Chemical quality and sensory attributes of marinated Pacific saury (Cololabis saira) during vacuum-packaged storage at 4°C

Methods to evaluate fish freshness in research and industry

G. Ólafsdóttir, E. Martinsdóttir, Jörg Oehlenschläger et al. · Trends in Food Science & Technology · 1997 · 670 citations

Natural Resources, Fisheries, Food Science +8

Thiobarbituric acid test for monitoring lipid oxidation in meat

Juana Fernández‐López, José Ángel Pérez‐Álvarez · Food Chemistry · 1997 · 657 citations

Agriculture, Biochemistry, Food Science +13

Effect of salting and smoking-method on the keeping quality of chub mackerel (Scomber japonicus): biochemical and sensory attributes

Antonios E. Goulas, Michael G. Kontominas · Food Chemistry · 2005 · 530 citations

Agriculture, Animal Sciences, Food Science +8

A new thiobarbituric acid (TBA) method for determining free malondialdehyde (MDA) and hydroperoxides selectively as a measure of lipid peroxidation

Anne Schmedes, Gunhild Hølmer · Journal of the American Oil Chemists Society · 1989 · 433 citations

Life Sciences, Biochemistry, Toxicology +17

The antimicrobial effect of dissociated and undissociated sorbic acid at different pH levels

T. Eklund · Journal of Applied Bacteriology · 1983 · 338 citations

Life Sciences, Microbiology, Antimicrobial Resistance +13