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Journal Abstract Search

209 related items for PubMed ID: 25469461

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  • 2. Temperature- and pH-dependent effect of lactate on in vitro redox stability of red meat myoglobins.
    Nair MN, Suman SP, Li S, Ramanathan R, Mancini RA.
    Meat Sci; 2014 Jan; 96(1):408-12. PubMed ID: 23973625
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  • 5. Effects of malate, lactate, and pyruvate on myoglobin redox stability in homogenates of three bovine muscles.
    Mohan A, Hunt MC, Barstow TJ, Houser TA, Muthukrishnan S.
    Meat Sci; 2010 Oct; 86(2):304-10. PubMed ID: 20665983
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  • 11. Oxymyoglobin oxidation and membranal lipid peroxidation initiated by iron redox cycle.
    Gorelik S, Kanner J.
    J Agric Food Chem; 2001 Dec; 49(12):5939-44. PubMed ID: 11743789
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  • 12. Effect of freezing prior to aging on myoglobin redox forms and CIE color of beef from Nellore and Aberdeen Angus cattle.
    Aroeira CN, de Almeida Torres Filho R, Fontes PR, de Lemos Souza Ramos A, de Miranda Gomide LA, Ladeira MM, Ramos EM.
    Meat Sci; 2017 Mar; 125():16-21. PubMed ID: 27883957
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  • 13. 2013 Early Career Achievement Award--Proteomics of muscle- and species-specificity in meat color stability.
    Suman SP, Rentfrow G, Nair MN, Joseph P.
    J Anim Sci; 2014 Mar; 92(3):875-82. PubMed ID: 24496833
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  • 15. 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
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  • 16. Oxymyoglobin oxidation and membrane lipid peroxidation initiated by iron redox cycle: prevention of oxidation by enzymic and nonenzymic antioxidants.
    Gorelik S, Kanner J.
    J Agric Food Chem; 2001 Dec; 49(12):5945-50. PubMed ID: 11743790
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  • 17. Effects of lactate on beef heart mitochondrial oxygen consumption and muscle darkening.
    Ramanathan R, Mancini RA, Konda MR.
    J Agric Food Chem; 2009 Feb 25; 57(4):1550-5. PubMed ID: 19178274
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  • 18. Mitochondrial Degeneration, Depletion of NADH, and Oxidative Stress Decrease Color Stability of Wet-Aged Beef Longissimus Steaks.
    Mitacek RM, Ke Y, Prenni JE, Jadeja R, VanOverbeke DL, Mafi GG, Ramanathan R.
    J Food Sci; 2019 Jan 25; 84(1):38-50. PubMed ID: 30496612
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  • 19. Impact of Up- and Downregulation of Metabolites and Mitochondrial Content on pH and Color of the Longissimus Muscle from Normal-pH and Dark-Cutting Beef.
    Ramanathan R, Kiyimba F, Gonzalez J, Mafi G, DeSilva U.
    J Agric Food Chem; 2020 Jul 08; 68(27):7194-7203. PubMed ID: 32530278
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  • 20. Effects of postmortem storage time on color and mitochondria in beef.
    Mancini RA, Ramanathan R.
    Meat Sci; 2014 Sep 08; 98(1):65-70. PubMed ID: 24862957
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