L. R. Dugan

Kinetics of lipid oxidation in foods

Theodore P. Labuza, L. R. Dugan · C R C Critical Reviews in Food Technology · 1971 · 874 citations

Agriculture, Food Science, Food Analysis +14

INHIBITION OF N‐NITROSAMINE FORMATION IN MODEL FOOD SYSTEMS

James Gray, L. R. Dugan · Journal of Food Science · 1975 · 259 citations

Life Sciences, Food Science, Pharmacology +5

Studies in photooxidation of olive oil

Apostolos Kiritsakis, L. R. Dugan · Journal of the American Oil Chemists Society · 1985 · 108 citations

Agriculture, Biochemistry, Chemistry +17

The chemistry of the 2‐thiobarbituric acid test for the determination of oxidative rancidity in foods. I. Some important side reactions

Basil G. Tarladgis, A. M. Pearson, L. R. Dugan · Journal of the American Oil Chemists Society · 1962 · 102 citations

Agriculture, Biochemistry, Food Science +13

Fatty Acids in Neutral Lipids and Phospholipids from Chicken Tissues

Miguel Katz, L. R. Dugan, L.E. Dawson · Journal of Food Science · 1966 · 72 citations

Agriculture, Biochemistry, Poultry Science +15