The DOI matches its Crossref record; 61 of the 61 references it cites were found in a registry or an index.
Protein and lipid oxidation in meat: A review with emphasis on high-pressure treatments
Overview
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
The claims and statistics of this paper haven’t been checked yet.
Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.
Self-check
Percentages, sums and reported differences re-computed from the paper’s own numbers.
The self-check needs the paper’s full text.
Citations
Cites
Authority, E. F. S., & European Centre for Disease Prevention and Control (2015) · EFSA Journal · doi:10.2903/j.efsa.2015.3991 · Cited by 3,550
Volatile Compounds in Foods and Beverages
Maarse, H. (2017) · Routledge eBooks · doi:10.1201/9780203734285 · Cited by 1,234
Protein carbonyls in meat systems: A review
Estévez, M. (2011) · Meat Science · doi:10.1016/j.meatsci.2011.04.025 · Cited by 1,129
Scollan, N., Hocquette, J.-F., Nuernberg, K., Dannenberger, D., Richardson, I., & Moloney, A. (2006) · Meat Science · doi:10.1016/j.meatsci.2006.05.002 · Cited by 881
Falowo, A. B., Fayemi, P. O., & Muchenje, V. (2014) · Food Research International · doi:10.1016/j.foodres.2014.06.022 · Cited by 856
Opportunities and Challenges in High Pressure Processing of Foods
Rastogi, N. K., Raghavarao, K. S. M. S., Balasubramaniam, V. M., Niranjan, K., & Knorr, D. (2007) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408390600626420 · Cited by 814
Authority, E. F. S., & European Centre for Disease Prevention and Control (2013) · EFSA Journal · doi:10.2903/j.efsa.2013.3129 · Cited by 790
Lipid Stability in Meat and Meat Products
Morrissey, P. (1998) · Meat Science · doi:10.1016/s0309-1740(98)00075-8 · Cited by 741
Calkins, C. R., & Hodgen, J. M. (2007) · Meat Science · doi:10.1016/j.meatsci.2007.04.016 · Cited by 633
Protein Oxidation in Processed Meat: Mechanisms and Potential Implications on Human Health
Soladoye, O. P., Juárez, M. L., Aalhus, J. L., Shand, P., & Estévez, M. (2015) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12127 · Cited by 538
Cited by
A Comprehensive Review on Lipid Oxidation in Meat and Meat Products
Domínguez, R., Pateiro, M., Gagaoua, M., Barba, F. J., Zhang, W., & Lorenzo, J. M. (2019) · Antioxidants · doi:10.3390/antiox8100429 · Cited by 1,926
de Almada, C. N., Almada, C. N., Martinez, R. C. R., & Sant'Ana, A. S. (2016) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2016.09.011 · Cited by 422
Protein Oxidation in Muscle Foods: A Comprehensive Review
Domínguez, R., Pateiro, M., Munekata, P. E. S., Zhang, W., Garcia-Oliveira, P., Carpena, M., Prieto, M. A., Bohrer, B., & Lorenzo, J. M. (2021) · Antioxidants · doi:10.3390/antiox11010060 · Cited by 369
Aspects of high hydrostatic pressure food processing: Perspectives on technology and food safety
Aganovic, K., Hertel, C., Vogel, R. F., Johne, R., Schlüter, O., Schwarzenbolz, U., Jäger, H., Holzhauser, T., Bergmair, J., Roth, A., et al. (2021) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12763 · Cited by 281
Potential Pharmaceutical and Food Applications of Postbiotics: A Review
Rad, A. H., Abbasi, A., Kafil, H. S., & Ganbarov, K. (2020) · Current Pharmaceutical Biotechnology · doi:10.2174/1389201021666200516154833 · Cited by 113
Metadata
- Authors
- Guyon, C., Meynier, A., & de Lamballerie, M.
- Venue
- Trends in Food Science & Technology
- Publisher
- Elsevier BV
- Published
- 2016-04
- Volume
- 50
- Pages
- 131-143
- ISSN
- 0924-2244 (ISSN-L)
- OpenAlex
- W2260950033
- Cited by
- 364
- References
- 61
- FWCI
- 33.39
- Type
- journal article
- Language
- en
- Open access
- closed
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
Are you an author, or do you see a problem with this page? Request a review
How to cite
Cite CoChat for the checks on this page, and the paper for its own findings.
- This page
- CoChat. (2026). Citation check: Protein and lipid oxidation in meat: A review with emphasis on high-pressure treatments. https://app.cochat.ai/papers/10.1016/j.tifs.2016.01.026
- The paper
- Guyon, C., Meynier, A., & de Lamballerie, M. (2016). Protein and lipid oxidation in meat: A review with emphasis on high-pressure treatments. Trends in Food Science & Technology. https://doi.org/10.1016/j.tifs.2016.01.026
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.
