Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Breda Mulvihill"'
Autor:
Breda Mulvihill
Publikováno v:
Nutrition Bulletin. 26:295-299
Summary Ruminant meat is a natural source of conjugated linoleic acid (CLA). Evidence has shown that CLA has many potential health benefits on cancer, coronary heart disease and diabetes. However, to date, all of the published research has been condu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e459cdafb959540310473030a5a22862
https://doi.org/10.1046/j.1467-3010.2001.00179.x
https://doi.org/10.1046/j.1467-3010.2001.00179.x
Autor:
Breda Mulvihill, Patrick A. Morrissey
Publikováno v:
Food Chemistry. 61:1-7
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::84da63adc440c662401443eb446c8c21
https://doi.org/10.1016/s0308-8146(97)00127-1
https://doi.org/10.1016/s0308-8146(97)00127-1
Publikováno v:
International Journal of Food Sciences and Nutrition. 49:187-192
It is well established that the bioavailability of non-haem iron from foods is enhanced by the presence of meat. However, the nature of the promoter in meat has not yet been characterised. The present study was designed to compare the effects of the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b7b8abafeb1d1f82b2944f63e2a5e3ab
https://doi.org/10.3109/09637489809086410
https://doi.org/10.3109/09637489809086410
Autor:
David Ledward, Joseph Kerry, John Kerry, Dr Tilman Becker, R.K. Miller, Jennette Higgs, Breda Mulvihill, Feridoon Shahidi, Marianne Jakobsen, Grete Bertelsen, A.P. Moloney, Margit Dall Aaslyng, Geoffrey R. Nute, H.J. Swatland, Peter McClure, K.G. Rickert, Christian James, K.B. Madsen, Jens Ulrich Nielsen, Stephen J. James, Marie de Lamballerie-Anton, Joseph Culioli, Richard G. Taylor, Peter Sheard, Ir Daniel Demeyer, Louise Stahnke, A.M. Mullen, H.M. Walsh
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6f7b852dc3f2cab5b98a48b5577706e0
https://doi.org/10.1016/b978-1-85573-583-5.50004-2
https://doi.org/10.1016/b978-1-85573-583-5.50004-2
