FRESHLY COOKED AND COOKED, FROZEN REHEATED BEEF AND BEEF‐SOY PATTIES

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

THE INHIBITION OF WARMED‐OVER FLAVOR IN COOKED MEATS

Kunito Sato, G. R. HEGARTY, H. K. HERRING · Journal of Food Science · 1973 · 84 citations

Agriculture, Food Science, Food Chemistry +9

WATER SOLUBLE ANTIOXIDANU ACTIVITY IN SOYBEANS

DAN E. PRATT · Journal of Food Science · 1972 · 80 citations

Life Sciences, Biochemistry, Plant Sciences +6

SOYA ADDITIVES IN BEEF PATTIES

M. D. Judge, C. G. Haugh, Geevar Zachariah et al. · Journal of Food Science · 1974 · 47 citations

Agriculture, Animal Sciences, Food Science +12

Lipid oxidation and fatty acid changes in beef combined with vegetables and textured vegetable protein

MARCY R. SANGOR, DAN E. PRATT · Journal of the American Dietetic Association · 1974 · 22 citations

Agriculture, Biochemistry, Food Science +16