Lista de obras - Cameron Faustman - Dominio Público Uruguay

Color stability, reducing activity, and cytochrome c oxidase activity of five bovine muscles

artículo científico publicado en 2006

Effect of aldehyde lipid oxidation products on myoglobin

scientific article published on 01 March 2000

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

artículo científico publicado en 2005

Effect of erythorbate, storage and high-oxygen packaging on premature browning in ground beef

artículo científico publicado en 2005

Effect of glutathione on oxymyoglobin oxidation

artículo científico publicado en 2003

Effect of heating oxymyoglobin and metmyoglobin on the oxidation of muscle microsomes

artículo científico publicado en 2008

Effect of ionic strength and temperature on interaction between fish myoglobin and myofibrillar proteins

artículo científico publicado en 2007

Effect of muscle source on premature browning in ground beef

scientific article published on 01 November 2004

Induction of redox instability of bovine myoglobin by adduction with 4-hydroxy-2-nonenal

artículo científico publicado en 2003

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

scientific article published on 11 October 2006

Interaction of fish myoglobin and myofibrillar proteins

artículo científico publicado en 2008

Interactions between mitochondrial lipid oxidation and oxymyoglobin oxidation and the effects of vitamin E.

artículo científico publicado en 2005

Lipid-oxidation-induced carboxymyoglobin oxidation

artículo científico publicado en 2006

Mass spectrometric characterization and redox instability of turkey and chicken myoglobins as induced by unsaturated aldehydes

artículo científico publicado en 2009

Metmyoglobin reducing activity.

artículo científico

Mitochondrial reduction of metmyoglobin: dependence on the electron transport chain

artículo científico publicado en 2005

Myoglobin and lipid oxidation interactions: mechanistic bases and control.

artículo científico publicado en 2010

Pigment oxidation in ground veal: Influence of lipid oxidation, iron and zinc

artículo científico publicado en 1992

Postmortem oxygen consumption by mitochondria and its effects on myoglobin form and stability

artículo científico publicado en 2005

Proteomics of lipid oxidation-induced oxidation of porcine and bovine oxymyoglobins

scientific article published on 01 February 2007

Quality assessment of commercially processed carbon monoxide-treated tilapia fillets

artículo científico publicado en 2013

Quality assessment of filtered smoked yellowfin tuna (Thunnus albacares) steaks

artículo científico publicado en 2011

Redox instability and hemin loss of mutant sperm whale myoglobins induced by 4-hydroxynonenal in vitro

scientific article published on 20 August 2012

Redox instability induced by 4-hydroxy-2-nonenal in porcine and bovine myoglobins at pH 5.6 and 4 degrees C

artículo científico publicado en 2006

Species-specific effects of sarcoplasmic extracts on lipid oxidation in vitro

artículo científico publicado en 2009

Species-specific myoglobin oxidation

artículo científico publicado en 2011

The effect of freezing and aldehydes on the interaction between fish myoglobin and myofibrillar proteins

scientific article published on 09 May 2007

The effects of HNE on ovine oxymyoglobin redox stability in a microsome model

artículo científico publicado en 2013

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

artículo científico publicado en 2005

The effects of freeze-thaw and sonication on mitochondrial oxygen consumption, electron transport chain-linked metmyoglobin reduction, lipid oxidation, and oxymyoglobin oxidation

artículo científico publicado en 2006

alpha,beta-unsaturated aldehydes accelerate oxymyoglobin oxidation

artículo científico publicado en 1999

alpha-tocopherol oxidation in beef and in bovine muscle microsomes

artículo científico publicado en 1999

Lista de obras de Cameron Faustman

Color stability, reducing activity, and cytochrome c oxidase activity of five bovine muscles

Effect of aldehyde lipid oxidation products on myoglobin

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

Effect of erythorbate, storage and high-oxygen packaging on premature browning in ground beef

Effect of glutathione on oxymyoglobin oxidation

Effect of heating oxymyoglobin and metmyoglobin on the oxidation of muscle microsomes

Effect of ionic strength and temperature on interaction between fish myoglobin and myofibrillar proteins

Effect of muscle source on premature browning in ground beef

Induction of redox instability of bovine myoglobin by adduction with 4-hydroxy-2-nonenal

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

Interactions between mitochondrial lipid oxidation and oxymyoglobin oxidation and the effects of vitamin E.

Lipid-oxidation-induced carboxymyoglobin oxidation

Mass spectrometric characterization and redox instability of turkey and chicken myoglobins as induced by unsaturated aldehydes

Metmyoglobin reducing activity.

Mitochondrial reduction of metmyoglobin: dependence on the electron transport chain

Myoglobin and lipid oxidation interactions: mechanistic bases and control.

Pigment oxidation in ground veal: Influence of lipid oxidation, iron and zinc

Postmortem oxygen consumption by mitochondria and its effects on myoglobin form and stability

Proteomics of lipid oxidation-induced oxidation of porcine and bovine oxymyoglobins

Quality assessment of commercially processed carbon monoxide-treated tilapia fillets

Quality assessment of filtered smoked yellowfin tuna (Thunnus albacares) steaks

Redox instability and hemin loss of mutant sperm whale myoglobins induced by 4-hydroxynonenal in vitro

Redox instability induced by 4-hydroxy-2-nonenal in porcine and bovine myoglobins at pH 5.6 and 4 degrees C

Species-specific effects of sarcoplasmic extracts on lipid oxidation in vitro

Species-specific myoglobin oxidation

The effect of freezing and aldehydes on the interaction between fish myoglobin and myofibrillar proteins

The effects of HNE on ovine oxymyoglobin redox stability in a microsome model

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

The effects of freeze-thaw and sonication on mitochondrial oxygen consumption, electron transport chain-linked metmyoglobin reduction, lipid oxidation, and oxymyoglobin oxidation

alpha,beta-unsaturated aldehydes accelerate oxymyoglobin oxidation

alpha-tocopherol oxidation in beef and in bovine muscle microsomes