Advances in food research

Biochemistry Of Meat Hydration

Reiner Hamm · 1961 · 828 citations

Agriculture, Biochemistry, Food Science +10

Oxidative Rancidity and Discoloration in Meat

Betty M. Watts · 1954 · 152 citations

Agriculture, Food Science, Food Chemistry +11

Enzyme-Catalyzed Oxidative Browning of Fruit Products

M. A. Joslyn, Jessica Ponting · 1951 · 142 citations

Agriculture, Biochemistry, Food Science +13

The Chemistry and Technology of the Pretreatment and Preservation of Fruit and Vegetable Products with Sulfur Dioxide and Sulfites

M. A. Joslyn, Jonathan Braverman · 1954 · 107 citations

Agriculture, Biochemistry, Food Science +14

Flavonoid Compounds in Foods

E.C. Bate-Smith · 1954 · 88 citations

Agriculture, Food Science, Nutritional Sciences +12