Citation Impact
Citing Papers
Food proteins: A review on their emulsifying properties using a structure–function approach
2013 Standout
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2007
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Antioxidant activity of Nigella sativa essential oil
2000 Standout
Characterization of drugs as antioxidant prophylactics
1996
Effects of fat level, oat fibre and carrageenan on frankfurters formulated with 5, 12 and 30% fat
1997 Standout
A study of changes in the fat content of some varieties of dry sausage during the curing process
1993
Impact of freezing and thawing on the quality of meat: Review
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Production and functional properties of beef lung protein concentrates
2009
Fish Protein Hydrolysates: Production, Biochemical, and Functional Properties
2000 Standout
Ultra-fast freezing and low storage temperatures are not necessary to maintain the functional properties of manufacturing beef
2003
From soil to gut:Bacillus cereusand its food poisoning toxins
2008 Standout
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2005 Standout
Characterization of the headspace volatile compounds of selected Spanish dry fermented sausages
1999 StandoutNobel
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2002
Mixed proteinaceous emulsifiers: review of competitive protein adsorption and the relationship to food colloid stabilization
1986
Chemical composition and nutritive value of husked and naked oats grain
2009 Standout
Hydrocolloids at interfaces and the influence on the properties of dispersed systems
2002 Standout
Thermal Transitions of Salt‐soluble Proteins from Pre‐ and Postrigor Chicken Muscles
1990
Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review
2015 Standout
Effects of Ascorbic Acid and Antioxidants on the Lipid Oxidation and Volatiles of Irradiated Ground Beef
2003
Antimicrobial herb and spice compounds in food
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Use of Caseinophosphopeptides as Natural Antioxidants in Oil-in-Water Emulsions
2003
Hydrophobicity of Bacillus and Clostridium spores
1990
Protein Hydrolysates from Pacific Whiting Solid Wastes
1997 Standout
Thiobarbituric acid test for monitoring lipid oxidation in meat
1997
Essential oils as additives in biodegradable films and coatings for active food packaging
2015 Standout
Emulsifying Capacity and Emulsion Stability of Soy Proteins Compared with Corn Germ Protein Flour
1992
Recovery of high added-value components from food wastes: Conventional, emerging technologies and commercialized applications
2012 Standout
By-products from herbs essential oil production as ingredient in marinade for turkey thighs
2007
Physicochemical and Gelation Properties of Pre‐ and Postrigor Chicken Salt‐soluble Proteins
1990
Fatty acid profiles of 80 vegetable oils with regard to their nutritional potential
2007 Standout
Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses
2005 Standout
Measurement of lipid oxidation in meat and meat products
1992
Enzymatic Hydrolysis of Casein: Effect of Degree of Hydrolysis on Antigenicity and Physical Properties
1992
Citrus peel as a source of functional ingredient: A review
2016 Standout
Phenolic content and antioxidant activity of olive extracts
2001 Standout
Antioxidant activity in different parts of roselle (Hibiscus sabdariffa L.) extracts and potential exploitation of the seeds
2010
Antioxidant Properties of Natural Plant Extracts Containing Polyphenolic Compounds in Cooked Ground Beef
2002
The effect of seasonal heat stress on rigor development and the incidence of pale, exudative turkey meat
1997
Use of Volatiles as Indicators of Lipid Oxidation in Muscle Foods
2006
A Comprehensive Review on Lipid Oxidation in Meat and Meat Products
2019 Standout
Protein-stabilized emulsions
2004 Standout
Phytochemical Constituents and Antioxidant Activity of Sweet Basil (Ocimum basilicum L.) Essential Oil on Ground Beef from Boran and Nguni Cattle
2019 Standout
Anti-oxidant activity of added tea catechins on lipid oxidation of raw minced red meat, poultry and fish muscle
2001
Evaluation of naked oat (Avena nuda) in the broiler chicken diet
1993
Enzymatic Hydrolysis and Synthesis of Soy Protein to Improve its Amino Acid Composition and Functional Properties
2000
Physicochemical Changes in Pacific Whiting Muscle Proteins during Iced Storage
1997
Biochemical and Functional Properties of Atlantic Salmon (Salmo salar) Muscle Proteins Hydrolyzed with Various Alkaline Proteases
2000
Lipidic components oxidation and hexanal formation during the curing of saucisson
1992
Substituting Olive Oil for Pork Backfat Affects Quality of Low‐Fat Frankfurters
1993
Economic Losses from Heat Stress by US Livestock Industries
2003 Standout
Works of D.F. Wood being referenced
Effect of sequestering agents on lipid oxidation in cooked meats
1986
Control of Lipid Oxidation in Cooked Ground Pork with Antioxidants and Dinitrosyl Ferrohemochrome
1987
The Hexanal Content as an Indicator of Oxidative Stability and Flavour Acceptability in Cooked Ground Pork
1987
Hydrophobicity and Solubility of Meat Proteins and Their Relationship to Emulsifying Properties
1984
Effect of Sulfanilamide on the TBA Values of Cured Meats
1985
Relationship Between Functional (Fat Binding, Emulsifying) and Physicochemical Properties of Muscle Proteins. Effects of Heating, Freezing, pH and Species
1985
Lipid degradation in pork during warmed-over flavour development
1985
Effect of Some Antemortem Stressors on Postmortem Aspects of Chicken Broiler Pectoralis Muscle
1975