Research graph
References from Effects of metabolic substrates on myoglobin redox forms in packaged ground beef. Local targets link to admitted publications; unresolved targets remain external evidence.
Bioenergetics and the formation of mitochondrial reactive oxygen species
10.1016/j.tips.2006.10.005 · 2006 · External reference
Unresolved reference
External reference
Glutamate and the umami taste: sensory, metabolic, nutritional and behavioural considerations. A review of the literature published in the last 10 years
10.1016/s0149-7634(98)00043-8 · 1999 · External reference
Designs for simple linear regression
2009 · External reference
Determination of the myoglobin states in ground beef using non-invasive reflectance spectrometry and multivariate regression analysis
10.1016/j.meatsci.2013.05.021 · 2013 · External reference
Irradiation effects on meat color—a review
10.1016/j.meatsci.2004.02.007 · 2004 · External reference
Autofluorescence quantifies collagen in sausage batters with a large variation in myoglobin content
10.1016/j.meatsci.2004.06.004 · 2005 · External reference
Unresolved reference
2002 · External reference
The biochemical basis for discoloration in fresh meat: a review
10.1111/j.1745-4573.1990.tb00366.x · 1990 · External reference
Shelf life and colour stability of beef under modified atmosphere packaging on retail display conditions
2008 · External reference
Synergistic effects of rosemary, sage, and citric acid on fatty acid retention of palm olein during deep-fat frying
10.1007/s11746-000-0084-7 · 2000 · External reference
Influence of EDTA and citrate on physicochemical properties of whey protein-stabilized oil-in-water emulsions containing CaCl2
10.1021/jf020489a · 2002 · External reference
New procedure for improving precision and accuracy of instrumental color measurements of beef
10.1016/j.meatsci.2012.01.012 · 2012 · External reference
Analyzing designed experiments with multiple responses
10.1080/02664760701594246 · 2007 · External reference
Post-slaughter influences on the formation of metmyoglobin in beef muscles
10.1016/0309-1740(85)90034-8 · 1985 · External reference
The combined effect of antioxidants and modified atmosphere packaging on protein and lipid oxidation in beef patties during chill storage
10.1016/j.meatsci.2006.11.003 · 2007 · External reference
Aging and processing affect color, metmyoglobin reductase and oxygen-consumption of beef muscles
10.1111/j.1365-2621.1993.tb06083.x · 1993 · External reference
Current research in meat color
10.1016/j.meatsci.2005.03.003 · 2005 · External reference
Effects of succinate on ground beef color and premature browning
10.1016/j.meatsci.2011.04.016 · 2011 · External reference
Fractional factorial designs
2009 · External reference
Effects of malate lactate, and pyruvate on myoglobin redox stability in homogenates of three bovine muscles
10.1016/j.meatsci.2010.04.030 · 2010 · External reference
Metabolic agents that enhance ATP can improve cognitive functioning: a review of the evidence for glucose, oxygen, pyruvate, creatine, and l-carnitine
10.3390/nu3080735 · 2011 · External reference
Mitochondrial oxygen consumption in permeabilized fibers and its link to colour changes in bovine M. semimembranosus muscle
10.1016/j.meatsci.2012.08.016 · 2013 · External reference
Oxygen consumption rate of permeabilized cells and isolated mitochondria from pork M: masseter and liver examined fresh and after freeze-thawing at different pH values
10.1111/j.1750-3841.2011.02275.x · 2011 · External reference
Effects of pyruvate on lipid oxidation and ground beef color
10.1111/j.1750-3841.2012.02814.x · 2012 · External reference
Effects of succinate and pH on cooked beef color
10.1016/j.meatsci.2012.12.007 · 2013 · External reference
Food additives and sensitivities
10.1016/j.disamonth.2009.01.004 · 2009 · External reference
Human quadricepts muscle mitochondria: a functional characterization
10.1023/a:1007046028132 · 2000 · External reference
Color, lipid oxidation, sensory quality, and aroma compounds of beef steaks displayed under different levels of oxygen in a modified atmosphere package
10.1111/j.1750-3841.2011.02506.x · 2012 · External reference
A survey of the monosodium glutamate content of foods and an estimation of the dietary-intake of monosodium glutamate
10.1080/02652039109374021 · 1991 · External reference
Substrates and intermediates in the enzymatic reduction of metmyoglobin in ground beef
10.1111/j.1365-2621.1968.tb03629.x · 1968 · External reference
Effects of packaging atmospheres on shelf-life quality of ground ostrich meat
10.1016/j.meatsci.2006.01.010 · 2006 · External reference
Stabilizing color of ground beef in high and low oxigen atmosphere using added Krebs cycle ingrediens
2012 · External reference
Conversion of met-myoglobin directly to oxy-myoglobin by mitochondria from pork muscle (M. masseter) and liver
2011 · External reference
Colour of ground beef as influenced by raw materials: addition of sodium chloride and low oxygen packaging
10.1016/j.meatsci.2008.09.010 · 2008 · External reference
Unresolved reference
External reference
Postmortem oxygen consumption by mitochondria and its effects on myoglobin form and stability
10.1021/jf048646o · 2005 · External reference
Gases in fresh meat packaging
1972 · External reference
Centralized packaging of retail meat cuts: a review
10.4315/0362-028x-62.4.418 · 1999 · External reference
Alpha-ketoglutarate (AKG) inhibit osteoporosis development in postmenopausal women
2003 · External reference
Composition and some quality characteristics of the longissimus muscle of reindeer in Norway compred to farned New Zeland red deer
10.1016/j.meatsci.2011.06.011 · 2012 · External reference
Monosodium glutamate ‘allergy’: menace or myth?
10.1111/j.1365-2222.2009.03221.x · 2009 · External reference
Effect of succinate sodium on the metmyoglobin reduction and color stability of beef patties
10.1021/jf900958p · 2009 · External reference
Lipid oxidation in minced beef meat with added Krebs cycle substrates to stabilize meat colour
10.1016/j.foodchem.2015.04.002 · 2015 · External reference
