Degree of Antioxidant Protection: A Parameter to Trace the Origin and Quality of Goat's Milk and Cheese

References 

1. Brown AJ, Jessup W. Oxysterols and atherosclerosis. Atherosclerosis. 1999;142:1–28
   • Abstract
   • Full Text
   • Full-Text PDF (545 KB)
   • CrossRef
2. Caboni MF, Hrelia S, Bordoni A, Lercker G, Capella P, Turchetto E, et al. In vitro effects of 5α cholestane 35α, 5,6α triol on cultured rat cardiomyocytes. J. Agric. Food Chem. 1994;42:2367–2371
   • CrossRef
3. Esti M, Cinquanta L, Panfili G, Manzi P, Marconi S, Pizzoferrato L. Effects of variety and olive ripeness on nutritional quality and oxidative stability of extra virgin olive oils. Food Agric. Environ. 2004;2:129–134
4. FIL-IDF (Federation Internationale de Laiterie/International Dairy Federation). 1980. Bullettin No. 50A. Milk and milk products: Guidance sampling. FIL-IDF, Brussels, Belgium.
5. Opara LU. Traceability in agriculture and food supply chain: A review of basic concepts, technological implications, and future prospects. Food Agric. Environ. 2003;1:101–106
6. Panfili G, Manzi P, Pizzoferrato L. HPLC simultaneous determination of tocopherol, carotenes, retinol and its geometric isomers in Italian cheeses. Analyst. 1994;119:1161–1165
   • MEDLINE
   • CrossRef
7. Pizzoferrato L, Manzi P. Effetto della potenzialità antiossidante di formaggi caprini: Risultati preliminari. Caseus. 1999;4:28–30
8. Pizzoferrato L, Manzi P, Rubino R, Fedele V, Pizzillo M. Degree of antioxidant protection in goat milk and cheese: The effect of feeding system. International Conference on Goats, Tours, France. Paris, France: Institut de L’Elevage et INRA; 2000;580–582
9. Wilmonth G, Foster J, Hess J. Tocopherol (vitamin E) content in three invasive browse species on underutilized Appalachian farmland. Proc. Am. Forage Grassl. Counc. Georgetown, TX: Am. Forage Grassl. Counc; 2000;86–90