Dietary citrus pulp reduces lipid oxidation in lamb meat

Phenolic compounds in plants and agri-industrial by-products: Antioxidant activity, occurrence, and potential uses

Nagendran Balasundram, Kalyana Sundram, Samir Samman · Food Chemistry · 2005 · 3.1K citations

Agriculture, Agronomy, Food Science +15

Gravimetric determination of tannins and their correlations with chemical and protein precipitation methods

H.P.S. Makkar, Michael Blümmel, N.K. Borowy · Journal of the Science of Food and Agriculture · 1993 · 1.2K citations

Agriculture, Food Science, Nutritional Sciences +10

Flavour perception of oxidation in beef

M.M. Campo, G.R. Nute, S.I. Hughes et al. · Meat Science · 2005 · 792 citations

Agriculture, Animal Sciences, Food Science +9

Oxidative quality and shelf life of meats

James Gray, Eman Gomaa, D.J. Buckley · Meat Science · 1996 · 701 citations

Agriculture, Food Science, Food Chemistry +13

Assessment of relative content of myoglobin, oxymyoglobin and metmyoglobin at the surface of beef

Karol Krzywicki · Meat Science · 1979 · 433 citations

Agriculture, Biochemistry, Food Science +5