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R A Mancini

Showing results (11-20 of 33) with videos related to

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Meat Science|April 27, 2010
Mass spectrometric evidence for aldehyde adduction in carboxymyoglobinP Joseph, S P Suman, R A Mancini, et al.
Meat Science|April 27, 2010
Effect of lactate-enhancement, modified atmosphere packaging, and muscle source on the internal cooked colour of beef steaksS P Suman, R A Mancini, R Ramanathan, et al.
Journal of Food Science|February 10, 2009
Species-specific effects of sarcoplasmic extracts on lipid oxidation in vitroR Ramanathan, M K R Konda, R A Mancini, et al.
Meat Science|November 9, 2011
Influence of carbon monoxide in package atmospheres containing oxygen on colour, reducing activity, and oxygen consumption of five bovine musclesM Seyfert, R A Mancini, M C Hunt, et al.
Meat Science|April 2, 2015
Reverse electron transport effects on NADH formation and metmyoglobin reductionK M Belskie, C B Van Buiten, R Ramanathan, et al.
Meat Science|June 14, 2011
Effects of succinate on ground beef color and premature browningR A Mancini, R Ramanathan, S P Suman, et al.
Meat Science|April 9, 2010
Effects of lactate-enhancement on surface reflectance and absorbance properties of beef longissimus steaksR Ramanathan, R A Mancini, B M Naveena, et al.
Meat Science|January 15, 2013
Effects of succinate and pH on cooked beef colorR Ramanathan, R A Mancini, G A Dady, et al.
Meat Science|November 9, 2011
Effect of carbon monoxide packaging and lactate enhancement on the color stability of beef steaks stored at 1°C for 9 daysR A Mancini, S P Suman, M K R Konda, et al.
Meat Science|August 27, 2013
Temperature- and pH-dependent effect of lactate on in vitro redox stability of red meat myoglobinsM N Nair, S P Suman, S Li, et al.
Pageof 4

Showing results (11-20 of 33) with videos related to

Sort By:
Pageof 4
Meat Science|April 27, 2010
Mass spectrometric evidence for aldehyde adduction in carboxymyoglobinP Joseph, S P Suman, R A Mancini, et al.
Meat Science|April 27, 2010
Effect of lactate-enhancement, modified atmosphere packaging, and muscle source on the internal cooked colour of beef steaksS P Suman, R A Mancini, R Ramanathan, et al.
Journal of Food Science|February 10, 2009
Species-specific effects of sarcoplasmic extracts on lipid oxidation in vitroR Ramanathan, M K R Konda, R A Mancini, et al.
Meat Science|November 9, 2011
Influence of carbon monoxide in package atmospheres containing oxygen on colour, reducing activity, and oxygen consumption of five bovine musclesM Seyfert, R A Mancini, M C Hunt, et al.
Meat Science|April 2, 2015
Reverse electron transport effects on NADH formation and metmyoglobin reductionK M Belskie, C B Van Buiten, R Ramanathan, et al.
Meat Science|June 14, 2011
Effects of succinate on ground beef color and premature browningR A Mancini, R Ramanathan, S P Suman, et al.
Meat Science|April 9, 2010
Effects of lactate-enhancement on surface reflectance and absorbance properties of beef longissimus steaksR Ramanathan, R A Mancini, B M Naveena, et al.
Meat Science|January 15, 2013
Effects of succinate and pH on cooked beef colorR Ramanathan, R A Mancini, G A Dady, et al.
Meat Science|November 9, 2011
Effect of carbon monoxide packaging and lactate enhancement on the color stability of beef steaks stored at 1°C for 9 daysR A Mancini, S P Suman, M K R Konda, et al.
Meat Science|August 27, 2013
Temperature- and pH-dependent effect of lactate on in vitro redox stability of red meat myoglobinsM N Nair, S P Suman, S Li, et al.
Pageof 4