Results 171 to 180 of about 60,545 (244)

Raised platelet thiobarbituric acid-reacting substances in proliferative Eales′ disease.

Indian Journal of Ophthalmology, 2000
BACKGROUND: Platelets are an elective site for oxidative stress owing to their high content of polyunsaturated fatty acid. Increased lipid peroxidation and elevated platelet thiobarbituric acid-reacting substances (TBARS) signal oxidative stress.
Srivastava Prachi, Saxena Sandeep, Khanna Vinay, Kumar Dipak, Nath Rajiv, Seth Prahlad   +5 more
doaj  

TBARS [PDF]

, 2019
openaire   +1 more source

Asymmetry measurements in t-tbar at CDF [PDF]

Proceedings of 36th International Conference on High Energy Physics — PoS(ICHEP2012), 2013
openaire   +1 more source

New-Physics Search in gamma gamma --> t tbar

, 2004
Comment: LaTeX, 5 pages. Talk at International Workshop on Physics and Experiments with Future Electron-Positron Linear Colliders (LCWS2004), April 19-23, 2004, Le Carre des Sciences, Paris ...
openaire   +1 more source

Training and race-induced coordination of oxidative stress markers in racehorses: insights from multivariate and univariate analyses. [PDF]

J Vet Intern Med
Kacprzyk M, Dąbrowska I, Grzędzicka J, Milczek-Haduch D, Kiełbik P, Gołębiewski M, Witkowska-Piłaszewicz O.   +6 more
europepmc   +1 more source

Ultrasonographic Evidence of Synovitis Correlates with Synovial Citrate and TBARS in Equine Osteoarthritis. [PDF]

Vet Sci
Barreira AP, Moreira T, Silva R, Nunes L, Lioi A, Kraus E, Altheman V, Ribeiro M, Leite C, Silva A, Almeida F, Santos Junior G, Lessa D, Alves AL.   +13 more
europepmc   +1 more source

Inhibition of glutathione peroxidase and the effect on lipid and myoglobin oxidation in beef [PDF]

, 2012
Claeys, Erik, De Smet, Stefaan, Pastsart, Umaporn   +2 more
core  

Fatty acid composition and sensory acceptability of dry cured ham influenced by linseed oil, fish oil or microalgae included in the pig feed [PDF]

, 2010
De Smet, Stefaan, Raes, Katleen, Van Mullem, Danny, Vossen, Els   +3 more
core   +1 more source

Kinetics, thermodynamics, and active neuro-fuzzy inference system models for assessing oxidative stability and shelf life in fermented sausages. [PDF]

Food Chem X
Karimian-Khosroshahi N, Nabizadeh S, Aeini K, Hosseini H, Mohammadi A, Khosravi-Darani K.   +5 more
europepmc   +1 more source

Revealing the changes in lipids, volatile flavors, sensory effects and their correlations in cold fresh rainbow trout meat under different electron beam irradiation doses using lipidomics and flavoromics. [PDF]

Food Chem X
Gong F, Xu B, Yang L, Su C, Chen J, Zhang X, Yu Y, Zhu S, Tang J, Zhang D, Li H.   +10 more
europepmc   +1 more source