Citation Impact
Citing Papers
Mechanism of Lipid Peroxidation in Meat and Meat Products -A Review
2005
Cholesterol Oxides in Foods of Animal Origin
1995
The effects of ascorbic acid, taurine, carnosine and rosemary powder on colour and lipid stability of beef patties packaged in modified atmosphere
2001
The multitude and diversity of environmental carcinogens
2007 StandoutNobel
Do vitamin E supplements in diets for laboratory animals jeopardize findings in animal models of disease?
1999
Involvement of lipid oxidation products in the formation of fluorescent and cross-linked proteins
1987
Modifying enzyme activity and selectivity by immobilization
2012 Standout
Flavour perception of oxidation in beef
2005
Oxidative stability of lipids and cholesterol in salame Milano, coppa and Parma ham: dietary supplementation with vitamin E and oleic acid
2000
Marine natural products
1990 Standout
β-Carotene breakdown products may impair mitochondrial functions — potential side effects of high-dose β-carotene supplementation
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Biological activities of oxysterols
1989
Endogenous skeletal muscle antioxidants
1994
Modulation of oxidative stress as an anticancer strategy
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Natural Pigments: Carotenoids, Anthocyanins, and Betalains — Characteristics, Biosynthesis, Processing, and Stability
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Role of Oxidative Modifications in Atherosclerosis
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A study of changes in the fat content of some varieties of dry sausage during the curing process
1993
The Larger Acenes: Versatile Organic Semiconductors
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Lipid Peroxidation Products Are Elevated in Fish Oil Diets Even in the Presence of Added Antioxidants
1992
Influence of the salting time on volatile compounds during the manufacture of dry-cured pork shoulder “lacón”
2012
AIN-93 Purified Diets for Laboratory Rodents: Final Report of the American Institute of Nutrition Ad Hoc Writing Committee on the Reformulation of the AIN-76A Rodent Diet
1993 Standout
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2006
In Vitro Antioxidant Activity Study of Novel Chromone Derivatives
2012
Hydroperoxide formation in different lean meats
2013
Effects of dietary α-tocopheryl acetate supplementation on α-tocopherol deposition in porcine m. psoas major and m. longissimus dorsi and on drip loss, colour stability and oxidative stability of pork meat
1997
Role of α-tocopherol on antioxidant status in liver, lung and kidney of PCB exposed male albino rats
2006
Malondialdehyde and thiobarbituric acid-reactivity as diagnostic indices of lipid peroxidation and peroxidative tissue injury
1990 Standout
Cooking temperature effects on the forms of iron and levels of several other compounds in beef semitendinosus muscle
2004
Titration of fresh meat color stability and malondialdehyde development with Holstein steers fed vitamin E-supplemented diets.
1996
Ferroptosis: mechanisms, biology and role in disease
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Allenic and cumulenic lipids
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Oxidative stability of chilled pork chops following long term freeze storage
2004
Lipid peroxidation products in biological tissues
1989
Tissue equilibration and subcellular distribution of vitamin E relative to myoglobin and lipid oxidation in displayed beef
1993
Paraoxonase inhibits high-density lipoprotein oxidation and preserves its functions. A possible peroxidative role for paraoxonase.
1998 Standout
Breast Cancer: Weighing the Evidence for a Promoting Role of Dietary Fat
1997
Non-Small Cell Lung Cancer: Epidemiology, Risk Factors, Treatment, and Survivorship
2008 Standout
Pomegranate juice consumption reduces oxidative stress, atherogenic modifications to LDL, and platelet aggregation: studies in humans and in atherosclerotic apolipoprotein E–deficient mice
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Malondialdehyde determination in raw and processed meat products by UPLC-DAD and UPLC-FLD
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A critical review of methods for characterisation of polyphenolic compounds in fruits and vegetables
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Chemistry and biochemistry of 4-hydroxynonenal, malonaldehyde and related aldehydes
1991 Standout
Biological effects of essential oils – A review
2007 Standout
Effect of dietary fat on diethylnitrosamine induced hepatocarcinogenesis in Wistar rats
1995
The role of lipid peroxidation and antioxidants in oxidative modification of LDL
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Altered Stress-Induced Cortisol Levels in Goats Exposed to Polychlorinated Biphenyls (PCB 126 and PCB 153) During Fetal and Postnatal Development
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Effect of dietary α-tocopherol supplementation on color and lipid stability in pork
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Immunogenic cell death and DAMPs in cancer therapy
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Kinetics of linoleic acid hydrogenation on Pd/C catalyst
2008
Chemotherapy-Associated Oxidative Stress: Impact on Chemotherapeutic Effectiveness
2004
Myoglobin-Induced Lipid Oxidation. A Review
2002
The chemistry of lipid peroxidation metabolites: Crosslinking reactions of malondialdehyde
1986
EDC-2: The Endocrine Society's Second Scientific Statement on Endocrine-Disrupting Chemicals
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Biodiesel from microalgae
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Mechanism for the antitumor and anticachectic effects of n-3 fatty acids.
