N. Hedges

Effect of Molecular Structure of Phenolic Families as Hydroxycinnamic Acids and Catechins on Their Antioxidant Effectiveness in Minced Fish Muscle

Isabel Medina, José Gallardo, María J. González et al. · Journal of Agricultural and Food Chemistry · 2007 · 137 citations

Agriculture, Biochemistry, Food Science +13

Salt-induced swelling of meat: The effect of storage time, pH, ion-type and concentration

Peter Wilding, N. Hedges, Peter J. Lillford · Meat Science · 1986 · 77 citations

Agriculture, Biochemistry, Food Science +14

Thermal inactivation of Listeria monocytogenes studied by differential scanning calorimetry

Wayne A. Anderson, N. Hedges, M. Jones et al. · Journal of General Microbiology · 1991 · 71 citations

Agriculture, Food Science, Microbiology +16

Effect of hydroxycinnamic acids on lipid oxidation and protein changes as well as water holding capacity in frozen minced horse mackerel white muscle

Isabel Medina, María J. González, Jacobo Iglesias et al. · Food Chemistry · 2008 · 42 citations

Life Sciences, Biochemistry, Food Science +16

Thermal properties of polysaccharides at low moisture

D. Cooke, Michael J. Gidley, N. Hedges · Journal of thermal analysis · 1996 · 24 citations

Natural Sciences, Chemistry, Materials Science +15