Article detail · 2010
Effects of freezing temperature and duration of frozen storage on lipid and protein oxidation in chicken meat
YÖKSİS
OpenAlex
SJR Q1
JCR Q1
Citations 421
Top 10%
Percentile 96.0%
FWCI 6.52
- Year
- 2010
- Type
- article
Data source split
- YÖKSİS YÖKSİS article record
- YÖKSİS venue Food Chemistry
- Catalog match (ISSN) Food Chemistry
- OpenAlex OpenAlex enrichment (abstract, citations, topics)
Abstract
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Topics
Citations
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421 citations
OpenAlex cited_by_count (cache / database)
19 publications in the local catalog that cite this work (OpenAlex reference match; not the full global list).
- Antioxidant activity of pomegranate peel extract on lipid and protein oxidation in beef meatballs during frozen storage 2017
- Effect of plant extracts on lipid and protein oxidation of mackerel (Scomber scombrus) mince during frozen storage 2017
- Active packaging of chicken meats with modified atmosphere including oxygen scavengers 2017
- Active packaging of chicken meats with modified atmosphere including oxygen scavengers 2017
- White striping prevalence and its effect on meat quality of broiler breast fillets under commercial conditions 2019
- The effects of lentil and chickpea flours as the breading materials on some properties of chicken meatballs during frozen storage 2015
- Protein Oxidation in Meat and Meat Products 2016
- Protein Oxidation in Meat and Meat Products 2016
- Et ve Et Ürünlerinde Protein Oksidasyonu 2016
- Protein oxidation and subsequent changes in chicken breast and thigh meats during long-term frozen storage 2020