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Lactobacillus fermentum CECT5716 Supplementation in Rats during Pregnancy and Lactation Impacts Maternal and Offspring Lipid Profile, Immune System and Microbiota.
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- Cells (2073-4409), 2020, v. 9, n. 3, p. 575, doi. 10.3390/cells9030575
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- Article
Associations of Breast Milk Microbiota, Immune Factors, and Fatty Acids in the Rat Mother–Offspring Pair.
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- Nutrients, 2020, v. 12, n. 2, p. 319, doi. 10.3390/nu12020319
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- Article
Effect of Feeding Acid Oils on European Seabass Fillet Lipid Composition, Oxidative Stability, Color, and Sensory Acceptance.
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- Aquaculture Nutrition, 2023, p. 1, doi. 10.1155/2023/6415693
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- Article
Subzero Temperature Storage to Preserve the Quality Attributes of Veiled Virgin Olive Oil.
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- Foods, 2023, v. 12, n. 6, p. 1228, doi. 10.3390/foods12061228
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Effect of the Storage Conditions and Freezing Speed on the Color and Chlorophyll Profile of Premium Extra Virgin Olive Oils.
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- Foods, 2023, v. 12, n. 1, p. 222, doi. 10.3390/foods12010222
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- Article
Influence of Grain- and Grass-Finishing Systems on Carcass Characteristics, Meat Quality, Nutritional Composition, and Consumer Sensory Attributes of Bison.
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- Foods, 2021, v. 10, n. 5, p. 1060, doi. 10.3390/foods10051060
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- Article
Quality and Shelf Life of Fresh Meat from Iberian Pigs as Affected by a New Form of Presentation of Oleic Acid and an Organic-Acid Mix in the Diet.
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- Foods, 2021, v. 10, n. 5, p. 985, doi. 10.3390/foods10050985
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- Article
Supporting the Sensory Panel to Grade Virgin Olive Oils: An In-House-Validated Screening Tool by Volatile Fingerprinting and Chemometrics.
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- Foods, 2020, v. 9, n. 10, p. 1509, doi. 10.3390/foods9101509
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- Article
Supporting the Sensory Panel to Grade Virgin Olive Oils: An In-House-Validated Screening Tool by Volatile Fingerprinting and Chemometrics.
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- Foods, 2020, v. 9, n. 10, p. 1509, doi. 10.3390/foods9101509
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- Article
Chemical Markers to Distinguish the Homo- and Heterozygous Bitter Genotype in Sweet Almond Kernels.
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- Foods, 2020, v. 9, n. 6, p. 747, doi. 10.3390/foods9060747
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- Article
Catalan Virgin Olive Oil Protected Designations of Origin: Physicochemical and Major Sensory Attributes.
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- European Journal of Lipid Science & Technology, 2019, v. 121, n. 3, p. N.PAG, doi. 10.1002/ejlt.201800130
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- Article
Co-spray-drying of a heme iron ingredient to decrease its pro-oxidant effect in lipid-containing foods.
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- European Journal of Lipid Science & Technology, 2016, v. 118, n. 2, p. 195, doi. 10.1002/ejlt.201400377
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- Article
Re-esterified oils from palm acid oil do not alter pork fatty acid composition.
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- European Journal of Lipid Science & Technology, 2015, v. 117, n. 9, p. 1406, doi. 10.1002/ejlt.201400544
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- Article
Olive Pomace and Soybean-Sunflower Acid Oils as Alternative Fat Sources in European Seabass (Dicentrarchus labrax) Diets: Effects on Performance, Digestibility and Flesh Fatty Acid Composition and Quality Parameters.
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- Animals (2076-2615), 2022, v. 12, n. 9, p. N.PAG, doi. 10.3390/ani12091198
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- Article
Replacement of Palm Oil with Soybean Acid Oil in Broiler Chicken Diet: Fat Digestibility and Lipid Class Content along the Intestinal Tract.
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- Animals (2076-2615), 2021, v. 11, n. 9, p. 2586, doi. 10.3390/ani11092586
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- Article
Oxidative Quality of Acid Oils and Fatty Acid Distillates Used in Animal Feeding.
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- Animals (2076-2615), 2021, v. 11, n. 9, p. 2559, doi. 10.3390/ani11092559
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- Article
Composition and Nutritional Value of Acid Oils and Fatty Acid Distillates Used in Animal Feeding.
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- Animals (2076-2615), 2021, v. 11, n. 1, p. 196, doi. 10.3390/ani11010196
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- Article
The effect of citric acid and ascorbyl palmitate in palm oil enriched with heme iron: A model for iron fortification in bakery products.
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- European Journal of Lipid Science & Technology, 2014, v. 116, n. 3, p. 300, doi. 10.1002/ejlt.201300007
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- Article
Lack of effect of oral supplementation with antioxidants on cholesterol oxidation product concentration of human plasma, as revealed by an improved gas chromatography method.
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- Analytical & Bioanalytical Chemistry, 2007, v. 389, n. 1, p. 277, doi. 10.1007/s00216-007-1413-x
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- Article
Kinetic evaluation of 3β-hydroxycholest-5-en-7-one (7-ketocholesterol) stability during saponification.
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- Journal of the American Oil Chemists' Society (JAOCS), 1996, v. 73, n. 5, p. 623, doi. 10.1007/BF02518118
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- Article
Effect of Feeding Olive Pomace Acid Oil on Dark Chicken Meat Lipid Composition, Oxidative Stability, Color, and Sensory Acceptance.
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- Animals (2076-2615), 2023, v. 13, n. 8, p. 1343, doi. 10.3390/ani13081343
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Use of tocopherol extract and different nitrite sources and starter cultures in the production of organic botifarra catalana, a cooked cured sausage.
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- Food Science & Technology International, 2016, v. 22, n. 3, p. 221, doi. 10.1177/1082013215586915
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- Article
Effect of freezing, fast-freezing by liquid nitrogen or refrigeration to preserve premium extra virgin olive oil during storage.
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- European Food Research & Technology, 2022, v. 248, n. 10, p. 2651, doi. 10.1007/s00217-022-04078-9
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- Article
Determination and Comparison of the Lipid Profile and Sodium Content of Gluten-Free and Gluten-Containing Breads from the Spanish Market.
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- Plant Foods for Human Nutrition, 2020, v. 75, n. 3, p. 344, doi. 10.1007/s11130-020-00828-w
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- Article