Comparison of antioxidant effects of milk mineral, butylated hydroxytoluene and sodium tripolyphosphate in raw and cooked ground pork

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 Between TBA Numbers and Inexperienced Panelists’Assessments of Oxidized Flavor in Cooked Beef

B. E. GREENE, T. H. CUMUZE · Journal of Food Science · 1982 · 346 citations

Agriculture, Animal Sciences, Food Science +17

WARMED‐OVER FLAVOR IN COOKED MEATS

Kunito Sato, G. R. HEGARTY · Journal of Food Science · 1971 · 321 citations

Agriculture, Biochemistry, Food Science +17

Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties

Triona McCarthy, Joseph P. Kerry, Joseph P. Kerry et al. · Meat Science · 2001 · 295 citations

Agriculture, Food Science, Nutritional Sciences +17

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 · 281 citations

Agriculture, Biochemistry, Food Science +12