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Mark P Richards

Showing results (11-20 of 72) with videos related to

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General and Comparative Endocrinology|February 27, 2008
Expression of proglucagon and proglucagon-derived peptide hormone receptor genes in the chickenMark P Richards, John P McMurtry
Journal of Agricultural and Food Chemistry|June 8, 2006
Studies with myoglobin variants indicate that released hemin is the primary promoter of lipid oxidation in washed fish muscleEric W Grunwald, Mark P Richards
Journal of Agricultural and Food Chemistry|October 13, 2006
Mechanisms of heme protein-mediated lipid oxidation using hemoglobin and myoglobin variants in raw and heated washed muscleEric W Grunwald, Mark P Richards
Molecular Biotechnology|May 7, 2002
Quantitative analysis of gene expression by reverse transcription polymerase chain reaction and capillary electrophoresis with laser-induced fluorescence detectionMark P Richards, Stephen M Poch
Journal of Agricultural and Food Chemistry|January 24, 2002
Contributions of blood and blood components to lipid oxidation in fish muscleMark P Richards, Herbert O Hultin
Journal of Agricultural and Food Chemistry|June 12, 2003
Comparative analysis of different hemoglobins: autoxidation, reaction with peroxide, and lipid oxidationMark P Richards, Mark A Dettmann
Journal of Agricultural and Food Chemistry|February 3, 2005
Characterization of aqueous components in chicken breast muscle as inhibitors of hemoglobin-mediated lipid oxidationRong Li, Mark P Richards, Ingrid Undeland
Food Chemistry|November 2, 2020
Factors influencing the antioxidant effect of phospholipase A2 against lipid oxidation promoted by trout hemoglobin and hemin in washed muscleNantawat Tatiyaborworntham, Jie Yin, Mark P Richards
Food Chemistry|May 29, 2017
Attributes of lipid oxidation due to bovine myoglobin, hemoglobin and hemolysateJie Yin, Wenjing Zhang, Mark P Richards
Journal of Food Science|May 4, 2011
Effect of myoglobin from Eastern little tuna muscle on lipid oxidation of washed Asian seabass mince at different pH conditionsYaowapa Thiansilakul, Soottawat Benjakul, Mark P Richards
Pageof 8

Showing results (11-20 of 72) with videos related to

Sort By:
Pageof 8
General and Comparative Endocrinology|February 27, 2008
Expression of proglucagon and proglucagon-derived peptide hormone receptor genes in the chickenMark P Richards, John P McMurtry
Journal of Agricultural and Food Chemistry|June 8, 2006
Studies with myoglobin variants indicate that released hemin is the primary promoter of lipid oxidation in washed fish muscleEric W Grunwald, Mark P Richards
Journal of Agricultural and Food Chemistry|October 13, 2006
Mechanisms of heme protein-mediated lipid oxidation using hemoglobin and myoglobin variants in raw and heated washed muscleEric W Grunwald, Mark P Richards
Molecular Biotechnology|May 7, 2002
Quantitative analysis of gene expression by reverse transcription polymerase chain reaction and capillary electrophoresis with laser-induced fluorescence detectionMark P Richards, Stephen M Poch
Journal of Agricultural and Food Chemistry|January 24, 2002
Contributions of blood and blood components to lipid oxidation in fish muscleMark P Richards, Herbert O Hultin
Journal of Agricultural and Food Chemistry|June 12, 2003
Comparative analysis of different hemoglobins: autoxidation, reaction with peroxide, and lipid oxidationMark P Richards, Mark A Dettmann
Journal of Agricultural and Food Chemistry|February 3, 2005
Characterization of aqueous components in chicken breast muscle as inhibitors of hemoglobin-mediated lipid oxidationRong Li, Mark P Richards, Ingrid Undeland
Food Chemistry|November 2, 2020
Factors influencing the antioxidant effect of phospholipase A2 against lipid oxidation promoted by trout hemoglobin and hemin in washed muscleNantawat Tatiyaborworntham, Jie Yin, Mark P Richards
Food Chemistry|May 29, 2017
Attributes of lipid oxidation due to bovine myoglobin, hemoglobin and hemolysateJie Yin, Wenjing Zhang, Mark P Richards
Journal of Food Science|May 4, 2011
Effect of myoglobin from Eastern little tuna muscle on lipid oxidation of washed Asian seabass mince at different pH conditionsYaowapa Thiansilakul, Soottawat Benjakul, Mark P Richards
Pageof 8