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Items: 1 to 20 of 111

1.

Methods to create thermally oxidized lipids and comparison of analytical procedures to characterize peroxidation.

Liu P, Kerr BJ, Chen C, Weber TE, Johnston LJ, Shurson GC.

J Anim Sci. 2014 Jul;92(7):2950-9. doi: 10.2527/jas.2012-5708.

2.

Influence of thermally oxidized vegetable oils and animal fats on intestinal barrier function and immune variables in young pigs.

Liu P, Kerr BJ, Weber TE, Chen C, Johnston LJ, Shurson GC.

J Anim Sci. 2014 Jul;92(7):2971-9. doi: 10.2527/jas.2012-5710.

3.

Influence of thermally oxidized vegetable oils and animal fats on energy and nutrient digestibility in young pigs.

Liu P, Kerr BJ, Chen C, Weber TE, Johnston LJ, Shurson GC.

J Anim Sci. 2014 Jul;92(7):2980-6. doi: 10.2527/jas.2012-5711.

4.

Influence of thermally oxidized vegetable oils and animal fats on growth performance, liver gene expression, and liver and serum cholesterol and triglycerides in young pigs.

Liu P, Chen C, Kerr BJ, Weber TE, Johnston LJ, Shurson GC.

J Anim Sci. 2014 Jul;92(7):2960-70. doi: 10.2527/jas.2012-5709.

5.
6.

Effects of peroxidized corn oil on performance, AMEn, and abdominal fat pad weight in broiler chicks.

Ehr IJ, Kerr BJ, Persia ME.

Poult Sci. 2015 Jul;94(7):1629-34. doi: 10.3382/ps/pev131.

PMID:
26015587
7.

The role of plasmalogen in the oxidative stability of neutral lipids and phospholipids.

Wang G, Wang T.

J Agric Food Chem. 2010 Feb 24;58(4):2554-61. doi: 10.1021/jf903906e.

PMID:
20099826
8.

Evaluation of lipid peroxidation level in corn dried distillers grains with solubles.

Song R, Shurson GC.

J Anim Sci. 2013 Sep;91(9):4383-8. doi: 10.2527/jas.2013-6319.

9.

Evaluating the quality of feed fats and oils and their effects on pig growth performance.

Shurson GC, Kerr BJ, Hanson AR.

J Anim Sci Biotechnol. 2015 Mar 21;6(1):10. doi: 10.1186/s40104-015-0005-4.

10.

Chronic vitamin E inadequacy and thermally treated oils affect the synthesis of hepatic metallothionein isoforms.

Stangl GI, Nöstelbacher K, Eder K, Kirchgessner M.

Eur J Nutr. 2000 Jun;39(3):112-20.

PMID:
10918993
12.

A simplified UV spectrometric method for determination of peroxide value in thermally oxidized canola oil.

Talpur MY, Sherazi ST, Mahesar SA, Bhutto AA.

Talanta. 2010 Mar 15;80(5):1823-6. doi: 10.1016/j.talanta.2009.10.028.

PMID:
20152417
13.

Antioxidant activity of Maillard reaction products (MRPs) in a lipid-rich model system.

Vhangani LN, Van Wyk J.

Food Chem. 2016 Oct 1;208:301-8. doi: 10.1016/j.foodchem.2016.03.100.

PMID:
27132854
14.

Rapid quantitation of thermal oxidation products in fats and oils by 1H-NMR spectroscopy.

Yang CM, Grey AA, Archer MC, Bruce WR.

Nutr Cancer. 1998;30(1):64-8.

PMID:
9507515
15.

Susceptibility to hepatic oxidative stress in rabbits fed different animal and plant fats.

Slim RM, Toborek M, Watkins BA, Boissonneault GA, Hennig B.

J Am Coll Nutr. 1996 Jun;15(3):289-94.

PMID:
8935445
16.
17.

Assessment of the oxidative stability of conventional and high-oleic sunflower oil by means of solid-phase microextraction-gas chromatography.

Petersen KD, Kleeberg KK, Jahreis G, Fritsche J.

Int J Food Sci Nutr. 2012 Mar;63(2):160-9. doi: 10.3109/09637486.2011.609158.

PMID:
21854109
18.

Lipid and protein oxidation of chicken breast rolls as affected by dietary oxidation levels and packaging.

Xiao S, Zhang WG, Lee EJ, Ma CW, Ahn DU.

J Food Sci. 2011 May;76(4):C612-7. doi: 10.1111/j.1750-3841.2011.02137.x.

PMID:
22417343
19.

Comparison of effects of dietary olive oil, tallow and vitamin E on the quality of broiler meat and meat products.

O'Neill LM, Galvin K, Morrissey PA, Buckley DJ.

Br Poult Sci. 1998 Jul;39(3):365-71.

PMID:
9693817
20.

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