Sensory and chemical analysis of cooked porcine meat patties in relation to warmed-over flavour and pre-slaughter stress

Modified Jack-knife estimation of parameter uncertainty in bilinear modelling by partial least squares regression (PLSR)

Harald Martens, Magni Martens · Food Quality and Preference · 2000 · 717 citations

Computing, Industrial Engineering, Statistical Modeling +15

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

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

The effects of the ultimate pH of meat on tenderness changes during ageing

Akira Watanabe, C. C. Daly, C.E. Devine · Meat Science · 1996 · 314 citations

Agriculture, Food Science, Aging +13