Evaluation of some laboratory data in traumatic dogs by Semih Altan, Fahrettin Alkan, Yılmaz Koç

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Oxidative Stability and Quality Parameters of Veal During Ageing by Mateja Lušnic Polak, Mojca Kuhar, Iva Zahija, Lea Demšar, Tomaž Polak

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Effects of modified atmosphere, associated with masterpack transport packaging, and refrigerated storage time on the quality characteristics of pork loin cuts by Alessandra F. Rosa, Mirele D. Poleti, Julio C.C. Balieiro, Marcelo C. César, Paulo J.A. Sobral

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Contribution of Some Agro-Food Processing By-products to Chicken Sausages by Zeynep Akşit, Hüseyin Gençcelep

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Influence of edible flowers on the physicochemical and oxidative stability of raw ground beef patties by Krishna Brunda Duggirala, Gopinath Mummaleti, Fanbin Kong, Anand Mohan

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Influence of Mangosteen Peel Extract on Oxidative Stability, Nutritional Values, Physicochemical Properties and Sensory Preference of Soy-Based Burgers by Thy Quynh Bao Nguyen, Nguyen Hoang Khoa Nguyen, Nhu Bich, Linh Tran Khanh Vu, Ngoc Lieu Le

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The Effect of Clove Oil Supplementation in Laying Hen Diets on Performance, Egg Quality, Some Blood Parameters, and Yolk TBARS by Melek Şehitoğlu, Hatice Kaya

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Effects of Plant-derived Smoke, Karrikin, and Salinity Stress on Prunus armeniaca cv. Şalak seeds and seedlings: A Morphological, Biochemical, and Molecular Approach by Cüneyt Akı, Yasemin Kemeç Hürkan

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Evaluation of Quality of Nitrite-Free Fermented Roe Deer (<i>Capreolus capreolus</i>) Sausage with Addition of Ascorbic Acid and Reduced NaCl by Karolina M. Wójciak, Paulina Kęska, Miroslava Kačániová, Natália Čmiková, Elżbieta Solska, Agata Ogórek

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Physicochemical Properties and Volatile Profile of Chito: A Traditional Dry-Cured Goat Meat Product by Luz Hermila Villalobos-Delgado, Yaneisy Y. Martínez-Martínez, Guadalupe Virginia Nevárez-Moorillón, Joaquín T. Santiago-Castro, Sergio Soto-Simental, Carlos Ignacio Juárez-Palomo, Paula Cecilia Guadarrama-Mendoza

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Antimicrobial and Antioxidant Activities of Commercialized Turkish Propolis Extract, and Application to Beef Meatballs by Ayça Gedikoğlu

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Antioxidant activity of salts of 2-(5-R-4-amino-1,2,4-triazole-3-ylthio)acetic acid by Ye. S. Pruglo

Subjects: “…thiobarbituric acid reactive substances (TBARs)…”
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The Formation and Change of Volatile Flavor Compounds During the Cooking of Sheep Bone Soup by Shan Wu, Yuzhu Bai, Baocai Xu, Xinfu Li, Zhong Yao, Jingjun Li, Yun Sun

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Nonspecific response of Lake Baikal phytoplankton to anthropogenic impact by A. A. Nikonova, S. S. Vorobyeva

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Hyperbaric Storage at Subzero Temperature – the Effect on the Shelf-Life and Selected Quality Characteristics of Raw Pork Sausages by Edyta Malinowska-Pańczyk, Katarzyna Mazur

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The Association of Antibody Levels with Body Mass Index, Stress Management Ability and Lipid Peroxidation in Patients with Hashimoto’s Thyroiditis by Murat Giriş, İlknur Bingül, Alper Şahbaz, Hande Parıldar Karpuzoğlu, Sami Açar, Yunus Yapalak, Yeşim Erbil

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Machine learning supported ground beef freshness monitoring based on near‐infrared and paper chromogenic array by Yihang Feng, Yi Wang, Burcu Beykal, Zhenlei Xiao, Yangchao Luo

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Effect of omega-3 supplementation on nutritional status and oxidative stress in children and adolescents with end stage renal disease on regular hemodialysis: a randomized clinical... by Noha Sayed Ahmed Hamed Esmail, Rasha Mohamed Gamal El-Shafiey, Maaly Mohamed Mabrouk Aboelenain, Maher Ahmed Abd El-Hafez, Amany Elbarky

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Antioxidant and anti–inflammatory effects of Helichrysum plicatum DC. subsp. plicatum extract in an experimental model of acute urolithiasis by Selvinaz Yakan, Kıvılcım Eren Erdoğan, Yusuf Kenan Dağlıoğlu, Tuba Aydın, Ahmet Çakır

Subjects: “…thiobarbituric acid reactive substance (TBARS)…”
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Association of acrylamide dietary intake with glycation and oxidative status biomarkers and intakes of advanced glycation end-products or alpha-dicarbonyls by Katarína Šebeková, Július Hodosy, Peter Celec, Lucie Marková, Dávid Miláček, Zuzana Ciesarová

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