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Cited by 429

The DOI matches its Crossref record; 37 of the 37 references it cites were found in a registry or an index.

Influence of salt on lipid oxidation in meat and seafood products: A review

Mariutti, Lilian R.B., Bragagnolo, Neura·2017·Food Research International
DOI 10.1016/j.foodres.2017.02.003
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Registry

Crossref · 10.1016/j.foodres.2017.02.003

Cites

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Metadata

Authors
Mariutti, L. R. B., & Bragagnolo, N.
Venue
Food Research International
Publisher
Elsevier BV
Published
2017-04
Volume
94
Pages
90-100
ISSN
0963-9969 (ISSN-L)
DOI
10.1016/j.foodres.2017.02.003
OpenAlex
W2587191551
Cited by
429
References
37
FWCI
28.99
Type
journal article
Language
en
Open access
closed

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CoChat. (2026). Citation check: Influence of salt on lipid oxidation in meat and seafood products: A review. https://app.cochat.ai/papers/10.1016/j.foodres.2017.02.003
The paper
Mariutti, L. R. B., & Bragagnolo, N. (2017). Influence of salt on lipid oxidation in meat and seafood products: A review. Food Research International. https://doi.org/10.1016/j.foodres.2017.02.003

Data sources

Bibliographic data: Semantic Scholar, OpenAlex, Crossref.

Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).

Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.