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E A Decker

Showing results (1-10 of 45) with videos related to

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Nutrition Reviews|April 1, 1996
The role of stereospecific saturated fatty acid positions on lipid nutritionE A Decker
Nutrition Reviews|January 8, 1998
Phenolics: prooxidants or antioxidants?E A Decker
Nutrition Reviews|March 1, 1995
The role of phenolics, conjugated linoleic acid, carnosine, and pyrroloquinoline quinone as nonessential dietary antioxidantsE A Decker
Journal of Agricultural and Food Chemistry|December 20, 1999
Ability of amino acids, dipeptides, polyamines, and sulfhydryls to quench hexanal, a saturated aldehydic lipid oxidation productS Zhou, E A Decker
Journal of Agricultural and Food Chemistry|November 24, 1999
Ability of carnosine and other skeletal muscle components to quench unsaturated aldehydic lipid oxidation productsS Zhou, E A Decker
Journal of Agricultural and Food Chemistry|June 21, 2001
Peroxynitrite-induced oxidation of lipids: implications for muscle foodsR G Brannan, E A Decker
Critical Reviews in Food Science and Nutrition|January 1, 1994
Endogenous skeletal muscle antioxidantsK M Chan, E A Decker
Journal of AOAC International|March 1, 1994
Rapid, sensitive, iron-based spectrophotometric methods for determination of peroxide values of food lipidsN C Shantha, E A Decker
Nutrition Reviews|July 10, 1998
High-fat meals and endothelial functionR M Tomaino, E A Decker
Meat Science|November 9, 2011
Antioxidant activity of carnosine in cooked ground porkE A Decker, A D Crum
Pageof 5

Showing results (1-10 of 45) with videos related to

Sort By:
Pageof 5
Nutrition Reviews|April 1, 1996
The role of stereospecific saturated fatty acid positions on lipid nutritionE A Decker
Nutrition Reviews|January 8, 1998
Phenolics: prooxidants or antioxidants?E A Decker
Nutrition Reviews|March 1, 1995
The role of phenolics, conjugated linoleic acid, carnosine, and pyrroloquinoline quinone as nonessential dietary antioxidantsE A Decker
Journal of Agricultural and Food Chemistry|December 20, 1999
Ability of amino acids, dipeptides, polyamines, and sulfhydryls to quench hexanal, a saturated aldehydic lipid oxidation productS Zhou, E A Decker
Journal of Agricultural and Food Chemistry|November 24, 1999
Ability of carnosine and other skeletal muscle components to quench unsaturated aldehydic lipid oxidation productsS Zhou, E A Decker
Journal of Agricultural and Food Chemistry|June 21, 2001
Peroxynitrite-induced oxidation of lipids: implications for muscle foodsR G Brannan, E A Decker
Critical Reviews in Food Science and Nutrition|January 1, 1994
Endogenous skeletal muscle antioxidantsK M Chan, E A Decker
Journal of AOAC International|March 1, 1994
Rapid, sensitive, iron-based spectrophotometric methods for determination of peroxide values of food lipidsN C Shantha, E A Decker
Nutrition Reviews|July 10, 1998
High-fat meals and endothelial functionR M Tomaino, E A Decker
Meat Science|November 9, 2011
Antioxidant activity of carnosine in cooked ground porkE A Decker, A D Crum
Pageof 5