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Matthew J Picklo

Showing results (71-80 of 81) with videos related to

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Nutrients|December 24, 2014
Intake of seafood in the US varies by age, income, and education level but not by race-ethnicityLisa Jahns, Susan K Raatz, LuAnn K Johnson, et al.
Nutrition Research (New York, N.Y.)|January 21, 2012
Total dietary fat and fatty acid content modifies plasma phospholipid fatty acids, desaturase activity indices, and urinary prostaglandin E in womenSusan K Raatz, Lindsay R Young, Matthew J Picklo, et al.
Free Radical Biology & Medicine|September 6, 2005
Enantioselective metabolism of trans-4-hydroxy-2-nonenal by brain mitochondriaAles Honzatko, Jiri Brichac, Tonya C Murphy, et al.
Meat Science|July 7, 2020
Impact of beef consumption on saturated fat intake in the United States adult population: Insights from modeling the influences of bovine genetics and nutritionShanon L Casperson, Zach Conrad, Susan K Raatz, et al.
Journal of the Academy of Nutrition and Dietetics|January 29, 2013
Dose-dependent consumption of farmed Atlantic salmon (Salmo salar) increases plasma phospholipid n-3 fatty acids differentiallySusan K Raatz, Thad A Rosenberger, LuAnn K Johnson, et al.
Current Developments in Nutrition|February 25, 2022
Identification of High and Low Branched-Chain Fatty Acid-Producing Phenotypes in Holstein Cows following High-Forage and Low-Forage Diets in a Crossover Designed TrialMatthew J Picklo, Kenneth F Kalscheur, Andrew Magnuson, et al.
The Journal of Nutritional Biochemistry|October 25, 2020
Time-restricted feeding mice a high-fat diet induces a unique lipidomic profileAaron A Mehus, Bret Rust, Joseph P Idso, et al.
The American Journal of Clinical Nutrition|July 11, 2014
Skin and plasma carotenoid response to a provided intervention diet high in vegetables and fruit: uptake and depletion kineticsLisa Jahns, LuAnn K Johnson, Susan T Mayne, et al.
Journal of Agricultural and Food Chemistry|September 17, 2011
Baking reduces prostaglandin, resolvin, and hydroxy-fatty acid content of farm-raised Atlantic salmon (Salmo salar)Susan K Raatz, Mikhail Y Golovko, Stephen A Brose, et al.
Journal of Neurochemistry|January 16, 2008
Trans-4-hydroxy-2-hexenal is a neurotoxic product of docosahexaenoic (22:6; n-3) acid oxidationEric K Long, Tonya C Murphy, Laura J Leiphon, et al.
Pageof 9

Showing results (71-80 of 81) with videos related to

Sort By:
Pageof 9
Nutrients|December 24, 2014
Intake of seafood in the US varies by age, income, and education level but not by race-ethnicityLisa Jahns, Susan K Raatz, LuAnn K Johnson, et al.
Nutrition Research (New York, N.Y.)|January 21, 2012
Total dietary fat and fatty acid content modifies plasma phospholipid fatty acids, desaturase activity indices, and urinary prostaglandin E in womenSusan K Raatz, Lindsay R Young, Matthew J Picklo, et al.
Free Radical Biology & Medicine|September 6, 2005
Enantioselective metabolism of trans-4-hydroxy-2-nonenal by brain mitochondriaAles Honzatko, Jiri Brichac, Tonya C Murphy, et al.
Meat Science|July 7, 2020
Impact of beef consumption on saturated fat intake in the United States adult population: Insights from modeling the influences of bovine genetics and nutritionShanon L Casperson, Zach Conrad, Susan K Raatz, et al.
Journal of the Academy of Nutrition and Dietetics|January 29, 2013
Dose-dependent consumption of farmed Atlantic salmon (Salmo salar) increases plasma phospholipid n-3 fatty acids differentiallySusan K Raatz, Thad A Rosenberger, LuAnn K Johnson, et al.
Current Developments in Nutrition|February 25, 2022
Identification of High and Low Branched-Chain Fatty Acid-Producing Phenotypes in Holstein Cows following High-Forage and Low-Forage Diets in a Crossover Designed TrialMatthew J Picklo, Kenneth F Kalscheur, Andrew Magnuson, et al.
The Journal of Nutritional Biochemistry|October 25, 2020
Time-restricted feeding mice a high-fat diet induces a unique lipidomic profileAaron A Mehus, Bret Rust, Joseph P Idso, et al.
The American Journal of Clinical Nutrition|July 11, 2014
Skin and plasma carotenoid response to a provided intervention diet high in vegetables and fruit: uptake and depletion kineticsLisa Jahns, LuAnn K Johnson, Susan T Mayne, et al.
Journal of Agricultural and Food Chemistry|September 17, 2011
Baking reduces prostaglandin, resolvin, and hydroxy-fatty acid content of farm-raised Atlantic salmon (Salmo salar)Susan K Raatz, Mikhail Y Golovko, Stephen A Brose, et al.
Journal of Neurochemistry|January 16, 2008
Trans-4-hydroxy-2-hexenal is a neurotoxic product of docosahexaenoic (22:6; n-3) acid oxidationEric K Long, Tonya C Murphy, Laura J Leiphon, et al.
Pageof 9