Effect of light on colour and reaction of nitrite in sliced pork bologna under different chilled storage temperatures

Official Methods of Analysis of

Analytical Chemistry · 1980 · 59.6K citations

Management, Educational Assessment, Information Retrieval +5

The colour of cooked cured pork. I.—Estimation of the Nitric oxide‐Haem Pigments

H. C. Hornsey · Journal of the Science of Food and Agriculture · 1956 · 873 citations

Agriculture, Chemistry, Food Science +17

A possible role for singlet oxygen in the initiation of fatty acid autoxidation

H. Ralph Rawls, P. J. van Santen · Journal of the American Oil Chemists Society · 1970 · 291 citations

Life Sciences, Biochemistry, Chemistry +17

Chemistry of Meat Pigments

Jay B. Fox · Journal of Agricultural and Food Chemistry · 1966 · 194 citations

Agriculture, Biochemistry, Food Science +14

The antioxidant activities of nitrite and nitrosylmyoglobin in cooked meats

P.A. Morrissey, J. Z. Tichivangana · Meat Science · 1985 · 113 citations

Agriculture, Biochemistry, Food Science +9