Aroma development in high pressure treated beef and chicken meat compared to raw and heat treated

Rapid, Sensitive, Iron-Based Spectrophotometric Methods for Determination of Peroxide Values of Food Lipids

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Lipid Analysis, Nutrition, Food Analysis +18

Contribution of volatiles to rice aroma

Ron G. Buttery, Jean G. Turnbaugh, Louisa C. Ling · Journal of Agricultural and Food Chemistry · 1988 · 563 citations

Engineering, Botany, Food Analysis +16

The physiology and biochemistry of the mouth

A.J. Thexton · Journal of Dentistry · 1979 · 361 citations

Biology, Dental Conditions, Oral Cavity +7

Influence of heme pigments, nitrite, and nonheme iron on development of warmed-over flavor (WOF) in cooked meat

J. O. Igene, Jennifer King, A. M. Pearson et al. · Journal of Agricultural and Food Chemistry · 1979 · 253 citations

Iron Metabolism, Nonheme Iron, Food Analysis +19

High pressure effects on lipid oxidation in minced pork

P.B. Cheah, D.A. Ledward · Meat Science · 1996 · 199 citations

Animal Physiology, High Hydrostatic Pressure, High Pressure Effects +3