Citation Impact
Citing Papers
Reference methods for the assessment of physical characteristics of meat
1998 Standout
Lipid, instrumental color and sensory characteristics of ground beef produced using trisodium phosphate, cetylpypiridinium chloride, chlorine dioxide or lactic acid as multiple antimicrobial interventions
2003
The effects of ascorbic acid, taurine, carnosine and rosemary powder on colour and lipid stability of beef patties packaged in modified atmosphere
2001
The Generation of Ferryl or Hydroxyl Radicals During Interaction of Haemproteins with Hydrogen Peroxide
1988
Beef colour evolution as a function of ultimate pH
2001
Current research in meat color
2005 Standout
The impact of single antimicrobial intervention treatment with cetylpyridinium chloride, trisodium phosphate, chlorine dioxide or lactic acid on ground beef lipid, instrumental color and sensory characteristics
2003
Where is MAP Going? A review and future potential of modified atmosphere packaging for meat
2008
The effects of acetic acid, gluconic acid and trisodium citrate treatment of beef trimmings on microbial, color and odor characteristics of ground beef through simulated retail display
2002
Histidine 52 is a critical residue for rapid formation of cytochrome c peroxidase compound I
1993
Fat deposition, fatty acid composition and meat quality: A review
2007 Standout
The effect of low-intensity ultrasound treatment on shear properties, color stability and shelf-life of vacuum-packaged beef semitendinosus and biceps femoris muscles
1997
The effects of multiple antimicrobial interventions on processing, lipid, textural, instrumental color and sensory characteristics when used in a ground beef patty production system
2003
Effects of fat level, oat fibre and carrageenan on frankfurters formulated with 5, 12 and 30% fat
1997 Standout
The eating quality of meat of steers fed grass and/or concentrates
2001
Evaluation of rib steak colour from Friesian, Hereford and Charolais heifers pastured or overwintered prior to slaughter
2002
Incorporation of sardine surimi in Bologna sausage containing different fat levels
1994
The significance of pre-slaughter stress and diet on colour and colour stability of pork
2003
Applications of ultrasound in food technology: Processing, preservation and extraction
2010 Standout
The interaction of oxymyoglobin with hydrogen peroxide: A kinetic anomaly at large excesses of hydrogen peroxide
1988
Nutrient composition and ammo acid pattern of cowpea (Vigna unguiculata(L.) Walp, Fabaceae) grown in the Gizan area of Saudi Arabia
1998
Impact of freezing and thawing on the quality of meat: Review
2012 Standout
Free radical modification of prosthetic heme groups
1990
Effect of Asp-235 .fwdarw. Asn substitution on the absorption spectrum and hydrogen peroxide reactivity of cytochrome c peroxidase
1992
Invited review: Body condition score and its association with dairy cow productivity, health, and welfare
2009 Standout
Effect of muscle source on premature browning in ground beef
2004
Effects of hot water and lactic acid treatment of beef trimmings prior to grinding on microbial, instrumental color and sensory properties of ground beef during display
2002
Reconciling the chemistry and biology of reactive oxygen species
2008 Standout
Lipid oxidation in foods
1996
Reduction of microorganisms in ground beef using multiple intervention technology
2002
Reduction of E. coli, Salmonella typhimurium, coliforms, aerobic bacteria, and improvement of ground beef color using trisodium phosphate or cetylpyridinium chloride before grinding
2002
The Redox Activity of Hemoglobins: From Physiologic Functions to Pathologic Mechanisms
2010
Study of the pseudoperoxidatic activity of soybean leghemoglobin and sperm whale myoglobin
1978
The interaction of oxymyoglobin with hydrogen peroxide: The formation of ferrylmyoglobin at moderate excesses of hydrogen peroxide
1987
Myoglobin-Induced Lipid Oxidation. A Review
2002
ENGINEERING ASSESSMENT AND CRITIQUE OF INSTRUMENTS USED FOR MEAT TENDERNESS EVALUATION*
1976
Oxidative Processes in Muscle Systems and Fresh Meat: Sources, Markers, and Remedies
2013
Changes in body components of autumn-calving Holstein-Friesian cows over the first 29 weeks of lactation
1992
Peroxidase Activity of Myoglobin Is Enhanced by Chemical Mutation of Heme-Propionates
1999 StandoutNobel
Free radicals, antioxidants, and human disease: where are we now?
1992 Standout
Nanozymes: Classification, Catalytic Mechanisms, Activity Regulation, and Applications
2019 Standout
ADDITION OF DRY‐ AND WET‐MILLED CORN GERM FLOURS TO MODEL SYSTEM FRANKFURTERS OF THREE FAT LEVELS1
1990
On the mechanism of action of cytochrome P-450. Spectral intermediates in the reaction of P-450LM2 with peroxy compounds.
