Effects of adding red wine on the physicochemical properties and sensory characteristics of uncured frankfurter-type sausage

Official Methods of Analysis of

Analytical Chemistry · 1980 · 59.6K citations

Management, Educational Assessment, Information Retrieval +5

TEXTURE PROFILE ANALYSIS

Malcolm C. Bourne · Food technology · 1978 · 2.7K citations

Screening of chemical composition, antimicrobial and antioxidant activities of Artemisia essential oils

Daíse Lopes-Lutz, Daniela Sales Alviano, Celuta Sales Alviano et al. · Phytochemistry · 2008 · 636 citations

Life Sciences, Biochemistry, Botany +10

Conversion of Amino Acid Residues in Proteins and Amino Acid Homopolymers to Carbonyl Derivatives by Metal-catalyzed Oxidation Reactions

Adolfo Amici, Rodney L. Levine, Li‐Kai Tsai et al. · Journal of Biological Chemistry · 1989 · 496 citations · Full text

Life Sciences, Biochemistry, Molecular Biology +17

Protein oxidation and implications for muscle food quality.

Y.L. Xiong · 2000 · 239 citations

Agriculture, Food Science, Nutritional Sciences +14