reviewTop 1% cited
Natural antioxidants against lipid–protein oxidative deterioration in meat and meat products: A review
Food Research International · 2014 · Vol. 64 · pp. 171–181
Andrew Bamidele Falowo(University of Fort Hare)Peter Olutope Fayemi(University of Fort Hare)Voster Muchenje✉(University of Fort Hare)
Meat and Animal Product QualityPhytochemicals and Antioxidant ActivitiesProtein Hydrolysis and Bioactive PeptidesFood scienceLipid oxidationOxidative phosphorylationChemistryProcessed meatAntioxidantBiochemistry
Funding
- University of Fort Hare
Citations
828
FWCI
53.04
field-weighted impact
References
135
Percentile
100%
vs. same field & year
Citations per year
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References
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Molecules · 2010 · 4,167 citations
Metal ion-catalyzed oxidation of proteins: Biochemical mechanism and biological consequences
Free Radical Biology and Medicine · 1990 · 1,138 citations
Phenolic compounds and their role in oxidative processes in fruits
Food Chemistry · 1999 · 1,260 citations
Have we underestimated the impact of pre-slaughter stress on meat quality in ruminants?
Meat Science · 2008 · 480 citations
Organic acids as antimicrobials to control Salmonella in meat and poultry products
Food Research International · 2011 · 605 citations
The evolution of free radicals and oxidative stress
The American Journal of Medicine · 2000 · 1,398 citations
Structure-antioxidant activity relationships of flavonoids and phenolic acids
Free Radical Biology and Medicine · 1996 · 8,862 citations
Exercise-Induced Oxidative Stress: Cellular Mechanisms and Impact on Muscle Force Production
Physiological Reviews · 2008 · 2,342 citations
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