articleTop 10% cited
Oxidative quality and shelf life of meats
Meat Science · 1996 · Vol. 43 · pp. 111–123
James Gray✉(Michigan State University)Eman Gomaa(Michigan State University)D.J. Buckley(University College Cork)
Meat and Animal Product QualityAdvanced Chemical Sensor TechnologiesAntioxidant Activity and Oxidative StressShelf lifeLipid oxidationFood scienceChemistryOxidative phosphorylationFlavorPhospholipidPolyunsaturated fatty acidCholesterolFatty acid
Citations
700
FWCI
9.83
field-weighted impact
References
72
Percentile
99%
vs. same field & year
Citations per year
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References
Influence of dietary vitamin E on the oxidative stability and quality of pig meat.
Journal of Animal Science · 1995 · 460 citations
Role of ferritin as a lipid oxidation catalyst in muscle food
Journal of Agricultural and Food Chemistry · 1990 · 1,216 citations
Oxidants and human disease: some new concepts <sup>1</sup>
The FASEB Journal · 1987 · 1,163 citations
Oxidative processes in meat and meat products: Quality implications
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Inhibition of the iron-catalysed formation of hydroxyl radicals from superoxide and of lipid peroxidation by desferrioxamine
Biochemical Journal · 1979 · 631 citations
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