Citation Impact
Citing Papers
Fish flavor
1996
Use of phytogenic products as feed additives for swine and poultry1
2007 Standout
Effect of dietary oregano oil and α‐tocopheryl acetate supplementation on iron‐induced lipid oxidation of turkey breast, thigh, liver and heart tissues
2003
Pharmaceutical and therapeutic Potentials of essential oils and their individual volatile constituents: a review
2007 Standout
Effects of heat on meat proteins – Implications on structure and quality of meat products
2005 Standout
Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review
2015 Standout
Fish oil replacement in finfish nutrition
2009 Standout
FACTORS AFFECTING LIPID OXIDATION IN BREAST AND THIGH MUSCLE FROM CHICKEN, TURKEY AND DUCK
2010
Functionality of muscle proteins in gelation mechanisms of structured meat products
1985
Measurement of lipid oxidation in meat and meat products
1992
Heat recovery from poultry processing scald water
1979
Observations on the Cholesterol, Linoleic and Linolenic Acid Content of Eggs as Influenced by Dietary Fats
1957
A Comprehensive Review on Lipid Oxidation in Meat and Meat Products
2019 Standout
Waste heat recovery technologies and applications
2018 Standout
THE MODIFICATION OF EGG-YOLK FATS BY SUNFLOWER-SEED OIL AND THE EFFECT OF SUCH YOLK FATS ON BLOOD-CHOLESTEROL LEVELS
1958 Standout
Coffee, cocoa, and tea
1989
Effects of slope exposure, altitude and yield on coffee quality in two altitude terroirs of Costa Rica, Orosi and Santa María de Dota
2005 Standout
Works of E. Mecchi being referenced
Hydrogen Sulfide, a Direct and Potentially Indirect Contributor to Cooked Chicken Aroma
1969
Frozen Storage of Ground Turkey
1975
Feather Release by Scalding and Other Factors
1962
Origin of Hydrogen Sulfide in Heated Chicken Muscle
1964
The Role of Tocopherol Content in the Comparative Stability of Chicken and Turkey Fat
1956