Changes of pigments and color in sardine ( Sardinella gibbosa) and mackerel ( Rastrelliger kanagurta) muscle during iced storage von Chaijan, Manat, Benjakul, Soottawat, Visessanguan, Wonnop, Faustman, Cameron

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Metmyoglobin reducing activity von Bekhit, A.E.D., Faustman, C.

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Krzywicki revisited: equations for spectrophotometric determination of myoglobin redox forms in aqueous meat extracts von Tang, J, Faustman, C, Hoagland, T.A

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Detection of 4-hydroxy-2-nonenal adducts of turkey and chicken myoglobins using mass spectrometry von Naveena, B.M., Faustman, C., Tatiyaborworntham, N., Yin, S., Ramanathan, R., Mancini, R.A.

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Induction of Redox Instability of Bovine Myoglobin by Adduction with 4-Hydroxy-2-nonenal von Alderton, A. L, Faustman, C, Liebler, D. C, Hill, D. W

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The effects of antioxidant combinations on color and lipid oxidation in n − 3 oil fortified ground beef patties von Lee, S., Decker, E.A., Faustman, C., Mancini, R.A.

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Effect of antioxidants on stabilization of meat products fortified with n − 3 fatty acids von Lee, S., Faustman, C., Djordjevic, D., Faraji, H., Decker, E.A.

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Influence of carbon monoxide in package atmospheres containing oxygen on colour, reducing activity, and oxygen consumption of five bovine muscles von Seyfert, M., Mancini, R.A., Hunt, M.C., Tang, J., Faustman, C.

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Effect of Aldehyde Lipid Oxidation Products on Myoglobin von Lynch, M. P, Faustman, C

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Interaction of Fish Myoglobin and Myofibrillar Proteins von Chaijan, M, Benjakul, S, Visessanguan, W, Lee, S, Faustman, C

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Oxymyoglobin and Lipid Oxidation in Yellowfin Tuna (Thunnus albacares) Loins von Lee, S., Joo, S.T., Alderton, A.L., Hill, D.W., Faustman, C.

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Porcine oxymyoglobin and lipid oxidation in vitro von Lee, S, Phillips, A.L, Liebler, D.C, Faustman, C

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α,β-Unsaturated Aldehydes Accelerate Oxymyoglobin Oxidation von Faustman, C, Liebler, D. C, McClure, T. D, Sun, Q

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Beef color update: the role for vitamin E von Faustman, C. (University of Connecticut, Storrs.), Chan, W.K.M, Schaefer, D.M, Havens, A

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Effects of reducing agents on premature browning in ground beef von Sepe, H.A., Faustman, C., Lee, S., Tang, J., Suman, S.P., Venkitanarayanan, K.S.

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Changes of lipids in sardine ( Sardinella gibbosa) muscle during iced storage von Chaijan, Manat, Benjakul, Soottawat, Visessanguan, Wonnop, Faustman, Cameron

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Effect of Ionic Strength and Temperature on Interaction between Fish Myoglobin and Myofibrillar Proteins von Chaijan, M, Benjakul, S, Visessanguan, W, Lee, S, Faustman, C

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Detection of Lipid-Derived Aldehydes and Aldehyde:Protein Adducts In Vitro and in Beef von Lynch, M.P., Faustman, C., Silbart, L.K., Rood, D., Furr, H.C.

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Species-Specific Effects of Sarcoplasmic Extracts on Lipid Oxidation in vitro von Ramanathan, R, Konda, M.K.R, Mancini, R.A, Faustman, C

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Supranutritional Administration of Vitamins E and C Improves Oxidative Stability of Beef von Schaefer, Daniel M., Liu, Qingping, Faustman, Cameron, Yin, Mei-Chin

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