Biomolecular Interactions Governing Fresh Meat Color in Post-mortem Skeletal Muscle: A Review von Ramanathan, Ranjith, Suman, Surendranath P, Faustman, Cameron

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Myoglobin and lipid oxidation interactions: Mechanistic bases and control von Faustman, Cameron, Sun, Qun, Mancini, Richard, Suman, Surendranath P.

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Postmortem Oxygen Consumption by Mitochondria and Its Effects on Myoglobin Form and Stability von Tang, Jiali, Faustman, Cameron, Hoagland, Thomas A, Mancini, Richard A, Seyfert, Mark, Hunt, Melvin C

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Proteomics of lipid oxidation-induced oxidation of porcine and bovine oxymyoglobins von Suman, Surendranath P., Faustman, Cameron, Stamer, Sheryl L., Liebler, Daniel C.

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Physicochemical properties, gel-forming ability and myoglobin content of sardine (Sardinella gibbosa) and mackerel (Rastrelliger kanagurta) surimi produced by conventional method a... von Chaijan, M, Benjakul, S, Visessanguan, W, Faustman, C

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Mitochondrial Reduction of Metmyoglobin:  Dependence on the Electron Transport Chain von Tang, Jiali, Faustman, Cameron, Mancini, Richard A, Seyfert, Mark, Hunt, Melvin C

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

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The Effect of Freezing and Aldehydes on the Interaction between Fish Myoglobin and Myofibrillar Proteins von Chaijan, Manat, Benjakul, Soottawat, Visessanguan, Wonnop, Lee, Seok, Faustman, Cameron

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Cell-based meat: the need to assess holistically von Faustman, Cameron, Hamernik, Deb, Looper, Michael, Zinn, Steven A

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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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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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Effect of 4-hydroxy-2-nonenal on myoglobin-mediated lipid oxidation when varying histidine content and hemin affinity von Grunwald, Eric W., Tatiyaborworntham, Nantawat, Faustman, Cameron, Richards, Mark P.

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Effect of Glutathione on Oxymyoglobin Oxidation von Tang, Jiali, Faustman, Cameron, Lee, Seok, Hoagland, Thomas A

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Influence of temperature, pH, and phospholipid composition upon the stability of myoglobin and phospholipid: A liposome model von Yin, Mei Chin, Faustman, Cameron

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The effects of HNE on ovine oxymyoglobin redox stability in a microsome model von Yin, Shuang, Faustman, Cameron, Tatiyaborworntham, Nantawat, Ramanathan, Ranjith, Sun, Qun

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Characteristics and gel properties of muscles from sardine ( Sardinella gibbosa) and mackerel ( Rastrelliger kanagurta) caught in Thailand von Chaijan, Manat, Benjakul, Soottawat, Visessanguan, Wonnop, Faustman, Cameron

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Oxymyoglobin Oxidation as Affected by Oxidation Products of Phosphatidylcholine Liposomes von CHAN, WENDY K.M., FAUSTMAN, CAMERON, DECKER, ERIC A.

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Color Stability, Reducing Activity, and Cytochrome c Oxidase Activity of Five Bovine Muscles von Seyfert, Mark, Mancini, Richard A, Hunt, Melvin C, Tang, Jiali, Faustman, Cameron, Garcia, Marilyn

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Characterisation of myoglobin from sardine ( Sardinella gibbosa) dark muscle von Chaijan, Manat, Benjakul, Soottawat, Visessanguan, Wonnop, Faustman, Cameron

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Species-Specific Myoglobin Oxidation von Yin, Shuang, Faustman, Cameron, Tatiyaborworntham, Nantawat, Ramanathan, Ranjith, Maheswarappa, Naveena B, Mancini, Richard A, Joseph, Poulson, Suman, Surendranath P, Sun, Qun

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