articleTop 10% cited
The role of bacterial fermentation in lipolysis and lipid oxidation in Harbin dry sausages and its flavour development
LWT · 2016 · Vol. 77 · pp. 389–396
Qian Chen(Northeast Agricultural University)Baohua Kong✉(Northeast Agricultural University)Qi Han(Northeast Agricultural University)Xiufang Xia(Northeast Agricultural University)Xu Li(Northeast Agricultural University)
Meat and Animal Product QualityProtein Hydrolysis and Bioactive PeptidesBee Products Chemical AnalysisStaphylococcus xylosusFood scienceLipolysisLipid oxidationChemistryFlavourLactobacillus sakeiFermentationPalmitic acidTBARS
Funding
- National Natural Science Foundation of China
- Fundação para a Ciência e a Tecnologia
Citations
292
FWCI
10.54
field-weighted impact
References
41
Percentile
99%
vs. same field & year
Citations per year
References
Natural antioxidants against lipid–protein oxidative deterioration in meat and meat products: A review
Food Research International · 2014 · 828 citations
Functional meat starter cultures for improved sausage fermentation
International Journal of Food Microbiology · 2005 · 601 citations
Rapid separation of lipid classes in high yield and purity using bonded phase columns.
Journal of Lipid Research · 1985 · 956 citations
A SIMPLE METHOD FOR THE ISOLATION AND PURIFICATION OF TOTAL LIPIDES FROM ANIMAL TISSUES
Journal of Biological Chemistry · 1957 · 64,580 citations
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