Search research articles
Contact Us
Filters
Showing results (1-10 of 72) with videos related to
Page
of 8
Sort By:
Antioxidants & Redox Signaling
|
August 21, 2012
Redox reactions of myoglobin
Mark P Richards
Journal of Agricultural and Food Chemistry
|
June 24, 2004
Effects of released iron, lipid peroxides, and ascorbate in trout hemoglobin-mediated lipid oxidation of washed cod muscle
Mark P Richards, Rong Li
Journal of the Science of Food and Agriculture
|
November 15, 2017
Mechanisms involved in hemoglobin-mediated oxidation of lipids in washed fish muscle and inhibitory effects of phospholipase A2
Nantawat Tatiyaborworntham, Mark P Richards
Journal of Agricultural and Food Chemistry
|
June 12, 2012
Site E14 in hemoglobins and myoglobins: a key residue that affects hemin loss and lipid oxidation capacity
He Cai, Mark P Richards
Journal of Agricultural and Food Chemistry
|
August 17, 2006
Partitioning and inhibition of lipid oxidation in mechanically separated turkey by components of cranberry press cake
Sivakumar Raghavan, Mark P Richards
Journal of Agricultural and Food Chemistry
|
August 8, 2025
Molecular Dynamics Reveals Unique Distal Histidine Positions and Interfacial Transitions of Fish and Mammalian Deoxyhemoglobin at Post-mortem pH
Sean Baker, Mark P Richards
General and Comparative Endocrinology
|
October 22, 2008
The avian proglucagon system
Mark P Richards, John P McMurtry
Foods (Basel, Switzerland)
|
January 16, 2021
Hexanal as a Predictor of Development of Oxidation Flavor in Cured and Uncured Deli Meat Products as Affected by Natural Antioxidants
Kathrine Holmgaard Bak, Mark P Richards
International Journal of Peptides
|
August 28, 2010
The avian proghrelin system
Mark P Richards, John P McMurtry
Comparative Biochemistry and Physiology. Part B, Biochemistry & Molecular Biology
|
December 10, 2003
Molecular cloning and expression of the turkey leptin receptor gene
Mark P Richards, Stephen M Poch
Page
of 8
Search research articles
Search
Showing results (1-10 of 72) with videos related to
Sort By:
Page
of 8
Antioxidants & Redox Signaling
|
August 21, 2012
Redox reactions of myoglobin
Mark P Richards
Journal of Agricultural and Food Chemistry
|
June 24, 2004
Effects of released iron, lipid peroxides, and ascorbate in trout hemoglobin-mediated lipid oxidation of washed cod muscle
Mark P Richards, Rong Li
Journal of the Science of Food and Agriculture
|
November 15, 2017
Mechanisms involved in hemoglobin-mediated oxidation of lipids in washed fish muscle and inhibitory effects of phospholipase A2
Nantawat Tatiyaborworntham, Mark P Richards
Journal of Agricultural and Food Chemistry
|
June 12, 2012
Site E14 in hemoglobins and myoglobins: a key residue that affects hemin loss and lipid oxidation capacity
He Cai, Mark P Richards
Journal of Agricultural and Food Chemistry
|
August 17, 2006
Partitioning and inhibition of lipid oxidation in mechanically separated turkey by components of cranberry press cake
Sivakumar Raghavan, Mark P Richards
Journal of Agricultural and Food Chemistry
|
August 8, 2025
Molecular Dynamics Reveals Unique Distal Histidine Positions and Interfacial Transitions of Fish and Mammalian Deoxyhemoglobin at Post-mortem pH
Sean Baker, Mark P Richards
General and Comparative Endocrinology
|
October 22, 2008
The avian proglucagon system
Mark P Richards, John P McMurtry
Foods (Basel, Switzerland)
|
January 16, 2021
Hexanal as a Predictor of Development of Oxidation Flavor in Cured and Uncured Deli Meat Products as Affected by Natural Antioxidants
Kathrine Holmgaard Bak, Mark P Richards
International Journal of Peptides
|
August 28, 2010
The avian proghrelin system
Mark P Richards, John P McMurtry
Comparative Biochemistry and Physiology. Part B, Biochemistry & Molecular Biology
|
December 10, 2003
Molecular cloning and expression of the turkey leptin receptor gene
Mark P Richards, Stephen M Poch
Page
of 8