| A review of dietary vitamin E supplementation for improvement of beef quality Q Liu, MC Lanari, DM Schaefer Journal of animal science 73 (10), 3131-3140, 1995 | 547 | 1995 |
| Lipid stability and meat colour of beef from pasture-and grain-fed cattle with or without vitamin E supplement A Yang, MC Lanari, M Brewster, RK Tume Meat science 60 (1), 41-50, 2002 | 305 | 2002 |
| Effect of vitamin E supplementation on α-tocopherol and β-carotene concentrations in tissues from pasture-and grain-fed cattle A Yang, MJ Brewster, MC Lanari, RK Tume Meat science 60 (1), 35-40, 2002 | 234 | 2002 |
| Dietary vitamin E supplementation and discoloration of pork bone and muscle following modified atmosphere packaging MC Lanari, DM Schaefer, KK Scheller Meat Science 41 (3), 237-250, 1995 | 196 | 1995 |
| Mitochondrial activity and beef muscle color stability MC Lanari, RG Cassens Journal of Food Science 56 (6), 1476-1479, 1991 | 144 | 1991 |
| Extracts of olive polyphenols improve lipid stability in cooked beef and pork: Contribution of individual phenolics to the antioxidant activity of the extract S DeJong, MC Lanari Food chemistry 116 (4), 892-897, 2009 | 107 | 2009 |
| Simultaneous determination of vitamin E homologs in chicken meat by liquid chromatography with fluorescence detection AK Hewavitharana, MC Lanari, C Becu Journal of Chromatography A 1025 (2), 313-317, 2004 | 103 | 2004 |
| Influence of storage conditions on phenolic compounds stability, antioxidant capacity and colour of freeze-dried encapsulated red wine DF Rocha-Parra, MC Lanari, MC Zamora, J Chirife Lwt 70, 162-170, 2016 | 91 | 2016 |
| Phenolic acids composition and antioxidant activity of canola extracts in cooked beef, chicken and pork A Brettonnet, A Hewavitarana, S DeJong, MC Lanari Food Chemistry 121 (4), 927-933, 2010 | 79 | 2010 |
| Polyphenol input to the antioxidant activity of yerba mate (Ilex paraguariensis) extracts J Valerga, M Reta, MC Lanari LWT-Food Science and Technology 45 (1), 28-35, 2012 | 69 | 2012 |
| Pasture and grain finishing affect the color stability of beef MC Lanari, M Brewster, A Yang, RK Tume Journal of food science 67 (7), 2467-2473, 2002 | 67 | 2002 |
| Effect of dietary tocopherols and tocotrienols on the antioxidant status and lipid stability of chicken MC Lanari, AK Hewavitharana, C Becu, S De Jong Meat science 68 (2), 155-162, 2004 | 58 | 2004 |
| Dietary vitamin E enhances color and display life of frozen beef from Holstein steers MC Lanari, RG Cassens, DM Schaefer, KK Scheller Journal of Food Science 58 (4), 701-704, 1993 | 56 | 1993 |
| Effect of dietary vitamin E on pigment and lipid stability of frozen beef: a kinetic analysis MC Lanari, RG Cassens, DM Schaefer, KK Scheller Meat Science 38 (1), 3-15, 1994 | 51 | 1994 |
| Atmosphere and blooming time affect color and lipid stability of frozen beef from steers supplemented with vitamin E MC Lanari, DM Schaefer, RG Cassens, KK Scheller Meat science 40 (1), 33-44, 1995 | 47 | 1995 |
| Consumers' acceptance of a high-polyphenol yerba mate/black currant beverage: Effect of repeated tasting JM Orjuela-Palacio, MC Zamora, MC Lanari Food Research International 57, 26-33, 2014 | 38 | 2014 |
| Pigments modifications during freezing and frozen storage of packaged beef MC Lanari, AE Bevilacqua, NE Zaritzky Journal of Food Process Engineering 12 (1), 49-66, 1990 | 36 | 1990 |
| Warmed‐over flavor and lipid stability of beef: Effects of prior nutrition A Yang, MJ Brewster, SL Beilken, MC Lanari, DG Taylor, RK Tume Journal of food science 67 (9), 3309-3313, 2002 | 35 | 2002 |
| Effect of packaging and frozen storage temperature on beef pigments MC Lanari, NE Zaritzky International journal of food science & technology 26 (6), 629-640, 1991 | 35 | 1991 |
| Kinetics of pigment oxidation in beef from steers supplemented with vitamin E MC Lanari, DM Schaefer, Q Liu, RG Cassens Journal of Food Science 61 (5), 884-889, 1996 | 33 | 1996 |
Noemi ZaritzkyFull Professor Faculty of Engineering Univ. Nacional de La Plata Argentina. Superior ResearcherDirección de correo verificada de ing.unlp.edu.ar
