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R A Mancini

Showing results (1-10 of 33) with videos related to

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Meat Science|July 28, 2010
Effects of pyruvate on bovine heart mitochondria-mediated metmyoglobin reductionR Ramanathan, R A Mancini
Meat Science|May 28, 2014
Effects of postmortem storage time on color and mitochondria in beefR A Mancini, R Ramanathan
Meat Science|November 9, 2011
Sodium lactate influences myoglobin redox stability in vitroR A Mancini, R Ramanathan
Meat Science|November 9, 2011
Current research in meat colorR A Mancini, M C Hunt
Meat Science|February 25, 2011
Effects of pyruvate, succinate, and lactate enhancement on beef longissimus raw colorR Ramanathan, R A Mancini, G A Dady
Meat Science|November 9, 2011
Effects of data expression, sample location, and oxygen partial pressure on initial nitric oxide metmyoglobin formation and metmyoglobin-reducing-activity measurement in beef muscleR A Mancini, M Seyfert, M C Hunt
Meat Science|November 9, 2011
Reflectance at 610 nanometers estimates oxymyoglobin content on the surface of ground beefR A Mancini, M C Hunt, D H Kropf
Meat Science|November 9, 2011
The effects of antioxidant combinations on color and lipid oxidation in n-3 oil fortified ground beef pattiesS Lee, E A Decker, C Faustman, et al.
Meat Science|January 15, 2013
Bovine mitochondrial oxygen consumption effects on oxymyoglobin in the presence of lactate as a substrate for respirationR Ramanathan, R A Mancini, P Joseph, et al.
Meat Science|October 28, 2011
Effects of 4-hydroxy-2-nonenal on beef heart mitochondrial ultrastructure, oxygen consumption, and metmyoglobin reductionR Ramanathan, R A Mancini, S P Suman, et al.
Pageof 4

Showing results (1-10 of 33) with videos related to

Sort By:
Pageof 4
Meat Science|July 28, 2010
Effects of pyruvate on bovine heart mitochondria-mediated metmyoglobin reductionR Ramanathan, R A Mancini
Meat Science|May 28, 2014
Effects of postmortem storage time on color and mitochondria in beefR A Mancini, R Ramanathan
Meat Science|November 9, 2011
Sodium lactate influences myoglobin redox stability in vitroR A Mancini, R Ramanathan
Meat Science|November 9, 2011
Current research in meat colorR A Mancini, M C Hunt
Meat Science|February 25, 2011
Effects of pyruvate, succinate, and lactate enhancement on beef longissimus raw colorR Ramanathan, R A Mancini, G A Dady
Meat Science|November 9, 2011
Effects of data expression, sample location, and oxygen partial pressure on initial nitric oxide metmyoglobin formation and metmyoglobin-reducing-activity measurement in beef muscleR A Mancini, M Seyfert, M C Hunt
Meat Science|November 9, 2011
Reflectance at 610 nanometers estimates oxymyoglobin content on the surface of ground beefR A Mancini, M C Hunt, D H Kropf
Meat Science|November 9, 2011
The effects of antioxidant combinations on color and lipid oxidation in n-3 oil fortified ground beef pattiesS Lee, E A Decker, C Faustman, et al.
Meat Science|January 15, 2013
Bovine mitochondrial oxygen consumption effects on oxymyoglobin in the presence of lactate as a substrate for respirationR Ramanathan, R A Mancini, P Joseph, et al.
Meat Science|October 28, 2011
Effects of 4-hydroxy-2-nonenal on beef heart mitochondrial ultrastructure, oxygen consumption, and metmyoglobin reductionR Ramanathan, R A Mancini, S P Suman, et al.
Pageof 4