reviewTop 1% cited
Total volatile basic nitrogen (TVB-N) and its role in meat spoilage: A review
Trends in Food Science & Technology · 2021 · Vol. 109 · pp. 280–302
Alaa El‐Din A. Bekhit✉(University of Otago)Benjamin W.B. Holman✉(New South Wales Department of Primary Industries)Stephen G. Giteru(AgResearch)David Hopkins(New South Wales Department of Primary Industries)
Meat and Animal Product QualityAdvanced Chemical Sensor TechnologiesAnimal Nutrition and PhysiologyFood spoilageMeat spoilageFood scienceMeat packing industryPasteurizationFish <Actinopterygii>BiologyBacteriaFishery
Funding
- Australian Meat Processor Corporation
Citations
846
FWCI
74.35
field-weighted impact
References
244
Percentile
100%
vs. same field & year
Citations per year
References
Active chitosan/PVA films with anthocyanins from Brassica oleraceae (Red Cabbage) as Time–Temperature Indicators for application in intelligent food packaging
Food Hydrocolloids · 2014 · 816 citations
Consumer preference, behavior and perception about meat and meat products: An overview
Meat Science · 2014 · 890 citations
A novel colorimetric food package label for fish spoilage based on polyaniline film
Food Control · 2011 · 335 citations
Intestinal microbiota metabolism of l-carnitine, a nutrient in red meat, promotes atherosclerosis
Nature Medicine · 2013 · 4,291 citations
Protein carbonyls in meat systems: A review
Meat Science · 2011 · 1,085 citations
Impact of freezing and thawing on the quality of meat: Review
Meat Science · 2012 · 1,013 citations
Review article: insights into colonic protein fermentation, its modulation and potential health implications
Alimentary Pharmacology & Therapeutics · 2015 · 419 citations
Protein oxidation and peroxidation
Biochemical Journal · 2016 · 889 citations
Citation Network
How this paper connects to the literature. Drag to explore, click any node to open that paper.