Lipolysis and lipid oxidation in fermented sausages depending on different processing conditions and different antioxidants

Oxidative processes in meat and meat products: Quality implications

Joseph Kanner · Meat Science · 1994 · 736 citations

Agriculture, Biochemistry, Food Science +16

Lipids in muscles and adipose tissues, changes during processing and sensory properties of meat products

G. Gandemer · Meat Science · 2002 · 355 citations

Agriculture, Biochemistry, Food Science +16

The chemistry of muscle-based foods

Eileen O’Neill · Trends in Food Science & Technology · 1993 · 251 citations

Agriculture, Biochemistry, Food Science +12

The importance of meat enzymes in ripening and flavour generation in dry fermented sausages. First results of a European project

K. Molly, D. Demeyer, Gunilla Johansson et al. · Food Chemistry · 1997 · 249 citations

Agriculture, Biochemistry, Food Science +17

The effect of paprika, garlic and salt on rancidity in dry sausages

María M. Aguirrezábal, Javier Mateo, Martha C. Domínguez et al. · Meat Science · 2000 · 201 citations

Agriculture, Animal Sciences, Food Science +11