Effects of oxygen concentration on the sensory evaluation and quality indicators of beef muscle packed under modified atmosphere

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

Age-related changes in oxidized proteins.

Cynthia N. Oliver, Byungchan Ahn, Elena J. Moerman et al. · Journal of Biological Chemistry · 1987 · 1.3K citations · Full text

Life Sciences, Biochemistry, Physiology +17

Oxidative processes in meat and meat products: Quality implications

Joseph Kanner · Meat Science · 1994 · 736 citations

Agriculture, Biochemistry, Food Science +16

Multivariate Analysis of Quality. An Introduction

Harald A. Martens · Measurement Science and Technology · 2001 · 734 citations

Management, Food Science, Quality Assurance +16

Consumer preferences for beef color and packaging did not affect eating satisfaction

Charles E. Carpenter, Daren P. Cornforth, Dick Whittier · Meat Science · 2001 · 369 citations

Agriculture, Food Science, Marketing +13