180 related articles for article (PubMed ID: 10725121)
1. Effect of aldehyde lipid oxidation products on myoglobin.
Lynch MP; Faustman C
J Agric Food Chem; 2000 Mar; 48(3):600-4. PubMed ID: 10725121
[TBL] [Abstract][Full Text] [Related]
2. alpha,beta-unsaturated aldehydes accelerate oxymyoglobin oxidation.
Faustman C; Liebler DC; McClure TD; Sun Q
J Agric Food Chem; 1999 Aug; 47(8):3140-4. PubMed ID: 10552621
[TBL] [Abstract][Full Text] [Related]
3. Proteomics of lipid oxidation-induced oxidation of porcine and bovine oxymyoglobins.
Suman SP; Faustman C; Stamer SL; Liebler DC
Proteomics; 2007 Feb; 7(4):628-640. PubMed ID: 17309108
[TBL] [Abstract][Full Text] [Related]
4. Induction of redox instability of bovine myoglobin by adduction with 4-hydroxy-2-nonenal.
Alderton AL; Faustman C; Liebler DC; Hill DW
Biochemistry; 2003 Apr; 42(15):4398-405. PubMed ID: 12693935
[TBL] [Abstract][Full Text] [Related]
5. The effects of HNE on ovine oxymyoglobin redox stability in a microsome model.
Yin S; Faustman C; Tatiyaborworntham N; Ramanathan R; Sun Q
Meat Sci; 2013 Oct; 95(2):224-8. PubMed ID: 23747615
[TBL] [Abstract][Full Text] [Related]
6. Effect of 4-hydroxy-2-nonenal on myoglobin-mediated lipid oxidation when varying histidine content and hemin affinity.
Grunwald EW; Tatiyaborworntham N; Faustman C; Richards MP
Food Chem; 2017 Jul; 227():289-297. PubMed ID: 28274434
[TBL] [Abstract][Full Text] [Related]
7. Effect of heating oxymyoglobin and metmyoglobin on the oxidation of muscle microsomes.
Bou R; Guardiola F; Codony R; Faustman C; Elias RJ; Decker EA
J Agric Food Chem; 2008 Oct; 56(20):9612-20. PubMed ID: 18816061
[TBL] [Abstract][Full Text] [Related]
8. The effect of freezing and aldehydes on the interaction between fish myoglobin and myofibrillar proteins.
Chaijan M; Benjakul S; Visessanguan W; Lee S; Faustman C
J Agric Food Chem; 2007 May; 55(11):4562-8. PubMed ID: 17488090
[TBL] [Abstract][Full Text] [Related]
9. Redox instability induced by 4-hydroxy-2-nonenal in porcine and bovine myoglobins at pH 5.6 and 4 degrees C.
Suman SP; Faustman C; Stamer SL; Liebler DC
J Agric Food Chem; 2006 May; 54(9):3402-8. PubMed ID: 16637701
[TBL] [Abstract][Full Text] [Related]
10. Lipid-oxidation-induced carboxymyoglobin oxidation.
Suman SP; Mancini RA; Faustman C
J Agric Food Chem; 2006 Nov; 54(24):9248-53. PubMed ID: 17117817
[TBL] [Abstract][Full Text] [Related]
11. Effect of glutathione on oxymyoglobin oxidation.
Tang J; Faustman C; Lee S; Hoagland TA
J Agric Food Chem; 2003 Mar; 51(6):1691-5. PubMed ID: 12617606
[TBL] [Abstract][Full Text] [Related]
12. Porcine oxymyoglobin and lipid oxidation in vitro.
Lee S; Phillips AL; Liebler DC; Faustman C
Meat Sci; 2003 Feb; 63(2):241-7. PubMed ID: 22062184
[TBL] [Abstract][Full Text] [Related]
13. Interactions between mitochondrial lipid oxidation and oxymyoglobin oxidation and the effects of vitamin E.
Tang J; Faustman C; Hoagland TA; Mancini RA; Seyfert M; Hunt MC
J Agric Food Chem; 2005 Jul; 53(15):6073-9. PubMed ID: 16028998
[TBL] [Abstract][Full Text] [Related]
14. Species-specific myoglobin oxidation.
Yin S; Faustman C; Tatiyaborworntham N; Ramanathan R; Maheswarappa NB; Mancini RA; Joseph P; Suman SP; Sun Q
J Agric Food Chem; 2011 Nov; 59(22):12198-203. PubMed ID: 21942622
[TBL] [Abstract][Full Text] [Related]
15. Phenylalanine substitution at site B10 (L29F) inhibits metmyoglobin formation and myoglobin-mediated lipid oxidation in washed fish muscle: mechanistic implications.
Richards MP; Cai H; Grunwald EW
J Agric Food Chem; 2009 Sep; 57(17):7997-8002. PubMed ID: 19678685
[TBL] [Abstract][Full Text] [Related]
16. Effects of aldehyde products of lipid oxidation on the color stability and metmyoglobin reducing ability of bovine Longissimus muscle.
Chen C; Yu Q; Han L; Zhang J; Guo Z
Anim Sci J; 2018 May; 89(5):810-816. PubMed ID: 29460317
[TBL] [Abstract][Full Text] [Related]
17. Lipid oxidation-induced oxidation in emu and ostrich myoglobins.
Nair MN; Suman SP; Li S; Joseph P; Beach CM
Meat Sci; 2014 Feb; 96(2 Pt A):984-93. PubMed ID: 24231676
[TBL] [Abstract][Full Text] [Related]
18. Reducing effects of polyphenols on metmyoglobin and the in vitro regeneration of bright meat color by polyphenols in the presence of cysteine.
Miura Y; Inai M; Honda S; Masuda A; Masuda T
J Agric Food Chem; 2014 Oct; 62(39):9472-8. PubMed ID: 25221843
[TBL] [Abstract][Full Text] [Related]
19. Does the oxidation of nitric oxide by oxyMyoglobin share an intermediate with the metMyoglobin-catalyzed isomerization of peroxynitrite?
Koebke KJ; Pauly DJ; Lerner L; Liu X; Pacheco AA
Inorg Chem; 2013 Jul; 52(13):7623-32. PubMed ID: 23768169
[TBL] [Abstract][Full Text] [Related]
20. Postmortem oxygen consumption by mitochondria and its effects on myoglobin form and stability.
Tang J; Faustman C; Hoagland TA; Mancini RA; Seyfert M; Hunt MC
J Agric Food Chem; 2005 Feb; 53(4):1223-30. PubMed ID: 15713045
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
