Lipid oxidation in meat: mechanisms and protective factors – a review

Overview of attention for article published in Food Science and Technology, December 2018

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patent: 1 patent

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So far, Dimensions has found 286 publications that cite this research output.

286

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Effect of electro-activated ascorbate solution on physico-chemical properties of processed meat made with xanthan-canola protein Pickering emulsion as animal fat replacer

Article in Food Chemistry Advances (June 2024)

Effects of umami substances as taste enhancers on salt reduction in meat products: A review

Article in Food Research International (June 2024)

Metabolomics analysis of physicochemical properties associated with freshness degradation in frozen Antarctic krill (Euphausia superba)

Article in Food Research International (May 2024)

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