Citation Impact
Citing Papers
A review of fatty acid profiles and antioxidant content in grass-fed and grain-fed beef
2010
The effects of ascorbic acid, taurine, carnosine and rosemary powder on colour and lipid stability of beef patties packaged in modified atmosphere
2001
Do vitamin E supplements in diets for laboratory animals jeopardize findings in animal models of disease?
1999
Effects of diet, packaging, and irradiation on protein oxidation, lipid oxidation, and color of raw broiler thigh meat during refrigerated storage
2011
The effect of wild blueberry (Vaccinium angustifolium) consumption on postprandial serum antioxidant status in human subjects
2002
Tasco-Forage: IV. Influence of a seaweed extract applied to tall fescue pastures on sensory characteristics, shelf-life, and vitamin E status in feedlot-finished steers.
2001
The effect of dietary vitamin E supplementation on the quality of fresh and frozen lamb meat
1997
Effect of Linseed Supplementation on Total Longissimus Muscle Lipid Composition and Shelf-Life of Beef From Young Maremmana Bulls
2019
Exclusion of oxygen from modified atmosphere packages limits beef rib and lumbar vertebrae marrow discoloration during display and storage
2004
Effect of dietary oil source on the flavour and the colour and lipid stability of lamb meat
2007
Current research in meat color
2005 Standout
Effects of breed and a concentrate or grass silage diet on beef quality in cattle of 3 ages. II: Meat stability and flavour
2007
Oxidative stability of lipids and cholesterol in salame Milano, coppa and Parma ham: dietary supplementation with vitamin E and oleic acid
2000
Nutrition and health of aquaculture fish
2012 Standout
Endogenous skeletal muscle antioxidants
1994
Where is MAP Going? A review and future potential of modified atmosphere packaging for meat
2008
Effect of pasture vs. concentrate feeding with or without antioxidants on carcass characteristics, fatty acid composition, and quality of Uruguayan beef
2003
Effect of frozen storage conditions (temperature and length of storage) on microbiological and sensory quality of rustic crossbred beef at different states of ageing
2009
Effect of dietary β-carotene supplementation on beef color stability during display of two muscles from Japanese Black steers
2002
Antioxidative peptides from food proteins: A review
2010 Standout
The effects of antioxidant combinations on color and lipid oxidation in n−3 oil fortified ground beef patties
2005
Effects of fatty acids on meat quality: a review
2003 Standout
Antioxidant status affects color stability and tenderness of calcium chloride-injected beef.
2001
Fat deposition, fatty acid composition and meat quality: A review
2007 Standout
Evaluation of pork colour: prediction of visual sensory quality of meat from instrumental and computer vision methods of colour analysis
2003
Oxidative environments decrease tenderization of beef steaks through inactivation of μ-calpain1
2004
Use of phytogenic products as feed additives for swine and poultry1
2007 Standout
Role of Oxidative Modifications in Atherosclerosis
2004 Standout
Reinforced cassava starch based edible film incorporated with essential oil and sodium bentonite nanoclay as food packaging material
2018 Standout
Evaluation of rib steak colour from Friesian, Hereford and Charolais heifers pastured or overwintered prior to slaughter
2002
Influence of early postmortem protein oxidation on beef quality1
2004
Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes
2005 Standout
Tasco supplementation: Effects on carcass characteristics, sensory attributes, and retail display shelf-life1
2007
Impact of freezing and thawing on the quality of meat: Review
2012 Standout
Performance of rabbits and oxidative stability of muscle tissues as affected by dietary supplementation with Oregano essential oil
2004
Effect of rosemary extract, chitosan and α-tocopherol on microbiological parameters and lipid oxidation of fresh pork sausages stored at 4°C
2006
Effect of a high-linolenic acid diet on lipogenic enzyme activities, fatty acid composition, and meat quality in the growing pig1
2003
Ascorbic acid minimizes lumbar vertebrae discoloration
2004
Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality
2006
Effect of Muscle Condition Before Freezing and Simulated Chemical Changes During Frozen Storage on the pH and Colour of Beef
1998
Emulsion‐Based Delivery Systems for Lipophilic Bioactive Components
2007 Standout
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
Global diets link environmental sustainability and human health
2014 StandoutNature
Ultra-fast freezing and low storage temperatures are not necessary to maintain the functional properties of manufacturing beef
2003
Porcine oxymyoglobin and lipid oxidation in vitro
2003
Oxidative stability of chilled pork chops following long term freeze storage
2004
Effect of antioxidants on stabilization of meat products fortified with n− 3 fatty acids
2005
Consumption of flavonoid-rich foods and increased plasma antioxidant capacity in humans: Cause, consequence, or epiphenomenon?
