Mark Patrick Richards - the Department of Animal Sciences ...
Mark Patrick Richards - the Department of Animal Sciences ...
Mark Patrick Richards - the Department of Animal Sciences ...
Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
<strong>Mark</strong> P. <strong>Richards</strong>. What molecular variants <strong>of</strong> myoglobin tells us about how to control<br />
lipid oxidation in muscle foods. Babcock Associates (February 23, 2006),<br />
Madison, WI.<br />
<strong>Mark</strong> P. <strong>Richards</strong>. Use <strong>of</strong> cranberry components in <strong>the</strong> inhibition <strong>of</strong> lipid oxidation in<br />
mechanically separated turkey. Kraft-Oscar Mayer Seminar Series (December 13,<br />
2005), Madison, WI.<br />
<strong>Mark</strong> P. <strong>Richards</strong>. Issues in <strong>the</strong> use <strong>of</strong> syn<strong>the</strong>tic and natural antioxidants. Institute <strong>of</strong> Food<br />
Technologists symposium, Antioxidant strategies in muscle foods. (July 15-20,<br />
2005), New Orleaans, LA.<br />
Eric Decker, <strong>Mark</strong> P. <strong>Richards</strong>, Kathleen Warner, and Fereidoon Shahidi. American<br />
Chemical Society-The 2 nd International Congress on Antioxidant Methods. Invited<br />
as White Paper authors (presented at <strong>the</strong> Congress) and session moderator. (June<br />
22-24, 2005) (Orlando, Florida).<br />
<strong>Mark</strong> P. <strong>Richards</strong>.Meat Industry Research Conference. Comparing syn<strong>the</strong>tic and natural<br />
antioxidants in foods. (October 1-3, 2004), in Nashville, TN.<br />
<strong>Mark</strong> P. <strong>Richards</strong>. Institute <strong>of</strong> Food Technologist Short Course- Lipid Oxidation and<br />
Antioxidants in Foods. Presentation-Controlling Lipid Oxidation in Meat and<br />
Fish (1 hour). (July 11-12, 2004), in Las Vegas at <strong>the</strong> MGM Bally’s Hotel.<br />
<strong>Mark</strong> P. <strong>Richards</strong>. American Chemical Society-The First International Congress on<br />
Antioxidant Methods. Assesing antioxidant effectiveness in muscle foods (45<br />
min.). (June 16-18, 2004) (Orlando, Florida).<br />
<strong>Mark</strong> P. <strong>Richards</strong>. Effects <strong>of</strong> mechanically separated turkey on quality <strong>of</strong> pre-cooked<br />
poultry products. Midwest Poultry Federation Convention. St. Paul’s Minnesota<br />
(March 19, 2003).<br />
<strong>Mark</strong> P. <strong>Richards</strong>. Investigating <strong>the</strong> mechanisms <strong>of</strong> heme-protein mediated lipid<br />
oxidation in muscle foods. Biochemistry <strong>Department</strong> weekly seminar. Rice<br />
University (Oct 3, 2002).<br />
<strong>Mark</strong> P. <strong>Richards</strong>. Contrasting roles <strong>of</strong> hemoglobins and myoglobins in lipid oxidation.<br />
Food Science 900 Seminars, U. Wisconsin-Madison (October 16, 2001).<br />
<strong>Mark</strong> P. <strong>Richards</strong>. Contributions <strong>of</strong> blood and blood components to lipid oxidation in fish<br />
muscle. Danish Institute <strong>of</strong> Agricultural <strong>Sciences</strong>. Oxidation in Foods Congress.<br />
Viborg, Denmark (October 4, 2000).<br />
<strong>Mark</strong> P. <strong>Richards</strong>. Contributions <strong>of</strong> blood to lipid oxidation in fish muscle. University <strong>of</strong><br />
Massachusetts Amherst. Food Science Seminar Series. Amherst, MA (Spring,<br />
2000).<br />
Patents<br />
<strong>Richards</strong> et al., “Methods and compositions to inhibit lipid oxidation- Utility Patent<br />
Application No. P03414US.<br />
October 22, 2004<br />
Co-inventor in “Preservation <strong>of</strong> Muscle Protein Products.” Application No. 60-377,624<br />
May 3, 2002.<br />
Co-inventor in “High Efficiency Alkaline Protein Extraction.” Patent No. 6,136,959.<br />
October 24, 2000.<br />
3
Change language