The DOI matches its Crossref record; 48 of the 48 references it cites were found in a registry or an index.
Meat flavor precursors and factors influencing flavor precursors—A systematic review
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Citations
Cites
Fat deposition, fatty acid composition and meat quality: A review
Wood, J. D., Enser, M., Fisher, A. V., Nute, G. R., Sheard, P. R., Richardson, R. I., Hughes, S. I., & Whittington, F. M. (2008) · Meat Science · doi:10.1016/j.meatsci.2007.07.019 · Cited by 2,666
Flavour formation in meat and meat products: a review
Mottram, D. S. (1998) · Food Chemistry · doi:10.1016/s0308-8146(98)00076-4 · Cited by 1,405
Effects of heat on meat proteins – Implications on structure and quality of meat products
Tornberg, E. (2005) · Meat Science · doi:10.1016/j.meatsci.2004.11.021 · Cited by 1,352
Lipid Stability in Meat and Meat Products
Morrissey, P. (1998) · Meat Science · doi:10.1016/s0309-1740(98)00075-8 · Cited by 741
Meat fatty acid composition as affected by fatness and genetic factors: a review
De Smet, S., Raes, K., & Demeyer, D. (2004) · Animal Research · doi:10.1051/animres:2004003 · Cited by 722
Oxidative quality and shelf life of meats
Gray, J. I., Gomaa, E. A., & Buckley, D. J. (1996) · Meat Science · doi:10.1016/0309-1740(96)00059-9 · Cited by 704
Evaluation of the Key Odorants of Foods by Dilution Experiments, Aroma Models and Omission
Grosch, W. (2001) · Chemical Senses · doi:10.1093/chemse/26.5.533 · Cited by 640
Calkins, C. R., & Hodgen, J. M. (2007) · Meat Science · doi:10.1016/j.meatsci.2007.04.016 · Cited by 633
Advances in Meat Research: Meat and Poultry Microbiology
(1986) · doi:10.1007/978-1-349-09145-4 · Cited by 599
A procedure for the sensory analysis of gas chromatographic effluents
Acree, T. E., Barnard, J., & Cunningham, D. G. (1984) · Food Chemistry · doi:10.1016/0308-8146(84)90082-7 · Cited by 430
Cited by
Plant-based and cell-based approaches to meat production
Rubio, N. R., Xiang, N., & Kaplan, D. L. (2020) · Nature Communications · doi:10.1038/s41467-020-20061-y · Cited by 606
Luo, X., Zaitoon, A., & Lim, L. (2022) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12942 · Cited by 294
Metadata
- Authors
- Khan, M. I., Jo, C., & Tariq, M. R.
- Venue
- Meat Science
- Publisher
- Elsevier BV
- Published
- 2015-12
- Volume
- 110
- Pages
- 278-284
- ISSN
- 0309-1740 (ISSN-L)
- OpenAlex
- W1115489309
- Cited by
- 606
- References
- 48
- FWCI
- 5.48
- Type
- journal article
- Language
- en
- Open access
- closed
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- CoChat. (2026). Citation check: Meat flavor precursors and factors influencing flavor precursors—A systematic review. https://app.cochat.ai/papers/10.1016/j.meatsci.2015.08.002
- The paper
- Khan, M. I., Jo, C., & Tariq, M. R. (2015). Meat flavor precursors and factors influencing flavor precursors—A systematic review. Meat Science. https://doi.org/10.1016/j.meatsci.2015.08.002
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.
