S‐nitrosocysteine (RSNO), an effective antioxidant in cured meat

A NEW EXTRACTION METHOD FOR DETERMINING 2‐THIOBARBITURIC ACID VALUES OF PORK AND BEEF DURING STORAGE

1970 • 1,232 citations

The effect of some amino acids on the oxidation of linoleic acid and its methyl ester

1962 • 148 citations

Linoleate oxidation induced by lipoxygenase and heme proteins: A direct spectrophotometric assay

1970 • 129 citations

PROOXIDANT AND ANTIOXIDANT EFFECTS OF ASCORBIC ACID AND METAL SALTS IN A β‐CAROTENE‐LINOLEATE MODEL SYSTEM

1977 • 102 citations

A Comparison of the Volatile Fractions from Cured and Uncured Meat

1965 • 99 citations

Toxicology of N-nitroso compounds

1975 • 96 citations

Autoxidation of Methyl Linoleate in Freeze‐Dried Model Systems. III. Effects of Added Amino Acids

1966 • 92 citations

Carotene-bleaching activities of lipoxygenase and heme proteins as studied by a direct spectrophotometric method

1971 • 86 citations

Oxidation-induced color and flavor changes in meat

1975 • 71 citations

Antibacterial Effect of Cysteine-Nitrosothiol and Possible Percursors Thereof

1974 • 52 citations

Hydroperoxide destroyers and how they work

1975 • 48 citations

INFLUENCE OF SODIUM NITRITE ON THE CHEMICAL AND ORGANOLEPTIC PROPERTIES OF COMMINUTED PORK

1975 • 40 citations

Ethoxyquin nitroxide

1975 • 32 citations

REACTION OF NITRITE WITH SULFHYDRYL GROUPS OF MYOSIN

1974 • 31 citations

Inhibitor of Clostridium perfringens Formed by Heating Sodium Nitrite in a Chemically Defined Medium

1975 • 30 citations

Some Aspects of Thermal and Photochemical Autoxidation

1970 • 30 citations

Fate of nitrite added to cured meat. II. Comparison of the fate of nitrite added to whole meat, meat fractions and model systems.

1976 • 17 citations

Aliphatic hydroxylamines as lipid antioxidants

1970 • 14 citations