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References
Each and every month at WHFoods, we rely on hundreds of research studies to keep you up-to-date on scientific information about food, nutrition, and health. (For more information about the role of science in our website content, please see Our Approach to Science Research). Among the featured sections of our website are 100 food profiles and 31 nutrient profiles. In terms of scientific review, we make these profiles one of our website priorities. In each of these profiles, you will find a dedicated References section that contains an alphabetized list of key scientific references involving that particular food or nutrient. In order to make all of these key food and nutrient research references available to you in a single place, we created this WHFoods Reference Library. You can use the radio buttons below to start with either Foods or Nutrients. Then simply choose the specific food or nutrient of interest, and click on it to obtain an alphabetized list of key research references.

Foods & Spices

Vegetables

Fruits

Seafood

Nuts & Seeds

Beans & Legumes

Poultry & Meats

Eggs & Dairy

Grains

Herbs & Spices

Turkey, pasture-raised references

  • Baggio SR, Miguel AMR, and Bragagnolo N. Simultaneous determination of cholesterol oxides, cholesterol and fatty acids in processed turkey meat products. Food Chemistry, Volume 89, Issue 3, February 2005, Pages 475-484.
  • Chan JM, Wang F, and Holly EA. Pancreatic cancer, animal protein and dietary fat in a population-based study, San Francisco Bay Area, California. Cancer Causes Control. 2007 Dec;18(10):1153-67. Epub 2007 Sep 1.
  • Dunn M and Howk S. Nutrient composition of poultry from different farms and management systems. Livestock Reseach, Practical Farmers of Iowa. January 2013, pages 1-4. Available online at: www.practicalfarmers.org.
  • Komprda T, Zelenka J, Fajmonová E et al. Arachidonic acid and long-chain n-3 polyunsaturated fatty acid contents in meat of selected poultry and fish species in relation to dietary fat sources. J Agric Food Chem. 2005 Aug 24;53(17):6804-12. 2005.
  • Kuffa M, Priesbe TJ, Krueger CG, et al. Ability of dietary antioxidants to affect lipid oxidation of cooked turkey meat in a simulated stomach and blood lipids after a meal. Journal of Functional Foods, Volume 1, Issue 2, April 2009, Pages 208-216.
  • Micha R, Wallace SK and Mozaffarian D. Red and processed meat consumption and risk of incident coronary heart disease, stroke, and diabetes mellitus: a systematic review and meta-analysis. Circulation. 2010 Jun 1;121(21):2271-83. Epub 2010 May 17. 2010.
  • Miranda JM, Guarddon M, Mondragon A, et al. Antimicrobial resistance in Enterococcus spp. strains isolated from organic chicken, conventional chicken, and turkey meat: a comparative survey. Food Prot. 2007 Apr;70(4):1021-4.
  • Mora M, Curti E, Vitadini E, et al. Effect of different air/steam convection cooking methods on turkey breast meat:Physical characterization, water status and sensory properties. Meat Science, Volume 88, Issue 3, July 2011, Pages 489-497.
  • Ntzimani AG, Paleologos EK, Savvaidis IN, et al. Formation of biogenic amines and relation to microbial flora and sensory changes in smoked turkey breast fillets stored under various packaging conditions at 4 degrees C. Food Microbiology, Volume 25, Issue 3, May 2008, Pages 509-517.
  • Pal S and Ellis V. The acute effects of four protein meals on insulin, glucose, appetite and energy intake in lean men. Circulation. 2010 Jun 1;121(21):2271-83. Epub 2010 May 17. 2010.
  • Rymer C and Givens DI. Effect of species and genotype on the efficiency of enrichment of poultry meat with n-3 polyunsaturated fatty acids. Lipids. 2006 May;41(5):445-51. 2006.
  • Schernhammer ES, Feskanich D, Niu C et al. Dietary correlates of urinary 6-sulfatoxymelatonin concentrations in the Nurses' Health Study cohorts. Am J Clin Nutr. 2009 Oct;90(4):975-85. Epub 2009 Aug 12. 2009.
  • Spellera CF, Kemp BM, Wyatt SD et al. Ancient mitochondrial DNA analysis reveals complexity of indigenous North American turkey domestication Proceedings of the National Academy of Sciences (USA), 107(7): 2807-2812.
  • Van Loo E, Caputo V, Nayga Jr. RM et al. Effect of Organic Poultry Purchase Frequency on Consumer Attitudes Toward Organic Poultry Meat. Journal of Food Science, Volume 75, Number 7, September 2010 , pp. S384-S397(14). 2010.
  • Verzelloni E, Tagliazucchi D and Conte A. From balsamic to healthy: traditional balsamic vinegar melanoidins inhibit lipid peroxidation during simulated gastric digestion of meat. Food Chem Toxicol. 2010 Aug-Sep;48(8-9):2097-102. Epub 2010 May 12. 2010.

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