Effect of dietary Vitamin E on the stability of raw and cooked pork

Official Methods of Analysis of

1980 • 61,391 citations

A modification of the Lowry procedure to simplify protein determination in membrane and lipoprotein samples

1978 • 6,494 citations

Simultaneous determination of α-tocopherol and retinol in plasma or red cells by high pressure liquid chromatography

1979 • 1,013 citations

Handbook of Vitamins

1991 • 616 citations

Symposium on Foods: Lipids and Their Oxidation.

1963 • 363 citations

“Warmed-Over” Flavor in Meat, Poultry, and Fish

1977 • 309 citations

[6] Preparation of microsomes with calcium

1978 • 300 citations

[15] High-performance liquid chromatography methods for vitamin E in tissues

1984 • 280 citations

ROLE OF PHOSPHOLIPIDS AND TRIGLYCERIDES IN WARMED‐OVER FLAVOR DEVELOPMENT IN MEAT MODEL SYSTEMS

1979 • 279 citations

Occurrence of lipid oxidation products in foods

1986 • 274 citations

Handbook of Vitamins: Nutritional, Biochemical, and Clinical Aspects

1985 • 262 citations

Differential lipid oxidation in various parts of frozen mackerel

1977 • 196 citations

Metmyoglobin and inorganic metals as pro-oxidants in raw and cooked muscle systems

1985 • 164 citations

Role of triglycerides and phospholipids on development of rancidity in model meat systems during frozen storage

1980 • 141 citations

Muscle membranal lipid peroxidation initiated by hydrogen peroxide-activated metmyoglobin

1985 • 127 citations

Effects of oxidised dietary oil and antioxidant supplementation on broiler growth and meat stability

1989 • 118 citations

Relative Role of Phospholipids, Triacylglycerols, and Cholesterol Esters on Malonaldehyde Formation in Fat Extracted from Chicken Meat

1984 • 96 citations

Effects of Frozen Storage and Cooking on Lipid Oxidation in Chicken Meat

1984 • 73 citations

Cured Meat Flavor

1984 • 71 citations

Tocopherols and tocotrienols in Finnish foods: meat and meat products

1985 • 52 citations

The Effect of Dietary Fat and Tocopherol on Lipolysis and Oxidation in Turkey Meat Stored at Different Temperatures

1983 • 50 citations

Influence of Alpha-Tocopherol (Vitamin E) on Storage Stability of Raw Pork and Bacon

1980 • 50 citations

The accelerating effect of metals on the development of peroxides in oils and fats

1933 • 43 citations

Determination of volatile aldehydes in meat as 2,4-dinitrophenylhydrazones using reversed-phase high-performance liquid chromatography

1982 • 43 citations

Oxidation of a Lipid Emulsion by a Peroxidizing Microsomal Fraction from Herring Muscle

1984 • 32 citations

Effects of dietary fat and vitamin E on the lipid composition and stability of veal during frozen storage

1981 • 30 citations

IMPROVEMENT IN THE OXIDATIVE STABILITY OF PORK BY DIETARY SUPPLEMENTATION OF SWINE RATIONS

1978 • 27 citations

Effect of water-soluble haem and non-haem iron complexes on lipid oxidation of heated muscle systems

1987 • 25 citations

Sarcoplasmic reticulum from flounder muscle having improved lipid peroxidative activity

1984 • 25 citations

The Relation of In Vivo and In Vitro Tocopherol Supplementation to Stability of Fowl Fat

1975 • 11 citations

Qualitative Alteration of Phospholipids in Beef Patties Cooked After Vacuum and Nonpackaged, Frozen Storage

1981 • 9 citations

Deleted Work

1955 • 0 citations