Andrea D. Crum

Evaluation of conjugated linoleic acid concentrations in cooked beef

Nalur C. Shantha, Andrea D. Crum, Eric A. Decker · Journal of Agricultural and Food Chemistry · 1994 · 163 citations

Nutrition, Food Analysis, Altmetric Attention Score +21

Chemical, physical, and functional properties of oxidized turkey white muscle myofibrillar proteins

Eric A. Decker, Youling L. Xiong, John T. Calvert et al. · Journal of Agricultural and Food Chemistry · 1993 · 152 citations

Functional Properties, Muscle Function, Altmetric Attention Score +20

Differences in the antioxidant mechanism of carnosine in the presence of copper and iron

Eric A. Decker, Andrea D. Crum, John T. Calvert · Journal of Agricultural and Food Chemistry · 1992 · 149 citations

Food Analysis, Lipid Peroxidation, Altmetric Attention Score +21

Antioxidant activity of carnosine in cooked ground pork

Eric A. Decker, Andrea D. Crum · Meat Science · 1993 · 81 citations

Food Chemistry, Food Bioactive Compound, Food Analysis +4

DEVELOPMENT OF LIPID OXIDATION AND INACTIVATION OF ANTIOXIDANT ENZYMES IN COOKED PORK AND BEEF

Longyuan Mei, Andrea D. Crum, Eric A. Decker · Journal of Food Lipids · 1994 · 74 citations

Food Analysis, Lipid Peroxidation, Meat Quality +16