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Annals of Neurology|February 24, 2001
Widespread occurrence of intranuclear atrophin-1 accumulation in the central nervous system neurons of patients with dentatorubral-pallidoluysian atrophyM Yamada, J D Wood, T Shimohata, et al.
Meat Science|December 20, 2011
Effect of vitamin E supplementation and diet on fatty acid composition and on meat colour and lipid oxidation of lamb leg steaks displayed in modified atmosphere packsE Kasapidou, J D Wood, R I Richardson, et al.
Meat Science|January 22, 2011
Comparison of heating methods and the use of different tissues for sensory assessment of abnormal odours (boar taint) in pig meatF M Whittington, D Zammerini, G R Nute, et al.
The Canadian Veterinary Journal = La Revue Veterinaire Canadienne|December 1, 1991
Persistent shedding of Salmonella enteritidis from the udder of a cowJ D Wood, G A Chalmers, R A Fenton, et al.
The British Journal of Nutrition|March 24, 2004
Effects of dietary n-3 polyunsaturated fatty acids, breed and dietary vitamin E on the fatty acids of lamb muscle, liver and adipose tissueG Demirel, A M Wachira, L A Sinclair, et al.
Animal : an International Journal of Animal Bioscience|March 27, 2012
Influence of vitamin E supplementation and basal diet on the vitamin E status, performance and tissue fatty acid concentration in lambsE Kasapidou, M Enser, J D Wood, et al.
Brain Pathology (Zurich, Switzerland)|July 1, 1997
Huntington's disease and dentatorubral-pallidoluysian atrophy: proteins, pathogenesis and pathologyC A Ross, M W Becher, V Colomer, et al.
The Journal of Biological Chemistry|August 30, 2001
beta 1-adrenergic receptor association with the synaptic scaffolding protein membrane-associated guanylate kinase inverted-2 (MAGI-2). Differential regulation of receptor internalization by MAGI-2 and PSD-95J Xu, M Paquet, A G Lau, et al.
The British Journal of Nutrition|February 28, 2001
Manipulating the fatty acid composition of muscle and adipose tissue in beef cattleN D Scollan, N J Choi, E Kurt, et al.
Meat Science|November 9, 2011
Shelf life and quality of pork and pork products with raised n-3 PUFAP R Sheard, M Enser, J D Wood, et al.
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