Arthur M. Spanier

Correlations of Sensory and Volatile Compounds of Spanish “Serrano” Dry-Cured Ham as a Function of Two Processing Times

Mónica Flores, Casey C. Grimm, Fidel Toldrá et al. · Journal of Agricultural and Food Chemistry · 1997 · 259 citations

Changes in the content of lipid autoxidation and sulfur-containing compounds in cooked beef during storage

Terri D Drumm, Arthur M. Spanier · Journal of Agricultural and Food Chemistry · 1991 · 177 citations

Sulfur-containing Compounds, Lipid Autoxidation, Food Analysis +20

The effect of post-mortem aging on meat flavor quality in Brangus beef. Correlation of treatments, sensory, instrumental and chemical descriptors

Arthur M. Spanier, Mónica Flores, Kenneth McMillin et al. · Food Chemistry · 1997 · 127 citations

Nutrition, Meat Flavor Quality, Food Analysis +7

Non‐Volatile Components Effects on Quality of “Serrano” Dry‐cured Ham as Related to Processing Time

Mónica Flores, M‐Concepción Aristoy, Arthur M. Spanier et al. · Journal of Food Science · 1997 · 124 citations

Nutrition, Amino Acids, Flavoromics +19

A study of anti-group A streptococcal monoclonal antibodies cross-reactive with myosin.

Madeleine W. Cunningham, Norman Hall, Karen Krisher et al. · The Journal of Immunology · 1986 · 109 citations

Allergy, Skeletal Muscle, Physiology +8