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Items where Author is "Neal, Dr Rachael"

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Number of items: 12.

Article

Gibbs, R., Rymer, C. and Givens, I. (2013) Fatty acid composition of cooked chicken meat and chicken meat products as influenced by price range at retail. Food Chemistry, 138 (2-3). pp. 1749-1756. ISSN 0308-8146 doi: 10.1016/j.foodchem.2012.11.002

Givens, D. I., Gibbs, R. A., Rymer, C. and Brown, R. H. (2011) Effect of intensive vs. free range production on the fat and fatty acid composition of whole birds and edible portions of retail chickens in the UK. Food Chemistry, 127 (4). pp. 1549-1554. ISSN 0308-8146 doi: 10.1016/j.foodchem.2011.02.016

Gibbs, R. I., Rymer, C. and Givens, D. I. (2010) Fat content and fatty acid composition of chicken meat portions and manufactured chicken products. British Poultry Abstracts , 6 (1). pp. 41-42. ISSN 1746-6202 doi: 10.1080/17466202.2010.501142

Givens, D. I., Rymer, C. and Gibbs, R. A. (2010) Long-chain n-3 PUFA: intakes in the UK and the potential of a chicken meat prototype to increase them. Proceedings of the Nutrition Society, 69 (1). pp. 144-155. ISSN 0029-6651 doi: 10.1017/S0029665109991716

Rymer, C., Gibbs, R. A. and Givens, D. I. (2010) Comparison of algal and fish sources on the oxidative stability of poultry meat and its enrichment with omega-3 polyunsaturated fatty acids. Poultry Science, 89 (1). pp. 150-159. ISSN 0032-5791 doi: 10.3382/ps.2009-00232

Givens, D. I. and Gibbs, R. A. (2008) Current intakes of EPA and DHA in European populations and the potential of animal-derived foods to increase them. Proceedings of the Nutrition Society, 67 (3). pp. 273-280. ISSN 0029-6651 doi: 10.1017/s0029665108007167

Givens, D. I. and Gibbs, R. A. (2006) Very long chain n-3 polyunsaturated fatty acids in the food chain in the UK and the potential of animal-derived foods to increase intake. Nutrition Bulletin, 31. pp. 104-110. ISSN 0141-9684 doi: 10.1111/j.1467-3010.2006.00554.x

Givens, D. I., Kliem, K. E. and Gibbs, R. A. (2006) The role of meat as a source of n-3 polyunsaturated fatty acids in the human diet. Meat Science, 74 (1). pp. 209-218. ISSN 0309-1740 doi: 10.1016/j.meatsci.2006.04.008

Book or Report Section

Gibbs, R., Rymer, C. and Givens, I. (2011) Meat and other animal-derived foods as sources of omega-3 fatty acids. In: Wood, J. D. and Rowlings, C. (eds.) Nutrition and Climate Change: Major Issues Confronting the Meat Industry. Nottingham University Press, pp. 105-121. ISBN 9781907284779

Minihane, A.-M., Givens, D. I. and Gibbs, R. A. (2008) The health benefits of n-3 fatty acids and their concentrations in organic and conventional animal-derived foods. In: Givens, D. I., Baxter, S.J., Minihane, A.-M. and Shaw, E.J. (eds.) Organic food and health: Effects of the environment. CABI Publishing Ltd, Wallingford, pp. 19-49. ISBN 9781845934590

Conference or Workshop Item

Givens, D. I. and Gibbs, R. A. (2007) Current intakes of EPA and DHA in European populations and the potential of animal-derived foods to increase them. In: 3rd Congress of the Societe-Francaise-de-Nutrition, Lille, FRANCE, pp. 273-280. doi: 10.1017/s0029665108007167

Givens, D. I., Kliem, K. E. and Gibbs, R. A. (2006) The role of meat as a source of n-3 polyunsaturated fatty acids in the human diet. In: 52nd International Congress of Meat Science and Technology (52in ICoMST), Dublin, IRELAND, pp. 209-218. doi: 10.1016/j.meatsci.2006.04.008

This list was generated on Sun Apr 20 12:05:27 2014 BST.

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