reviewTop 1% cited
Meat flavor precursors and factors influencing flavor precursors—A systematic review
Meat Science · 2015 · Vol. 110 · pp. 278–284
Muhammad Issa Khan✉(University of Agriculture Faisalabad)Cheorun Jo(Seoul National University)Muhammad Rizwan Tariq(University of Agriculture Faisalabad)
Meat and Animal Product QualityAdvanced Chemical Sensor TechnologiesProtein Hydrolysis and Bioactive PeptidesFlavorFood scienceMaillard reactionAromaTasteChemistryAftertasteLipid oxidationCooked meatFlavour
MeSH terms
AnimalsFood HandlingMeatTasteTime Factors
Citations
570
FWCI
14.89
field-weighted impact
References
132
Percentile
99%
vs. same field & year
Citations per year
References
A fresh look at meat flavor
Meat Science · 2007 · 618 citations
Lipid stability in meat and meat products
Meat Science · 1998 · 688 citations
Fat deposition, fatty acid composition and meat quality: A review
Meat Science · 2007 · 2,598 citations
Flavour formation in meat and meat products: a review
Food Chemistry · 1998 · 1,349 citations
Effects of heat on meat proteins – Implications on structure and quality of meat products
Meat Science · 2005 · 1,264 citations
Oxidative quality and shelf life of meats
Meat Science · 1996 · 700 citations
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