Determination of aromatic amino acid content in cooked meat by derivative spectrophotometry: Implications for nutritional quality of meat

Smoothing and Differentiation of Data by Simplified Least Squares Procedures.

Abraham Savitzky, Marcel J. E. Golay · Analytical Chemistry · 1964 · 21.3K citations

Natural Sciences, Chemistry, Analytical Chemistry +6

Critical Review of rate constants for reactions of hydrated electrons, hydrogen atoms and hydroxyl radicals (⋅OH/⋅O− in Aqueous Solution

George V. Buxton, C.L. Greenstock, W. Phillips Helman et al. · Journal of Physical and Chemical Reference Data · 1988 · 12.1K citations

Natural Sciences, Chemistry, Analytical Chemistry +15

Protein damage and degradation by oxygen radicals. I. general aspects.

Kelvin J.A. Davies · Journal of Biological Chemistry · 1987 · 1.6K citations · Full text

Life Sciences, Biochemistry, Molecular Biology +17

Protein damage and degradation by oxygen radicals. II. Modification of amino acids.

Kelvin J.A. Davies, M E Delsignore, S W Lin · Journal of Biological Chemistry · 1987 · 845 citations · Full text

Life Sciences, Biochemistry, Molecular Biology +17

Mutagens and Carcinogens in the Diet

John H. Weisburger · Journal of the American College of Nutrition · 1991 · 238 citations

Pharmacy, Nutritional Sciences, Toxicology +10