Citation Impact
Citing Papers
Do vitamin E supplements in diets for laboratory animals jeopardize findings in animal models of disease?
1999
Bacteriocins: developing innate immunity for food
2005 Standout
Antioxidant activity and water-holding capacity of canola protein hydrolysates
2007 Standout
Effect of dietary copper and vitamin E supplementation, and extensive feeding with acorn and grass on longissimus muscle composition and susceptibility to oxidation in Iberian pigs
2001
Novel trends in development of dietary fiber rich meat products—a critical review
2013
Effect of vacuum packaging and pomegranate peel extract on quality aspects of ground goat meat and nuggets
2012
Current research in meat color
2005 Standout
Copper toxicity, oxidative stress, and antioxidant nutrients
2003 Standout
Endogenous skeletal muscle antioxidants
1994
Dietary supplementation with carnosine improves antioxidant capacity and meat quality of finishing pigs
2010
Hibiscus sabdariffa L. – A phytochemical and pharmacological review
2014 Standout
Chemical, technological and in vitro antioxidant properties of mango, guava, pineapple and passion fruit dietary fibre concentrate
2012 Standout
Effects of fatty acids on meat quality: a review
2003 Standout
Optimization of phenolics and dietary fibre extraction from date seeds
2008 Standout
Fat deposition, fatty acid composition and meat quality: A review
2007 Standout
Tea Polyphenols as Nutraceuticals
2008
Early postmortem biochemical factors influence tenderness and water-holding capacity of three porcine muscles1
2004
Opportunities for bio-based packaging technologies to improve the quality and safety of fresh and further processed muscle foods
2006
Evaluation of pork colour: prediction of visual sensory quality of meat from instrumental and computer vision methods of colour analysis
2003
Comparative efficacy of pomegranate juice, pomegranate rind powder extract and BHT as antioxidants in cooked chicken patties
2008
The eating quality of meat of steers fed grass and/or concentrates
2001
Role of Oxidative Modifications in Atherosclerosis
2004 Standout
Essential Oils in Food Preservation: Mode of Action, Synergies, and Interactions with Food Matrix Components
2012 Standout
The Composition of Bovine Milk Lipids: January 1995 to December 2000
2002 Standout
Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes
2005 Standout
Impact of freezing and thawing on the quality of meat: Review
2012 Standout
Plant Polyphenols: Chemical Properties, Biological Activities, and Synthesis
2011 Standout
Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality
2006
Effect of long- or short-term feeding of α-tocopheryl acetate to Holstein and crossbred beef steers on performance, carcass characteristics, and beef color stability
1992
Effect of tiger nut fibre on quality characteristics of pork burger
2009
Rheological Properties of Myosin–Gelatin Mixtures
2007
Factors of significance for pork quality—a review
2003
Tissue equilibration and subcellular distribution of vitamin E relative to myoglobin and lipid oxidation in displayed beef
1993
Lipid oxidation and improving the oxidative stability
2010 Standout
Pomegranate peel and peel extracts: Chemistry and food features
2014 Standout
Manipulation of critical quality indicators and attributes in pork through vitamin E supplementation, muscle glycogen reducing finishing feeding and pre-slaughter stress
2002
Antioxidation status and histidine dipeptides content in broiler blood and muscles depending on protein sources in feed
2012
A critical review of methods for characterisation of polyphenolic compounds in fruits and vegetables
2010 Standout
Antioxidant activity of sulfated polysaccharide fractions extracted from Laminaria japonica
2007 Standout
Effect of vitamin E supplementation on α-tocopherol and β-carotene concentrations in tissues from pasture- and grain-fed cattle
2002 Standout
Essential oils: From extraction to encapsulation
2015 Standout
Luminescent probes and sensors for temperature
2013 Standout
First Fluorescent Photoinduced Electron Transfer (PET) Reagent for Hydroperoxides
2003
Fingerprinting food: current technologies for the detection of food adulteration and contamination
2012 Standout
Physiology and Pathophysiology of Carnosine
2013 Standout
Chitosan and mint mixture: A new preservative for meat and meat products
2007
Relative Role of Individual Phospholipids on Thiobarbituric Acid Reactive Substances Formation in Chicken Meat, Skin and Swine Aorta
1990
Theory and application of near infrared reflectance spectroscopy in determination of food quality
2006
Glutathione peroxidase activity, tissue and soluble selenium content in beef and pork in relation to meat ageing and pig RN phenotype
2001
Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review
2010 Standout
