Concepedia
Meat Science · 2018 · 69 citations · 45 references
Microbial GrowthBiochemistryMedicineGlycobiologyAlternative Protein SourceFood BioprocessingMicrobiologyPorcine Blood CellMeat ScienceHarbin Dry Sausages
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The use and control of nitrate and nitrite for the processing of meat products
Karl‐Otto Honikel · Meat Science · 2007 · 927 citations
Food Chemistry, Environmental Engineering, Meat Products +8
Physicochemical change and protein oxidation in porcine longissimus dorsi as influenced by different freeze–thaw cycles
Xiufang Xia, Baohua Kong, Qian Liu et al. · Meat Science · 2009 · 479 citations
Animal Physiology, Biochemistry, Protein Folding +6
Structure and antioxidant activity of high molecular weight Maillard reaction products from casein–glucose
Fenglin Gu, Jin Moon Kim, Shabbar Abbas et al. · Food Chemistry · 2009 · 307 citations
Food Chemistry, Food Bioactive Compound, Biochemistry +4
The role of bacterial fermentation in lipolysis and lipid oxidation in Harbin dry sausages and its flavour development
Qian Chen, Baohua Kong, Qi Han et al. · LWT · 2016 · 287 citations
Food Fermentation, In Vitro Fermentation, Food Microbiology +8
Inhibition of Lipid Oxidation in Cooked Beef Patties by Hydrolyzed Potato Protein Is Related to Its Reducing and Radical Scavenging Ability
Lynn L. Wang, Youling L. Xiong · Journal of Agricultural and Food Chemistry · 2005 · 273 citations
Nutrition, Food Analysis, Meat Quality +21