BOKU - Universität für Bodenkultur Wien - Forschungsinformationssystem
Publikationen
Suchbegriffe: lipid oxidation, . Treffer: 5
** = Publikationen gelistet in SCI/SSCI (veröffentlicht im Web of Science)
* = Publikationen in sonstigen peer-reviewten Journalen (ggf. noch nicht im WoS veröffentlicht)
Filter: Originalarbeit, Übersichtsarbeit, Konferenzband Originalarbeit
2020
** Fruehwirth, S; Steinschaden, R; Woschitz, L; Richter, P; Schreiner, M; Hoffmann, B; Hoffmann, W; Pignitter, M Oil-assisted extraction of polyphenols from press cake to enhance oxidative stability of flaxseed oil.
LWT-FOOD SCI TECHNOL. 2020; 133, 110006
WoS
FullText
FullText_BOKU
2019
** Chazarin, B; Storey, KB; Ziemianin, A; Chanon, S; Plumel, M; Chery, I; Durand, C; Evans, AL; Arnemo, JM; Zedrosser, A; Swenson, JE; Gauquelin-Koch, G; Simon, C; Blanc, S; Lefai, E; Bertile, F; Metabolic reprogramming involving glycolysis in the hibernating brown bear skeletal muscle..
Front Zool. 2019; 16:12
WoS
PubMed
FullText
FullText_BOKU
2017
** Schwarz, C; Ebner, KM; Furtner, F; Duller, S; Wetscherek, W; Wernert, W; Kandler, W; Schedle, K; Influence of high inorganic selenium and manganese diets for fattening pigs on oxidative stability and pork quality parameters..
Animal. 2017; 11(2):345-353 WoS PubMed FullText FullText_BOKU2007
** Malle, E; Furtmüller, PG; Sattler, W; Obinger, C Myeloperoxidase: a target for new drug development?.
Br J Pharmacol. 2007; 152(6):838-854
WoS
PubMed
FullText
FullText_BOKU
2006
** Juntachote, T., Berghofer, E., Siebenhandl, S., Bauer, F. The antioxidative properties of Holy basil and Galangal in cooked ground pork.
Meat Science, 72, 446-456 WoS PubMed FullText FullText_BOKU