Utilization of cereal and fruit fibres in low fat dry fermented sausages
2002
Dietary α‐Tocopheryl Acetate Enhances Beef Quality in Holstein and Beef Breed Steers
1993
Prediction of technological and organoleptic properties of beef Longissimus thoracis from near-infrared reflectance and transmission spectra
2003
Antioxidant activities of buckwheat extracts
2004 Standout
Biogenic Silver Nanoparticles by Cacumen Platycladi Extract: Synthesis, Formation Mechanism, and Antibacterial Activity
2011
The effects of natural antioxidants on oxidative processes and metmyoglobin reducing activity in beef patties
2003
Luminescent Chemodosimeters for Bioimaging
2012 Standout
Perspectives for chitosan based antimicrobial films in food applications
2008 Standout
Effects of Ascorbic Acid and Antioxidants on the Lipid Oxidation and Volatiles of Irradiated Ground Beef
2003
Method for the Quantitative Analysis of Volatile Free and Total Branched-Chain Fatty Acids in Cheese and Milk Fat
1990
Phenolic compounds and antioxidant capacity of Brazilian mango (Mangifera indica L.) varieties
2008 Standout
Inhibition of Lipid Oxidation in Cooked Beef Patties by Hydrolyzed Potato Protein Is Related to Its Reducing and Radical Scavenging Ability
2005
Essential oils in poultry nutrition: Main effects and modes of action
2010
Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking
2009 Standout
Bright Side of Lignin Depolymerization: Toward New Platform Chemicals
2018 Standout
Dietary fibre from vegetable products as source of functional ingredients
2005
Green synthesis of metal nanoparticles using plants
2011 Standout
Application of Natural Antimicrobials for Food Preservation
2009
Essential oils as additives in biodegradable films and coatings for active food packaging
2015 Standout
Natural Antioxidant Extract from Fenugreek (Trigonella foenumgraecum) for Ground Beef Patties
1996
Biological activities and potential health benefits of sulfated polysaccharides derived from marine algae
2010 Standout
Dietary and Policy Priorities for Cardiovascular Disease, Diabetes, and Obesity
2016 Standout
Recovery of high added-value components from food wastes: Conventional, emerging technologies and commercialized applications
2012 Standout
Bacteriocins and their Food Applications
2003
Electrochemiluminescence (ECL)
2004 Standout
Spices as antioxidants
1995
Effect of Ascorbic Acid and Dehydration on Concentrations of Total Phenolics, Antioxidant Capacity, Anthocyanins, and Color in Fruits
2005
Current status of modern analytical luminescence methods
2003
Comparative evaluation of 11 essential oils of different origin as functional antioxidants, antiradicals and antimicrobials in foods
2004 Standout
Anti-oxidant activity and total phenolic content of some Asian vegetables
2002
Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses
2005 Standout
Antioxidant Activities and Anthocyanin Content of Fresh Fruits of Common Fig (Ficus carica L.)
2006 Standout
Antioxidant activity of pomegranate rind powder extract in cooked chicken patties
2008
Antioxidant activity in different parts of roselle (Hibiscus sabdariffa L.) extracts and potential exploitation of the seeds
2010
Electrogenerated Chemiluminescence and Its Biorelated Applications
2008 Standout
Effect of pre-slaughter rations of forage and/or concentrates on the composition and quality of retail packaged beef
2003
Antioxidant activity of Smilax excelsa L. leaf extracts
2008 Standout
Dual Fluorescence Sensor for Trace Oxygen and Temperature with Unmatched Range and Sensitivity
2008
Effect of ascorbyl palmitate on the preservation of α-tocopherol in sunflower oil, alone and with herbs and spices
2001
Effect of grape antioxidant dietary fiber on the lipid oxidation of raw and cooked chicken hamburgers
2008
Effect of Aldehyde Lipid Oxidation Products on Myoglobin
2000
Fucoidan: Structure and Bioactivity
2008 Standout
Functional and bioactive properties of collagen and gelatin from alternative sources: A review
2011 Standout
Determination of the total phenolic, flavonoid and proline contents in Burkina Fasan honey, as well as their radical scavenging activity
2004 Standout
An industrial approach in the search of natural antioxidants from vegetable and fruit wastes
2005 Standout
Effect of Storage Conditions on Quality Characteristics of Bologna Sausages Made with Citrus Fiber
2003
Development of polyion-complex hydrogels as an alternative approach for the production of bio-based polymers for food packaging applications: a review
2009
Design Strategies for Water-Soluble Small Molecular Chromogenic and Fluorogenic Probes
2013 Standout
Thermally Activated Delayed Fluorescence Materials Towards the Breakthrough of Organoelectronics
2014 Standout
Antioxidant activity of some algerian medicinal plants extracts containing phenolic compounds
2005 Standout
Honey as a Protective Agent against Lipid Oxidation in Ground Turkey
