Concepedia

The antioxidant activities of nitrite and nitrosylmyoglobin in cooked meats

P.A. Morrissey, J. Z. Tichivangana

Meat Science · 1985 · 113 citations · 24 references

DOI

Concepts

References

24

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

, , +7

Symposium on Foods: Lipids and Their Oxidation.

David Firestone · Journal of AOAC INTERNATIONAL · 1963 · 381 citations · Full text

, , +15

Electromagnetic Properties of Hemoproteins

Takashi Yonetani, Hirokazu Yamamoto, James E. Erman et al. · Journal of Biological Chemistry · 1972 · 344 citations · Full text

, , +12

WARMED‐OVER FLAVOR IN COOKED MEATS

Kunito Sato, G. R. HEGARTY · Journal of Food Science · 1971 · 321 citations

, , +17

Influence of heme pigments, nitrite, and nonheme iron on development of warmed-over flavor (WOF) in cooked meat

J. O. Igene, Jennifer King, A. M. Pearson et al. · Journal of Agricultural and Food Chemistry · 1979 · 255 citations

, , +14