Citation Impact
Citing Papers
Sustainable and Bio-Based Food Packaging: A Review on Past and Current Design Innovations
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Effect of Modified Atmosphere Packaging Varying in CO2 and N2 Composition on Quality Characteristics of Dry Fermented Sausage during Refrigeration Storage
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The Pharmacological Potential of Rutin
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The effects of ascorbic acid, taurine, carnosine and rosemary powder on colour and lipid stability of beef patties packaged in modified atmosphere
2001
Effects of diet, packaging, and irradiation on protein oxidation, lipid oxidation, and color of raw broiler thigh meat during refrigerated storage
2011
Effect of erythorbate, storage and high-oxygen packaging on premature browning in ground beef
2004
Exclusion of oxygen from modified atmosphere packages limits beef rib and lumbar vertebrae marrow discoloration during display and storage
2004
Behaviour of Listeria monocytogenes and autochthonous flora on meat stored under aerobic, vacuum and modified atmosphere packaging conditions with or without the presence of oregano essential oil at 5 oC
2000
Essential oils: their antibacterial properties and potential applications in foods—a review
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Rational design of chitosan/guar gum/zinc oxide bionanocomposites based on Roselle calyx extract for Ras cheese coating
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2008
Consumer preferences for beef color and packaging did not affect eating satisfaction
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Fat deposition, fatty acid composition and meat quality: A review
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Packaging-specific influence of chitosan on color stability and lipid oxidation in refrigerated ground beef
2010
Essential Oils in Food Preservation: Mode of Action, Synergies, and Interactions with Food Matrix Components
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Effect of grazing pastures with different botanical composition by lambs on rumen fatty acid metabolism and fatty acid pattern of longissimus muscle and subcutaneous fat
2007
Evaluation of carbon monoxide treatment in modified atmosphere packaging or vacuum packaging to increase color stability of fresh beef
2001
Effect of pre-slaughter physiological conditions on the oxidative stability of colour and lipid during chill storage of pork
2001
Isolation and properties of a bacteriocin‐producing Carnobacterium piscicola isolated from fish
1992
Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes
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Impact of freezing and thawing on the quality of meat: Review
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Smart packaging systems for food applications: a review
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Ascorbic acid minimizes lumbar vertebrae discoloration
2004
Effect of Rosmarinus officinalis L. essential oil combined with different packaging conditions to extend the shelf life of refrigerated beef meat
2016
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 source on premature browning in ground beef
2004
Infant feeding patterns over the first year of life: influence of family characteristics
2013
Effects of pH and temperature on metmyoglobin solubility in a model system
2002
Beef shelf life in low O2 and high CO2 atmospheres containing different low CO concentrations
2000
Antioxidant and antibacterial activities of natural extracts: application in beef meatballs
2004
A study of the minimum inhibitory concentration and mode of action of oregano essential oil, thymol and carvacrol
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Antimicrobial Properties and Mechanism of Action of Some Plant Extracts Against Food Pathogens and Spoilage Microorganisms
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Fingerprinting food: current technologies for the detection of food adulteration and contamination
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Maternity Leave Duration and Full-time/Part-time Work Status Are Associated with US Mothers’ Ability to Meet Breastfeeding Intentions
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Internal Premature Browning in Cooked Ground Beef Patties from High‐Oxygen Modified‐Atmosphere Packaging
2004
Effects of Carbon Monoxide Packaging on Color and Lipid Stability of Irradiated Ground Beef
2002
Active Packaging Applications for Food
2017
Effects of Endpoint Temperature on the Internal Color of Pork Loin Chops of Different Quality
2002
Antibacterial Effects of the Essential Oils of Commonly Consumed Medicinal Herbs Using an In Vitro Model