2001
Works of D.J. Buckley being referenced
The effect of dietary vitamin E supplementation on quality aspects of porcine muscles
1998
Assessment of the antioxidant potential of natural food and plant extracts in fresh and previously frozen pork patties
2001
Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties
2001
A potential mechanism by which α-Tocopherol maintains oxymyoglobin pigment through cytochrome b5 mediated reduction
1998
Influence of oxidised dietary oil and antioxidant supplementation on membrane‐bound lipid stability in broiler meat
1989
The effect of dietary vitamin E supplementation on the quality of fresh and frozen lamb meat
1997
Oxidative quality and shelf life of meats
1996
Effects of Dietary Vitamin E Supplementation and Packaging on the Quality of Minced Beef
1998
Uptake of α-tocopherol in porcine plasma and tissues
1996
Effects of oxidised dietary oil and antioxidant supplementation on broiler growth and meat stability
1989
Antioxidative effect of dietary tea catechins on lipid oxidation of long-term frozen stored chicken meat
2001
Evaluation of rib steak colour from Friesian, Hereford and Charolais heifers pastured or overwintered prior to slaughter
2002
The effects of dietary α-tocopheryl acetate supplementation and modified atmosphere packaging (MAP) on the quality of lamb patties
2000
Dietary tea catechins and iron-induced lipid oxidation in chicken meat, liver and heart
2000
Effect of carnosine, salt and dietary vitamin E on the oxidative stability of chicken meat
1999
Addition of tea catechins and vitamin C on sensory evaluation, colour and lipid stability during chilled storage in cooked or raw beef and chicken patties
2005
The distribution of dietary vitamin E in the muscles of the porcine carcass
1997
The role of endogenous proteases in the tenderisation of fast glycolysing muscle
1997
Addition of synthetic and natural antioxidants to α-tocopheryl acetate supplemented beef patties: effects of antioxidants and packaging on lipid oxidation
2001
Inhibition of Lipid Oxidation in Chicken by Carnosine and Dietary α-Tocopherol Supplementation and its Determination by Derivative Spectrophotometry
1998
Effect of dietary vitamin E supplementation on the colour and lipid stability of fresh, frozen and vacuum-packaged beef
1999
The relationship between early post-mortem pH and the tenderisation of beef muscles
1997
Influence of dietary vitamin E on the oxidative stability and quality of pig meat.
1995
Catalysis of lipid oxidation in muscle model systems by haem and inorganic iron
1993
Vitamin E and meat quality
1994
Effect of dietary Vitamin E on the stability of raw and cooked pork
1990
Influence of dietary fat and α-tocopherol supplementation on lipid oxidation in pork
1992
Non-destructive prediction of selected quality attributes of beef by near-infrared reflectance spectroscopy between 750 and 1098 nm
1998
Nondestructive Monitoring of Oxygen Profiles in Packaged Foods Using Phase‐Fluorimetric Oxygen Sensor
2001
Antioxidative effect of added tea catechins on susceptibility of cooked red meat, poultry and fish patties to lipid oxidation
2001
Lipid stability in meat and meat products
1998
Eating quality of low-fat beef burgers containing fat-replacing functional blends
1999
Determination of the influence of organic acids and nisin on shelf‐life and microbiologicalsafety aspects of fresh pork sausage
1997
The Effects of Tapioca Starch, Oat Fibre and Whey Protein on the Physical and Sensory Properties of Low-fat Beef Burgers
1998
COMPARATIVE STUDIES OF NONMEAT ADJUNCTS USED IN THE MANUFACTURE OF LOW‐FAT BEEF BURGERS
1998
Effects of Oleoresin Rosemary, Tertiary butylhydroquinone, and Sodium tripolyphosphate on the Development of Oxidative Rancidity in Restructured Chicken Nuggets
1991
Comparison of Four Methods for the Dimethylacetal‐free Formation of Fatty Acid Methyl Esters from Phospholipids of Animal Origin
1988
Effect of Antioxidants on Lipid Stability in Restructured Beef Steaks
1988
Effects of Dietary Oils and α‐Tocopherol Supplementation on Lipid Composition and Stability of Broiler Meat
1989
Antioxidative mechanisms of tea catechins in chicken meat systems
2002
Effects of Dietary Antioxidants and Oxidized Oil on Membranal Lipid Stability and Pork Product Quality
1989
Influence of the time of year on the incidence of PSE and DFD in Irish pigmeat
2003
Lipid Oxidation in Cooked Pork as Affected by Vitamin E, Cooking and Storage Conditions
1998
Effect of gelatin dip on the oxidative and colour stability of cooked ham and bacon pieces during frozen storage
1999
Anti-oxidant activity of added tea catechins on lipid oxidation of raw minced red meat, poultry and fish muscle
2001
Oxidative Stability of Restructured Beef Steaks Processed with Oleoresin Rosemary, Tertiary Butylhydroquinone, and Sodium Tripolyphosphate
1991