1988;11(2):I.

PMID:
2827947
17.

What you should know about sippy cups.

Chicago Dental Society.

CDS Rev. 2009 Jul-Aug;102(4):30. No abstract available.

PMID:
19685667
18.

Quantitation of mule duck in goose foie gras using TaqMan real-time Polymerase Chain Reaction.

Rodríguez MA, García T, González I, Asensio L, Hernández PE, Martín R.

J Agric Food Chem. 2004 Mar 24;52(6):1478-83.

PMID:
15030199
19.

Duck hepatitis B virus infection, aflatoxin B1 and liver cancer in domestic Chinese ducks.

Cova L, Mehrotra R, Wild CP, Chutimataewin S, Cao SF, Duflot A, Prave M, Yu SZ, Montesano R, Trepo C.

Br J Cancer. 1994 Jan;69(1):104-9.

20.

Duck hepatitis B virus (DHBV) infection in Indian domestic ducks: a pilot study.

Sridhar G, Valliammai T, Varalakshmi CS, Udayasankar K, Panchanadam M, Ramakrishna J, Gopal KV, Jayaraman K, Thyagarajan SP.

Trop Anim Health Prod. 1993 Nov;25(4):229-33.

PMID:
8109057

Supplemental Content

Support Center