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Current Research in Food Science|September 2, 2025
Heat-generated meat crust as an intrinsic antioxidant: inhibition of lipid peroxidation and sensory enhancement in food productsEylon Asido, Haim Zeigerman, Joseph Kanner, et al.
Meat Science|June 2, 2026
Vitamin E supplementation moderates salt-induced oxidation status in beefEylon Asido, Jonathan Shalev, Joseph Kanner, et al.
Current Research in Food Science|January 11, 2024
Meat crust as a novel food ingredient to regulate lipid peroxidation and oxidative stressEylon Asido, Haim Zeigerman, Michal Verman, et al.
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