SEARCH

SEARCH BY CITATION

Cited in:

CrossRef

This article has been cited by:

  1. 1
    Yasmine C. Probst, Judy Cunningham, An overview of the influential developments and stakeholders within the food composition program of Australia, Trends in Food Science & Technology, 2015, 42, 2, 173

    CrossRef

  2. 2
    Mousumi Chakraborty, Sourav Bhattacharya, Raghwendra Mishra, Siddhartha S. Saha, Pushpak Bhattacharjee, Pubali Dhar, Roshnara Mishra, Combination of low dose major n3 PUFAs in fresh water mussel lipid is an alternative of EPA–DHA supplementation in inflammatory conditions of arthritis and LPS stimulated macrophages, PharmaNutrition, 2015, 3, 2, 67

    CrossRef

  3. 3
    Jesper Hagemeier, Olivia Tong, Michael G. Dwyer, Ferdinand Schweser, Murali Ramanathan, Robert Zivadinov, Effects of diet on brain iron levels among healthy individuals: an MRI pilot study, Neurobiology of Aging, 2015, 36, 4, 1678

    CrossRef

  4. 4
    R.Z. Zhong, Y. Fang, Y.Q. Wang, H.X. Sun, D.W. Zhou, Effects of substituting finely ground sorghum for finely ground corn on feed digestion and meat quality in lambs infected with Haemonchus contortus, Animal Feed Science and Technology, 2015,

    CrossRef

  5. 5
    Abua Ikem, Bruce Shanks, James Caldwell, Jimmie Garth, Suman Ahuja, Estimating the daily intake of essential and nonessential elements from lamb m. longissimus thoracis et lumborum consumed by the population in Missouri (United States), Journal of Food Composition and Analysis, 2015, 40, 126

    CrossRef

  6. 6
    Ozge Kurt Gokhisar, Sedef Nehir El, Impacts of different cooking and storage methods on the retention and in vitro bioaccessibility of l-carnitine in veal muscle (M. longissimus dorsi), European Food Research and Technology, 2015, 240, 2, 311

    CrossRef

  7. 7
    Chang-Chao Su, Chaung-Sung Chang, Chung-Hsi Chou, Yi-Hsieng Samuel Wu, Kuo-Tai Yang, Jung-Kai Tseng, Yuan-Yen Chang, Yi-Chen Chen, L-carnitine ameliorates dyslipidemic and hepatic disorders induced by a high-fat diet via regulating lipid metabolism, self-antioxidant capacity, and inflammatory response, Journal of Functional Foods, 2015, 15, 497

    CrossRef

  8. You have free access to this content8
    Tharcilla Isabella Rodrigues Costa Alvarenga, Yizhou Chen, Iraides Ferreira Furusho-Garcia, Juan Ramon Olalquiaga Perez, David L. Hopkins, Manipulation of Omega-3 PUFAs in Lamb: Phenotypic and Genotypic Views, Comprehensive Reviews in Food Science and Food Safety, 2015, 14, 3
  9. 9
    Aviad Agam, Ran Barkai, Not the brain alone: The nutritional potential of elephant heads in Paleolithic sites, Quaternary International, 2015,

    CrossRef

  10. You have free access to this content10
    Natalie L. Howes, Alaa El-Din Ahmed Bekhit, David J. Burritt, Anna W. Campbell, Opportunities and Implications of Pasture-Based Lamb Fattening to Enhance the Long-Chain Fatty Acid Composition in Meat, Comprehensive Reviews in Food Science and Food Safety, 2015, 14, 1
  11. 11
    Donna-Mareè Cawthorn, Louwrens C. Hoffman, The bushmeat and food security nexus: A global account of the contributions, conundrums and ethical collisions, Food Research International, 2015,

    CrossRef

  12. 12
    Małgorzata Czerwonka, Arkadiusz Szterk, The effect of meat cuts and thermal processing on selected mineral concentration in beef from Holstein–Friesian bulls, Meat Science, 2015, 105, 75

    CrossRef

  13. 13
    Kacie M. Dickinson, Christopher L. Delaney, Richard Allan, Ian Spark, Michelle D. Miller, Validation of a Brief Dietary Assessment Tool for Estimating Dietary EPA and DHA Intake in Australian Adults at Risk of Cardiovascular Disease, Journal of the American College of Nutrition, 2015, 34, 4, 333

    CrossRef

  14. 14
    D. Gille, A. Schmid, Vitamin B12 in meat and dairy products, Nutrition Reviews, 2015, 73, 2, 106

    CrossRef

  15. 15
    Greg LeMond, Mark Hom, The Science of Fitness, 2015,

    CrossRef

  16. 16
    L. Pannier, D.W. Pethick, M.D. Boyce, A.J. Ball, R.H. Jacob, G.E. Gardner, Associations of genetic and non-genetic factors with concentrations of iron and zinc in the longissimus muscle of lamb, Meat Science, 2014, 96, 2, 1111

    CrossRef

  17. 17
    Nicolette Hall, Hettie C. Schönfeldt, Beulah Pretorius, Effect of animal age and trimming practices on the physical composition of Bonsmara beef, Food Chemistry, 2014,