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Lipid stability in meat and meat products
1998
Selective hydrogenation of sunflower oil over noble metal catalysts
2011
The effects of natural antioxidants on oxidative processes and metmyoglobin reducing activity in beef patties
2003
The Enzymes, Regulation, and Genetics of Bile Acid Synthesis
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2006
Conversion of Biomass into Chemicals over Metal Catalysts
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Cholesterol and Lipid Peroxides in Animal Products and Health Implications - A Review
2012
Use of Natural Antioxidants in the Inhibition of Cholesterol Oxidation: A Review
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The action of transition metals on the genotoxicity of simple phenols, phenolic acids and cinnamic acids
1981
Einige Anwendungsmöglichkeiten der Cyclodextrine in der Arzneimittelindustrie
1977
Thiobarbituric acid test for detecting lipid peroxides
1979
[1] Role of free radicals and catalytic metal ions in human disease: An overview
1990 Standout
Leaf aging and lipid peroxidation: The role of the antioxidants vitamin C and E
1985
Role of L-arginine-nitric oxide pathway in myocardial reoxygenation injury
1992 StandoutNobel
Chromone: A Valid Scaffold in Medicinal Chemistry
2014 Standout
Thiobarbituric acid test for monitoring lipid oxidation in meat
1997
The Mission of the University: Medieval to Postmodern Transformations
2006 Standout
Review: A History of Cyclodextrins
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Oxysterols: Modulators of Cholesterol Metabolism and Other Processes
2000
Factors That Affect the Content of Heterocyclic Aromatic Amines in Foods
2011
Dietary and Policy Priorities for Cardiovascular Disease, Diabetes, and Obesity
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Human Serum Paraoxonases (PON1) Q and R Selectively Decrease Lipid Peroxides in Human Coronary and Carotid Atherosclerotic Lesions
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Improving the thiobarbituric acid-reactive-substances assay for estimating lipid peroxidation in plant tissues containing anthocyanin and other interfering compounds
1999 Standout
Preformed Antimicrobial Compounds and Plant Defense against Fungal Attack.
1996 Standout
The immobilization of a thermophilic β-galactosidase on Sepabeads supports decreases product inhibition
2003
Kinetic peculiarities of cis/trans methyl oleate formation during hydrogenation of methyl linoleate over Pd/MgO
2004
Oxidative Stress: An Essential Factor in the Pathogenesis of Gastrointestinal Mucosal Diseases
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Phenolic acids content of fifteen dry edible bean (Phaseolus vulgaris L.) varieties
2005
Dietary Carcinogens and Anticarcinogens
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Catalytic hydrogenation of linoleic acid to stearic acid over different Pd- and Ru-supported catalysts
2008
Analysis of cardiac membrane phospholipid peroxidation kinetics as malondialdehyde: Nonspecificity of thiobarbituric acid‐reactivity
1988
Phenolic content and antioxidant activity of olive extracts
2001 Standout
An improved and simple method for determining diene conjugation in autoxidized polyunsaturated fatty acids
1983
The effects of charcoal-broiled meat consumption on antioxidant defense system of erythrocytes and antioxidant vitamins in plasma
2004
The Effects of Plant Flavonoids on Mammalian Cells:Implications for Inflammation, Heart Disease, and Cancer
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The Role of Oxidative Stress and Antioxidants in Liver Diseases
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α‐Tocopherol prooxidant effect and malondialdehyde production
1987
Effect of vacuum and modified atmosphere packaging on the quality of pork loin
2004
Phenolic compounds and their role in oxidative processes in fruits
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Bilirubin Is an Antioxidant of Possible Physiological Importance
1987 StandoutScience
A spectrophotometric assay for lipid peroxides in serum lipoproteins using a commercially available reagent.
