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30 积分 2025-05-08 加入
Egg yolk oils exert anti-inflammatory effect via regulating Nrf2/NF-κB pathway
6天前
已完结
A comparison of the feeding value of different sources of fat for laying hens. 2. Lipid, cholesterol, and vitamin E profiles of egg yolk
7天前
已完结
Bioactivity of Cooked Standard and Enriched Whole Eggs from White Leghorn and Rhode Island Red in Exhibiting In-Vitro Antioxidant and ACE-Inhibitory Effects
9天前
已完结
Development of omega‐3 rich eggs through dietary flaxseed and bio‐evaluation in metabolic syndrome
10天前
已完结
Application of principal component and hierarchical cluster analysis to classify fruits and vegetables commonly consumed in Ireland based on in vitro antioxidant activity
11天前
已完结
Fats in poultry nutrition: Digestive physiology and factors influencing their utilisation
13天前
已完结
Effects of dietary vitamin E on the quality of table eggs enriched with n-3 long-chain fatty acids
24天前
已完结
Increase of Cholesterol Oxidation and Decrease of PUFA as a Result of Thermal Processing and Storage in Eggs Enriched with n-3 Fatty Acids
26天前
已完结
Oxidative stability of omega-3 polyunsaturated fatty acids enriched eggs
26天前
已完结
Oxidative stability and lipid components of eggs from flax-fed hens: effect of dietary antioxidants and storage
26天前
已完结
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