Flavour perception of oxidation in beef

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 · 2.9K citations

Agriculture, Biochemistry, Food Science +7

Kinetics of lipid oxidation in foods

Theodore P. Labuza, L. R. Dugan · C R C Critical Reviews in Food Technology · 1971 · 874 citations

Agriculture, Food Science, Food Analysis +14

Oxidative quality and shelf life of meats

James Gray, Eman Gomaa, D.J. Buckley · Meat Science · 1996 · 701 citations

Agriculture, Food Science, Food Chemistry +13

Relationship Between TBA Numbers and Inexperienced Panelists’Assessments of Oxidized Flavor in Cooked Beef

B. E. GREENE, T. H. CUMUZE · Journal of Food Science · 1982 · 346 citations

Agriculture, Animal Sciences, Food Science +17

Factors involved in the discoloration of beef meat

Michel Renerre · International Journal of Food Science & Technology · 1990 · 319 citations

Agriculture, Animal Sciences, Food Science +12