Your search returned 11 results.

Results
	1.	Oxidative stability and microbial growth of turkey breast fillets during refrigerated storage as influenced by feed supplementation with olive leaves, oregano and/or α -tocopheryl acetate. [electronic resource] by Botsoglou, E Govaris, A Moulas, A Botsoglou, N Producer: 20110408 In: British poultry science vol. 51 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Olive leaves (Olea europea L.) and α-tocopheryl acetate as feed antioxidants for improving the oxidative stability of α-linolenic acid-enriched eggs. [electronic resource] by Botsoglou, E Govaris, A Fletouris, D Iliadis, S Producer: 20140218 In: Journal of animal physiology and animal nutrition vol. 97 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Lipid oxidation of stored eggs enriched with very long chain n-3 fatty acids, as affected by dietary olive leaves (Olea europea L.) or α-tocopheryl acetate supplementation. [electronic resource] by Botsoglou, E Govaris, A Fletouris, D Botsoglou, N Producer: 20130403 In: Food chemistry vol. 134 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Effect of supplementation of the laying hen diet with olive leaves (Olea europea L.) on lipid oxidation and fatty acid profile of α-linolenic acid enriched eggs during storage. [electronic resource] by Botsoglou, E Govaris, A Fletouris, D Botsoglou, N Producer: 20130422 In: British poultry science vol. 53 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Dietary versus post-mortem use of oregano oil and/or alpha-tocopherol in turkeys to inhibit development of lipid oxidation in meat during refrigerated storage. [electronic resource] by Govaris, A Botsoglou, N Papageorgiou, G Botsoglou, E Ambrosiadis, I Producer: 20040524 In: International journal of food sciences and nutrition vol. 55 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	The incorporation of dehydrated rosemary leaves in the rations of turkeys and their impact on the oxidative stability of the produced raw and cooked meat. [electronic resource] by Botsoglou, N A Govaris, A Giannenas, I Botsoglou, E Papageorgiou, G Producer: 20080125 In: International journal of food sciences and nutrition vol. 58 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	The effects of dietary oregano essential oil and α-tocopheryl acetate on lipid oxidation in raw and cooked turkey during refrigerated storage. [electronic resource] by Botsoglou, N A Grigoropoulou, S H Botsoglou, E Govaris, A Papageorgiou, G Producer: 20121002 In: Meat science vol. 65 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	Effect of dietary oregano oil and alpha-tocopheryl acetate supplementation on iron-induced lipid oxidation of turkey breast, thigh, liver and heart tissues. [electronic resource] by Papageorgiou, G Botsoglou, N Govaris, A Giannenas, I Iliadis, S Botsoglou, E Producer: 20031223 In: Journal of animal physiology and animal nutrition vol. 87 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	9.	Potential of long-term dietary administration of rosemary in improving the antioxidant status of rat tissues following carbon tetrachloride intoxication. [electronic resource] by Botsoglou, N Taitzoglou, I Zervos, I Botsoglou, E Tsantarliotou, M Chatzopoulou, P S Producer: 20100602 In: Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association vol. 48 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	10.	Effect of long-term dietary administration of oregano on the alleviation of carbon tetrachloride-induced oxidative stress in rats. [electronic resource] by Botsoglou, N A Taitzoglou, I A Botsoglou, E Lavrentiadou, S N Kokoli, A N Roubies, N Producer: 20080929 In: Journal of agricultural and food chemistry vol. 56 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	11.	Effect of dietary saffron (Crocus sativus L.) on the oxidative stability of egg yolk. [electronic resource] by Botsoglou, N A Florou-Paneri, P Nikolakakis, I Giannenas, I Dotas, V Botsoglou, E N Aggelopoulos, S Producer: 20060524 In: British poultry science vol. 46 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)