Effects of packaging method and storage time on the chemical, microbiological, and sensory properties of Turkish pastirma – A dry cured beef product

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

HEXANAL AS AN INDICATOR OF MEAT FLAVOR DETERIORATION

Fereidoon Shahidi, Ronald B. Pegg · Journal of Food Lipids · 1994 · 216 citations

Agriculture, Food Science, Food Analysis +16

Selective effect of the product type and the packaging conditions on the species of lactic acid bacteria dominating the spoilage microbial association of cooked meats at 4°C

John Samelis, Athanasia Kakouri, John Rementzis · Food Microbiology · 2000 · 201 citations

Agriculture, Food Science, Microbiology +17

Effect of replacing beef fat with olive oil on quality characteristics of Turkish soudjouk (sucuk)

Semra Kayaardı, Veli Gök · Meat Science · 2003 · 150 citations

Agriculture, Animal Sciences, Food Science +17

Lipid oxidative changes throughout the ripening of dry-cured Iberian hams with different salt contents and processing conditions

A.I. Andrés, Ramón Cava, J. Ventanas et al. · Food Chemistry · 2003 · 149 citations

Agriculture, Biochemistry, Food Science +17