The DOI matches its Crossref record; 29 of the 29 references it cites were found in a registry or an index.
Biochemistry Of Meat Hydration
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Citations
Cites
Adsorption of Gases in Multimolecular Layers
Brunauer, S., Emmett, P. H., & Teller, E. (1938) · Journal of the American Chemical Society · doi:10.1021/ja01269a023 · Cited by 28,156
Handbuch der Experimentellen Pharmakologie
(1939) · Springer eBooks · doi:10.1007/978-3-642-90793-7 · Cited by 966
MRAK, E. M., & STEWART, G. F. (1948) · Soil Science · doi:10.1097/00010694-194812000-00007 · Cited by 956
PROTEINS, AMINO ACIDS AND PEPTIDES as Ions and Dipolar Ions
COHN, E. J., EDSALL, J. T., KIRKWOOD, J. G., MUELLER, H., ONCLEY, J. L., & SCATCHARD, G. (1943) · The American Journal of the Medical Sciences · doi:10.1097/00000441-194306000-00035 · Cited by 910
On the Structure of Native, Denatured, and Coagulated Proteins
Mirsky, A. E., & Pauling, L. (1936) · Proceedings of the National Academy of Sciences · doi:10.1073/pnas.22.7.439 · Cited by 516
Proteins, Amino Acids and Peptides as Ions and Dipolar Ions
(1944) · Physical Therapy · doi:10.1093/ptj/24.2.84a · Cited by 443
INTERCELLULAR CEMENT AND CAPILLARY PERMEABILITY
Chambers, R., & Zweifach, B. W. (1947) · Physiological Reviews · doi:10.1152/physrev.1947.27.3.436 · Cited by 370
Adsorption of Water Vapor by Proteins1
Bull, H. B. (1944) · Journal of the American Chemical Society · doi:10.1021/ja01237a025 · Cited by 349
Phenolic substances in grapes and wine, and their significance.
Singleton, V. L., & Esau, P. (1969) · PubMed · Cited by 289
Klotz, I. M. (1958) · Science · doi:10.1126/science.128.3328.815 · Cited by 259
Cited by
Etiological Status and Associated Studies of Pale, Soft, Exudative Porcine Musculature
Briskey, E. J. (1964) · Advances in Food Research · doi:10.1016/s0065-2628(08)60100-7 · Cited by 398
Extraction and fractionation of microalgae-based protein products
Soto-Sierra, L., Stoykova, P., & Nikolov, Z. L. (2018) · Algal Research · doi:10.1016/j.algal.2018.10.023 · Cited by 286
Chemical, biochemical, functional, and nutritional characteristics of collagen in food systems
Asghar, A., & Henrickson, R. L. (1982) · Advances in Food Research · doi:10.1016/s0065-2628(08)60113-5 · Cited by 203
Metadata
- Authors
- Hamm, R.
- Venue
- Advances in Food Research
- Publisher
- Elsevier
- Published
- 1961
- Volume
- 10
- Pages
- 355-463
- ISSN
- 0065-2628 (ISSN-L)
- OpenAlex
- W968283987
- Cited by
- 834
- References
- 29
- FWCI
- 16.32
- Type
- book chapter
- Language
- en
- Open access
- closed
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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.
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How to cite
Cite CoChat for the checks on this page, and the paper for its own findings.
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- CoChat. (2026). Citation check: Biochemistry Of Meat Hydration. https://app.cochat.ai/papers/10.1016/s0065-2628(08)60141-x
- The paper
- Hamm, R. (1961). Biochemistry Of Meat Hydration. Advances in Food Research. https://doi.org/10.1016/s0065-2628(08)60141-x
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.