1989
Fluorescent 1.4-Dihydropyridines: The Malondlaldehyde connection
1988
Use of Volatiles as Indicators of Lipid Oxidation in Muscle Foods
2006
A Comprehensive Review on Lipid Oxidation in Meat and Meat Products
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Cardiac membrane vitamin E and malondialdehyde levels in heart muscle of normotensive and spontaneously‐hypertensive rats
1989
Glucosinolates and their breakdown products in food and food plants
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Lipid Oxidation in Meat
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The effects of thyme volatiles on the induction of DNA damage by the heterocyclic amine IQ and mitomycin C
2005
Formation of cholesterol oxidation products (COPs) in animal products
2006
Heterogeneous Hydrogenation of Vegetable Oils: A Literature Review
1997
Ecology of Infochemical Use by Natural Enemies in a Tritrophic Context
1992 Standout
Thiobarbituric acid reaction of aldehydes and oxidized lipids in glacial acetic acid
1985
Food Processing and the Mediterranean Diet
2015
[42] Determination of aldehydic lipid peroxidation products: Malonaldehyde and 4-hydroxynonenal
1990 Standout
Pro-oxidant activities of carnosine, rutin and quercetin in a beef model system and their effects on the metmyoglobin-reducing activity
2004
In search of better methods to evaluate natural antioxidants and oxidative stability in food lipids
1993
The thiobarbituric acid test for lipid peroxidation: Structure of the adduct with malondialdehyde
1984
Thiobarbituric acid‐reactive malondialdehyde formation during superoxide‐dependent, iron‐catalyzed lipid peroxidation: Influence of peroxidation conditions
1989
Oxidation of Lipids. I. Quantitative Determination of the Oxidation of Methyl Linoleate and Methyl Linolenate
1982
Works of James Gray being referenced
Detoxification of Rapeseed Products
1981
Cholesterol oxidation in muscle tissue
1994
Oxidative quality and shelf life of meats
1996
Repeated exposure to the polychlorinated biphenyl (Aroclor 1254) elevates the basal serum levels of corticosterone but does not affect the stress-induced rise
1993
Nitrite stabilization of lipids in cured pork
1993
Formation and inhibition of heterocyclic aromatic amines in fried ground beef patties
2000
Effect of oxidized dietary lipid and vitamin E on the colour stability of pork chops
1994
Effect of dietary Vitamin E on the stability of raw and cooked pork
1990
Effect of dietary fat on growth of MCF-7 and MDA-MB231 human breast carcinomas in athymic nude mice: relationship between carcinoma growth and lipid peroxidation product levels
1991
Assessment of off‐flavor development in restructured chicken nuggets using hexanal and TBARS measurements and sensory evaluation
1995
The Heat Stability of Allyl Glucosinolate (Sinigrin) in Aqueous and Model Systems
1980
Effects of supranutritional dietary vitamin E levels on subcellular deposition of α‐tocopherol in the muscle and on pork quality
1991
Measurement of lipid oxidation: A review
1978
Effect of Processing Variables on Lipid Stability in Smoked Great Lakes Whitefish
1989
Evaluation of Solid Phase Extraction and Gas Chromatography for Determination of Cholesterol Oxidation Products in Spray-Dried Whole Egg
1995
Beta-Galactosidase: Review of Recent Research Related to Technological Application, Nutritional Concerns, and Immobilization
1981
Some Toxic Compounds Produced in Food by Cooking and Processing
1981
Retention and release of volatile food flavour compounds
1970
Variability in the saccharide, protein, phenolic acid and saponin contents of four market classes of edible dry beans
1990
N-Nitrosamides and their precursors in food systems. 2. Kinetics of the N-nitrosation reaction
1980
The University of Minnesota, 1851-1951
1951
Antioxidant Efficacy of Oleoresin Rosemary and Sodium Tripolyphosphate in Restructured Pork Steaks
1992
ROLE OF NITRITE IN CURED MEAT FLAVOR: CHEMICAL ANALYSIS
1980
Evaluation of 2-thiobarbituric acid reactive substances (TBRS) in relation to warmed-over flavor (WOF) development in cooked chicken
1985
Some Factors Influencing the Nonheme Iron Content of Meat and Its Implications in Oxidation
1984
Measurement of lipid oxidation in meat and meat products
1992
Stability of Cholesterol and Paprika Carotenoids in Egg Powders as Influenced by Dietary and Processing Treatments
1996
Influence of diet on lipid oxidation and membrane structure in porcine muscle microsomes
1994
N-Nitrosamides and their precursors in food systems. 3. Influence on pH and temperature stability of N-nitrosamides
1980
Hydrogenation catalysts—Their effect on selectivity
1979
Influence of supranutritional vitamin E supplementation in the feed on swine growth performance and deposition in different tissues
1991
Effects of Dietary Antioxidants and Oxidized Oil on Membranal Lipid Stability and Pork Product Quality
1989
Effect of type of oxidation on beta-carotene loss and volatile products formation in model systems
1993
INHIBITION OF N‐NITROSAMINE FORMATION IN MODEL FOOD SYSTEMS
1975
Influence of heme pigments, nitrite, and nonheme iron on development of warmed-over flavor (WOF) in cooked meat
1979
An HPLC method for simultaneous quantitation of individual isothiocyanates and oxazolidinethione in myrosinase digests of rapeseed meal
1979
Oxidative Stability of Restructured Beef Steaks Processed with Oleoresin Rosemary, Tertiary Butylhydroquinone, and Sodium Tripolyphosphate
1991
Mechanisms by which nitrite inhibits the development of warmed-over flavour (WOF) in cured meat
1985
Influence of Cherry Tissue on Lipid Oxidation and Heterocyclic Aromatic Amine Formation in Ground Beef Patties
1998