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Melvin C Hunt

Showing results (11-20 of 28) with videos related to

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Meat Science|June 7, 2014
Effect of enhancement on the formation of heterocyclic amines in cooked pork loins: preliminary studiesKanithaporn Vangnai, Terry A Houser, Melvin C Hunt, et al.
Meat Science|May 2, 2016
Factors influencing internal color of cooked meatsSurendranath P Suman, Mahesh N Nair, Poulson Joseph, et al.
Meat Science|July 22, 2014
Improving beef color stability: practical strategies and underlying mechanismsSurendranath P Suman, Melvin C Hunt, Mahesh N Nair, 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|May 15, 2010
Myoglobin redox form stabilization by compartmentalized lactate and malate dehydrogenasesAnand Mohan, Melvin C Hunt, S Muthukrishnan, et al.
Meat Science|January 19, 2011
Heterocyclic amine content in commercial ready to eat meat productsKanithaporn Puangsombat, Priyadarshini Gadgil, Terry A Houser, et al.
Meat Science|December 2, 2011
Occurrence of heterocyclic amines in cooked meat productsKanithaporn Puangsombat, Priyadarshini Gadgil, Terry A Houser, et al.
Journal of Agricultural and Food Chemistry|May 15, 2010
Kinetics of myoglobin redox form stabilization by malate dehydrogenaseAnand Mohan, S Muthukrishnan, Melvin C Hunt, 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.
Pageof 3

Showing results (11-20 of 28) with videos related to

Sort By:
Pageof 3
Meat Science|June 7, 2014
Effect of enhancement on the formation of heterocyclic amines in cooked pork loins: preliminary studiesKanithaporn Vangnai, Terry A Houser, Melvin C Hunt, et al.
Meat Science|May 2, 2016
Factors influencing internal color of cooked meatsSurendranath P Suman, Mahesh N Nair, Poulson Joseph, et al.
Meat Science|July 22, 2014
Improving beef color stability: practical strategies and underlying mechanismsSurendranath P Suman, Melvin C Hunt, Mahesh N Nair, 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|May 15, 2010
Myoglobin redox form stabilization by compartmentalized lactate and malate dehydrogenasesAnand Mohan, Melvin C Hunt, S Muthukrishnan, et al.
Meat Science|January 19, 2011
Heterocyclic amine content in commercial ready to eat meat productsKanithaporn Puangsombat, Priyadarshini Gadgil, Terry A Houser, et al.
Meat Science|December 2, 2011
Occurrence of heterocyclic amines in cooked meat productsKanithaporn Puangsombat, Priyadarshini Gadgil, Terry A Houser, et al.
Journal of Agricultural and Food Chemistry|May 15, 2010
Kinetics of myoglobin redox form stabilization by malate dehydrogenaseAnand Mohan, S Muthukrishnan, Melvin C Hunt, 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.
Pageof 3