articleTop 10% cited
Antioxidant and antibacterial activities of natural extracts: application in beef meatballs
Meat Science · 2004 · Vol. 69(3) · pp. 371–380
Juana Fernández‐López✉(Universitat de Miguel Hernández d'Elx)Nannan Zhi(University of Plymouth)L. Aleson‐Carbonell(Universitat de Miguel Hernández d'Elx)José Ángel Pérez‐Álvarez(Universitat de Miguel Hernández d'Elx)Víctor Kuri(University of Plymouth)
Meat and Animal Product QualityInsect Utilization and EffectsBee Products Chemical AnalysisFood scienceChemistryThiobarbituric acidLactic acidAromaAntioxidantOrange (colour)Antibacterial activityBacteriaBiology
Funding
- Svenskt Vatten
Citations
557
FWCI
11.08
field-weighted impact
References
59
Percentile
99%
vs. same field & year
Citations per year
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References
Manual of Methods for General Bacteriology
Journal of Clinical Pathology · 1981 · 2,404 citations
Bacterial spoilage of meat and cured meat products
International Journal of Food Microbiology · 1996 · 884 citations
By-products of plant food processing as a source of functional compounds — recent developments
Trends in Food Science & Technology · 2001 · 1,298 citations
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