23 results on '"Claeys, Erik"'
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2. Effect of light, packaging condition and dark storage durations on colour and lipid oxidative stability of cooked ham
3. Differences in muscle histidine‐containing dipeptides in broilers
4. Protection of emulsified polyunsaturated fatty acids against in vitro ruminal biohydrogenation by polyphenol oxidase: Characterization of the cross-linked emulsion
5. In Vitro Zinc Protoporphyrin IX Formation in Different Meat Sources Related to Potentially Important Intrinsic Parameters
6. Polyphenol Oxidase Containing Sidestreams as Emulsifiers of Rumen Bypass Linseed Oil Emulsions: Interfacial Characterization and Efficacy of Protection against in Vitro Ruminal Biohydrogenation
7. Supra-nutritional levels ofα-tocopherol maintain the oxidative stability ofn-3 long-chain fatty acid enriched subcutaneous fat and frozen loin, but not of dry fermented sausage
8. Reducing Compounds Equivocally Influence Oxidation during Digestion of a High-Fat Beef Product, which Promotes Cytotoxicity in Colorectal Carcinoma Cell Lines
9. Biomechanical and biochemical properties of the thoracic aorta in warmblood horses, Friesian horses, and Friesians with aortic rupture
10. Inhibition of glutathione peroxidase and the effect on lipid and myoglobin oxidation in beef
11. Effect of hot boning on colour stability and antioxidant enzyme activities in beef inner and outer biceps femoris
12. Protein oxidation affects proteolysis in a meat model system
13. Determination of α‐tocopherol by reversed‐phase HPLC in feed and animal‐derived foods without saponification
14. Effect of muscle and rate of pH and temperature fall on antioxidant enzyme activities in beef
15. Effect of muscle and post-mortem rate of pH and temperature fall on antioxidant enzyme activities in beef
16. Supra-nutritional levels of α-tocopherol maintain the oxidative stability of n-3 long-chain fatty acid enriched subcutaneous fat and frozen loin, but not of dry fermented sausage.
17. Determination of α-tocopherol by reversed-phase HPLC in feed and animal-derived foods without saponification.
18. Antioxidant enzyme activities and antioxidant capacity in longissimus muscle from bulls fed diets rich in polyunsaturated fatty acids
19. Effect of light, packaging condition and dark storage durations on colour and lipid oxidative stability of cooked ham
20. READILY AVAILABLE PORCINE AORTIC VALVE MATRICES FOR TISSUE VALVE ENGINEERING
21. Stable carbon isotope analysis of different tissues of beef animals in relation to their diet
22. Effect of diets rich in N-3 polyunsatured fatty acids on muscle lipids and fatty acids in Belgian Blue double-muscled young bulls
23. Differences in proteolytic enzyme activities during growth of the pig with different IGF-II genotypes.
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