Understanding beef flavour and overall liking traits using two different methods for determination of thiobarbituric acid reactive substance (TBARS)

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

A NEW EXTRACTION METHOD FOR DETERMINING 2‐THIOBARBITURIC ACID VALUES OF PORK AND BEEF DURING STORAGE

V. C. Witte, G. F. Krause, Milton E. Bailey · Journal of Food Science · 1970 · 1.3K citations

Agriculture, Biochemistry, Food Science +12

Laboratory methods for sensory evaluation of food

Elizabeth Larmond · 1977 · 984 citations

Agriculture, Food Science, Food Analysis +12

Rapid, Sensitive, and Specific Thiobarbituric Acid Method for Measuring Lipid Peroxidation in Animal Tissue, Food, and Feedstuff Samples

N. Botsoglou, Dimitrios J. Fletouris, V. Vassilopoulos et al. · Journal of Agricultural and Food Chemistry · 1994 · 945 citations

Agriculture, Biochemistry, Food Science +17

Flavour perception of oxidation in beef

M.M. Campo, G.R. Nute, S.I. Hughes et al. · Meat Science · 2005 · 792 citations

Agriculture, Animal Sciences, Food Science +9