Improved oxidative stability of veal lipids and cholesterol through dietary vitamin E supplementation

PROTEIN MEASUREMENT WITH THE FOLIN PHENOL REAGENT

1951 • 319,299 citations

A distillation method for the quantitative determination of malonaldehyde in rancid foods

1960 • 2,800 citations

The Science of Meat and Meat Products

1987 • 836 citations

Lipid hydroperoxide reactivity with proteins and amino acids: a review

1979 • 424 citations

Initiation of membranal lipid peroxidation by activated metmyoglobin and methemoglobin

1985 • 359 citations

Improvement of Pigment and Lipid Stability in Holstein Steer Beef by Dietary Supplementation with Vitamin E

1989 • 342 citations

Inhibition of Sterol Synthesis in Cultured Mouse Cells by 7α-Hydroxycholesterol, 7β-Hydroxycholesterol, and 7-Ketocholesterol

1973 • 320 citations

Occurrence of lipid oxidation products in foods

1986 • 274 citations

Effects of supranutritional dietary vitamin E levels on subcellular deposition of α‐tocopherol in the muscle and on pork quality

1991 • 252 citations

Angiotoxicity of Oxygenated Sterols and Possible Precursors

1980 • 202 citations

Dry column method for the quantitative extraction and simultaneous class separation of lipids from muscle tissue

1981 • 196 citations

Cytotoxicity of oxidation derivatives of cholesterol on cultured aortic smooth muscle cells and their effect on cholesterol biosynthesis

1979 • 182 citations

The cytotoxic and mutagenic properties of cholesterol oxidation products

1986 • 175 citations

Spontaneously occurring angiotoxic derivatives of cholesterol

1979 • 174 citations

Effects of Dietary Oils and α‐Tocopherol Supplementation on Lipid Composition and Stability of Broiler Meat

1989 • 173 citations

Muscle membranal lipid peroxidation initiated by hydrogen peroxide-activated metmyoglobin

1985 • 127 citations

Vitamin E Supplementation of Holstein Steer Diets Improves Sirloin Steak Color

1989 • 126 citations

Systematic protocol for the accumulation of fatty acid data from multiple tissue samples: Tissue handling, lipid extraction and class separation, and capillary gas chromatographic analysis

1983 • 118 citations

HPLC Determination of C‐7 Oxidized Cholesterol Derivatives in Foods

1985 • 110 citations

Effects of Dietary Oils and α‐Tocopherol Supplementation on Membranal Lipid Oxidation in Broiler Meat

1990 • 101 citations

Formation of a Carcinogen in Human Skin irradiated with Ultraviolet Light

1971 • 96 citations

Relative Role of Phospholipids, Triacylglycerols, and Cholesterol Esters on Malonaldehyde Formation in Fat Extracted from Chicken Meat

1984 • 96 citations

Effect of lipid antioxidants on the stability of meat during storage

1975 • 86 citations

Lipid peroxidation in biological systems

1989 • 86 citations

Influence of supranutritional vitamin E supplementation in the feed on swine growth performance and deposition in different tissues

1991 • 74 citations

Subcellular Distribution of Cholesterol within Muscle and Adipose Tissues of Beef Loin Steaks

1988 • 62 citations

Further investigations of mutagenic cholesterol preparations

1982 • 57 citations

Specific interactions of linoleic acid hydroperoxides and their secondary degraded products with enzyme proteins

1975 • 56 citations

Effect of Antioxidants on Lipid Stability in Restructured Beef Steaks

1988 • 46 citations

Effects of cholesterol and 25‐hydroxycholesterol on smooth muscle cell and endothelial cell growth

1988 • 34 citations

Effects of dietary fat and vitamin E on the lipid composition and stability of veal during frozen storage

1981 • 30 citations

Effect of induced high linoleic acid and tocopherol content on the oxidative stability of rendered veal fat

1974 • 16 citations