Oxidative stability of chilled pork chops following long term freeze storage

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 · 2.8K citations

Food Chemistry, Nutrition, Rancid Foods +14

Cold denaturation of myoglobin

Peter L. Privalov, Yu.V. Griko, S.Yu. Venyaminov et al. · Journal of Molecular Biology · 1986 · 413 citations

Cold Denaturation, Molecular Physiology, Protein Folding +5

A survey of beef muscle color and pH.

J K Page, D. M. Wulf, T R Schwotzer · Journal of Animal Science · 2001 · 329 citations

Evaluation of the Direct Thiobarbituric Acid Extraction Method for Determining Oxidative Rancidity in Mackerel (Scomber scombrus L.)

W. Vyncke · Fette Seifen Anstrichmittel · 1975 · 317 citations

Food Chemistry, Scomber Scombrus L, Oxidative Rancidity +14

Dietary vitamin E: Quality and storage stability of pork and poultry

Christian S. Jensen, Charlotte Lauridsen, Grete Bertelsen · Trends in Food Science & Technology · 1998 · 225 citations

Nutrition, Storage Stability, Dietary Vitamin E +8