Effect of diet finishing mode (pasture or mixed diet) on antioxidant status of Charolais bovine meat

This publication has 47 references indexed in Scilit:

• Effect of supplementation with Cu and Zn on antioxidant enzyme activity in the rat tissues
  Food Research International, 2002
• Effect of a dietary vitamin E supplementation on colour stability and lipid oxidation of air- and modified atmosphere-packaged beef
  Meat Science, 2001
• Glutathione peroxidase activity, tissue and soluble selenium content in beef and pork in relation to meat ageing and pig RN phenotype
  Food Chemistry, 2001
• Some effects of diet on beef meat and fat attributes
  New Zealand Journal of Agricultural Research, 1999
• Fatty acid content and composition of UK beef and lamb muscle in relation to production system and implications for human nutrition
  Published by Elsevier ,1998
• Hydroxyl Radical-scavenging Effects of Spices and Scavengers from Brown Mustard (Brassica nigra)
  Bioscience, Biotechnology, and Biochemistry, 1997
• Vitamin E protects guinea pig liver from lipid peroxidation without depressing levels of antioxidants
  The International Journal of Biochemistry & Cell Biology, 1995
• Procedure for Blood Glutathione Peroxidase Determination in Cattle and Swine
  Acta Veterinaria Scandinavica, 1982
• Glutathione Peroxidase in Post‐Rigor Bovine Semitendinosus Muscle
  Journal of Food Science, 1982
• Spin trapping. Kinetics of the reaction of superoxide and hydroxyl radicals with nitrones
  Journal of the American Chemical Society, 1980