Lista de obras -

Antioxidant potential of buffalo and cow milk Cheddar cheeses to tackle human colon adenocarcinoma (Caco-2) cells.

artículo científico publicado en 2017

Chemical Composition, Nitrogen Fractions and Amino Acids Profile of Milk from Different Animal Species

artículo científico publicado en 2016

Cooking, storage, and reheating effect on the formation of cholesterol oxidation products in processed meat products

artículo científico publicado en 2015

Development of omega-3 rich eggs through dietary flaxseed and bio-evaluation in metabolic syndrome

scientific article published on 30 April 2020

Effect of Dietary Supplementation of Bioactive Peptides on Antioxidant Potential of Broiler Breast Meat and Physicochemical Characteristics of Nuggets

scientific article published on 01 January 2020

Effect of β-Mannanase Supplementation on Growth Performance, Ileal Digestibility, Carcass Traits, Intestinal Morphology, and Meat Quality in Broilers Fed Low-ME Diets

artículo científico publicado en 2022

Enhancement of lipid stability of broiler breast meat and meat products fed on alpha lipoic acid and alpha tocopherol acetate supplemented feed.

artículo científico publicado en 2012

Impact of Cooking, Storage, and Reheating Conditions on the Formation of Cholesterol Oxidation Products in Pork Loin.

scientific article published on 28 February 2016

Impact of Dietaryα-Lipoic Acid on Antioxidant Potential of Broiler Thigh Meat

scholarly article in Journal of Chemistry, 2015

Impact of extruded flaxseed meal supplemented diet on growth performance, oxidative stability and quality of broiler meat and meat products.

artículo científico publicado en 2013

Influence of Cooking, Storage Period, and Re-heating on Production of Cholesterol Oxides in Chicken Meat

scientific article published on 31 July 2018

Investigating potential roles of extruded flaxseed and α-tocopherol acetate supplementation for production of healthier broiler meat

artículo científico publicado en 2016

Lipid stability and antioxidant profile of microsomal fraction of broiler meat enriched with α-lipoic acid and α-tocopherol acetate.

artículo científico publicado en 2011

Marination and Physicochemical Characteristics of Vacuum-aged Duck Breast Meat

artículo científico publicado en 2016

Meat flavor precursors and factors influencing flavor precursors--A systematic review

artículo científico

Monitoring the formation of cholesterol oxidation products in model systems using response surface methodology

artículo científico publicado en 2015

Oxidative stability and quality characteristics of whey protein coated rohu (Labeo rohita) fillets

artículo científico publicado en 2015

Postmortem Aging of Beef with a Special Reference to the Dry Aging

artículo científico publicado en 2016

Selective deposition of dietary α-lipoic acid in mitochondrial fraction and its synergistic effect with α-tocoperhol acetate on broiler meat oxidative stability

artículo científico publicado en 2013

Suitability of spring wheat varieties for the production of best quality pizza

artículo científico publicado en 2012

Tackling metabolic syndrome by functional foods

artículo científico publicado en 2013

Wheat germ oil and α-lipoic acid predominantly improve the lipid profile of broiler meat

artículo científico publicado en 2013

Wheat germ oil enrichment in broiler feed with α-lipoic acid to enhance the antioxidant potential and lipid stability of meat.

artículo científico publicado en 2013

Lista de obras de

Antioxidant potential of buffalo and cow milk Cheddar cheeses to tackle human colon adenocarcinoma (Caco-2) cells.

Chemical Composition, Nitrogen Fractions and Amino Acids Profile of Milk from Different Animal Species

Cooking, storage, and reheating effect on the formation of cholesterol oxidation products in processed meat products

Development of omega-3 rich eggs through dietary flaxseed and bio-evaluation in metabolic syndrome

Effect of Dietary Supplementation of Bioactive Peptides on Antioxidant Potential of Broiler Breast Meat and Physicochemical Characteristics of Nuggets

Effect of β-Mannanase Supplementation on Growth Performance, Ileal Digestibility, Carcass Traits, Intestinal Morphology, and Meat Quality in Broilers Fed Low-ME Diets

Enhancement of lipid stability of broiler breast meat and meat products fed on alpha lipoic acid and alpha tocopherol acetate supplemented feed.

Impact of Cooking, Storage, and Reheating Conditions on the Formation of Cholesterol Oxidation Products in Pork Loin.

Impact of Dietaryα-Lipoic Acid on Antioxidant Potential of Broiler Thigh Meat

Impact of extruded flaxseed meal supplemented diet on growth performance, oxidative stability and quality of broiler meat and meat products.

Influence of Cooking, Storage Period, and Re-heating on Production of Cholesterol Oxides in Chicken Meat

Investigating potential roles of extruded flaxseed and α-tocopherol acetate supplementation for production of healthier broiler meat

Lipid stability and antioxidant profile of microsomal fraction of broiler meat enriched with α-lipoic acid and α-tocopherol acetate.

Marination and Physicochemical Characteristics of Vacuum-aged Duck Breast Meat

Meat flavor precursors and factors influencing flavor precursors--A systematic review

Monitoring the formation of cholesterol oxidation products in model systems using response surface methodology

Oxidative stability and quality characteristics of whey protein coated rohu (Labeo rohita) fillets

Postmortem Aging of Beef with a Special Reference to the Dry Aging

Selective deposition of dietary α-lipoic acid in mitochondrial fraction and its synergistic effect with α-tocoperhol acetate on broiler meat oxidative stability

Suitability of spring wheat varieties for the production of best quality pizza

Tackling metabolic syndrome by functional foods

Wheat germ oil and α-lipoic acid predominantly improve the lipid profile of broiler meat

Wheat germ oil enrichment in broiler feed with α-lipoic acid to enhance the antioxidant potential and lipid stability of meat.