The Importance of Dietary Antioxidants on Oxidative Stress, Meat and Milk Production, and Their Preservative Aspects in Farm Animals: Antioxidant Action, Animal Health, and Product Quality—Invited ReviewEric N. Ponnampalam, Frank R. Dunshea, Benjamin W.B. Holman et al.|Animals|2022Cited by 247
Understanding beef flavour and overall liking traits using two different methods for determination of thiobarbituric acid reactive substance (TBARS)Yimin Zhang, David Hopkins, Eric N. Ponnampalam et al.|Meat Science|2018Cited by 150
The Sources, Synthesis and Biological Actions of Omega-3 and Omega-6 Fatty Acids in Red Meat: An OverviewEric N. Ponnampalam, Benjamin W.B. Holman, Andrew J. Sinclair|Foods|2021Cited by 129
Effects of Nutritional Factors on Fat Content, Fatty Acid Composition, and Sensorial Properties of Meat and Milk from Domesticated Ruminants: An OverviewEric N. Ponnampalam, Benjamin W.B. Holman, Ali Kiani et al.|Animals|2024Cited by 98