ɛ-polylysine coating with stinging nettle extract for fresh beef preservation

Color measurement in L∗a∗b∗ units from RGB digital images

Katherine León, Domingo Mery, Franco Pedreschi et al. · Food Research International · 2006 · 865 citations

Medicine, Vision Science, Computer Vision +14

Myoglobin Chemistry and Meat Color

Surendranath P. Suman, P. Joseph · Annual Review of Food Science and Technology · 2012 · 757 citations

Agriculture, Biochemistry, Food Science +17

Recent Trends in the Use of Natural Antioxidants for Meat and Meat Products

Yogesh Kumar, Deep Narayan Yadav, Tanbir Ahmad et al. · Comprehensive Reviews in Food Science and Food Safety · 2015 · 511 citations

Agriculture, Food Science, Toxicology +16

Phenolic content and antioxidative capacity of green and white tea extracts depending on extraction conditions and the solvent used

Gordana Rusak, Draženka Komes, Saša Likić et al. · Food Chemistry · 2008 · 397 citations

Agriculture, Chemistry, Plant Sciences +15

Antimicrobial and antioxidant effects of spice extracts on the shelf life extension of raw chicken meat

M. Sasikala, Kalleary Sabina, G.R. Archana et al. · International Journal of Food Microbiology · 2013 · 331 citations

Agriculture, Food Science, Poultry Science +17