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07/2009
Dagaa ( Rastrineobola Argentea ) is one of the most important fish foods for the low-income households in the Nyanza Province, Kenya. However, the off-flavour... 
Dagaa | bacteria | TVBN | TBARS
Web Resource
ADVANCED GLYCATION END PRODUCTS AND THIOBARBITURIC ACID REACTIVE SUBSTANCE IN GINGIVAL TISSUES OF DIABETIC AND NON–DIABETIC PATIENTS WITH CHRONIC PERIODONTITIS, 12/2005
Background: Production of advanced glycation end products (AGEs) is directly linked to the level and duration of hyperglycemia in diabetic patients. Oxidative... 
Diabetes, Periodontitis, Advanced glycation end products (AGE), Thiobarbituric acid reactive substance (TBARS)
Journal
Ciencia Rural, ISSN 0103-8478, 09/2016, Volume 46, Issue 9, pp. 1675 - 1677
Journal Article
Journal of Veterinary Medical Science, ISSN 0916-7250, 2017
Although astaxanthin (AST) is known to be a strong antioxidant, its effects on reproductive function in domestic animals have not yet been elucidated in... 
progesterone | luteal cells | cow | TBARS | astaxanthin
Journal Article
04/2011
We evaluated the effects of saline stress on soluble proteins, lipid peroxidation (TBAR), chlorophyll a, chlorophyll b, β-carotene, violaxanthin, and proline... 
proline | Paulownia imperialis | salinity | Paulownia fortunei | pigments | tissue culture | proteins | TBARS
Web Resource
Italian Journal of Food Safety, ISSN 2239-7132, 2018, Volume 7, Issue 3, pp. 148 - 152
Considering that many plant-derived substances show antioxidant and antimicrobial properties, natural antioxidant administered through feed in livestock... 
TBARS | Oxidative stability | Poultry | Carbonyls | Poultry, TBARS, Carbonyls, Oxidative Stability
Journal Article
Foods (Basel, Switzerland), ISSN 2304-8158, 08/2019, Volume 8, Issue 9, p. 357
The objective of this study was the incorporation of a water-oil (W/O) nanoemulsion for the partial substitution of pig fats and the addition of antioxidant... 
phenols | TBARS | DPPH | xoconostle | ABTS
Journal Article
Meat Science, ISSN 0309-1740, 03/2019, Volume 149, pp. 114 - 119
Two extraction methods were applied to measure the thiobarbituric acid reactive substances (TBARS) values of vacuum packaged grass-fed beef steaks that were... 
Untrained consumer panel | TBARS | Beef flavour | Lipid oxidation | Threshold | COLOR | FOOD SCIENCE & TECHNOLOGY
Journal Article
Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 01/2010, Volume 58, Issue 2, pp. 1233 - 1239
Journal Article
Food Control, ISSN 0956-7135, 11/2015, Volume 57, pp. 232 - 237
The aim of this study was to analyse the effect of high pressure (HP) on the shelf life and other selected characteristics of two types of cooked sausages,... 
TVC | Sensory evaluation | TBARS | LAB | Psychrotrophic bacteria | Colour
Journal Article
Revista de Ciências Farmacêuticas Básica e Aplicada, ISSN 1808-4532, 04/2014, Volume 35, Issue 2, pp. 217 - 222
A Bauhinia ungulata L. (Pata de Vaca) é uma planta nativa do Brasil, encontrada principalmente na região Amazônica, Cerrado e Mata Atlântica, utilizada... 
Bauhinia | Radicais livres | TBARS
Journal Article
Journal of Animal Science, ISSN 0021-8812, 06/2018, Volume 96, Issue 6, pp. 2238 - 2248
Abstract This study aimed to determine the influence of finishing diet on beef appearance and lipid oxidation of three beef muscles. A total of 18 Angus steers... 
retail display | finishing diet | lipid oxidation | TBARS | beef color | Meat Science
Journal Article
Archivos de Zootecnia, ISSN 0004-0592, 2018, Volume 2018, pp. 221 - 225
Journal Article
Research on Crops, ISSN 0972-3226, 06/2018, Volume 19, Issue 2, pp. 294 - 299
Journal Article
Research Journal of Biotechnology, ISSN 0973-6263, 02/2018, Volume 13, Issue 2, pp. 52 - 58
Journal Article
Brazilian Journal of Biology, ISSN 1519-6984, 02/2018, Volume 78, Issue 1, pp. 61 - 67
Journal Article
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