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Material Type: Theses
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Program of Study: Food Science and Human Nutrition
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Subject: Antioxidants
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Collection
Electronic Theses & Dissertations
14
Language
English
14
Copyright Status
In Copyright
14
Subject
Amines
1
Anthocyanidins
1
Beef
1
Beef--Quality
1
Blueberries
1
Chickens
1
Coconut oil
1
Corn oil
1
Frozen poultry
1
Grapes
1
Heterocyclic compounds
1
Lard
1
Lipid membranes
1
Lipids
4
Lipids--Oxidation
1
Lipids--Peroxidation
1
Liquid chromatography
1
Maillard reaction
1
Meat--Preservation
2
Mutagens
1
Nitrites
1
Oils and fats in animal nutrition
1
Oils and fats, Edible
1
Packaging
1
Peanut oil
1
Pork
2
Poultry
1
Poultry as food
1
Poultry--Preservation
1
Rancidity
1
Rosemary
2
Spray drying
1
Swine--Feeding and feeds
1
Swine--Processing
1
Tea--Physiological effect
1
Turkey industry
1
Turkeys
2
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Studies with selected antioxidants in vegetable oils
Tranggono
Text (1978)
Part of
Electronic Theses & Dissertations
Development of a high performance liquid chromatography procedure for evaluating antioxidant activity
Almy, Erick A.
Text (1997)
Part of
Electronic Theses & Dissertations
Effects of spray drying on antioxidant capacity and anthocyanidin content of blueberry and grape by-products
Ma, Kar Lim Mitzi
Text (2007)
Part of
Electronic Theses & Dissertations
Effects of oleoresin rosemary on the oxidative quality of restructured chicken products
Lai, Shu-Mei
Text (1989)
Part of
Electronic Theses & Dissertations
The influence of natural antioxidants administered during feeding or processing on the oxidative quality of cured pork
Su, Wei-Chia
Text (1993)
Part of
Electronic Theses & Dissertations
Lipid stability in turkey meat as influenced by cooking, refrigerated and frozen storage, salt, metal cations and antioxidants
Salih, Abdulwahab Mehdi
Text (1986)
Part of
Electronic Theses & Dissertations
Mechanism of heterocyclic amine formation in fried ground beef : the role of oxidized lipid and the Maillard reaction
Faulkner, Jessalin
Text (1994)
Part of
Electronic Theses & Dissertations
Antioxidant role of nitrite in meat systems
Freybler, Linda Anne
Text (1989)
Part of
Electronic Theses & Dissertations
Antioxidant properties of oleoresin rosemary in restructured pork steaks and the relation between sodium tripolyphosphate and oleoresin rosemary in a meat fiber model system
Liu, Hsing-Feng
Text (1991)
Part of
Electronic Theses & Dissertations
Stability of lipids in restructured beef steaks
Crackel, Rhonda Lynn
Text (1986)
Part of
Electronic Theses & Dissertations
Antioxidant activity of corn fiber oil
Tuntivanich, Vareemon
Text (2003)
Part of
Electronic Theses & Dissertations
Role of digestion, iron and protein on the antioxidant effect of green and black tea in Caco2 cells
Joseph, Shama Vasanthi
Text (2002)
Part of
Electronic Theses & Dissertations
Influence of antioxidants and package environment on stability of turkey roasts
King, Nancy
Text (1981)
Part of
Electronic Theses & Dissertations
Lipid peroxidation in poultry meat and its subcellular membranes as influenced by dietary oils and antioxidant supplementation
Lin, Charles Fley-Fung
Text (1988)
Part of
Electronic Theses & Dissertations
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