MARGARET T. YOUNATHAN

A distillation method for the quantitative determination of malonaldehyde in rancid foods

Basil G. Tarladgis, Betty M. Watts, MARGARET T. YOUNATHAN et al. · Journal of the American Oil Chemists Society · 1960 · 2.9K citations

Agriculture, Biochemistry, Food Science +7

RELATIONSHIP OF MEAT PIGMENTS TO LIPID OXIDATION ^a, ^b

MARGARET T. YOUNATHAN, Betty M. Watts · Journal of Food Science · 1959 · 135 citations

Agriculture, Biochemistry, Food Science +10

OXIDATION OF TISSUE LIPIDS IN COOKED PORK ^a

MARGARET T. YOUNATHAN, Betty M. Watts · Journal of Food Science · 1960 · 97 citations

Agriculture, Animal Sciences, Food Science +10

LIPID OXIDATION IN PRE-COOKED BEEF PRESERVED BY REFRIGERATION, FREEZING, AND IRRADIATION.

Pahn‐Shick Chang, MARGARET T. YOUNATHAN, Betty M. Watts · OSTI OAI (U.S. Department of Energy Office of Scientific and Technical Information) · 1961 · 46 citations

Agriculture, Biochemistry, Food Science +12

Iron Distribution in Heated Beef and Chicken Muscles

D. HAN, Kenneth McMillin, J. Samuel Godber et al. · Journal of Food Science · 1993 · 45 citations

Agriculture, Animal Sciences, Food Science +10