Heat and ultrafiltration extraction of broiler meat carnosine and its antioxidant activity

Rapid, Sensitive, and Specific Thiobarbituric Acid Method for Measuring Lipid Peroxidation in Animal Tissue, Food, and Feedstuff Samples

N. Botsoglou, Dimitrios J. Fletouris, V. Vassilopoulos et al. · Journal of Agricultural and Food Chemistry · 1994 · 945 citations

Agriculture, Biochemistry, Food Science +17

Antioxidant activity of carnosine, homocarnosine, and anserine present in muscle and brain.

R. Kohen, Yumi Yamamoto, K C Cundy et al. · Proceedings of the National Academy of Sciences · 1988 · 788 citations · Full text

Life Sciences, Biochemistry, Neuroscience +14

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 · 255 citations

Agriculture, Chemistry, Food Science +14

Deproteinization techniques for HPLC amino acid analysis in fresh pork muscle and dry-cured ham

M‐Concepción Aristoy, Fidel Toldrá · Journal of Agricultural and Food Chemistry · 1991 · 246 citations

Agriculture, Animal Sciences, Food Science +15

Analytical chemistry of foods

John F. Kennedy, Linda L. Lloyd · Carbohydrate Polymers · 1995 · 232 citations

Agriculture, Chemistry, Food Science +11