Protein Oxidation: Basic Principles and Implications for Meat QualityWangang Zhang, Dong Uk Ahn, Shan Xiao|Critical Reviews in Food Science and Nutrition|2013Cited by 695
Improving functional value of meat productsWangang Zhang, Dong Uk Ahn, Shan Xiao et al.|Meat Science|2010Cited by 510
Consumption of Oxidized Oil Increases Oxidative Stress in Broilers and Affects the Quality of Breast MeatWangang Zhang, Dong Uk Ahn, Shan Xiao et al.|Journal of Agricultural and Food Chemistry|2010Cited by 192
Quality Control of Jinhua Ham from the Influence between Proteases Activities and Processing Parameters: A ReviewShiqi Hu, Guanghong Zhou, Xinglian Xu et al.|Foods|2023Cited by 11