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1
Antioxidants in muscle foods nutritional strategies to improve quality
Antioxidants in muscle foods nutritional strategies to improve quality
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Antioxidants in muscle foods nutritional strategies to improve quality

Eric Decker 1960-; Cameron Faustman 1960-; Clemente J Lopez-Bote

New York Wiley c2000

Localização: ESALQ - Biblioteca Central    (664.906 D295a 88335 ) e outros locais(Acessar)

2
Biomolecular Interactions Governing Fresh Meat Color in Post-mortem Skeletal Muscle: A Review
Biomolecular Interactions Governing Fresh Meat Color in Post-mortem Skeletal Muscle: A Review
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Biomolecular Interactions Governing Fresh Meat Color in Post-mortem Skeletal Muscle: A Review

Ramanathan, Ranjith ; Suman, Surendranath P ; Faustman, Cameron

Journal of agricultural and food chemistry, 2020-11, Vol.68 (46), p.12779-12787 [Periódico revisado por pares]

United States: American Chemical Society

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3
Myoglobin and lipid oxidation interactions: Mechanistic bases and control
Myoglobin and lipid oxidation interactions: Mechanistic bases and control
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Myoglobin and lipid oxidation interactions: Mechanistic bases and control

Faustman, Cameron ; Sun, Qun ; Mancini, Richard ; Suman, Surendranath P.

Meat science, 2010-09, Vol.86 (1), p.86-94 [Periódico revisado por pares]

Kidlington: Elsevier Ltd

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4
Proteomics of lipid oxidation-induced oxidation of porcine and bovine oxymyoglobins
Proteomics of lipid oxidation-induced oxidation of porcine and bovine oxymyoglobins
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Proteomics of lipid oxidation-induced oxidation of porcine and bovine oxymyoglobins

Suman, Surendranath P. ; Faustman, Cameron ; Stamer, Sheryl L. ; Liebler, Daniel C.

Proteomics (Weinheim), 2007-02, Vol.7 (4), p.628-640 [Periódico revisado por pares]

Weinheim: WILEY-VCH Verlag

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5
Postmortem Oxygen Consumption by Mitochondria and Its Effects on Myoglobin Form and Stability
Postmortem Oxygen Consumption by Mitochondria and Its Effects on Myoglobin Form and Stability
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Postmortem Oxygen Consumption by Mitochondria and Its Effects on Myoglobin Form and Stability

Tang, Jiali ; Faustman, Cameron ; Hoagland, Thomas A ; Mancini, Richard A ; Seyfert, Mark ; Hunt, Melvin C

Journal of agricultural and food chemistry, 2005-02, Vol.53 (4), p.1223-1230 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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6
Physicochemical properties, gel-forming ability and myoglobin content of sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) surimi produced by conventional method and alkaline solubilisation process
Physicochemical properties, gel-forming ability and myoglobin content of sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) surimi produced by conventional method and alkaline solubilisation process
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Artigo 		Adicionar ao Meu Espaço

Physicochemical properties, gel-forming ability and myoglobin content of sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) surimi produced by conventional method and alkaline solubilisation process

Chaijan, M ; Benjakul, S ; Visessanguan, W ; Faustman, C

European food research & technology, 2006-01, Vol.222 (1-2), p.58-63 [Periódico revisado por pares]

Heidelberg: Springer

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7
Mitochondrial Reduction of Metmyoglobin:  Dependence on the Electron Transport Chain
Mitochondrial Reduction of Metmyoglobin:  Dependence on the Electron Transport Chain
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Mitochondrial Reduction of Metmyoglobin:  Dependence on the Electron Transport Chain

Tang, Jiali ; Faustman, Cameron ; Mancini, Richard A ; Seyfert, Mark ; Hunt, Melvin C

Journal of agricultural and food chemistry, 2005-06, Vol.53 (13), p.5449-5455 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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8
Redox Instability and Hemin Loss of Mutant Sperm Whale Myoglobins Induced by 4‑Hydroxynonenal in Vitro
Redox Instability and Hemin Loss of Mutant Sperm Whale Myoglobins Induced by 4‑Hydroxynonenal in Vitro
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Redox Instability and Hemin Loss of Mutant Sperm Whale Myoglobins Induced by 4‑Hydroxynonenal in Vitro

Tatiyaborworntham, Nantawat ; Faustman, Cameron ; Yin, Shuang ; Ramanathan, Ranjith ; Mancini, Richard A ; Suman, Surendranath P ; Beach, Carol M ; Maheswarappa, Naveena B ; Grunwald, Eric W ; Richards, Mark P

Journal of agricultural and food chemistry, 2012-08, Vol.60 (34), p.8473-8483 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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9
The Effect of Freezing and Aldehydes on the Interaction between Fish Myoglobin and Myofibrillar Proteins
The Effect of Freezing and Aldehydes on the Interaction between Fish Myoglobin and Myofibrillar Proteins
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The Effect of Freezing and Aldehydes on the Interaction between Fish Myoglobin and Myofibrillar Proteins

Chaijan, Manat ; Benjakul, Soottawat ; Visessanguan, Wonnop ; Lee, Seok ; Faustman, Cameron

Journal of agricultural and food chemistry, 2007-05, Vol.55 (11), p.4562-4568 [Periódico revisado por pares]

Washington, DC: American Chemical Society

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10
Cell-based meat: the need to assess holistically
Cell-based meat: the need to assess holistically
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Cell-based meat: the need to assess holistically

Faustman, Cameron ; Hamernik, Deb ; Looper, Michael ; Zinn, Steven A

Journal of animal science, 2020-08, Vol.98 (8), p.1-7 [Periódico revisado por pares]

US: Oxford University Press

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