Effects of addition of anka rice on the qualities of low-nitrite Chinese sausages

The use and control of nitrate and nitrite for the processing of meat products

Karl‐Otto Honikel · Meat Science · 2007 · 927 citations

Food Chemistry, Environmental Engineering, Meat Products +8

Healthier meat and meat products: their role as functional foods

F. Jiménez‐Colmenero, J. Carballo, Susana Cofrades · Meat Science · 2001 · 666 citations

Nutrition, Food Function, Food Quality +11

Constituents of Red Yeast Rice, a Traditional Chinese Food and Medicine

Jiyuan Ma, Yongguo Li, Qing Ye et al. · Journal of Agricultural and Food Chemistry · 2000 · 439 citations

Nutraceutical Ingredient, Sterile Rice, Food Chemistry +17

ROLE OF PHOSPHOLIPIDS AND TRIGLYCERIDES IN WARMED‐OVER FLAVOR DEVELOPMENT IN MEAT MODEL SYSTEMS

J. O. Igene, A. M. Pearson · Journal of Food Science · 1979 · 279 citations

Food Chemistry, Animal Physiology, Lipid Analysis +13

Effect of pH and nitrogen source on pigment production by Monascus purpureus

Ming-Ho Chen, MichaelR. Johns · Applied Microbiology and Biotechnology · 1993 · 152 citations

Biology, Carotenoid, Botany +10