    CrossRef

  18. 18
    D.L. Hopkins, S.I. Mortimer, Effect of genotype, gender and age on sheep meat quality and a case study illustrating integration of knowledge, Meat Science, 2014, 98, 3, 544

    CrossRef

  19. 19
    Z. Valieva, N. Sarsembaeva, A. Valdovska, A. E. Ussenbayev, Impact of Echinococcosis on Quality of Sheep Meat in the South Eastern Kazakhstan, Asian-Australasian Journal of Animal Sciences, 2014, 27, 3, 391

    CrossRef

  20. 20
    Vincenza Ferraro, Ruben Ferreira Jorge, Isabel B. Cruz, Filipa Antunes, Bruno Sarmento, Paula M. L. Castro, Manuela E. Pintado, In vitro intestinal absorption of amino acid mixtures extracted from codfish (Gadus morhua L.) salting wastewater, International Journal of Food Science & Technology, 2014, 49, 1
  21. 21
    T. Shantibala, R. K. Lokeshwari, H. Debaraj, Nutritional and antinutritional composition of the five species of aquatic edible insects consumed in Manipur, India, Journal of Insect Science, 2014, 14, 1, 14

    CrossRef

  22. 22
    Jessica C. Thompson, Christopher S. Henshilwood, Nutritional values of tortoises relative to ungulates from the Middle Stone Age levels at Blombos Cave, South Africa: Implications for foraging and social behaviour, Journal of Human Evolution, 2014, 67, 33

    CrossRef

  23. 23
    Éva Ungvári, István Monori, Attila Megyeri, Zoltán Csiki, József Prokisch, Attila Sztrik, András Jávor, Ilona Benkő, Protective effects of meat from lambs on selenium nanoparticle supplemented diet in a mouse model of polycyclic aromatic hydrocarbon-induced immunotoxicity, Food and Chemical Toxicology, 2014, 64, 298

    CrossRef

  24. 24
    D.L. Hopkins, E.H. Clayton, T.A. Lamb, R.J. van de Ven, G. Refshauge, M.J. Kerr, K. Bailes, P. Lewandowski, E.N. Ponnampalam, The impact of supplementing lambs with algae on growth, meat traits and oxidative status, Meat Science, 2014, 98, 2, 135

    CrossRef

  25. 25
    Marije Oostindjer, Jan Alexander, Gro V. Amdam, Grethe Andersen, Nathan S. Bryan, Duan Chen, Denis E. Corpet, Stefaan De Smet, Lars Ove Dragsted, Anna Haug, Anders H. Karlsson, Gijs Kleter, Theo M. de Kok, Bård Kulseng, Andrew L. Milkowski, Roy J. Martin, Anne-Maria Pajari, Jan Erik Paulsen, Jana Pickova, Knut Rudi, Marianne Sødring, Douglas L. Weed, Bjørg Egelandsdal, The role of red and processed meat in colorectal cancer development: a perspective, Meat Science, 2014, 97, 4, 583

    CrossRef

  26. 26
    Małgorzata Czerwonka, Arkadiusz Szterk, Bożena Waszkiewicz-Robak, Vitamin B12 content in raw and cooked beef, Meat Science, 2014, 96, 3, 1371

    CrossRef

  27. 27
    Barbara J. Meyer, Monika Swierk, Kenneth G. Russell, Assessing long-chain ω-3 polyunsaturated fatty acids: A tailored food-frequency questionnaire is better, Nutrition, 2013, 29, 3, 491

    CrossRef

  28. 28
    Begoña Olmedilla-Alonso, Francisco Jiménez-Colmenero, Francisco J. Sánchez-Muniz, Development and assessment of healthy properties of meat and meat products designed as functional foods, Meat Science, 2013, 95, 4, 919

    CrossRef

  29. 29
    Rafaella de Paula Paseto Fernandes, Maria Teresa de Alvarenga Freire, Celso da Costa Carrer, Marco Antonio Trindade, Evaluation of Physicochemical, Microbiological and Sensory Stability of Frozen Stored Vacuum-Packed Lamb Meat, Journal of Integrative Agriculture, 2013, 12, 11, 1946

    CrossRef

  30. 30
    Robert B. Adams, Barbara Demmig-Adams, Impact of contrasting food sources on health versus environment, Nutrition & Food Science, 2013, 43, 3, 228

    CrossRef

  31. 31
    Paula Manuela de Castro Cardoso Pereira, Ana Filipa dos Reis Baltazar Vicente, Meat nutritional composition and nutritive role in the human diet, Meat Science, 2013, 93, 3, 586

    CrossRef

  32. 32
    John N. Kinyuru, Silvenus O. Konyole, Nanna Roos, Christine A. Onyango, Victor O. Owino, Bethwell O. Owuor, Benson B. Estambale, Henrik Friis, Jens Aagaard-Hansen, Glaston M. Kenji, Nutrient composition of four species of winged termites consumed in western Kenya, Journal of Food Composition and Analysis, 2013, 30, 2, 120

