Concepedia

J. O. Igene

JO

13

Publications

1.2K

Citations

13

H-Index

1979

Active since

Affiliations

Michigan State University(Current)

University of Maiduguri

J. O. Igene is an author at Michigan State University specializing in health sciences, food quality, and food chemistry.

Top concepts

Publications per year

1979–2013

13

Publications

13

ROLE OF PHOSPHOLIPIDS AND TRIGLYCERIDES IN WARMED‐OVER FLAVOR DEVELOPMENT IN MEAT MODEL SYSTEMS

J. O. Igene, A. M. Pearson · Journal of Food Science · 1979 · 279 citations

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Influence of heme pigments, nitrite, and nonheme iron on development of warmed-over flavor (WOF) in cooked meat

J. O. Igene, Jennifer King, A. M. Pearson et al. · Journal of Agricultural and Food Chemistry · 1979 · 253 citations

, , +19

Role of triglycerides and phospholipids on development of rancidity in model meat systems during frozen storage

J. O. Igene · Food Chemistry · 1980 · 140 citations

, , +6

Mechanisms by which nitrite inhibits the development of warmed-over flavour (WOF) in cured meat

J. O. Igene, K. Yamauchi, A. M. Pearson et al. · Food Chemistry · 1985 · 108 citations

, , +9

Effect of Frozen Storage Time, Cooking and Holding Temperature upon Extractable Lipids and TBA Values of Beef and Chicken

J. O. Igene, A. M. Pearson, R. A. Merkel et al. · Journal of Animal Science · 1979 · 90 citations

, , +28

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