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Changes of pigments and color in sardine ( Sardinella gibbosa) and mackerel ( Rastrelliger kanagurta) muscle during iced storage

Food chemistry, 2005-12, Vol.93 (4), p.607-617

2005

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Krzywicki revisited: equations for spectrophotometric determination of myoglobin redox forms in aqueous meat extracts

Journal of food science, 2004-12, Vol.69 (9), p.C717-C720

2004

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Metmyoglobin reducing activity

Meat science, 2005-11, Vol.71 (3), p.407-439

2005

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Detection of 4-hydroxy-2-nonenal adducts of turkey and chicken myoglobins using mass spectrometry

Food chemistry, 2010-10, Vol.122 (3), p.836-840

2010

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Induction of Redox Instability of Bovine Myoglobin by Adduction with 4-Hydroxy-2-nonenal

Biochemistry (Easton), 2003-04, Vol.42 (15), p.4398-4405

2003

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The effects of antioxidant combinations on color and lipid oxidation in n − 3 oil fortified ground beef patties

Meat science, 2005-08, Vol.70 (4), p.683-689

2005

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Effect of antioxidants on stabilization of meat products fortified with n − 3 fatty acids

Meat science, 2006, Vol.72 (1), p.18-24

2006

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Effect of Aldehyde Lipid Oxidation Products on Myoglobin

Journal of agricultural and food chemistry, 2000-03, Vol.48 (3), p.600-604

2000

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Influence of carbon monoxide in package atmospheres containing oxygen on colour, reducing activity, and oxygen consumption of five bovine muscles

Meat science, 2007-03, Vol.75 (3), p.432-442

2007

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Interaction of Fish Myoglobin and Myofibrillar Proteins

Journal of food science, 2008-06, Vol.73 (5), p.C292-C298

2008

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Oxymyoglobin and Lipid Oxidation in Yellowfin Tuna (Thunnus albacares) Loins

Journal of food science, 2003-06, Vol.68 (5), p.1664-1668

2003

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Porcine oxymyoglobin and lipid oxidation in vitro

Meat science, 2003-02, Vol.63 (2), p.241-247

2003

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α,β-Unsaturated Aldehydes Accelerate Oxymyoglobin Oxidation

Journal of agricultural and food chemistry, 1999-08, Vol.47 (8), p.3140-3144

1999

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Beef color update: the role for vitamin E

Journal of animal science, 1998-04, Vol.76 (4), p.1019

1998

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Effects of reducing agents on premature browning in ground beef

Food chemistry, 2005-12, Vol.93 (4), p.571-576

2005

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Changes of lipids in sardine ( Sardinella gibbosa) muscle during iced storage

Food chemistry, 2006, Vol.99 (1), p.83-91

2006

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Effect of Ionic Strength and Temperature on Interaction between Fish Myoglobin and Myofibrillar Proteins

Journal of food science, 2007-03, Vol.72 (2), p.C89-C95

2007

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Detection of Lipid-Derived Aldehydes and Aldehyde:Protein Adducts In Vitro and in Beef

Journal of food science, 2001-10, Vol.66 (8), p.1093-1099

2001

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Species-Specific Effects of Sarcoplasmic Extracts on Lipid Oxidation in vitro

Journal of food science, 2009, Vol.74 (1), p.C73-C77

2009

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Supranutritional Administration of Vitamins E and C Improves Oxidative Stability of Beef

The Journal of nutrition, 1995-06, Vol.125 (6 Suppl), p.1792S-1798S

1995

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Effect of Water Activity on Lipid Oxidation and Protein Solubility in Freeze-dried Beef during Storage

Journal of food science, 2002-09, Vol.67 (7), p.2512-2516

2002

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Aldehyde reactivity with 2-thiobarbituric acid and TBARS in freeze-dried beef during accelerated storage

Meat science, 2001, Vol.57 (1), p.55-60

2001

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Case study approaches for improving learning and decision-making in meat safety

Meat science, 2016-02, Vol.112, p.118-118

2016

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

Journal of agricultural and food chemistry, 2005-02, Vol.53 (4), p.1223-1230

2005

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Characteristics and gel properties of muscles from sardine ( Sardinella gibbosa) and mackerel ( Rastrelliger kanagurta) caught in Thailand

Food research international, 2004, Vol.37 (10), p.1021-1030

2004

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Changes of pigments and color in sardine ( Sardinella gibbosa) and mackerel ( Rastrelliger kanagurta) muscle during iced storage

Krzywicki revisited: equations for spectrophotometric determination of myoglobin redox forms in aqueous meat extracts

Metmyoglobin reducing activity

Detection of 4-hydroxy-2-nonenal adducts of turkey and chicken myoglobins using mass spectrometry

Induction of Redox Instability of Bovine Myoglobin by Adduction with 4-Hydroxy-2-nonenal

The effects of antioxidant combinations on color and lipid oxidation in n − 3 oil fortified ground beef patties

Effect of antioxidants on stabilization of meat products fortified with n − 3 fatty acids

Effect of Aldehyde Lipid Oxidation Products on Myoglobin

Influence of carbon monoxide in package atmospheres containing oxygen on colour, reducing activity, and oxygen consumption of five bovine muscles

Interaction of Fish Myoglobin and Myofibrillar Proteins

Oxymyoglobin and Lipid Oxidation in Yellowfin Tuna (Thunnus albacares) Loins

Porcine oxymyoglobin and lipid oxidation in vitro

α,β-Unsaturated Aldehydes Accelerate Oxymyoglobin Oxidation

Beef color update: the role for vitamin E

Effects of reducing agents on premature browning in ground beef

Changes of lipids in sardine ( Sardinella gibbosa) muscle during iced storage

Effect of Ionic Strength and Temperature on Interaction between Fish Myoglobin and Myofibrillar Proteins

Detection of Lipid-Derived Aldehydes and Aldehyde:Protein Adducts In Vitro and in Beef

Species-Specific Effects of Sarcoplasmic Extracts on Lipid Oxidation in vitro

Supranutritional Administration of Vitamins E and C Improves Oxidative Stability of Beef

Effect of Water Activity on Lipid Oxidation and Protein Solubility in Freeze-dried Beef during Storage

Aldehyde reactivity with 2-thiobarbituric acid and TBARS in freeze-dried beef during accelerated storage

Case study approaches for improving learning and decision-making in meat safety

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

Characteristics and gel properties of muscles from sardine ( Sardinella gibbosa) and mackerel ( Rastrelliger kanagurta) caught in Thailand

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