Mancini R - Search Results

1

Myoglobin and lipid oxidation interactions: mechanistic bases and control.

Faustman C, Sun Q, Mancini R, Suman SP. Faustman C, et al. Among authors: mancini r. Meat Sci. 2010 Sep;86(1):86-94. doi: 10.1016/j.meatsci.2010.04.025. Epub 2010 May 31. Meat Sci. 2010. PMID: 20554121 Review.

2

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. Tang J, et al. J Agric Food Chem. 2005 Jul 27;53(15):6073-9. doi: 10.1021/jf0501037. J Agric Food Chem. 2005. PMID: 16028998

3

Species-specific myoglobin oxidation.

Yin S, Faustman C, Tatiyaborworntham N, Ramanathan R, Maheswarappa NB, Mancini RA, Joseph P, Suman SP, Sun Q. Yin S, et al. Among authors: mancini ra. J Agric Food Chem. 2011 Nov 23;59(22):12198-203. doi: 10.1021/jf202844t. Epub 2011 Oct 21. J Agric Food Chem. 2011. PMID: 21942622

4

The effects of freeze-thaw and sonication on mitochondrial oxygen consumption, electron transport chain-linked metmyoglobin reduction, lipid oxidation, and oxymyoglobin oxidation.

Tang J, Faustman C, Mancini RA, Seyfert M, Hunt MC. Tang J, et al. Meat Sci. 2006 Nov;74(3):510-5. doi: 10.1016/j.meatsci.2006.04.021. Epub 2006 May 12. Meat Sci. 2006. PMID: 22063055

5

Effects of pyruvate on lipid oxidation and ground beef color.

Ramanathan R, Mancini RA, Van Buiten CB, Suman SP, Beach CM. Ramanathan R, et al. Among authors: mancini ra. J Food Sci. 2012 Aug;77(8):C886-92. doi: 10.1111/j.1750-3841.2012.02814.x. J Food Sci. 2012. PMID: 22860580

6

The effects of antioxidant combinations on color and lipid oxidation in n-3 oil fortified ground beef patties.

Lee S, Decker EA, Faustman C, Mancini RA. Lee S, et al. Among authors: mancini ra. Meat Sci. 2005 Aug;70(4):683-9. doi: 10.1016/j.meatsci.2005.02.017. Epub 2005 Apr 20. Meat Sci. 2005. PMID: 22063895

7

Bovine mitochondrial oxygen consumption effects on oxymyoglobin in the presence of lactate as a substrate for respiration.

Ramanathan R, Mancini RA, Joseph P, Suman SP. Ramanathan R, et al. Among authors: mancini ra. Meat Sci. 2013 Apr;93(4):893-7. doi: 10.1016/j.meatsci.2012.12.005. Epub 2012 Dec 20. Meat Sci. 2013. PMID: 23314615

8

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. Nair MN, et al. Among authors: mancini ra. Meat Sci. 2014 Jan;96(1):408-12. doi: 10.1016/j.meatsci.2013.07.033. Epub 2013 Aug 1. Meat Sci. 2014. PMID: 23973625

9

Species-specific effects of sarcoplasmic extracts on lipid oxidation in vitro.

Ramanathan R, Konda MK, Mancini RA, Faustman C. Ramanathan R, et al. Among authors: mancini ra. J Food Sci. 2009 Jan-Feb;74(1):C73-7. doi: 10.1111/j.1750-3841.2008.01021.x. J Food Sci. 2009. PMID: 19200090

10

Effects of lactate and modified atmospheric packaging on premature browning in cooked ground beef patties.

Mancini RA, Ramanathan R, Suman SP, Konda MK, Joseph P, Dady GA, Naveena BM, López-López I. Mancini RA, et al. Meat Sci. 2010 Jun;85(2):339-46. doi: 10.1016/j.meatsci.2010.02.001. Epub 2010 Feb 6. Meat Sci. 2010. PMID: 20374909

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