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Lipid Oxidation in Mechanically Deboned Chicken Meat: Effect of the Addition of Different Agents
Juliana Bigolin, Cleusa Inês Weber, Alexandre da Trindade Alfaro
Food Nutr. Sci. Vol.4 No.8, July 30, 2013  DOI: 10.4236/fns.2013.48A027
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Effect of Type I and Type II Antioxidants on Oxidative Stability, Microbial Growth, pH, and Color in Raw Poultry Meat
Abdulla Khan, Karin Allen, Xiaoxi Wang
Food Nutr. Sci. Vol.6 No.16, December 16, 2015  DOI: 10.4236/fns.2015.616159
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Effect of Lipids and Thermal Processing on Antioxidant Activities of Tested Antioxidants and Tom-Kha Paste Extract
Naiyana Pengseng, Sunisa Siripongvutikorn, Worapong Usawakesmanee, Saowakon Wattanachant, Pornpong Sutthirak
Food Nutr. Sci. Vol.4 No.8, August 15, 2013  DOI: 10.4236/fns.2013.48A029
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L-ornithine hydrochloride ingestion increased carbohydrate oxidation but not lipid oxidation during submaximal endurance exercise following resistance exercise
Shinichi Demura, Takayoshi Yamada, Shunsuke Yamaji, Masanobu Uchiyama
Adv. Biosci. Biotechnol. Vol.4 No.1, January 28, 2013  DOI: 10.4236/abb.2013.41012
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Membrane Lipid Replacement: Clinical Studies Using a Natural Medicine Approach to Restoring Membrane Function and Improving Health
Garth L. Nicolson
Int. J. Clin. Med. Vol.7 No.2, February 22, 2016  DOI: 10.4236/ijcm.2016.72015
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