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Results: 1-12 |
Results: 12
EFFECT OF PSEUDOMONAS-FLUORESCENS ON BEEF DISCOLORATION AND OXYMYOGLOBIN OXIDATION IN-VITRO
Authors: CHAN WKM JOO ST FAUSTMAN C SUN Q VIETH R
Citation: Wkm. Chan et al., EFFECT OF PSEUDOMONAS-FLUORESCENS ON BEEF DISCOLORATION AND OXYMYOGLOBIN OXIDATION IN-VITRO, Journal of food protection, 61(10), 1998, pp. 1341-1346
A POTENTIAL MECHANISM BY WHICH ALPHA-TOCOPHEROL MAINTAINS OXYMYOGLOBIN PIGMENT THROUGH CYTOCHROME B(5) MEDIATED REDUCTION
Authors: LYNCH MP FAUSTMAN C CHAN WKM KERRY JP BUCKLEY DJ
Citation: Mp. Lynch et al., A POTENTIAL MECHANISM BY WHICH ALPHA-TOCOPHEROL MAINTAINS OXYMYOGLOBIN PIGMENT THROUGH CYTOCHROME B(5) MEDIATED REDUCTION, Meat science, 50(3), 1998, pp. 333-342
INTERACTIONS BETWEEN CARNOSINE AND VITAMIN-E IN MAMMARY-CANCER RISK DETERMINATION
Authors: BOISSONNEAULT GA HARDWICK TA BOGARDUS SL CHAN WKM TATUM V GLAUERT HP CHOW CK DECKER EA
Citation: Ga. Boissonneault et al., INTERACTIONS BETWEEN CARNOSINE AND VITAMIN-E IN MAMMARY-CANCER RISK DETERMINATION, Nutrition research, 18(4), 1998, pp. 723-733
EFFECTS OF ALPHA-TOCOPHEROL ON METMYOGLOBIN FORMATION AND REDUCTION IN BEEF FROM CATTLE FED SOYBEAN OR COTTONSEED MEAL DIETS
Authors: CHAN WKM FAUSTMAN C VELASQUEZPEREIRA J MCDOWELL LR BATRA TR
Citation: Wkm. Chan et al., EFFECTS OF ALPHA-TOCOPHEROL ON METMYOGLOBIN FORMATION AND REDUCTION IN BEEF FROM CATTLE FED SOYBEAN OR COTTONSEED MEAL DIETS, Journal of animal science, 76(5), 1998, pp. 1421-1426
BEEF COLOR UPDATE - THE ROLE FOR VITAMIN-E
Authors: FAUSTMAN C CHAN WKM SCHAEFER DM HAVENS A
Citation: C. Faustman et al., BEEF COLOR UPDATE - THE ROLE FOR VITAMIN-E, Journal of animal science, 76(4), 1998, pp. 1019-1026
LIPID OXIDATION-INDUCED BY OXYMYOGLOBIN AND METMYOGLOBIN WITH INVOLVEMENT OF H2O2 AND SUPEROXIDE ANION
Authors: CHAN WKM FAUSTMAN C YIN M DECKER EA
Citation: Wkm. Chan et al., LIPID OXIDATION-INDUCED BY OXYMYOGLOBIN AND METMYOGLOBIN WITH INVOLVEMENT OF H2O2 AND SUPEROXIDE ANION, Meat science, 46(2), 1997, pp. 181-190
OXYMYOGLOBIN OXIDATION AS AFFECTED BY OXIDATION-PRODUCTS OF PHOSPHATIDYLCHOLINE LIPOSOMES
Authors: CHAN WKM FAUSTMAN C DECKER EA
Citation: Wkm. Chan et al., OXYMYOGLOBIN OXIDATION AS AFFECTED BY OXIDATION-PRODUCTS OF PHOSPHATIDYLCHOLINE LIPOSOMES, Journal of food science, 62(4), 1997, pp. 709-712
DIETARY VITAMIN-E EFFECT ON COLOR STABILITY AND SENSORY ASSESSMENT OFSPOILAGE IN 3 BEEF MUSCLES
Authors: CHAN WKM HAKKARAINEN K FAUSTMAN C SCHAEFER DM SCHELLER KK LIU Q
Citation: Wkm. Chan et al., DIETARY VITAMIN-E EFFECT ON COLOR STABILITY AND SENSORY ASSESSMENT OFSPOILAGE IN 3 BEEF MUSCLES, Meat science, 42(4), 1996, pp. 387-399
INTERACTIONS BETWEEN CARNOSINE AND THE DIFFERENT REDOX STATES OF MYOGLOBIN
Authors: DECKER EA CHAN WKM LIVISAY SA BUTTERFIELD DA FAUSTMAN C
Citation: Ea. Decker et al., INTERACTIONS BETWEEN CARNOSINE AND THE DIFFERENT REDOX STATES OF MYOGLOBIN, Journal of food science, 60(6), 1995, pp. 1201-1204
COLOR STABILITY AND MICROBIAL-GROWTH RELATIONSHIPS IN BEEF AS AFFECTED BY ENDOGENOUS ALPHA-TOCOPHEROL
Authors: CHAN WKM HAKKARAINEN K FAUSTMAN C SCHAEFER DM SCHELLER KK LIU Q
Citation: Wkm. Chan et al., COLOR STABILITY AND MICROBIAL-GROWTH RELATIONSHIPS IN BEEF AS AFFECTED BY ENDOGENOUS ALPHA-TOCOPHEROL, Journal of food science, 60(5), 1995, pp. 966-971
EFFECT OF DIETARY CARNOSINE ON PLASMA AND TISSUE ANTIOXIDANT CONCENTRATIONS AND ON LIPID OXIDATION IN RAT SKELETAL-MUSCLE
Authors: CHAN WKM DECKER EA CHOW CK BOISSONNEAULT GA
Citation: Wkm. Chan et al., EFFECT OF DIETARY CARNOSINE ON PLASMA AND TISSUE ANTIOXIDANT CONCENTRATIONS AND ON LIPID OXIDATION IN RAT SKELETAL-MUSCLE, Lipids, 29(7), 1994, pp. 461-466
EPR SPIN-TRAPPING STUDIES OF THE HYDROXYL RADICAL SCAVENGING ACTIVITYOF CARNOSINE AND RELATED DIPEPTIDES
Authors: CHAN WKM DECKER EA LEE JB BUTTERFIELD DA
Citation: Wkm. Chan et al., EPR SPIN-TRAPPING STUDIES OF THE HYDROXYL RADICAL SCAVENGING ACTIVITYOF CARNOSINE AND RELATED DIPEPTIDES, Journal of agricultural and food chemistry, 42(7), 1994, pp. 1407-1410
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