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Journal of Agricultural and Food Chemistry|December 20, 1999
alpha,beta-unsaturated aldehydes accelerate oxymyoglobin oxidationC Faustman, D C Liebler, T D McClure, et al.Chemical Research in Toxicology|January 1, 1996
Antioxidant reactions of beta-carotene: identification of carotenoid-radical adductsD C Liebler, T D McClureChemical Research in Toxicology|January 1, 1995
A rapid method for profiling the products of antioxidant reactions by negative ion chemical ionization mass spectrometryT D McClure, D C LieblerJournal of Agricultural and Food Chemistry|November 24, 1999
alpha-tocopherol oxidation in beef and in bovine muscle microsomesC Faustman, D C Liebler, J A BurrMeat Science|November 9, 2011
Porcine oxymyoglobin and lipid oxidation in vitroS Lee, A L Phillips, D C Liebler, et al.Biochemistry|April 16, 2003
Induction of redox instability of bovine myoglobin by adduction with 4-hydroxy-2-nonenalA L Alderton, C Faustman, D C Liebler, et al.Meat Science|November 9, 2011
Aldehyde reactivity with 2-thiobarbituric acid and TBARS in freeze-dried beef during accelerated storageQ Sun, C Faustman, A Senecal, et al.Analytical Biochemistry|February 13, 2001
Quantitative analysis by liquid chromatography-tandem mass spectrometry of deuterium-labeled and unlabeled vitamin E in biological samplesC Lauridsen, S W Leonard, D A Griffin, et al.Meat Science|November 9, 2011
Effect of erythorbic acid on cooked color in ground beefA L Phillips, R Mancini, Q Sun, et al.Journal of Food Protection|November 3, 1998
Effect of Pseudomonas fluorescens on beef discoloration and oxymyoglobin oxidation in vitroW K Chan, S T Joo, C Faustman, et al.Pageof 156