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Cameron Faustman

Showing results (1-10 of 23) with videos related to

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Journal of Agricultural and Food Chemistry|February 12, 2020
Biomolecular Interactions Governing Fresh Meat Color in Post-mortem Skeletal Muscle: A ReviewRanjith Ramanathan, Surendranath P Suman, Cameron Faustman
Journal of Agricultural and Food Chemistry|November 23, 2006
Lipid-oxidation-induced carboxymyoglobin oxidationSurendranath P Suman, Richard A Mancini, Cameron Faustman
Meat Science|June 18, 2010
Myoglobin and lipid oxidation interactions: mechanistic bases and controlCameron Faustman, Qun Sun, Richard Mancini, et al.
Critical Reviews in Food Science and Nutrition|April 28, 2020
Ten years post-GAO assessment, FDA remains uninformed of potentially harmful GRAS substances in foodsCameron Faustman, Daniel Aaron, Nicole Negowetti, et al.
Journal of Agricultural and Food Chemistry|March 6, 2003
Effect of glutathione on oxymyoglobin oxidationJiali Tang, Cameron Faustman, Seok Lee, et al.
Journal of Animal Science|August 4, 2020
Cell-based meat: the need to assess holisticallyCameron Faustman, Deb Hamernik, Michael Looper, et al.
Journal of Agricultural and Food Chemistry|May 10, 2007
The effect of freezing and aldehydes on the interaction between fish myoglobin and myofibrillar proteinsManat Chaijan, Soottawat Benjakul, Wonnop Visessanguan, et al.
Meat Science|June 11, 2013
The effects of HNE on ovine oxymyoglobin redox stability in a microsome modelShuang Yin, Cameron Faustman, Nantawat Tatiyaborworntham, et al.
Food Chemistry|March 10, 2017
Effect of 4-hydroxy-2-nonenal on myoglobin-mediated lipid oxidation when varying histidine content and hemin affinityEric W Grunwald, Nantawat Tatiyaborworntham, Cameron Faustman, et al.
Journal of Agricultural and Food Chemistry|April 28, 2006
Redox instability induced by 4-hydroxy-2-nonenal in porcine and bovine myoglobins at pH 5.6 and 4 degrees CSurendranath P Suman, Cameron Faustman, Sheryl L Stamer, et al.
Pageof 3

Showing results (1-10 of 23) with videos related to

Sort By:
Pageof 3
Journal of Agricultural and Food Chemistry|February 12, 2020
Biomolecular Interactions Governing Fresh Meat Color in Post-mortem Skeletal Muscle: A ReviewRanjith Ramanathan, Surendranath P Suman, Cameron Faustman
Journal of Agricultural and Food Chemistry|November 23, 2006
Lipid-oxidation-induced carboxymyoglobin oxidationSurendranath P Suman, Richard A Mancini, Cameron Faustman
Meat Science|June 18, 2010
Myoglobin and lipid oxidation interactions: mechanistic bases and controlCameron Faustman, Qun Sun, Richard Mancini, et al.
Critical Reviews in Food Science and Nutrition|April 28, 2020
Ten years post-GAO assessment, FDA remains uninformed of potentially harmful GRAS substances in foodsCameron Faustman, Daniel Aaron, Nicole Negowetti, et al.
Journal of Agricultural and Food Chemistry|March 6, 2003
Effect of glutathione on oxymyoglobin oxidationJiali Tang, Cameron Faustman, Seok Lee, et al.
Journal of Animal Science|August 4, 2020
Cell-based meat: the need to assess holisticallyCameron Faustman, Deb Hamernik, Michael Looper, et al.
Journal of Agricultural and Food Chemistry|May 10, 2007
The effect of freezing and aldehydes on the interaction between fish myoglobin and myofibrillar proteinsManat Chaijan, Soottawat Benjakul, Wonnop Visessanguan, et al.
Meat Science|June 11, 2013
The effects of HNE on ovine oxymyoglobin redox stability in a microsome modelShuang Yin, Cameron Faustman, Nantawat Tatiyaborworntham, et al.
Food Chemistry|March 10, 2017
Effect of 4-hydroxy-2-nonenal on myoglobin-mediated lipid oxidation when varying histidine content and hemin affinityEric W Grunwald, Nantawat Tatiyaborworntham, Cameron Faustman, et al.
Journal of Agricultural and Food Chemistry|April 28, 2006
Redox instability induced by 4-hydroxy-2-nonenal in porcine and bovine myoglobins at pH 5.6 and 4 degrees CSurendranath P Suman, Cameron Faustman, Sheryl L Stamer, et al.
Pageof 3