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Results:
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Results: 22
Authors:
FAUSTMAN C
LIEBLER DC
MCCLURE TD
Citation: C. Faustman et al., OXIDATION OF MYOGLOBIN ENHANCED BY ADDUCTION OF 4-HYDROXYNONENAL, The FASEB journal, 12(4), 1998, pp. 3221-3221
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
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
Authors:
FAUSTMAN C
Citation: C. Faustman, DR KINSMAN,DONALD - MAY 20, 1923 JANUARY 29, 1998 - OBITUARY, Meat science, 49(2), 1998, pp. 135-135
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
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
Authors:
VENKITANARAYANAN KS
FAUSTMAN C
CRIVELLO JF
KHAN MI
HOAGLAND TA
BERRY BW
Citation: Ks. Venkitanarayanan et al., RAPID ESTIMATION OF SPOILAGE BACTERIAL LOAD IN AEROBICALLY STORED MEAT BY A QUANTITATIVE POLYMERASE CHAIN-REACTION, Journal of applied microbiology, 82(3), 1997, pp. 359-364
Authors:
CLARK TH
FAUSTMAN C
FURR HC
Citation: Th. Clark et al., QUENCHING OF LIPID OXIDATION-PRODUCT FLUORESCENCE BY CAROTENOIDS, The FASEB journal, 11(3), 1997, pp. 1054-1054
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
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
Authors:
VENKITANARAYANAN KS
FAUSTMAN C
HOAGLAND T
BERRY BW
Citation: Ks. Venkitanarayanan et al., ESTIMATION OF SPOILAGE BACTERIAL LOAD ON MEAT BY FLUORESCEIN DIACETATE HYDROLYSIS OR RESAZURIN REDUCTION, Journal of food science, 62(3), 1997, pp. 601-604
Authors:
VENKITANARAYANAN KS
KHAN MI
FAUSTMAN C
Citation: Ks. Venkitanarayanan et al., DETECTION OF MEAT SPOILAGE BACTERIA BY USING THE POLYMERASE CHAIN-REACTION, Journal of food protection, 59(8), 1996, pp. 845-848
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
Authors:
VELLEMAN SG
RACELA JR
FAUSTMAN C
ZIMMERMAN SD
MCCORMICK RJ
Citation: Sg. Velleman et al., PARTIAL CHARACTERIZATION OF OVINE SKELETAL-MUSCLE PROTEOGLYCANS AND COLLAGEN, Connective tissue research, 34(3), 1996, pp. 175-190
Authors:
SCHAEFER DM
LIU QP
FAUSTMAN C
YIN MC
Citation: Dm. Schaefer et al., SUPRANUTRITIONAL ADMINISTRATION OF VITAMIN-E AND VITAMIN-C IMPROVES OXIDATIVE STABILITY OF BEEF, The Journal of nutrition, 125(6), 1995, pp. 1792-1798
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
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
THE INFLUENCE OF MICROSOMAL AND CYTOSOLIC COMPONENTS ON THE OXIDATIONOF MYOGLOBIN AND LIPID IN-VITRO
Authors:
YIN MC
FAUSTMAN C
Citation: Mc. Yin et C. Faustman, THE INFLUENCE OF MICROSOMAL AND CYTOSOLIC COMPONENTS ON THE OXIDATIONOF MYOGLOBIN AND LIPID IN-VITRO, Food chemistry, 51(2), 1994, pp. 159-164
Authors:
SPECHT SM
FAUSTMAN C
BENDEL RB
MALKUS LA
KINSMAN DM
SISON C
Citation: Sm. Specht et al., CARCASS COMPOSITION OF BOB AND SPECIAL-FED VEAL AND ITS PREDICTION, Journal of animal science, 72(10), 1994, pp. 2635-2641
Authors:
YIN MC
FAUSTMAN C
RIESEN JW
WILLIAMS SN
Citation: Mc. Yin et al., ALPHA-TOCOPHEROL AND ASCORBATE DELAY OXYMYOGLOBIN AND PHOSPHOLIPID OXIDATION IN-VITRO, Journal of food science, 58(6), 1993, pp. 1273-1276
Authors:
VANLAACK RLJM
FAUSTMAN C
SEBRANEK JG
Citation: Rljm. Vanlaack et al., PORK QUALITY AND THE EXPRESSION OF STRESS PROTEIN HSP-70 IN SWINE, Journal of animal science, 71(11), 1993, pp. 2958-2964
Authors:
YIN MC
FAUSTMAN C
Citation: Mc. Yin et C. Faustman, INFLUENCE OF TEMPERATURE, PH, AND PHOSPHOLIPID-COMPOSITION UPON THE STABILITY OF MYOGLOBIN AND PHOSPHOLIPID - A LIPOSOME MODEL, Journal of agricultural and food chemistry, 41(6), 1993, pp. 853-857
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