Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Cameron Faustman

Showing results (11-20 of 23) with videos related to

Pageof 3
Sort By:
Proteomics|February 20, 2007
Proteomics of lipid oxidation-induced oxidation of porcine and bovine oxymyoglobinsSurendranath P Suman, Cameron Faustman, Sheryl L Stamer, et al.
Journal of Agricultural and Food Chemistry|June 23, 2005
Mitochondrial reduction of metmyoglobin: dependence on the electron transport chainJiali Tang, Cameron Faustman, Richard A Mancini, et al.
Meat Science|November 9, 2011
The effects of freeze-thaw and sonication on mitochondrial oxygen consumption, electron transport chain-linked metmyoglobin reduction, lipid oxidation, and oxymyoglobin oxidationJiali Tang, Cameron Faustman, Richard A Mancini, et al.
Journal of Agricultural and Food Chemistry|September 26, 2008
Effect of heating oxymyoglobin and metmyoglobin on the oxidation of muscle microsomesRicard Bou, Francesc Guardiola, Rafael Codony, et al.
Journal of Agricultural and Food Chemistry|August 29, 2009
Mass spectrometric characterization and redox instability of turkey and chicken myoglobins as induced by unsaturated aldehydesNaveena B Maheswarappa, Cameron Faustman, Nantawat Tatiyaborworntham, et al.
Journal of Agricultural and Food Chemistry|November 9, 2006
Color stability, reducing activity, and cytochrome c oxidase activity of five bovine musclesMark Seyfert, Richard A Mancini, Melvin C Hunt, et al.
Journal of Agricultural and Food Chemistry|February 17, 2005
Postmortem oxygen consumption by mitochondria and its effects on myoglobin form and stabilityJiali Tang, Cameron Faustman, Thomas A Hoagland, et al.
Journal of Agricultural and Food Chemistry|July 21, 2005
Interactions between mitochondrial lipid oxidation and oxymyoglobin oxidation and the effects of vitamin EJiali Tang, Cameron Faustman, Thomas A Hoagland, et al.
Journal of Food Science|June 19, 2013
Quality assessment of commercially processed carbon monoxide-treated tilapia filletsLori F Pivarnik, Cameron Faustman, Surendranath P Suman, et al.
Journal of Food Science|March 16, 2012
Quality assessment of filtered smoked yellowfin tuna (Thunnus albacares) steaksLori F Pivarnik, Cameron Faustman, Santiago Rossi, et al.
Pageof 3

Showing results (11-20 of 23) with videos related to

Sort By:
Pageof 3
Proteomics|February 20, 2007
Proteomics of lipid oxidation-induced oxidation of porcine and bovine oxymyoglobinsSurendranath P Suman, Cameron Faustman, Sheryl L Stamer, et al.
Journal of Agricultural and Food Chemistry|June 23, 2005
Mitochondrial reduction of metmyoglobin: dependence on the electron transport chainJiali Tang, Cameron Faustman, Richard A Mancini, et al.
Meat Science|November 9, 2011
The effects of freeze-thaw and sonication on mitochondrial oxygen consumption, electron transport chain-linked metmyoglobin reduction, lipid oxidation, and oxymyoglobin oxidationJiali Tang, Cameron Faustman, Richard A Mancini, et al.
Journal of Agricultural and Food Chemistry|September 26, 2008
Effect of heating oxymyoglobin and metmyoglobin on the oxidation of muscle microsomesRicard Bou, Francesc Guardiola, Rafael Codony, et al.
Journal of Agricultural and Food Chemistry|August 29, 2009
Mass spectrometric characterization and redox instability of turkey and chicken myoglobins as induced by unsaturated aldehydesNaveena B Maheswarappa, Cameron Faustman, Nantawat Tatiyaborworntham, et al.
Journal of Agricultural and Food Chemistry|November 9, 2006
Color stability, reducing activity, and cytochrome c oxidase activity of five bovine musclesMark Seyfert, Richard A Mancini, Melvin C Hunt, et al.
Journal of Agricultural and Food Chemistry|February 17, 2005
Postmortem oxygen consumption by mitochondria and its effects on myoglobin form and stabilityJiali Tang, Cameron Faustman, Thomas A Hoagland, et al.
Journal of Agricultural and Food Chemistry|July 21, 2005
Interactions between mitochondrial lipid oxidation and oxymyoglobin oxidation and the effects of vitamin EJiali Tang, Cameron Faustman, Thomas A Hoagland, et al.
Journal of Food Science|June 19, 2013
Quality assessment of commercially processed carbon monoxide-treated tilapia filletsLori F Pivarnik, Cameron Faustman, Surendranath P Suman, et al.
Journal of Food Science|March 16, 2012
Quality assessment of filtered smoked yellowfin tuna (Thunnus albacares) steaksLori F Pivarnik, Cameron Faustman, Santiago Rossi, et al.
Pageof 3