article
Lipid stability in meat and meat products
Meat Science · 1998 · Vol. 49 · pp. S73–S86
P.A. Morrissey✉(National University of Ireland)P. J. A. Sheehy(National University of Ireland)Karen Galvin(National University of Ireland)Joe P. Kerry(National University of Ireland)D.J. Buckley(National University of Ireland)
Biochemical effects in animalsAntioxidant Activity and Oxidative StressFree Radicals and AntioxidantsFood scienceLipid oxidationCarotenoidAscorbic acidAntioxidantChemistryVitaminVitamin EVitamin CLimiting
Citations
688
FWCI
2.47
field-weighted impact
References
67
Percentile
89%
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Lycopene: A Biologically Important Carotenoid for Humans?
Archives of Biochemistry and Biophysics · 1996 · 706 citations
Oxygen free radicals and iron in relation to biology and medicine: Some problems and concepts
Archives of Biochemistry and Biophysics · 1986 · 2,043 citations
Is vitamin E the only lipid-soluble, chain-breaking antioxidant in human blood plasma and erythrocyte membranes?
Archives of Biochemistry and Biophysics · 1983 · 803 citations
The Pecking Order of Free Radicals and Antioxidants: Lipid Peroxidation, α-Tocopherol, and Ascorbate
Archives of Biochemistry and Biophysics · 1993 · 2,380 citations
Cellular defenses against damage from reactive oxygen species
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