The impact of addition of shiitake on quality characteristics of frankfurter during refrigerated storage

Official Methods of Analysis of

Analytical Chemistry · 1980 · 59.6K citations

Management, Educational Assessment, Information Retrieval +5

Contents of Vitamins, Mineral Elements, and Some Phenolic Compounds in Cultivated Mushrooms

Pirjo Mattila, Karoliina Könkö, Merja Eurola et al. · Journal of Agricultural and Food Chemistry · 2001 · 780 citations

Agriculture, Biochemistry, Nutritional Sciences +16

Lipid stability in meat and meat products

P.A. Morrissey, P. J. A. Sheehy, Karen Galvin et al. · Meat Science · 1998 · 689 citations

Agriculture, Biochemistry, Food Science +14

Influence of heat treatment on the antioxidant activities and polyphenolic compounds of Shiitake (Lentinus edodes) mushroom

Youngbo Choi, S.M. Lee, Jiyeon Chun et al. · Food Chemistry · 2005 · 622 citations

Agriculture, Biochemistry, Food Science +12

Evaluation of three modified TBA methods for measuring lipid oxidation in chicken meat

J. Pikul, D.E. Leszczynski, Fred A. Kummerow · Journal of Agricultural and Food Chemistry · 1989 · 473 citations

Agriculture, Animal Sciences, Food Science +16