1980
[1] Role of free radicals and catalytic metal ions in human disease: An overview
1990 Standout
Chemical, Biochemical, Functional, and Nutritional Characteristics of Collagen in Food Systems
1982
The effects of ozone, chlorine dioxide, cetylpyridinium chloride and trisodium phosphate as multiple antimicrobial interventions on microbiological, instrumental color, and sensory color and odor characteristics of ground beef
2002
Mitochondrial Reactive Oxygen Species (ROS) and ROS-Induced ROS Release
2014 Standout
Comprehensive review on application of edible film on meat and meat products: An eco-friendly approach
2015 Standout
EFFECT OF SODIUM ALGINATE COATING WITH PRESERVATIVES ON THE QUALITY OF MEAT PATTIES DURING REFRIGERATED (4 ± 1C) STORAGE
2009
The usefulness of artificial intelligence techniques to assess subjective quality of products in the food industry
2001
Artemisinin and the antimalarial endoperoxides: from herbal remedy to targeted chemotherapy
1996 Standout
Functional properties of proteins in foods: A survey
1976 Standout
EFFECTS OF SUBSTITUTING ADDED WATER FOR FAT ON THE TEXTURAL, SENSORY, AND PROCESSING CHARACTERISTICS OF BOLOGNA1
1990
Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins
2008 Standout
Nutritional quality of important food legumes
2005 Standout
Technologies for developing low-fat meat products
1996
EFFICACY OF PROTEIN ADDITIVES AS EMULSION STABILIZERS IN FRANKFURTERS
1973
Effect of pre-slaughter rations of forage and/or concentrates on the composition and quality of retail packaged beef
2003
Intelligent Food Packaging: A Review of Smart Sensing Technologies for Monitoring Food Quality
2019 Standout
Cholesterol Content and Sensory Analysis of Ground Beef as Influenced by Fat Level, Heating, and Storage
1986
Free-radical production and oxidative reactions of hemoglobin.
1985
A Comprehensive Review on Lipid Oxidation in Meat and Meat Products
2019 Standout
Phytochemical Constituents and Antioxidant Activity of Sweet Basil (Ocimum basilicum L.) Essential Oil on Ground Beef from Boran and Nguni Cattle
2019 Standout
Protein Radicals in Enzyme Catalysis
1998 Standout
Heme-Containing Oxygenases
1996 Standout
Functional and bioactive properties of collagen and gelatin from alternative sources: A review
2011 Standout
IoT, Big Data, and Artificial Intelligence in Agriculture and Food Industry
2020 Standout
THE FUNCTIONALITY OF BINDERS IN MEAT EMULSIONS
1975
pH and Driving Force Dependence of Intramolecular Oxyferryl Heme Reduction in Myoglobin
1997
THE BIOCHEMICAL BASIS FOR DISCOLORATION IN FRESH MEAT: A REVIEW
1990
Proton-Coupled Electron Transfer
2012 Standout
Functional properties of soy proteins
1979 Standout
Potential of biobased materials for food packaging
1999 Standout
Mechanisms and Factors for Edible Oil Oxidation
2006 Standout
Structure and Chemistry of Cytochrome P450
2005 Standout
Works of C. E. Swift being referenced
Simplified methodology for measuring meat color [Consumer acceptability].
1974
Evaluation of Rapid Tests for Monitoring Alterations in Meat Quality During Storage
1977
Multiple wavelength analysis of the reaction between hydrogen peroxide and metmyoglobin
1974
EFFECTS OF TYPES AND LEVELS OF FAT AND RATES AND TEMPERATURES OF COMMINUTION ON THE PROCESSING AND CHARACTERISTICS OF FRANKFURTERS
1971
Use of in-package controlled atmospheres for extending the shelf life of meat products
1975
SIMPLIFIED METHODOLOGY FOR MEASURING MEAT COLOR
1974
Effect of lipid antioxidants on the stability of meat during storage
1975
Rapid Determination of Fat in Meat and Meat Products by Foss-let Solvent Extraction and Density Measurement
1975
DIGESTIBILITY AND SAFETY OF LIMED HIDE COLLAGEN IN RAT FEEDING EXPERIMENTS
1975
EFFECTS OF TYPES OF FAT AND OF RATES AND TEMPERATURES OF COMMINUTION ON DISPERSION OF LIPIDS IN FRANKFURTERS
1971
Collaborative Study of Accuracy and Precision of Rapid Determination of Fat in Meat and Meat Products by Foss-Let Method
1977