2006 Standout
Pharmaceutical and therapeutic Potentials of essential oils and their individual volatile constituents: a review
2007 Standout
Influence of freezing and thawing on the hydration characteristics, quality, and consumer acceptance of whole muscle beef injected with solutions of salt and phosphate
2008
Effects of dietaryn-3 polyunsaturated fatty acids, breed and dietary vitamin E on the fatty acids of lamb muscle, liver and adipose tissue
2004
Effect of vitamin E supplementation on α-tocopherol and β-carotene concentrations in tissues from pasture- and grain-fed cattle
2002 Standout
Fingerprinting food: current technologies for the detection of food adulteration and contamination
2012 Standout
Physiology and Pathophysiology of Carnosine
2013 Standout
Tasco: Influence of a brown seaweed on antioxidants in forages and livestock—A review
2001
Effect of Antioxidants and Cooking on Stability of n‐3 Fatty Acids in Fortified Meat Products
2006
Oxidative Processes in Muscle Systems and Fresh Meat: Sources, Markers, and Remedies
2013
Seaweed extract stimuli in plant science and agriculture
2010 Standout
The effects of natural antioxidants on oxidative processes and metmyoglobin reducing activity in beef patties
2003
Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review
2015 Standout
Lactic acid bacteria as functional starter cultures for the food fermentation industry
2003 Standout
The effect of a mixture of herbal essential oils or á-tocopheryl acetate on performance parameters and oxidation of body lipid in broilers
2004
Control of bioflavour and safety in fermented sausages: first results of a European project
2000
Dietary and Policy Priorities for Cardiovascular Disease, Diabetes, and Obesity
2016 Standout
Nutritional composition and safety aspects of edible insects
2013 Standout
Dietary vitamin E requirement of grouper, Epinephelus malabaricus, at two lipid levels, and their effects on immune responses
2005
Induction of Redox Instability of Bovine Myoglobin by Adduction with 4-Hydroxy-2-nonenal
2003
Reflectance at 610 nanometers estimates oxymyoglobin content on the surface of ground beef
2003
Antioxidant Properties of Natural Plant Extracts Containing Polyphenolic Compounds in Cooked Ground Beef
2002
Effect of vacuum and modified atmosphere packaging on the quality of pork loin
2004
Effect of pre-slaughter rations of forage and/or concentrates on the composition and quality of retail packaged beef
2003
Intelligent Food Packaging: A Review of Smart Sensing Technologies for Monitoring Food Quality
2019 Standout
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
Modern Trends in Hyperspectral Image Analysis: A Review
2018 Standout
Seaweed extracts as biostimulants in horticulture
2015 Standout
Seaweed Extracts as Biostimulants of Plant Growth and Development
2009 Standout
Effect of Freezing and Microbial Growth on Myoglobin Derivatives of Beef
1999
THE BIOCHEMICAL BASIS FOR DISCOLORATION IN FRESH MEAT: A REVIEW
1990
Evaluation of pork colour
2002
Potential of biobased materials for food packaging
1999 Standout
Works of K.K. Scheller being referenced
Visual and Spectrophotometric Evaluations of Beef Color Stability
1992
Technical note: a simplified procedure for vitamin E determination in beef muscle.
1996
Dietary vitamin E effect on color stability and sensory assessment of spoilage in three beef muscles
1996
Effect of dietary vitamin E on pigment and lipid stability of frozen beef: A kinetic analysis
1994
Dietary vitamin E supplementation and discoloration of pork bone and muscle following modified atmosphere packaging
1995
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
Titration of fresh meat color stability and malondialdehyde development with Holstein steers fed vitamin E-supplemented diets.
1996
Color coordinates for assessment of dietary vitamin E effects on beef color stability.
1996
Tissue equilibration and subcellular distribution of vitamin E relative to myoglobin and lipid oxidation in displayed beef
1993
Dietary α‐Tocopheryl Acetate Enhances Beef Quality in Holstein and Beef Breed Steers
1993
Dietary Vitamin E Enhances Color and Display Life of Frozen Beef from Holstein Steers
1993
Pigment Stability Improvement in Beef Steak by Ascorbic Acid Application
1991
Improvement of Pigment and Lipid Stability in Holstein Steer Beef by Dietary Supplementation with Vitamin E
1989
Vitamin E Supplementation of Holstein Steer Diets Improves Sirloin Steak Color
1989
Improvement of Color and Lipid Stability in Beef Longissimus with Dietary Vitamin E and Vitamin C Dip Treatment
1991
Color Stability and Microbial Growth Relationships in Beef as Affected by Endogenous α‐Tocopherol
1995
Dietary α‐Tocopheryl Acetate Contributes to Lipid Stability in Cooked Beef
1994
Vitamins E and C Improve Pigment and Lipid Stability in Ground Beef
1991
Atmosphere and blooming time affect color and lipid stability of frozen beef from steers supplemented with Vitamin E
1995