Citation Impact
Citing Papers
Plant flavonoids: Classification, distribution, biosynthesis, and antioxidant activity
2022 Standout
Effect of Commercial Rosemary Oleoresin Preparations on Ground Chicken Thigh Meat Quality Packaged in a High-Oxygen Atmosphere
2007
Bioactives from fruit processing wastes: Green approaches to valuable chemicals
2016 Standout
Flaxseed Lignans: Source, Biosynthesis, Metabolism, Antioxidant Activity, Bio‐Active Components, and Health Benefits
2010 Standout
Consumption of garlic and lemon aqueous extracts combination reduces tumor burden by angiogenesis inhibition, apoptosis induction, and immune system modulation
2017
A study of changes in the fat content of some varieties of dry sausage during the curing process
1993
Characterization of the headspace volatile compounds of selected Spanish dry fermented sausages
1999 StandoutNobel
GREEN TEA CATECHINS AS INHIBITORS OF OXIDATION OF MEAT LIPIDS
1998
Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review
2015 Standout
A comprehensive review on phytochemistry, pharmacology, and flavonoid biosynthesis ofScutellaria baicalensis
2018
Effects of Ascorbic Acid and Antioxidants on the Lipid Oxidation and Volatiles of Irradiated Ground Beef
2003
Antimicrobial herb and spice compounds in food
2010 Standout
Orange and mango by-products: Agro-industrial waste as source of bioactive compounds and botanical versus commercial description—A review
2015
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
By-products from herbs essential oil production as ingredient in marinade for turkey thighs
2007
Measuring Antioxidant Effectiveness in Food
2005
Measurement of lipid oxidation in meat and meat products
1992
Citrus peel as a source of functional ingredient: A review
2016 Standout
Phenolic content and antioxidant activity of olive extracts
2001 Standout
Antioxidant Properties of Natural Plant Extracts Containing Polyphenolic Compounds in Cooked Ground Beef
2002
Bioactive Compounds and Biological Functions of Garlic (Allium sativum L.)
2019 Standout
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
Phytochemical Constituents and Antioxidant Activity of Sweet Basil (Ocimum basilicum L.) Essential Oil on Ground Beef from Boran and Nguni Cattle
2019 Standout
Lipidic components oxidation and hexanal formation during the curing of saucisson
1992
Works of Jaesuk Yun being referenced
AScutellaria baicalensis radixwater extract inhibits morphine-induced conditioned place preference
2014
Limonene inhibits methamphetamine-induced locomotor activity via regulation of 5-HT neuronal function and dopamine release
2014
The Hexanal Content as an Indicator of Oxidative Stability and Flavour Acceptability in Cooked Ground Pork
1987
Oxidative Stability and Flavour Acceptability of Nitrite-Free Meat-Curing Systems
1987