Kinetics of lipid oxidation and off-odor formation in silver carp mince: The effect of lipoxygenase and hemoglobin

Oxidative processes in meat and meat products: Quality implications

Joseph Kanner · Meat Science · 1994 · 732 citations

Meat Packaging, Biochemistry, Quality Implications +7

Effect of pH on Lipid Oxidation Using Trout Hemolysate as a Catalyst:  A Possible Role for Deoxyhemoglobin

Mark P. Richards, Herbert O. Hultin · Journal of Agricultural and Food Chemistry · 2000 · 154 citations

Lipid oxidation in fish tissue. Enzymic initiation via lipoxygenase

J. Bruce German, Steven E. Chen, John Kinsella · Journal of Agricultural and Food Chemistry · 1985 · 118 citations

Lipid Analysis, Biochemistry, Lipid Metabolism +13

The effects of an iron-catalyzed oxidation system on lipids and proteins of dark muscle fish

Bahar Tokur, Koray Korkmaz · Food Chemistry · 2007 · 113 citations

Iron-catalyzed Oxidation System, Biochemistry, Dark Muscle Fish +8

Modelling the effect of fatty acids in odour development of cooked meat in vitro: part I—sensory perception

M.M. Campo, G.R. Nute, J.D. Wood et al. · Meat Science · 2003 · 103 citations

Nutrition, Sensory Science (Food Sensory Science), Part I—sensory Perception +12