Narciso-Gaytán C - Search Results

1

Effect of various refrigeration temperatures on quality of shell eggs.

Shin D, Narciso-Gaytán C, Regenstein JM, Sánchez-Plata MX. Shin D, et al. Among authors: narciso gaytan c. J Sci Food Agric. 2012 May;92(7):1341-5. doi: 10.1002/jsfa.4699. Epub 2011 Nov 14. J Sci Food Agric. 2012. PMID: 22083404

2

Dietary combination effects of conjugated linoleic acid and flaxseed or fish oil on the concentration of linoleic and arachidonic acid in poultry meat.

Shin D, Narciso-Gaytán C, Park JH, Smith SB, Sánchez-Plata MX, Ruiz-Feria CA. Shin D, et al. Among authors: narciso gaytan c. Poult Sci. 2011 Jun;90(6):1340-7. doi: 10.3382/ps.2010-01167. Poult Sci. 2011. PMID: 21597077 Free article. Clinical Trial.

3

Effects of dietary combination of n-3 and n-9 fatty acids on the deposition of linoleic and arachidonic acid in broiler chicken meats.

Shin D, Choi SH, Go G, Park JH, Narciso-Gaytán C, Morgan CA, Smith SB, Sánchez-Plata MX, Ruiz-Feria CA. Shin D, et al. Among authors: narciso gaytan c. Poult Sci. 2012 Apr;91(4):1009-17. doi: 10.3382/ps.2011-01836. Poult Sci. 2012. PMID: 22399741 Free article.

4

Dietary lipid source and vitamin E effect on lipid oxidation stability of refrigerated fresh and cooked chicken meat.

Narciso-Gaytán C, Shin D, Sams AR, Keeton JT, Miller RK, Smith SB, Sánchez-Plata MX. Narciso-Gaytán C, et al. Poult Sci. 2010 Dec;89(12):2726-34. doi: 10.3382/ps.2010-00738. Poult Sci. 2010. PMID: 21076113 Free article.

5

Lipid oxidation stability of omega-3- and conjugated linoleic acid-enriched sous vide chicken meat.

Narciso-Gaytán C, Shin D, Sams AR, Keeton JT, Miller RK, Smith SB, Sánchez-Plata MX. Narciso-Gaytán C, et al. Poult Sci. 2011 Feb;90(2):473-80. doi: 10.3382/ps.2010-01002. Poult Sci. 2011. PMID: 21248346 Free article.

6

Soybean, palm kernel, and animal-vegetable oils and vitamin E supplementation effect on lipid oxidation stability of sous vide chicken meat.

Narciso-Gaytán C, Shin D, Sams AR, Bailey CA, Miller RK, Smith SB, Leyva-Ovalle OR, Sánchez-Plata MX. Narciso-Gaytán C, et al. Poult Sci. 2010 Apr;89(4):721-8. doi: 10.3382/ps.2009-00241. Poult Sci. 2010. PMID: 20308404 Free article.

7

Effects of distance and barriers between resources on bone and tendon strength and productive performance of broiler chickens.

Ruiz-Feria CA, Arroyo-Villegas JJ, Pro-Martinez A, Bautista-Ortega J, Cortes-Cuevas A, Narciso-Gaytan C, Hernandez-Cazares A, Gallegos-Sanchez J. Ruiz-Feria CA, et al. Among authors: narciso gaytan c. Poult Sci. 2014 Jul;93(7):1608-17. doi: 10.3382/ps.2013-03421. Epub 2014 May 7. Poult Sci. 2014. PMID: 24812243 Free article.

8

Effects of dietary oregano essential oil and vitamin E on the lipid oxidation stability of cooked chicken breast meat.

Avila-Ramos F, Pro-Martínez A, Sosa-Montes E, Cuca-García JM, Becerril-Pérez CM, Figueroa-Velasco JL, Narciso-Gaytán C. Avila-Ramos F, et al. Among authors: narciso gaytan c. Poult Sci. 2012 Feb;91(2):505-11. doi: 10.3382/ps.2011-01731. Poult Sci. 2012. PMID: 22252366 Free article. Clinical Trial.

9

Dietary supplemented and meat-added antioxidants effect on the lipid oxidative stability of refrigerated and frozen cooked chicken meat.

Avila-Ramos F, Pro-Martínez A, Sosa-Montes E, Cuca-García JM, Becerril-Pérez C, Figueroa-Velasco JL, Ruiz-Feria CA, Hernández-Cázares AS, Narciso-Gaytán C. Avila-Ramos F, et al. Among authors: narciso gaytan c. Poult Sci. 2013 Jan;92(1):243-9. doi: 10.3382/ps.2012-02409. Poult Sci. 2013. PMID: 23243254 Free article. Clinical Trial.

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