Mark Patrick Richards - the Department of Animal Sciences ...

Publications
48. Gong, Y.; Krabbenhoft, D.P..; Ren, L.; Egelandsdal, B.; Richards, M.P. (2011).
Mercury distribution and lipid oxidation in fish muscle: Effects of washing and
isoelectric protein precipitation. J. Agric. Food Chem. In Press.
47. Richards, M. P.; Kathirvel, P; Gong, YS.; Lopez-Hernandez, A; Walters, E.M. and
Prather, R.S. (2011) Long chain omega-3 fatty acid levels in loin muscle from
transgenic (fat-1 gene) pigs and effects on lipid oxidation during storage. Food
Biotechnol. 25, 103-114.
46. Egelandsdal, B. Kathirvel, P.; Gong, Y.;Greaser, M.L, Richards. M.P. (2011).
Addition of partly reduced bovine serum albumin to a metmyoglobin-fortified
washed cod system gives reduced formation of lipid oxidation products and
increased degradation of proteins. LWT-Food Science and Technology. 44,
1005-1011.
45. Thiansilakul , Y; Benjakul, S., and Richards, M.P. (2011). The effect of different
atmospheric conditions on the changes in myoglobin and colour of refrigerated
Eastern little tuna (Euthynnus affinis) muscle. J. Sci. Food Agric. 91, 1103-
1110.
44. Thiansilakul , Y; Benjakul, S., and Richards, M.P. (2011). The effect of Fenton’s
reactants and aldehydes on the changes of myoglobin from Eastern little tuna
(Euthynnus affinis) dark muscle. Eur. Food Res. Technol. 232, 221-230.
43. Thiansilakul , Y; Benjakul, S., and Richards, M.P. (2011). Effect of Myoglobin from
Eastern Little Tuna Muscle on Lipid Oxidation of Washed Asian Seabass Mince
at Different pH. J. Food Sci. 76, C242-C249.
42. Thiansilakul , Y; Benjakul, S., and Richards, M.P. (2011). Isolation, characterisation
and stability of myoglobin from Eastern little tuna (Euthynnus affinis) dark
muscle. Food Chem. 124, 254-261.
41. Thiansilakul , Y; Benjakul, S., and Richards, M.P. (2010). Changes in heme proteins
and lipids associated with off-odour of seabass (Lates calcarifer) and red tilapia
(Oreochromis mossambicus _ O. niloticus) during iced storage. Food Chem 121,
1109-1119.
40. Egelandsdal, B. Ren, L.P.; Gong Y. Gong, Greaser, M.L, and Richards. M.P. (2010).
Factors affecting solubilisation and oxidation of proteins during equine
metmyoglobin-mediated lipid oxidation in extensively washed cod muscle.
Food Chem. 122, 1102-1110.
39. Gong, Y; Parker R.S. and Richards, M.P. (2010). Factors affecting lipid oxidation in
breast and thigh muscle from chicken, turkey and duck. J. Food Biochem. 34,
869-885.
38. Richards, M.P.; Cai, H. and Grunwald, E.W. (2009) Phenylalanine substitution at site
B10 (L29F) inhibits metmyoglobin formation and myoglobin-mediated lipid
oxidation in washed fish muscle: Mechanistic implications. J. Agric. Food Chem.
57, 7997-8002.
37. Kathirvel, P.; Richards, M. P.(2009). Mechanisms by which flavonol aglycones inhibit
lipid oxidation better than glycosylated flavonols in comminuted muscle tissue.
Food Chem. 117, 75-82.
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