Citation Impact
Citing Papers
Instrumental and Sensory Analysis of the Action of Catheptic Enzymes on Flaked and Formed Beef
1982 StandoutNobel
Reference methods for the assessment of physical characteristics of meat
1998 Standout
Effects of the stunning procedure and the halothane genotype on meat quality and incidence of haemorrhages in pigs
2001
The physical basis of meat texture: Observations on the fracture behaviour of cooked bovine M. Semitendinosus
1985
Pomegranate and its Many Functional Components as Related to Human Health: A Review
2010 Standout
Water properties during cooking of pork studied by low-field NMR relaxation: effects of curing and the RN−-gene
2003
Current research in meat color
2005 Standout
High pressure/thermal treatment effects on the texture of beef muscle
2004
Electron microscopy of bovine muscle: II—The effects of heat denaturation on post rigor sarcolemma and endomysium
1989
Is Z-disk degradation responsible for postmortem tenderization?
1995
Chemistry, Biochemistry, and Safety of Acrylamide. A Review
2003 Standout
The effects of finishing diet and postmortem ageing on the eating quality of the M. longissimus thoracis of electrically stimulated Brahman steer carcasses
2003
Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes
2005 Standout
Release of free amino-acids during ageing in bovine meat
1996
Opportunities and Challenges in High Pressure Processing of Foods
2007 Standout
Structural and mechanical changes in raw and cooked single porcine muscle fibres extended to fracture
1995
Mechanical properties of meat
1994
The effect of cooking temperature on mechanical properties of whole meat, single muscle fibres and perimysial connective tissue
2000
Effects of heat on meat proteins – Implications on structure and quality of meat products
2005 Standout
Effect of Low‐Calcium‐Requiring Calcium Activated Factor on Myofibrils under Varying pH and Temperature Conditions
1986
ENGINEERING ASSESSMENT AND CRITIQUE OF INSTRUMENTS USED FOR MEAT TENDERNESS EVALUATION*
1976
OBSERVATIONS ON STRAWBERRY TEXTURE A THREE‐PRONGED APPROACH
1969
A Scanning Electron Microscopic Study of Heat‐Induced Alterations in Bovine Connective Tissue
1985
DIMENSIONAL CHANGES IN MEAT DURING COOKING
1976
NMR-cooking: monitoring the changes in meat during cooking by low-field 1H-NMR
2002
THE EFFECT OF MARINATION AND COOKING ON THE MECHANICAL PROPERTIES OF INTRAMUSCULAR CONNECTIVE TISSUE
1991
ACTION OF PROTEOLYTIC ENZYMES ON BOVINE MYOFIBRILS
1979 StandoutNobel
Chemical, Biochemical, Functional, and Nutritional Characteristics of Collagen in Food Systems
1982
Brain activity of Atlantic salmon (Salmo salar) following electrical stunning using various field strengths and pulse durations
2002
The Calpain System
2003 Standout
Changes in the Tenderness of Meat Cooked at 50–65°C
1981
Functionality of muscle proteins in gelation mechanisms of structured meat products
1985
Texture is a sensory property
2002 Standout
TEXTURE AND COLOUR CHANGES IN MEAT DURING COOKING RELATED TO THERMAL DENATURATION OF MUSCLE PROTEINS1
1982
Effect of cooking method on mechanical properties, color and structure of beef muscle (M. pectoralis)
2006
Fish gelatin: properties, challenges, and prospects as an alternative to mammalian gelatins
2008 Standout
Effect of High Pressure during heat Treatment on the Wamer‐Bratzler Shear Force Values of Selected Beef Muscles
1990
Functional and bioactive properties of collagen and gelatin from alternative sources: A review
2011 Standout
EFFECT OF BLENDING TIME, SALT, PHOSPHATE AND HOT‐BONED BEEF ON BINDING STRENGTH AND COOK YIELD OF BEEF ROLLS
1975
Stress and the welfare of cultured fish
2004 Standout
Works of K.V. Gilbert being referenced
Carcass posture and tenderness in frozen lamb
1974
Electrical stunning and stillness of lambs
1984
Tensile strength and the tenderness of beef sternomandibularis muscle
1977
Contribution of amino acid transmitters to epileptiform activity and reflex suppression in electrically head stunned sheep
1992
The temperature coefficient of beef ageing
1976
The mechanism of cold‐induced shortening in beef muscle
1974
The effect of muscle excision before the onset of rigor mortis on the palatability of beef
1970
Studies in Meat Tenderness II. Proteolysis and the Aging of Beef
1966
Studies in Meat Tenderness. 7. Changes in the Fine Structure of Meat During Aging
1969
Temperature‐dependent cooking toughness in beef
1974
Studies in Meat Tenderness.
1968
Structural changes in meat during ageing
1967
The effect of sample dimensions on the cleaving of meat in the objective assessment of tenderness
1969