    CrossRef

  33. 33
    B.J. Meyer, Are we consuming enough long chain omega-3 polyunsaturated fatty acids for optimal health?, Prostaglandins, Leukotrienes and Essential Fatty Acids (PLEFA), 2011, 85, 5, 275

    CrossRef

  34. You have free access to this content34
    Thu T. N. Dinh, Leslie D. Thompson, Michael L. Galyean, J Chance Brooks, Kristine Y. Patterson, L. Mallory Boylan, Cholesterol Content and Methods for Cholesterol Determination in Meat and Poultry, Comprehensive Reviews in Food Science and Food Safety, 2011, 10, 5
  35. 35
    Adam D. Pfefferle, Lisa R. Warner, Catrina W. Wang, William J. Nielsen, Courtney C. Babbitt, Olivier Fedrigo, Gregory A. Wray, Comparative expression analysis of the phosphocreatine circuit in extant primates: Implications for human brain evolution, Journal of Human Evolution, 2011, 60, 2, 205

    CrossRef

  36. 36
    Xian-Chao Feng, Su Zhuang, Lin Chen, Zheng-Guo Yan, Xing-Lian Xu, Guang-Hong Zhou, Effect of dietary consumption of sheep meat on thyroid hormone levels and energy expenditure of Sprague - Dawley rats, Animal Production Science, 2011, 51, 12, 1109

    CrossRef

  37. 37
    Hanifa Taher, Sulaiman Al-Zuhair, Ali AlMarzouqui, Isameldin Hashim, Extracted fat from lamb meat by supercritical CO2 as feedstock for biodiesel production, Biochemical Engineering Journal, 2011, 55, 1, 23

    CrossRef

  38. 38
    D.L. Hopkins, N.M. Fogarty, S.I. Mortimer, Genetic related effects on sheep meat quality, Small Ruminant Research, 2011, 101, 1-3, 160

    CrossRef

  39. 39
    A. J. McAfee, E. M. McSorley, G. J. Cuskelly, A. M. Fearon, B. W. Moss, J. A. M. Beattie, J. M. W. Wallace, M. P. Bonham, J. J. Strain, Red meat from animals offered a grass diet increases plasma and platelet n-3 PUFA in healthy consumers, British Journal of Nutrition, 2011, 105, 01, 80

    CrossRef

  40. 40
    Lizhen Ma, Youling L. Xiong, Textural attributes and oxidative stability of pork longissimus muscle injected with marbling-like emulsified lipids, Meat Science, 2011, 89, 2, 209

    CrossRef

  41. 41
    Antonella Dalle Zotte, Zsolt Szendrő, The role of rabbit meat as functional food, Meat Science, 2011, 88, 3, 319

    CrossRef

  42. 42
    K. Arihara, M. Ohata, Functional Foods, 2011,

    CrossRef

  43. 43
    E. N. Ponnampalam, R. D. Warner, S. Kitessa, M. B. McDonagh, D. W. Pethick, D. Allen, D. L. Hopkins, Influence of finishing systems and sampling site on fatty acid composition and retail shelf-life of lamb, Animal Production Science, 2010, 50, 8, 775

    CrossRef

  44. 44
    L. Pannier, E. N. Ponnampalam, G. E. Gardner, D. L. Hopkins, A. J. Ball, R. H. Jacob, K. L. Pearce, D. W. Pethick, Prime Australian lamb supplies key nutrients for human health, Animal Production Science, 2010, 50, 12, 1115

    CrossRef

  45. 45
    Alison J. McAfee, Emeir M. McSorley, Geraldine J. Cuskelly, Bruce W. Moss, Julie M.W. Wallace, Maxine P. Bonham, Anna M. Fearon, Red meat consumption: An overview of the risks and benefits, Meat Science, 2010, 84, 1, 1

    CrossRef

  46. 46
    Edward H. Clayton, Tanya L. Hanstock, Jane F. Watson, Estimated intakes of meat and fish by children and adolescents in Australia and comparison with recommendations, British Journal of Nutrition, 2009, 101, 12, 1731

    CrossRef

  47. 47
    Raúl R. Vera, Patti English, Karin Vargas, Ignacio Briones, Lipid profile of commercial beef cuts from grazing, suckling calves, Grasas y Aceites, 2009, 60, 5, 484

    CrossRef

  48. 48
    E.N. Ponnampalam, D.L. Hopkins, K.L. Butler, F.R. Dunshea, A.J. Sinclair, R.D. Warner, Polyunsaturated fats in meat from Merino, first- and second-cross sheep slaughtered as yearlings, Meat Science, 2009, 83, 2, 314

    CrossRef

  49. 49
    Soon-Ok Ha, In-Hye Park, Yong-Seok Lee, Jae-Kyu Kim, Soo-Yeol Chung, Yong-Lark Choi, Nutritional Characteristics of Water Extract from Kangaroo Tail., Journal of Life Science, 2008, 18, 7, 958

    CrossRef

  50. 50
    Punchira Vongsawasdi, Athapol Noomhorm, Bioactive Compounds in Meat and their Functions,
  51. 51
    Pilar Ortega-Barrales, Maria Luisa Fernández-de Córdova, Meat,
  52. 52
    References,