2010 Standout
Detection of expired vacuum-packed smoked salmon based on PLS-DA method using hyperspectral images
2013
Effects of Endpoint Temperature on the Internal Color of Pork Patties of Different Myoglobin Form, Initial Cooking State, and Quality
2002
Internal Premature Browning in Cooked Steaks from Enhanced Beef Round Muscles Packaged in High‐oxygen and Ultra‐low Oxygen Modified Atmospheres
2004
Development of a novel colorimetric food package label for monitoring lean pork freshness
2018
FACTORS AFFECTING COLOR PROPERTIES OF BEEF PATTIES COOKED ON AN OUTDOOR GAS GRILL
2000
In situ antioxidant and antimicrobial activities of naturally occurring caffeic acid, p‐coumaric acid and rutin, using food systems
2013
Comprehensive review on application of edible film on meat and meat products: An eco-friendly approach
2015 Standout
Antimicrobial activity of Pistacia lentiscus and Satureja montana essential oils against Listeria monocytogenes CECT 935 using laboratory media: Efficacy and synergistic potential in minced beef
2011
Probiotic Bacteria as Biological Control Agents in Aquaculture
2000 Standout
Chitosan for food packaging: Recent advances in active and intelligent films
2021 Standout
Growth/survival of natural flora and Aeromonas hydrophila on refrigerated uncooked pork and turkey packaged in modified atmospheres
2000
EFFECTS OF ENDPOINT TEMPERATURE, pH, AND STORAGE TIME ON COOKED INTERNAL COLOR REVERSION OF PORK LONGISSIMUS CHOPS
2005
Lipid metabolism in the rumen: New insights on lipolysis and biohydrogenation with an emphasis on the role of endogenous plant factors
2012 Standout
The importance of Aeromonas hydrophila in food safety
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Effect of vacuum and modified atmosphere packaging on the quality of pork loin
2004
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
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Use of Carbon Monoxide Packaging for Improving the Shelf Life of Pork
2003
Modern Trends in Hyperspectral Image Analysis: A Review
2018 Standout
Application of Modified Atmosphere Packaging and Active/Smart Technologies to Red Meat and Poultry: A Review
2012
Current topics in active and intelligent food packaging for preservation of fresh foods
2015
Carbon Monoxide in Modified Atmosphere Packaging Affects Color, Shelf Life, and Microorganisms of Beef Steaks and Ground Beef
2004
Factors Affecting Premature Browning During Cooking of Store‐purchased Ground Beef
2000
Shrimp (Litopenaeus vannamei) muscle proteins as source to develop edible films
2014
Works of Oddvin Sørheim being referenced
Effects of carbon dioxide on yield, texture and microstructure of cooked ground beef
2003
Measurement of lipid oxidation and porphyrins in high oxygen modified atmosphere and vacuum-packed minced turkey and pork meat by fluorescence spectra and images
2006
Prolonged Shelf Life and Reduced Drip Loss of Chicken Filets by the Use of Carbon Dioxide Emitters and Modified Atmosphere Packaging
2014
Effects of modified gas atmosphere packaging on pork loin colour, display life and drip loss
1996
Color and thiobarbituric acid values of cooked top sirloin steaks packaged in modified atmospheres of 80% oxygen, or 0.4% carbon monoxide, or vacuum
2004
The storage life of beef and pork packaged in an atmosphere with low carbon monoxide and high carbon dioxide
1999
Effects of modified atmosphere storage on colour and microbiological shelf life of normal and pale, soft and exudative pork
1997
Monitoring Secondary Structural Changes in Salted and Smoked Salmon Muscle Myofiber Proteins by FT-IR Microspectroscopy
2009
Color and Heat Denaturation of Myoglobin Forms in Ground Beef
1999
MODIFIED‐ATMOSPHERE PACKAGING OF BONE‐IN PORK LOINS
1992
Effect of Infection of a Bacteriophage in a Starter Culture during the Production of Salami Dry Sausage; A Model Study
1984
Technological, hygienic and toxicological aspects of carbon monoxide used in modified-atmosphere packaging of meat
1997
Determination of Critical Oxygen Level in Packages for Cooked Sliced Ham to Prevent Color Fading During Illuminated Retail Display
2006
Grazing on mountain pastures-does it affect meat quality in lambs?
2004
Noncontact Salt and Fat Distributional Analysis in Salted and Smoked Salmon Fillets Using X-ray Computed Tomography and NIR Interactance Imaging
2009
Likelihood of buying healthy convenience food: An at-home testing procedure for ready-to-heat meals
2011
Effects of vacuum, modified atmospheres and storage temperature on the microbial flora of packaged beef
1996
Comparison of Color and Thiobarbituric Acid Values of Cooked Hamburger Patties after Storage of Fresh Beef Chubs in Modified Atmospheres
2004