Wine industry residues extracts as natural antioxidants in raw and cooked chicken meat during frozen storage

Antioxidant capacity of phenolic phytochemicals from various cultivars of plums

Dae‐Ok Kim, Seung Weon Jeong, Chang Yeol Lee · Food Chemistry · 2003 · 1.8K citations

Agriculture, Food Science, Plant Sciences +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

Direct Determination of the Thiobarbituric Acid Value in Trichloracetic Acid Extracts of Fish as a Measure of Oxidative Rancidity

W. Vyncke · Fette Seifen Anstrichmittel · 1970 · 612 citations

Agriculture, Animal Sciences, Marine Sciences +10

Protection of cooked meats with phosphates

Mj Tims · Food technology · 1958 · 336 citations

Agriculture, Food Science, Food Preservation +11

Evaluation of the Direct Thiobarbituric Acid Extraction Method for Determining Oxidative Rancidity in Mackerel (Scomber scombrus L.)

W. Vyncke · Fette Seifen Anstrichmittel · 1975 · 318 citations

Agriculture, Animal Sciences, Food Science +10