article Open AccessTop 10% cited
Antioxidant and antimicrobial effects of garlic in chicken sausage
LWT · 2004 · Vol. 37(8) · pp. 849–855
Khalid Ibrahim Sallam✉(Mansoura University)Makoto Ishioroshi(Rakuno Gakuen University)Kunihiko Samejima(Rakuno Gakuen University)
Garlic and Onion StudiesPhytochemicals and Antioxidant ActivitiesPhytochemical compounds biological activitiesButylated hydroxyanisoleAntioxidantFood scienceThiobarbituric acidChemistryPeroxide valueLipid oxidationAntimicrobialFlavorShelf life
Citations
370
FWCI
6.79
field-weighted impact
References
36
Percentile
97%
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Citations per year
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References
Official Methods of Analysis of AOAC International
Medical Entomology and Zoology · 2006 · 10,720 citations
Oxidative quality and shelf life of meats
Meat Science · 1996 · 700 citations
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